This hearty slow cooker chili is a comforting, protein-packed meal perfect for busy weeknights.
Loaded with lean ground beef, kidney beans, and savory spices, it’s fiber-rich, low in saturated fat, and naturally satisfying.
Easy to prepare and slow-cooked to perfection, this chili is an excellent choice for meal prep, family dinners, or anytime you crave a warm, nourishing dish.
Flavorful Slow Cooker Chili
Equipment
- 1 large saute pan or stovetop-safe slow cooker bowl
- 1 slow cooker / Crock-Pot (6–8 quart)
- 1 cutting board
- (1) Chef’s knife
- 1 Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 2 lb lean ground beef
- 1 medium onion diced (red or yellow)
- 4 garlic cloves minced
- 1 chipotle chili in adobo chopped (more for extra heat)
- 2 15 oz cans dark red kidney beans, rinsed and drained
- 2 15 oz cans tomato sauce
- 2 15 oz cans diced tomatoes
- 1 15 oz can light red kidney beans, rinsed and drained
- 1 4 oz can chopped green chiles
- 1 cup beer or beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp sugar
- ½ tsp black pepper
- Optional toppings: shredded cheddar cheese crushed tortilla chips, green onions, sour cream, salsa
Instructions
- Prepare Ingredients: Before you start cooking, gather all your ingredients and equipment. Dice the onion finely and mince the garlic cloves. Chop the chipotle chili in adobo sauce carefully, adjusting the amount based on how smoky and spicy you want your chili. Open and rinse all canned beans, and drain them thoroughly. Measure out all spices, tomato sauce, diced tomatoes, and broth or beer so everything is ready to go.
- Heat the Oil: Place a large saute pan or the stovetop-safe bowl from your slow cooker over medium-high heat. Add 1 tablespoon of olive oil and allow it to warm for about 1 minute. The oil should shimmer slightly, indicating it’s hot enough to sear the meat. This step ensures the beef develops rich flavor and a slightly caramelized texture.
- Brown the Ground Beef: Add 2 pounds of lean ground beef to the hot pan. Using a wooden spoon or spatula, break the beef into small crumbles. Let it cook undisturbed for 2–3 minutes to allow some browning, then stir occasionally. Continue cooking for 7–10 minutes until the beef is fully browned and no pink remains. Browning the meat enhances the depth of flavor in your chili.
- Sauté Onions and Garlic: Once the beef is browned, add the diced onion and minced garlic directly to the pan. Stir to combine and cook for another 3–4 minutes, until the onions are soft and translucent and the garlic becomes aromatic. Be careful not to burn the garlic, as it can turn bitter and affect the overall flavor.
- Drain Excess Fat: After the beef, onion, and garlic mixture is cooked, carefully drain any excess fat or grease from the pan. You can do this by tilting the pan slightly and using a spoon to remove the fat or by pouring it into a heat-safe container. Removing the fat prevents the chili from becoming greasy while keeping it flavorful.
- Transfer to Slow Cooker: Transfer the cooked beef, onion, and garlic mixture into the slow cooker base. If you’re using a stovetop-safe slow cooker bowl, simply place it back into the slow cooker unit. This will serve as the foundation for your chili layers and ensure even cooking throughout.
- Add Beans and Tomatoes: Add all rinsed and drained beans: 2 cans of dark red kidney beans and 1 can of light red kidney beans. Then pour in the 2 cans of tomato sauce and 2 cans of diced tomatoes. Add the chopped green chiles to the mixture. Gently stir everything together until well combined, making sure the beans and tomatoes are evenly distributed.
- Incorporate Spices and Liquids: Pour in 1 cup of beer or beef broth, depending on your preference for flavor and richness. Sprinkle in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon sugar. Add the chopped chipotle chili in adobo for smoky heat. Stir the mixture thoroughly to ensure the spices coat every ingredient, which builds layers of flavor as the chili cooks.
- Slow Cooking: Cover the slow cooker with its lid. Set the cooker to low for 6–8 hours for a slow, rich infusion of flavors, or high for 3–4 hours if you’re short on time. During cooking, the flavors will meld together, creating a deep, savory chili. Avoid opening the lid frequently, as it can slow down cooking and reduce the heat.
- Taste and Adjust Seasoning: About 30 minutes before serving, taste your chili. Adjust seasoning as needed, adding more salt, pepper, or chili powder to suit your preference. If you want more smokiness or heat, carefully add another chopped chipotle pepper. This step ensures your chili is perfectly seasoned and balanced.
- Prepare Toppings: While the chili finishes cooking, prepare optional toppings to elevate your meal. Shred cheddar cheese, slice green onions, crush tortilla chips, and set out sour cream and salsa. Having toppings ready allows each diner to customize their bowl to taste, making the meal interactive and fun.
- Serve the Chili: Spoon the chili into bowls, ensuring each serving has a good mix of beef, beans, and tomato sauce. Add desired toppings for extra flavor, texture, and creaminess. Serve warm with cornbread, tortilla chips, or over rice if desired. Enjoy a comforting, protein-packed, fiber-rich meal that’s satisfying and perfect for any occasion.
Notes
- This slow cooker chili is highly adaptable—swap kidney beans for black, pinto, or cannellini beans based on preference.
- Browning the beef and sautéing the onions and garlic before slow cooking builds depth of flavor that a raw-slow cook method can’t achieve.
- Adjust the chipotle chili in adobo for heat and smokiness; start with one and add more gradually if desired.
- Using beer instead of broth adds richness and a subtle malty flavor.
- For a thicker chili, mash a few beans slightly with a spoon before serving.
Chef’s Secrets: Elevate Chili Flavor Easily
To take this chili from simple to extraordinary, layer flavors at every step. Start by browning your ground beef properly to create a rich, savory base.
Don’t skip sautéing the onions and garlic—they release natural sweetness that balances the smoky chipotle.
For a deeper flavor, allow the chili to slow cook on low for the full 6–8 hours.
If you like a slight tang, add a splash of vinegar or a teaspoon of cocoa powder at the end—it enhances the richness without overpowering the dish.
Lastly, stir in a handful of fresh herbs like chopped cilantro or parsley just before serving for freshness.
Serving Suggestions: Creative Ways To Enjoy
This chili is versatile and pairs beautifully with a variety of sides.
Serve it with warm cornbread or over a bed of fluffy rice for a classic comfort meal.
Top individual bowls with shredded cheddar, crushed tortilla chips, sour cream, or sliced green onions for texture and flavor.
For a lighter option, enjoy the chili on its own or over roasted vegetables.
It also works beautifully as a chili-topped baked potato or inside a taco bowl, making it perfect for meal-prep lunches or casual family dinners.
Storage Tips: Keep Chili Fresh Longer
Leftover chili stores exceptionally well, making it an excellent make-ahead meal.
Allow the chili to cool to room temperature before transferring it to airtight containers.
Refrigerated, it will stay fresh for 4–5 days, and the flavors often deepen overnight.
For longer storage, freeze in individual portions for up to 3 months; thaw in the fridge overnight and reheat gently on the stovetop.
Avoid high heat when reheating to prevent burning or overcooking the beans.
You can also freeze chili without toppings and add them fresh upon serving.
Frequently Asked Questions
1. Can I make this chili vegetarian?
Yes! Replace the ground beef with hearty vegetables like mushrooms, zucchini, or lentils.
Use vegetable broth instead of beef broth or beer, and follow the same slow-cooking method for a rich, plant-based chili.
2. How spicy is this chili?
The heat is moderate with one chipotle pepper. Add more peppers or include some of the adobo sauce for a smokier, spicier chili.
Always taste as you go to ensure it’s just right for your preference.
3. Can I use canned beans other than kidney beans?
Absolutely. Black beans, pinto beans, or cannellini beans are all excellent substitutes. Just make sure to rinse and drain them to reduce excess sodium.
4. Do I need to cook the chili on low for 6–8 hours?
Cooking on low for 6–8 hours yields the richest flavor, but high for 3–4 hours also works.
Low and slow is best if you have the time—it allows the spices to meld and the chili to thicken naturally.
5. Can I prepare this chili ahead of time?
Yes! You can assemble all ingredients in the slow cooker the night before, cover, and refrigerate.
When ready to cook, simply start the slow cooker. Chili also tastes better the next day, as the flavors continue to develop overnight.
