Some recipes feel like a warm hug on a cold evening, and this slow cooker chili is exactly that kind of comfort. I remember the first time I let it cook all day while distracted by an afternoon full of random errands—somewhere between the grocery store and a quick stop at the hardware, I wondered if it would turn out okay. When I finally got back home, the kitchen smelled like a little spice market, and the hearty blend of beans and ground beef simmered in that slow, patient way only a crock pot can manage. The texture was just right—tender but not mushy, and the spices had melded into this deep, smoky melody that made me want to skip dinner plans and just dive in right then and there. It’s the sort of meal that might not win any speed cooking contests, but it sure wins on flavor and ease.
Why You’ll Love It:
- Hands-off cooking that fills your home with inviting aromas all day long.
- Rich layers of flavor from a blend of spices that slowly deepen during the cooking process.
- It’s simple — and that’s kind of the point. No fuss, just cozy, satisfying chili.
- Feeds a crowd or leaves plenty for leftovers, perfect for busy weeknights or weekends.
If you’re hesitant about slow cooker recipes because of timing or texture, this chili is pretty forgiving. It doesn’t demand precision, so you can almost forget it’s cooking until you’re ready to eat.
PrintSlow Cooker Chili
A hearty and flavorful chili made easy in the crock pot. Perfect for a comforting meal with tender beans, ground beef, 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 yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
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
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Instructions
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon, about 5-7 minutes.
Add the diced onion and minced garlic to the skillet with the beef and cook for an additional 3-4 minutes until the onion is softened.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add the diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the slow cooker.
Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper until well combined.
Cover the slow cooker and cook on low for 6 hours.
After cooking, stir the chili and taste to adjust seasoning if needed before serving.
Kitchen Notes:
Using a slow cooker here means you don’t need fancy equipment—just a reliable crock pot that can hang out on low for hours. I usually serve this chili with a side of cornbread or over a bed of rice, which soaks up the flavorful sauce nicely. Sometimes, I toss in a handful of corn or swap out one type of bean for another, depending on what’s in the pantry. I haven’t tested all variations, but adding a splash of beer or a bit of dark chocolate could be interesting if you’re feeling adventurous. Also, topping it with some shredded cheese or a dollop of sour cream adds a nice contrast to the smoky heat.
FAQ:
Q: Can I make this chili vegetarian? A: You could try skipping the beef and adding more beans or some chopped mushrooms for a hearty texture, though the flavor will shift a bit.
Q: How long can leftovers be stored? A: Up to four days in the fridge or frozen for a few months.
Q: Can I increase the spice? A: Sure, a bit more cayenne or fresh chilies will kick it up, but taste as you go.
Ready to cozy up with a bowl? There’s something about slow cooker chili that feels like a small, satisfying victory after a busy day. Scroll down, save this recipe, and maybe even print it out for those moments when you need a little extra comfort in your life.