This slow cooker chili is a warm and hearty dish packed with beans, ground meat, and tasty spices. Just throw everything in and let it cook while you take a break!
Making chili this way means I can enjoy the aroma filling my home, and the best part? It’s perfect for cozy nights in or sharing with friends. Who doesn’t love a good chili? 🍲
Key Ingredients & Substitutions
Ground Beef: I like using lean ground beef for less grease. If you’re looking for a healthier option, turkey or chicken works well too. For a vegetarian version, swap in lentils or chickpeas!
Beans: Kidney beans are classic for chili, but black beans add a nice touch! If you’re avoiding beans altogether, you can use more ground meat or add extra vegetables like zucchini.
Diced Tomatoes: Canned diced tomatoes are convenient, but fresh tomatoes can be used in season. Just chop them up and add a little tomato paste for thickness. You can try fire-roasted tomatoes for extra flavor!
Spices: Chili powder is key, but feel free to adjust the spiciness. If you want to kick it up, consider adding jalapeños or a dash of hot sauce. Paprika gives a smoky flavor, but regular paprika is fine too.
How Can I Enhance the Flavor of My Chili?
A key to delicious chili is layering flavors. Start by sautéing your onions and garlic — this builds a solid flavor base. Don’t rush this step! Add your spices right after this to toast them lightly; this helps release their aroma.
- Cook the onions until they turn soft and translucent to fully unlock their sweetness.
- Mix in the spices for about 30 seconds before adding the meat; this helps develop the flavors.
- Cook on low for a longer time if you can. This allows all the ingredients to meld together perfectly!
Finally, taste before serving! Feel free to tweak with additional salt or spice to make it just right for you.
How to Make Slow Cooker Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes (with juices)
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans or additional kidney beans, drained and rinsed
- 1 (6 oz) can tomato paste
- 1 cup beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
- 1 green bell pepper, diced (optional)
- 2 tbsp olive oil or vegetable oil
For Serving (optional):
- Shredded cheddar cheese
- Sour cream
- Chopped green onions or scallions
- Tortilla chips or cornbread
How Much Time Will You Need?
This delicious slow cooker chili takes about 15-20 minutes to prepare, and then you’ll let it cook for 6-8 hours on low or 3-4 hours on high. It’s a great set-it-and-forget-it dish that fills your home with delightful aromas while it simmers away!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large skillet over medium heat, add the olive oil and heat it up. Toss in the diced onion and sauté for about 3-4 minutes until they become soft and translucent. Then, add the minced garlic and cook for an additional 30 seconds until it’s fragrant. This step really builds the flavor!
2. Brown the Beef:
Next, add the ground beef to the skillet with the onion and garlic. Cook it by breaking it up with a spoon until it’s nicely browned and no longer pink. If there’s extra fat, drain it away to keep your chili from being greasy!
3. Combine Ingredients in the Slow Cooker:
Once the meat is cooked, transfer the mixture into the slow cooker. Now it’s time to add in the rest of the ingredients: the diced tomatoes (with their juices), the kidney and black beans, tomato paste, beef broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and a sprinkle of salt and black pepper. Stir everything well to combine. If you’re using the green bell pepper, add that in too!
4. Cook and Let It Simmer:
Cover the slow cooker and set it to cook for 6-8 hours on low or 3-4 hours on high. Stir occasionally if you can. The chili will thicken up and the flavors will blend beautifully during this time.
5. Final Touches:
When the cooking time is up, taste your chili and adjust the seasonings as needed. If it’s too thick for your liking, just add a little more broth or water to get it to the perfect consistency.
6. Serve and Enjoy:
Dish out the chili into bowls and have fun with toppings! Sprinkle some shredded cheddar cheese on top, add a dollop of sour cream, and maybe a handful of chopped green onions. Don’t forget serving it with tortilla chips or cornbread on the side for a complete meal!
Enjoy every warm and comforting bite of your homemade slow cooker chili! It’s perfect for chilly nights or gatherings with friends and family.
Can I Use Different Types of Meat?
Absolutely! If you prefer, you can substitute ground beef with ground turkey, chicken, or even a mix of meats. For a vegetarian option, try using lentils or meat substitutes like textured vegetable protein (TVP).
What Can I Do with Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 3 days. It also freezes well for up to 3 months! Just thaw and reheat it slowly on the stove or in the microwave before serving.
Can I Make This Chili Spicier?
Definitely! If you like more heat, add fresh jalapeños or increase the cayenne pepper. You can also top your chili with hot sauce when serving for an extra kick.
How Do I Thicken My Chili?
If your chili turns out too thin, don’t worry! You can thicken it by simmering with the lid off for the last 30 minutes of cooking. Alternatively, mix a bit of cornstarch with water and stir it in to achieve your desired thickness.
