This slow cooker chili is a cozy bowl of warmth filled with beans, ground meat, and tasty spices. Just toss everything into the pot and let it do the work for you!
Perfect for busy days, I love how it makes my house smell amazing. Plus, who can resist a chili night with toppings like cheese and sour cream? Yum! 😋
Key Ingredients & Substitutions
Ground Beef: The base of the chili is ground beef, but turkey or chicken are great lighter options. If you’d like a meatless version, try using lentils or black beans instead!
Beans: Kidney beans add a nice texture, but you can swap in black beans or pinto beans for a different flavor. Canned beans save time, but if you prefer dried beans, soak and cook them beforehand.
Tomatoes: Diced tomatoes provide flavor and moisture. If you don’t have canned tomatoes, use fresh tomatoes or crushed tomatoes instead. Adjust the sauce consistency as needed.
Spices: Chili powder and cumin are essential for that chili flavor. Don’t hesitate to add other spices like coriander or more cayenne if you enjoy heat. Experiment with your favorites!
How Do I Get the Best Flavor from My Slow Cooker Chili?
To enhance the flavor, browning the ground beef with onions and garlic is key. This step adds depth to your chili. Once that’s done, add your other ingredients and stir everything together.
- Don’t rush! Fragrant spices develop better when they cook for a long time.
- Always taste before serving! You might need to adjust seasoning with more salt, pepper, or spices.
- If possible, let your chili rest for a bit after cooking. It allows the flavors to meld even more!
For toppings, sliced green onions and shredded cheese make a great finish. Don’t skip the sour cream; it balances the spiciness very well!
Slow Cooker Chili Recipe
Ingredients You’ll Need:
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1-2 green onions, sliced (for garnish)
- 1 cup shredded cheddar cheese (for garnish)
- 1/2 cup sour cream (for garnish)
- Tortilla chips (optional, for serving)
How Much Time Will You Need?
This slow cooker chili recipe takes about 15 minutes of prep time. You’ll want to let it cook for 6 to 8 hours on low or 3 to 4 hours on high, allowing all those delicious flavors to meld together beautifully. Perfect for a busy day!
Step-by-Step Instructions:
1. Brown the Beef:
In a skillet over medium heat, cook the ground beef with the diced onion and minced garlic. Stir it around until the beef is browned and the onion is softened, around 5-7 minutes. Make sure to drain any excess fat after cooking.
2. Combine Ingredients:
Transfer the browned beef mixture into your slow cooker. Now, add the diced tomatoes, drained kidney beans, beef broth, tomato paste, chili powder, ground cumin, paprika, dried oregano, and cayenne pepper (if you like a bit of heat!). Season with salt and black pepper to taste. Give everything a good stir to combine.
3. Slow Cook the Chili:
Cover your slow cooker with the lid. Let it cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This long cooking time helps all the flavors mix together and ensures everything is well cooked.
4. Adjust Seasoning & Serve:
When it’s done cooking, take a taste to see if it needs any more seasoning. Warm and rich chili is ready! Ladle it into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and sliced green onions. If you like, serve with tortilla chips on the side for extra crunch!
Enjoy this hearty, flavorful slow cooker chili on a chilly day—it’s sure to warm your heart and your taste buds!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a leaner alternative to ground beef. It will still turn out delicious, just a bit lighter in flavor.
Can I Make This Chili Vegetarian?
Yes! Simply replace the ground beef with a combination of beans, lentils, or vegetable crumbles, and use vegetable broth instead of beef broth. You’ll still get a hearty and tasty chili!
How Long Can I Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
How Can I Adjust the Spice Level?
If you prefer a milder chili, you can skip the cayenne pepper and use less chili powder. Adding a dollop of sour cream when serving also helps balance the heat. For a spicier kick, increase the cayenne or add diced jalapeños!
