There’s something about coming home to a kitchen filled with the smell of slow-cooked chili that just settles you. I remember one afternoon when I tossed everything into the crock pot, planning to get it ready before rushing off to errands. The aroma was so inviting that I kept sneaking back to the kitchen, trying to guess if it was done yet—though I knew it needed hours to reach that perfect blend of spices and tender beef. Somewhere between checking my phone and stirring a cup of tea, I caught myself already imagining the first bite: hearty, a little smoky, with just a whisper of heat that lingers without overwhelming.
It’s the kind of meal that feels like a warm hug on a chilly evening, but also the kind that’s easy enough for a busy weeknight. And honestly, it’s forgiving. I’ve had moments where I forgot it on low a bit longer, and it only got better. The beans soften just right, and the flavors deepen in a way that takes all the edge off a hectic day.
Why You’ll Love It
- This chili is the ultimate hands-off meal, letting your slow cooker do all the work while you get on with your day.
- The blend of spices is balanced—not too fiery but with enough kick to keep it interesting. It’s simple — and that’s kind of the point.
- It’s flexible when it comes to timing; whether you’re home or out, it waits patiently and only gets better the longer it simmers.
- Feeds a crowd easily, but leftovers reheat beautifully, making lunch the next day a no-brainer.
If you’re feeling a bit intimidated by slow cooker recipes, this one is a gentle introduction. The ingredients come together in a way that’s forgiving, so you don’t have to stress if you miss a step or two.
PrintSlow Cooker Crock Pot Chili
A hearty and flavorful chili made easy in a crock pot slow cooker. Perfect for a comforting meal with tender ground beef, beans, tomatoes, and a blend of spices simmered to perfection.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounces) can diced tomatoes
1 (15 ounces) can kidney beans, drained and rinsed
1 (15 ounces) can black beans, drained and rinsed
1 (8 ounces) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 5-7 minutes.
Drain excess fat from the skillet.
Transfer the cooked beef, onions, and garlic to the slow cooker.
Add diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the slow cooker.
Add chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper to the slow cooker.
Stir all ingredients together until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.
For kitchen gear, you really only need a basic slow cooker and a skillet for browning the beef and onions. The simplicity is part of why this recipe sticks with me. When it comes to serving, I usually top it with a bit of shredded cheese and a dollop of sour cream, but sometimes I get distracted and just eat it straight from the pot with a chunk of crusty bread.
Variations? Well, I haven’t tested all of these, but sometimes I swap out the beef for turkey or even a plant-based meat substitute, though the texture changes a bit. You could also toss in some chopped bell peppers or a handful of corn for a bit more color and crunch. And if you’re really pressed for time, cooking the beef mixture ahead and freezing it works well — just thaw before combining everything in the slow cooker.
FAQ
Can I make this chili vegetarian? You can skip the beef and add extra beans or vegetables, but the flavor will be slightly different. Consider adding a smoky seasoning to keep some depth.
How spicy is this chili? It has a mild to medium heat, but you can adjust the cayenne pepper to your liking or leave it out altogether.
What if I don’t have a slow cooker? You can simmer this on the stove on low heat, stirring occasionally, but it will require more attention.
Can I freeze leftovers? Yes, it freezes well for up to three months. Just thaw overnight in the fridge before reheating.
Slow cooker chili isn’t just dinner—it’s a little ritual of comfort and patience that rewards you with warmth and fullness. If you’re ready to cozy up and savor something hearty, give this recipe a try and see how it fits into your rhythm.