Name: Classic Slow Cooker Chili
Prep time: 15 min
Cook time: PT-489407H34M2S
Total time: PT-489407H34M2S
Cuisine: American
Ingredients: 1½ lbs ground beef (or ground turkey); 1 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 bell pepper, chopped (any color); 1 (28 oz) can crushed tomatoes; 2 tbsp tomato paste; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 cup beef broth (or water); 2 tbsp chili powder; 1½ tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp salt (or to taste); ½ tsp black pepper; ¼ tsp cayenne pepper or red pepper flakes (optional); Optional Toppings:; Shredded cheddar cheese; Sour cream; Chopped green onions; Fresh cilantro; Crushed tortilla chips

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Classic slow cooker chili is one of my favorite cozy meals to make when I want something hearty, flavorful, and comforting. I love how it fills the kitchen with a rich, smoky aroma as it simmers slowly, blending all the spices and ingredients into one perfect bowl of warmth. It’s the kind of meal that’s even better the next day, and it’s a true crowd-pleaser for family dinners, game days, or chilly nights.

Why You’ll Love This Recipe

I love this chili because it’s so easy to make — I can throw everything into the slow cooker in the morning and come back to a hot, delicious meal. The beef becomes tender, the beans soak up the spices, and the sauce turns rich and thick. It’s also a versatile recipe: I can adjust the heat, swap the meat, or make it vegetarian without losing that classic chili flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or ground turkey for a lighter option)
Onion, chopped
Garlic, minced
Bell peppers, chopped
Crushed tomatoes
Tomato paste
Kidney beans, drained and rinsed
Black beans, drained and rinsed
Beef broth or water
Chili powder
Ground cumin
Smoked paprika
Oregano
Salt and black pepper
Cayenne pepper or red pepper flakes (optional for heat)
Olive oil

Optional toppings:

Shredded cheese
Sour cream
Chopped green onions
Fresh cilantro
Crushed tortilla chips

Directions

I start by heating olive oil in a skillet over medium heat and browning the ground beef until fully cooked. I drain any excess fat and transfer it to the slow cooker.
In the same skillet, I sauté the chopped onions, garlic, and bell peppers for about 3–4 minutes until softened, then add them to the slow cooker.
I add the crushed tomatoes, tomato paste, beans, broth, and all the spices.
I stir everything together until well combined, then cover and cook on low for 6–8 hours or on high for 3–4 hours.
Before serving, I taste and adjust the seasoning — sometimes I add more chili powder or salt depending on my preference.
I ladle the chili into bowls and top it with cheese, sour cream, and a sprinkle of green onions or cilantro.

Servings and Timing

This recipe serves about 6–8 people. The prep time takes around 15 minutes, and cooking takes 6–8 hours on low (or 3–4 on high).

Variations

Sometimes I use half beef and half sausage for extra flavor. I’ve also made it with diced chicken or kept it vegetarian by adding more beans, corn, and diced zucchini. For a smoky twist, I add a spoonful of chipotle peppers in adobo sauce. If I want it thicker, I let it cook uncovered for the last 30 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. It tastes even better the next day as the flavors deepen. To reheat, I warm it gently on the stovetop or in the microwave. This chili also freezes perfectly — I portion it into containers, freeze for up to 3 months, and thaw overnight in the fridge before reheating.

FAQs

Can I make this chili without a slow cooker?

Yes, I often make it on the stovetop. I simmer it on low heat for about an hour, stirring occasionally, until thick and flavorful.

What kind of beans work best?

I like using a mix of kidney and black beans for texture and color, but pinto or cannellini beans also work great.

How do I make it spicier?

I add cayenne pepper, hot sauce, or a diced jalapeño to turn up the heat.

Can I thicken my chili if it’s too soupy?

Yes, I simmer it uncovered for 15–20 minutes or stir in a spoonful of tomato paste or masa harina (corn flour) to thicken it up.

What’s the best way to serve it?

I love serving it with cornbread, rice, or tortilla chips — and plenty of toppings like cheese and sour cream.

Conclusion

Classic slow cooker chili is the ultimate comfort food — hearty, flavorful, and so easy to make. I love how the slow cooking process brings out deep, rich flavors that feel like a hug in a bowl. Whether I’m feeding a crowd or meal-prepping for the week, this chili always hits the spot and fills my home with warmth.