Flavorful Slow Cooker Chili
A rich, savory chili made with lean beef, kidney beans, and bold spices. Slow-cooked to perfection, it’s high in protein, fiber, and flavor—perfect for easy weeknight dinners, meal prep, or cozy gatherings.
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.