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Slow Cooker Chili Recipe

This Slow Cooker Chili Recipe is a hearty, flavorful comfort food made with seasoned ground beef, kidney beans, black beans, tomatoes, peppers, and aromatic spices. Everything slowly simmers together in the crockpot for a rich, satisfying chili that's perfect for busy weeknights, game days, and family dinners. If you're looking for an easy crockpot chilli, crock pot chili easy enough for beginners, or a flavorful best chili recipe award winning style dinner, this recipe is sure to become a favorite.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1½ pounds ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 2 cans 14.5 oz each diced tomatoes
  • 1 can 8 oz tomato sauce
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional
  • ½ cup beef broth

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and diced onion.
  2. Cook for 6–8 minutes, breaking the beef into small pieces, until browned and the onion is softened. Drain excess grease.
  3. Add the minced garlic and cook for about 30 seconds until fragrant.
  4. Transfer the beef mixture to a 6-quart slow cooker.
  5. Add the bell pepper, kidney beans, black beans, diced tomatoes, tomato sauce, tomato paste, and beef broth.
  6. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper.
  7. Stir everything together until well combined.
  8. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
  9. Stir before serving and taste. Adjust the salt or spices if needed.
  10. Serve hot with your favorite toppings.

Notes

  • Browning the ground beef before slow cooking adds extra flavor and helps remove excess fat.
  • For a milder chili, omit the cayenne pepper.
  • Add diced jalapeños for extra heat.
  • Pinto beans can be substituted for black beans or kidney beans.
  • For a vegetarian version, replace the beef with extra beans and vegetables.
  • Chili often tastes even better the next day after the flavors have had time to develop.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.