Classic Slow Cooker Chili Recipe

Introduction

This classic slow cooker chili recipe is a hearty and flavorful meal that’s perfect for cozy nights. Packed with tender ground beef, beans, and a rich tomato base, it’s an easy dish that fills your home with mouthwatering aromas. Let your slow cooker do the work and enjoy a satisfying bowl of chili with minimal effort.

Ingredients

• 2 lb lean ground beef (90/10 or 93/7)
• 1 large onion (diced)
• 3 garlic cloves (minced)
• 2 tsp cumin powder
• 2 Tbsp chili powder
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 1/2 tsp salt (or to taste)
• 1/2 tsp black pepper
• 15 oz can black beans (drained and rinsed)
• 30 oz kidney beans (two 15 oz cans, drained and rinsed)
• 30 oz diced tomatoes (with their juice)
• 10 oz diced tomatoes and green chilis (with their juice)
• 30 oz tomato sauce

Instructions

1. Step 1: Place a large skillet over medium-high heat and sauté the ground beef until it releases its fat, about 4-5 minutes, breaking it up with a spatula as it cooks.
2. Step 2: Add the diced onion to the skillet and sauté until tender, about 4-5 minutes. Stir in the minced garlic and all seasonings—cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds while stirring constantly. Then transfer the mixture to a 6-quart slow cooker.
3. Step 3: Add the drained and rinsed black beans and kidney beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce into the slow cooker. Stir everything together well.
4. Step 4: Cook on high for 3-4 hours or on low for 6-8 hours. Taste and adjust seasoning if needed before serving warm.

Tips & Variations

• For extra depth, try adding a splash of beer or a tablespoon of cocoa powder to the slow cooker.
• Use ground turkey or chicken as a lighter alternative to beef.
• Serve with toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapeños for added flavor and texture.
• If you prefer a thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or in the microwave until heated through. Chili also freezes well—freeze in portions for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili without a slow cooker?

Yes, you can simmer the chili on the stovetop in a large pot over low heat for 1 to 2 hours, stirring occasionally until the flavors meld and the chili thickens to your liking.

Can I use canned beans without rinsing?

While you can use canned beans without rinsing, rinsing helps reduce excess sodium and improve the chili’s flavor by removing the canning liquid.