Chili prepared in a slow cooker brings comfort and warmth to any gathering. The wonderful aromas that fill your kitchen as it simmers for hours are simply unmatched. I remember my first time making chili like this; I was amazed at how easy it was to prepare and how rewarding it felt to share it with friends during a chilly evening.
Slow Cooker Chili
- Total Time: 375 minutes
- Yield: 8 servings
- Diet: Paleo
Description
Hearty slow cooker chili perfect for gatherings, filled with rich flavors and warmth.
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 1 bell pepper, chopped (any color)
- 4 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- Begin by browning the ground beef in a skillet over medium heat until it’s no longer pink, then drain excess fat.
- Transfer the cooked beef to the slow cooker. Add in the chopped onion, bell pepper, and minced garlic.
- Stir in the kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 360 minutes (6 hours) or high for 180 minutes (3 hours), stirring occasionally if possible.
- Taste and adjust seasonings as desired before serving.
Notes
For a thicker chili, mash some of the beans against the side of the pot and add a splash of beef broth for more liquid.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Why you’ll love this dish
This recipe is perfect for busy days when you want to come home to a hearty meal. The blend of spices infuses every ingredient with flavor, creating a satisfying dish that warms you from the inside out. Whether you’re enjoying it during a game day or a cozy family night, there’s something special about sharing a bowl of chili.
“This is the best chili I’ve ever made, and the slow cooker makes everything so easy!”
How this recipe comes together
Crafting a delicious chili in a slow cooker requires minimal effort and yields maximum flavor. You prepare the ingredients, toss them in, and let the slow cooker work its magic over several hours, allowing the flavors to meld perfectly. The result? A rich, savory dish that will have everyone asking for seconds.
Prep Time: 15 min | Cook Time: 6 hours | Total Time: 6 hours 15 min
What you’ll need
- 2 pounds ground beef
- 1 onion, chopped
- 1 bell pepper, chopped (any color works)
- 4 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped green onions
Directions to follow
- Begin by browning the ground beef in a skillet over medium heat. Do this until it’s no longer pink, then drain excess fat.
- Transfer the cooked beef to the slow cooker. Add in the chopped onion, bell pepper, and minced garlic.
- Stir in the kidney beans, diced tomatoes, chili powder, cumin, paprika, salt, and pepper.
- Cover and cook on low for 6 hours or high for 3 hours, stirring occasionally if possible.
- Taste and adjust seasonings as desired before serving.
Best ways to enjoy it
Serve the chili hot, garnished with your choice of toppings like shredded cheese, a dollop of sour cream, or fresh green onions. For an added twist, consider pairing it with crunchy tortilla chips or cornbread on the side to enhance the experience. It also makes a fantastic filling for baked potatoes or as a topping for nachos.
Storage and reheating tips
To keep leftovers fresh, store the chili in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, feel free to freeze portions for up to 3 months. When reheating, ensure it’s heated thoroughly to an internal temperature of 165°F for food safety.
Helpful cooking tips
For a deeper flavor profile, try allowing the chili to cook longer on low heat. If you want a thicker chili, consider mashing some of the beans against the side of the pot. You can also add a splash of beef broth for more liquid or use fresh herbs for an aromatic twist.
Creative twists
Feel free to customize the chili by adding different vegetables like corn or zucchini for some extra texture. You can also experiment with different types of beans or spices based on your preferences. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce.
FAQ
Can I use turkey instead of beef?
Yes, ground turkey is a lean alternative and works perfectly in the recipe. Just adjust cooking times accordingly.
What if I don’t have a slow cooker?
You can make this chili on the stovetop by simmering all ingredients in a large pot for about 1-2 hours; just ensure it cooks long enough for the flavors to develop.
Can I prepare this ahead of time?
Absolutely! You can chop vegetables and prepare ingredients the night before, storing them in the fridge. Just combine everything in the slow cooker in the morning and let it cook while you’re away.