There’s something about coming home to the smell of slow cooker chili that makes you want to sink into the couch and forget the world for a while. One evening, I remember juggling dinner prep with a million other things — the phone buzzing, the dog pawing at my leg — and honestly, I wasn’t sure if the chili would turn out as comforting as I hoped. But as the hours passed and the kitchen filled with that deep, smoky aroma, I realized this was exactly the kind of meal that asks for nothing fancy, just time and patience. The rich blend of spices and tender beans pulled together, and despite my distracted cooking, the flavors balanced out perfectly. It’s the kind of dish that feels homemade even if you’re halfway through a hectic day.

Hearty and filling, this slow cooker chili is built for busy days when you want a meal that practically makes itself.
The mix of spices is bold without being overwhelming, though it’s not for those who want a super mild taste.
It’s simple — and that’s kind of the point. No fuss, just a pot of warmth waiting for you.
Beans and beef combine for a satisfying texture that holds up well if you want leftovers later on.

If you’re worried about timing, the slow cooker does most of the work, so you can check in without stress. Just stir once it’s done and add a pinch more salt if it needs that little extra kick.

Slow Cooker Chili by Sarah DiGregorio

Print Recipe

A hearty and flavorful slow cooker chili recipe by Sarah DiGregorio, perfect for a cozy meal. This chili combines ground beef, beans, tomatoes, and a blend of spices, slow-cooked to perfection for rich, deep flavors.

Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6

Ingredients

Scale

1 pound ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes with juice
1 (8-ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil

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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.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add kidney beans, black beans, diced tomatoes with juice, tomato sauce, and beef broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning with additional salt or pepper if needed.
Serve hot with your favorite chili toppings.

Kitchen Notes: I usually use a slow cooker that’s just the right size for this recipe, nothing too big or small, so it cooks evenly. Serving it with a dollop of sour cream or a sprinkle of shredded cheese makes for a nice contrast — but honestly, it’s good straight from the pot. I’ve thought about swapping ground turkey sometimes, but I haven’t tested it enough to say if it’s as rich. Adding a few chopped bell peppers or a handful of corn can brighten it up, though I’m not sure it’s better, just different. If you like it a little spicier, a dash more cayenne or some fresh jalapeños can wake things up nicely.

FAQ

Can I prepare this chili in advance? Absolutely. It tastes even better the next day as the flavors continue to meld.

How do I store leftovers? Keep them in an airtight container in the fridge for up to four days, or freeze for longer storage.

Can I skip the beans? Sure, but they add a great texture and make the chili more filling.

What sides go well? Cornbread, simple rice, or even some crusty bread to soak up the sauce.

When the day’s been long and cool, this slow cooker chili is ready to welcome you home. Don’t hesitate — let it simmer away while you unwind, and soon enough, you’ll have a meal worth lingering over.