Name: Slow Cooker Chili Recipe
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 2 tbsp olive oil; 2 pounds ground beef 85-90%; 1 white onion, finely diced; 1 green pepper, finely diced; 2 tbsp garlic paste or 3 cloves garlic, minced; 2 tbsp chili powder (more to taste); 2 tsp ground cumin; 2 tsp paprika; 20 oz (2 10oz cans) Rotel diced tomatoes with green chilies; 15 oz can tomato sauce; 6 oz can tomato paste; 16 oz can dark kidney beans, drained; 16 oz can light kidney beans, drained; 16 oz can white kidney beans/Cannellini beans, drained; 1 cup beef broth; 1 tbsp light brown sugar, packed; 2 tsp salt (more to taste); 1 tsp ground black pepper (more to taste); ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate); 1 tsp Tabasco sauce (optional); Sour cream; Cheddar cheese; Corn chips; Scallions (optional garnish)

Jump to Recipe· 4.3 from 4 reviews

I am genuinely excited to share my favorite Slow Cooker Chili Recipe with you. This chili is a wonderful mix of rich, hearty flavors and comforting textures that always warms my soul. What I love most is how effortlessly you can prepare it—just a few simple steps in the morning, and the slow cooker handles the rest while you go about your day. By dinnertime, you’re greeted with a pot full of deeply flavorful chili that’s perfect for any gathering or a cozy weeknight meal.

Why You’ll Love This Slow Cooker Chili Recipe

When I first made this Slow Cooker Chili Recipe, I was blown away by the complex layering of flavors that developed over the hours. The combination of spices—chili powder, cumin, and paprika—adds warmth and depth without overwhelming the natural richness of the ground beef and the beans. The surprise addition of a piece of bittersweet dark chocolate elevates the chili, giving it a subtle smoothness and complexity that you wouldn’t expect but absolutely adore.

Beyond the incredible taste, this recipe is a lifesaver in terms of ease. I can throw everything into the slow cooker shortly after breakfast or even the night before, and then just let it simmer away. It’s fantastic for busy family dinners, casual get-togethers, or whenever I need a hearty, satisfying meal without fussing over the stove. This chili stands out because it feels like a hug in a bowl—comforting, filling, and so flavorful that everyone goes back for seconds.

Ingredients You’ll Need

In a black slow cooker bowl, there are five layers of ingredients. On the left side, there is a mix of white, light brown, and dark red beans with a smooth texture. On the top right, there is a bright red layer of diced tomatoes with a slightly juicy texture. Below the diced tomatoes, there is a thick, smooth layer of red sauce covering the bottom right half of the bowl. On top of the sauce, slightly off center, there is a small white dollop that stands out against the red. Near the bottom left edge of the sauce, there is a thicker, darker red paste with a coarse texture. The whole slow cooker sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple yet essential ingredients, each playing a key role in building layers of flavor and texture. From the savory ground beef to the trio of kidney beans, every component adds color and heartiness. The mix of fresh vegetables, spices, and even a bit of dark chocolate makes this chili stand apart.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Olive oil: Adds a subtle fruity richness and helps soften the veggies and brown the beef.
Ground beef (85-90% lean): Provides hearty protein and a rich base flavor without too much fat.
White onion: Gives sweetness and depth when softened and caramelized slightly.
Green pepper: Adds a fresh bite with a slight crunch and color contrast.
Garlic paste or minced garlic: Boosts savory aroma and flavor intensity.
Chili powder: The spicy backbone of the chili, adjustable to taste.
Ground cumin: Brings earthiness and a warm, smoky note.
Paprika: Adds mild heat and a subtle smokiness that rounds out the spices.
Rotel diced tomatoes with green chilies: Brings juiciness, texture, and a mild kick of heat.
Tomato sauce & tomato paste: Create a rich, thick tomato base that binds everything together.
Kidney and cannellini beans: Offer creaminess, protein, and a colorful, appealing mix.
Beef broth: Enhances the meatiness and adds liquid for cooking.
Light brown sugar: Balances the acidity from tomatoes and spices with a hint of sweetness.
Salt and black pepper: Essential for seasoning and bringing out all the flavors.
Dark bittersweet chocolate (60-75%): A secret ingredient that smooths and deepens the chili’s complexity.
Tabasco sauce (optional): Provides an additional spicy punch if you crave more heat.
Sour cream, cheddar cheese, corn chips, and scallions (optional toppings): Perfect for adding cool, creamy, crunchy, or fresh finishes.

Directions

Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spatula, until it’s nicely browned and cooked through, which usually takes about 5 minutes. Once browned, drain any excess fat and transfer the beef to your slow cooker.

Step 2: In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and green pepper and cook them until softened, around 3 to 5 minutes. This helps bring out their sweetness and prevents any raw flavors.

Step 3: Stir in the garlic paste, chili powder, ground cumin, and paprika with the softened vegetables. Cook for about 1 minute while stirring constantly to toast the spices and intensify their aroma, being careful not to burn the garlic.

Step 4: Transfer this flavorful vegetable and spice mixture into the slow cooker with the browned beef.

Step 5: Add the diced tomatoes with green chilies, tomato sauce, tomato paste, and all three types of drained beans to the slow cooker.

Step 6: Break off the dark chocolate and toss it into the crockpot, then pour in the beef broth. Stir everything together gently.

Step 7: Sprinkle in the light brown sugar, salt, and black pepper, then give everything a final stir. At this point, you can add the Tabasco sauce if you enjoy a bit more spice.

Step 8: Cover and cook on high for 2 to 4 hours, or on low for 5 to 6 hours. The chili should thicken up nicely and all the flavors will meld together beautifully during this time.

Servings and Timing

This Slow Cooker Chili Recipe serves 8 hearty portions, making it perfect for family dinners or meal preps. The prep time is about 15 minutes, mostly dedicated to chopping and browning. Cooking takes 6 hours and 15 minutes total with the slow cooker doing all the work. Altogether, you’re looking at approximately 6 hours and 30 minutes from start to finish, with little hands-on time required after the initial steps.

How to Serve This Slow Cooker Chili Recipe

The image shows a close-up view of a thick chili stew in a black pot. The chili has a rich mix of red and brown colors with visible pieces of ground meat, kidney beans, white beans, and bits of green pepper mixed throughout. The texture is dense and chunky with a sauce that looks thick and well-cooked. A metal spoon is scooping up a generous portion of the chili, showing the layers of meat and beans blending together in the sauce. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this chili, I love how versatile it is. It’s wonderful just as it is in a bowl, but I like to elevate it with some fun toppings. A dollop of sour cream adds a creamy, cooling contrast to the spices, while shredded cheddar cheese sprinkled on top melts perfectly for extra richness. Crushed corn chips or tortilla chips on the side provide a satisfying crunch, and a sprinkling of chopped scallions adds a fresh burst of color and mild onion flavor.

For sides, cornbread is a classic favorite of mine. Its sweetness and crumbly texture beautifully complement the chili’s robust, savory profile. Alternatively, serving it alongside a crisp green salad helps balance the meal for a lighter touch. In the colder months, I enjoy pouring the chili over baked potatoes or even topping nachos for a crowd-pleasing appetizer.

As for drinks, I find a bold red wine like Zinfandel pairs superbly with this chili’s smoky spices and beefiness. If you prefer cocktails, a margarita with fresh lime cuts through the richness wonderfully. For non-alcoholic options, a sparkling water with a squeeze of lemon or iced tea keeps things refreshing. Serve the chili hot and fresh out of the slow cooker for the best experience, but it also holds up well reheated for leftovers.

Variations

I love tweaking this Slow Cooker Chili Recipe depending on what I have at home or my mood. For a lighter version, I sometimes swap the ground beef for ground turkey, which keeps it hearty but leaner. If you’re cooking for vegetarians or vegans, leave out the meat and beef broth and substitute with vegetable broth and extra beans and veggies—adding smoked paprika can help mimic that meaty depth.

Spice-wise, this recipe is a perfect base to experiment with. You can add chipotle powder for smoky heat or increase the chili powder for more punch. For a southwestern twist, I’ve added corn and black beans, which bring more texture and sweetness. Also, if you want to speed things up, you can make this chili on the stovetop by simmering everything in a heavy pot for about 1 to 1.5 hours instead of using a slow cooker.

Storage and Reheating

Storing Leftovers

I always store leftover chili in airtight containers—glass is my favorite because it doesn’t absorb odors or stains. It keeps beautifully in the fridge for up to 4 days. When I plan to eat it within that timeframe, I just portion it out for easy grab-and-go meals through the week.

Freezing

This Slow Cooker Chili Recipe also freezes wonderfully. I like to freeze it in meal-sized portions inside freezer-safe containers or heavy-duty zip-top bags, squeezing out as much air as possible. It stays good for up to 3 months. When I’m ready to eat it, I thaw it overnight in the fridge before reheating for the best texture.

Reheating

To reheat, I prefer warming the chili gently on the stovetop over low heat, stirring occasionally to prevent sticking and to bring the flavors back to life. You can also use a microwave, reheating in short intervals and stirring in between. Avoid overheating or boiling rapidly, as this can toughen the meat and dry out the beans. Adding a splash of broth when reheating helps keep it moist and fresh.

FAQs

Can I make this Slow Cooker Chili Recipe vegetarian?

Absolutely! Just omit the ground beef and beef broth, and use vegetable broth instead. You can boost the protein with extra beans, lentils, or even diced tofu. To maintain a smoky, rich flavor, add smoked paprika or a dash of liquid smoke.

What kind of beans work best in this chili?

I used a combination of dark kidney beans, light kidney beans, and white cannellini beans in this recipe because they provide a nice balance of creaminess and bite. But feel free to experiment with black beans or pinto beans depending on your preference.

Can I prepare this chili the day before?

Yes! In fact, the flavors often taste even better the next day after sitting in the fridge. Just store it in an airtight container and reheat gently when you’re ready to serve.

Is it possible to make this chili spicier?

Definitely! You can increase the chili powder amount, add cayenne pepper, include extra diced green chilies, or use more Tabasco sauce to suit your heat tolerance.

What can I serve with this chili for a complete meal?

Classic cornbread or warm tortillas are amazing partners. A fresh green salad or roasted veggies also work well to round out the meal without overpowering the chili’s flavors.

Conclusion

I hope you give this Slow Cooker Chili Recipe a try—it’s been a beloved staple in my kitchen for good reason. It’s amazingly flavorful, easy to throw together, and just perfect for those days when you want a comforting meal waiting for you at the end of a busy day. Trust me, once you taste this rich, hearty chili, you’ll want to make it your go-to recipe too!