Some evenings call for a meal that feels like a warm hug, and this slow cooker chili fits that bill perfectly. I remember the first time I let it simmer all afternoon while I ran errands. By the time I got home, that deep, smoky aroma was already filling the kitchen, pulling me closer to the stove. I wasn’t quite ready to eat just yet, so I wandered off to check on a stack of papers I’d left half-sorted on the counter – the kind of distracted moment that happens when you’re juggling too many things at once. But the smell kept pulling me back, and eventually, I couldn’t resist ladling out a bowl. The flavors were rich but not overwhelming, with just enough heat to keep things interesting without stealing the show. It’s the kind of meal that makes you slow down, even if just for a bit.
Why You’ll Love It:
- The slow cooker does the heavy lifting — easy prep, then forget about it.
- Deep, layered flavors develop without constant attention, perfect for busy days.
- It’s simple — and that’s kind of the point. No fuss, just comfort.
- Feeds a crowd or provides leftovers that taste even better the next day.
- If you’re not into beans, you can adjust, but the mix really adds to the texture.
Sometimes, you just need a meal that feels effortless but tastes like you’ve been cooking all day. This chili is exactly that kind of dish.
PrintSlow Cooker Chili by Sarah DiGregorio
A hearty and flavorful slow cooker chili recipe by Sarah DiGregorio, perfect for a comforting meal. This chili combines ground beef, beans, tomatoes, and a blend of spices slow-cooked 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 (28-ounce) can crushed tomatoes
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (6-ounce) can tomato paste
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 and transfer the cooked beef, onions, and garlic to the slow cooker.
Add crushed tomatoes, tomato paste, beef broth, kidney beans, black beans, and pinto beans to the slow cooker.
Stir in 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 necessary.
Serve hot with your favorite chili toppings such as shredded cheese, sour cream, or chopped green onions.
Kitchen Notes: I usually use a basic slow cooker — nothing fancy required — and it turns out consistently well. For serving, I like topping mine with a bit of shredded cheese and a dollop of sour cream, but chopped green onions or a squeeze of lime can brighten things up, too. If you want to switch it up, try swapping the ground beef for turkey or even lentils for a vegetarian twist, though I haven’t tested those all the way through. Some folks like it spicier, so feel free to add a pinch more cayenne if you’re feeling adventurous.
FAQ:
Can I freeze leftovers? Absolutely. Just cool it completely before freezing in portions, and it reheats well on the stove or microwave.
What if I don’t have a slow cooker? You can simmer it on the stove, but keep an eye on it to avoid burning.
Is this chili very spicy? It has a gentle kick from the cayenne and smoked paprika, but it’s easy to adjust to your taste.
Ready to cozy up with a bowl? This slow cooker chili is waiting to fill your kitchen with warmth and your belly with satisfaction.