chili recipe slow cooker
The Best chili recipe slow cooker
What I really appreciate about this recipe is how it balances nutrition without sacrificing taste. It’s packed with fiber from the beans and veggies, and the spices give it a natural boost of antioxidants. I’ve noticed my kids are more full and energized after eating it, and it’s a great way to sneak in some extra veggies if they’re not big fans. Plus, it’s so easy to customize—swap out the spices for a little kick of cumin or smoked paprika if you like, or add some diced tomatoes for extra depth. It’s the kind of meal that feels special but doesn’t cost a fortune, making it ideal for both everyday cooking and when you want to impress guests. My kids have even started asking for it on their own, and honestly, I don’t mind at all. It’s the kind of dish that just makes everything easier.
Slow Cooker Smoky Beef Chili
A hearty, slow-cooked chili packed with tender beef, rich beans, and smoky flavors. Perfect for a cozy meal!
🥘Ingredients
- 2 lbs (900g) beef chuck roast or stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 cup beef broth
- 1 cup water
- 1 (15 oz) can diced tomatoes
- 1 cup frozen corn
- 1 jalapeño, seeded and minced (optional)
- Shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, chopped
- Diced avocado
- Sour cream
- Lime wedges
- Green onions, sliced
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium-high heat. Add beef cubes and brown on all sides, breaking them into smaller pieces. Remove beef and set aside. -
2
In the same skillet, sauté onion and garlic until softened (about 3-4 minutes). Add chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir for 1 minute until fragrant. -
3
Return beef to the skillet, add beef broth and water. Stir well and transfer everything to the slow cooker. -
4
Add crushed tomatoes, diced tomatoes, kidney beans, black beans, pinto beans, corn, and jalapeño (if using). Stir to combine. -
5
Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours, until beef is tender and chili is thickened. -
6
Remove from slow cooker and adjust seasoning if needed. Serve hot with toppings like shredded cheese, cilantro, avocado, sour cream, lime wedges, and green onions.
🔧Equipment
- Slow cooker
- Large skillet or Dutch oven
- Cutting board
- Knife
- Mixing bowls
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, add a dash of Worcestershire sauce or a spoonful of hot sauce during cooking.
- Substitute beans with a mix of white beans and chickpeas for a vegetarian version.
- Let the chili sit for 10 minutes before serving to allow flavors to meld.
Watch Video Of How Slow Cooker Smoky Beef Chili Works
❓ Frequently Asked Questions About Slow Cooker Smoky Beef Chili
1. What are the best ingredients to use for a slow cooker chili that gives it the best flavor?
The best slow cooker chili flavor comes from a balance of ingredients. Start with a good-quality chili powder (like smoked paprika for depth), onion, garlic, beef or a mix of beef and beans (kidney, black, or pinto beans work well), tomatoes (canned diced tomatoes or crushed add richness), and spices like cumin, chili powder, and a pinch of cayenne for heat. For extra richness, include a dash of Worcestershire sauce, a spoonful of brown sugar or honey, and a splash of beef broth. Don’t forget fresh cilantro, a lime wedge, and avocado or cheese for serving.
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2. How long does it cook in a slow cooker, and should I cook it on low or high?
Most slow cooker chili recipes take 6–8 hours on low or 3–4 hours on high to fully cook. If you’re short on time, high heat works faster, but low heat allows flavors to meld deeper. For best results, start with low and check after 6 hours—if it’s still thick, cook another hour. Stir occasionally to prevent sticking. Some recipes benefit from a 24-hour prep (especially with beans and ground meat) for richer flavor.
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3. Can I use ground turkey or chicken instead of beef for a lighter chili?
Yes! Ground turkey or chicken works perfectly—just adjust the cooking time slightly. Turkey chili is leaner but still hearty, while chicken adds a milder, slightly sweeter taste. For texture, brown the meat first in a pan before adding liquid to prevent a dry chili. If using turkey, increase the liquid (beef broth or water) by about ½ cup to compensate for moisture loss. Beans and tomatoes will still dominate the flavor, so keep spices balanced.
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4. What’s the best way to thicken slow cooker chili, and do I need to add cornstarch or flour?
Slow cooker chili thickens naturally over time, but if it’s too thin, here’s how to fix it:
– Simmer on high for 30–60 minutes after cooking to evaporate excess liquid.
– Blend half the chili with a bit of cornstarch (1 tbsp) mixed in water and stir back in.
– Add a cornmeal slurry (1 tbsp cornmeal + 2 tbsp water) and cook uncovered for 15–20 minutes.
– Use a roux: Cook 1 tbsp butter or oil with 1 tbsp flour until golden, then whisk into the chili.
Avoid thickeners like flour directly in the slow cooker—they can clump. If you prefer creamier chili, stir in a splash of heavy cream or coconut milk at the end.
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5. Can I make a slow cooker chili ahead of time, and how should I store and reheat it?
Absolutely! Slow cooker chili tastes even better the next day as flavors deepen. Store in airtight containers in the fridge for up to 4 days or freeze for up to 3 months. To reheat:
– On the stove: Simmer on medium-high for 5–10 minutes, stirring occasionally.
– Slow cooker: Cook on low for 2–3 hours or high for 1 hour.
– Microwave: Cover and reheat in 30-second bursts, stirring between each.
Add a splash of broth or water if too thick, and stir in cheese or sour cream before serving. For extra freshness, top with lime, cilantro, or avocado after reheating.
