Mr. Garlic and I have been making this Slow Cooker Chili for years. It’s rich and deeply flavorful, built from ground beef, beans, tomatoes, brown sugar, and warming spices. Best of all, it’s incredibly easy: brown the beef, add the rest to the slow cooker, and let it simmer until everything melds together.
Why you’ll love this slow cooker chili
- Effortless to prepare. No advanced cooking skills needed—brown the beef, combine the ingredients, and let the slow cooker do the rest.
- Balanced, layered flavors. Savory beef, bright tomatoes, a touch of sweetness, and smoky-spiced notes combine for a satisfying bowl.
- Feeds a crowd and stores well. Makes 6–8 generous servings, freezes easily, and is perfect for meal prep or gatherings.
Key ingredients
- Ground beef (80/20): Provides great flavor and enough fat to keep the chili rich.
- Kidney beans: A mix of light and dark beans gives classic texture and body.
- Tomatoes: Diced, crushed, sauce, and paste — multiple forms build depth and thickness.
- Brown sugar & cocoa powder: These add surprising complexity—subtle sweetness and rounded depth.
- Spices & mild jalapeños: Chili powder, cumin, paprika, coriander, and drained mild jalapeños for gentle heat.
Dietary swaps
- Gluten-free: This recipe is naturally gluten-free; confirm packaged ingredients if needed.
- Dairy-free: Omit sour cream and cheese or substitute dairy-free alternatives for toppings.
- Low carb: Skip the beans and add extra ground beef or vegetables for bulk.
Recipe variations
- Swap the meat: Try ground chicken, pork, or venison.
- Add vegetables: Mushrooms, corn, diced zucchini, or bell peppers work well.
- Make it spicier: Add hot jalapeños or 1–2 chipotle peppers in adobo for smoke and heat.
Tips & notes
- Brown the beef first. Searing or browning adds extra flavor and texture—do this in a skillet or use the slow cooker if you prefer.
- Don’t skip the brown sugar and cocoa powder. They quietly transform the chili, adding richness and a hint of sweetness without tasting like dessert.
Storage & reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stovetop over medium heat or in the microwave until heated through.
- Freezing: Cool completely, transfer to freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
More soup & stew recipes you will love
- Creamy Sausage and Kale Soup
- Creamy One-Pot Big Mac Cheeseburger Soup
- Easy Spicy Sausage & White Bean Soup
- Pasta e Fagioli Soup (Italian Pasta & Beans)
- Creamy Cabbage & Orzo Stew
- Creamy Mushroom & Pearl Couscous Soup
Recipe
(The Best) Slow Cooker Chili
Rich, flavorful chili made with ground beef, beans, tomatoes, brown sugar, and spices. Easy to assemble—just combine and slow cook.
5 from 1 vote
Print Recipe
Pin Recipe
Pin Recipe
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
CourseSoup
Servings8
Calories437 kcal
Ingredients
- 1 tablespoon oil
- 2 lbs ground beef (80/20)
- 1 red onion, diced
- 1 ½ tablespoon minced garlic
- 15 oz diced tomatoes
- 15 oz crushed tomatoes
- 14 oz tomato sauce
- 3 oz tomato paste
- 8 oz jarred mild jalapeños, drained
- 1 cup beef broth
- 1.5 tablespoon chili powder
- 3-4 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon sweet paprika
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon ground coriander
- 15 oz dark kidney beans, drained
- 15 oz light kidney beans, drained
- Salt & pepper to taste
Toppings:
- Fritos
- Sour cream
- Shredded cheese (sharp cheddar recommended)
- Chives
Instructions
-
Heat the oil in a frying pan over medium-high heat. Add ground beef, season with salt and pepper, and cook until gently browned and crumbled, breaking it up with a spatula.
-
Transfer the browned beef to the slow cooker and add the remaining ingredients. Stir to combine. Cook on low for 6–8 hours or on high for 3–4 hours. Adjust salt and pepper to taste. If you prefer a thicker chili, remove the lid and simmer on low for 20–30 minutes to evaporate some liquid before serving.
-
Ladle into bowls and top with sour cream, shredded cheese, Fritos, and chives as desired. Serve warm.
Notes
- Brown the beef first for better flavor and texture.
- Brown sugar and cocoa powder add complexity—don’t skip them unless you prefer a different profile.
- Nutrition values are estimates.
Nutrition
Calories: 437kcal
Carbohydrates: 30g
Protein: 25g
Fat: 23.5g
Carbohydrates: 30g
Protein: 25g
Fat: 23.5g
Keywordslow cooker chili
Tried this recipe?
Let me know how it turned out!
Tried this Slow Cooker Chili? I’d love to hear how it turned out! Please leave a star rating and review in the recipe card below — your feedback helps others discover this cozy meal. Enjoy and happy cooking!