This slow cooker chili is warm and hearty, loaded with ground meat, beans, and tasty spices. It’s perfect for chilly days when you need something cozy!
Just dump everything in, set it, and forget it! I love coming home to the amazing smell and a ready meal. Plus, it’s great for leftovers—or a surprise chili cook-off! 🌶️
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives a rich flavor, but ground turkey or chicken can be leaner options. If you’re looking for a vegetarian version, try black beans or lentils instead!
Kidney Beans: These beans add great texture. If you don’t have kidney beans, pinto or chickpeas work well too. You can also skip beans entirely for a meatier chili.
Diced Tomatoes: Use canned tomatoes for convenience, but fresh tomatoes can be chopped and added if in season. Fire-roasted tomatoes add a smoky flavor that’s delightful!
Chili Powder: It’s the star of the dish! You can make your own mix using paprika, cumin, and cayenne or opt for store-bought blends. Adjust the amount based on your desired spice level.
How Do I Get the Most Flavor with My Slow Cooker Chili?
Cooking chili in a slow cooker is fantastic because the flavors meld beautifully over time. Here’s how to enhance that flavor:
- Brown the meat first to develop a richer taste and texture. This step is essential!
- Add garlic and onions early to release their flavors, enhancing the overall dish.
- Season the chili well, but wait to taste the finished product before adjusting further. Remember, the flavors intensify as it cooks.
- Finally, let it cook low and slow. The longer it cooks, the better it tastes, making it perfect for meal prep!
How to Make Slow Cooker Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb (450g) ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 cup beef broth (or water)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional: pinch cayenne pepper for heat
For the Garnish:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Tortilla chips, for serving
How Much Time Will You Need?
This delicious slow cooker chili requires about 20 minutes of prep time, and then you can let it cook in the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high. Just set it and forget it until it’s time to enjoy a warm bowl of chili!
Step-by-Step Instructions:
1. Brown the Meat:
In a skillet over medium heat, brown the ground beef (or turkey) until it’s no longer pink. Use a spatula to break it into small pieces as it cooks. Once done, drain any excess fat and transfer the meat to the slow cooker.
2. Add the Veggies and Beans:
Into the slow cooker, add the diced onion and minced garlic. Then, toss in the kidney beans, diced tomatoes (with their juice), tomato paste, and beef broth. Give everything a good stir to combine.
3. Season It Up:
Now, sprinkle in the chili powder, ground cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper (if you like it spicy!). Mix all the ingredients well.
4. Let It Cook:
Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer it cooks, the better the flavors will meld together!
5. Taste and Adjust:
A little before you’re ready to serve, taste the chili and adjust the seasonings if needed. You might want to add a bit more salt or some extra spices!
6. Serve and Enjoy!
Ladle the chili into bowls and top each serving with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Serve with some tortilla chips on the side for crunch. Enjoy your hearty and warming chili!
Can I Use Different Types of Meat?
Absolutely! Ground turkey or chicken can be used for a leaner option, and for a vegetarian version, you can substitute with additional beans, lentils, or a meat alternative like tempeh.
How Do I Store Leftover Chili?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the chili in freezer-safe bags or containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Can I Adjust the Spice Level?
Yes! If you prefer a milder chili, omit the cayenne pepper and start with less chili powder. You can always add more spice to your bowl or let others adjust their servings to taste.
How Can I Thicken My Chili?
If your chili ends up too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the chili while it simmers for another 30 minutes. Alternatively, you can let it cook uncovered for the last hour to allow some moisture to evaporate.
