recipe for slow cooker chili
The Best recipe for slow cooker chili
I love this recipe because it’s versatile enough for everyday meals or special occasions. Whether you’re hosting a game night or just need a quick dinner that feels special, chili is always a crowd-pleaser. Plus, it’s packed with protein and fiber from the beans and veggies, making it a healthier option than heavy, creamy sauces. It’s also budget-friendly—you can stretch the ingredients to feed a crowd without breaking the bank. And honestly, there’s nothing like the smell of it simmering in the slow cooker to make the whole house feel cozy.
Easy Slow Cooker Beef Chili
A hearty, flavorful chili that simmers low and slow in the slow cooker, packed with tender beef, rich beans, and bright tomatoes. Perfect for busy weeknights or gathering friends around the table.
🥘Ingredients
- 1 lb (16 oz) chuck roast or stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup beef broth
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 bay leaf
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro (optional)
👨🍳Directions
-
1
In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and sear until browned on all sides, about 5–7 minutes. Remove beef and set aside. -
2
In the same skillet, sauté the diced onion, bell pepper, and garlic until softened, about 5 minutes. Stir in chili powder, cumin, smoked paprika, and bay leaf. Cook for 1 minute to toast the spices. -
3
Transfer the skillet contents to the slow cooker. Add the crushed tomatoes, kidney beans, black beans, beef broth, and the seared beef. Stir to combine. -
4
Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the beef is tender and the flavors meld. Remove the bay leaf before serving. -
5
Serve hot with shredded cheese and fresh cilantro if desired.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Knife
📊Nutrition Facts (per serving)
📝Notes
- For extra richness, stir in 1 tbsp of Worcestershire sauce before serving.
- Adjust spice levels by adding more chili powder or a dash of cayenne if preferred.
- Leftovers reheat well—store in an airtight container for up to 5 days.
Watch Video Of How Easy Slow Cooker Beef Chili Works
❓ Frequently Asked Questions About Slow Cooker Beef Chili
1. What’s the best way to adjust the spice level in this slow cooker chili?
Add freshly ground black pepper, cayenne pepper, or a dash of hot sauce directly to the chili when serving. For a milder taste, stir in a spoonful of tomato paste or a pinch of sugar to balance heat. If you prefer extra spice, mix in diced jalapeños or serrano peppers before cooking.
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2. Can I use canned beans instead of dried beans?
Yes, but adjust the liquid slightly. Use one (14 oz) can of beans (rinsed) for every 2 cups of broth or water in the recipe. If the chili is too thin, simmer longer to reduce it, or add a splash of beef or vegetable stock.
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3. How do I prevent the chili from getting too thick?
If the chili thickens too much, stir in a splash of beef or vegetable broth, water, or even a little milk (for a creamier texture). For a smoother consistency, blend half the chili with an immersion blender before returning it to the slow cooker.
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4. What’s the ideal slow cooker setting for this recipe?
Cook on the Low setting for 6–7 hours or High setting for 3–4 hours. The chili will thicken as it cooks, so check halfway through if you prefer a thinner texture. If you’re short on time, use the Warm setting to keep it hot for up to 4 hours.
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5. Can I make this chili ahead of time?
Absolutely. The chili tastes even better the next day as flavors meld. Store it in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stovetop or slow cooker on Low for 1–2 hours.
