Classic Slow Cooker Chili

As the rich aroma of simmering spices wafts through your kitchen, an image of warm bowls filled with hearty chili comes to mind. This Classic Slow Cooker Chili is the ultimate comfort food that takes just a few minutes to prepare and cooks slowly for hours, allowing the flavors to meld beautifully. It’s a go-to recipe for those chilly nights when you want a satisfying meal without spending all day in the kitchen.

This recipe is perfect for families, gatherings, or cozy evenings at home. You can easily make it ahead of time and store it for a tasty meal on a busy day.

Why You’ll Love This Recipe

• The blend of spices creates a deep, complex flavor.
• It cooks slowly, allowing the beef to become tender and juicy.
• Perfect for leftovers, as the flavors intensify on the second day.
• Easy to prepare in just one pan before transferring to the slow cooker.

What You’ll Need

Here’s everything you need to make this delicious chili:

For the Base

• 2 tbsp vegetable oil
• 2 medium onions, chopped finely (2 cups)
• 1 red bell pepper, cut into 1/2 inch cubes
• 6 cloves garlic, minced

For the Seasoning

• 1/4 cup chili powder
• 1 tbsp ground cumin
• 2 tsp ground coriander
• 1 tsp red pepper flakes
• 1 tsp oregano
• 1/2 tsp cayenne pepper

For the Protein and Beans

• 2 lbs 85% lean ground beef
• 1 can red kidney beans, drained and rinsed (15 ounces each)
• 1 can pinto beans, drained and rinsed (15 ounces each)

For the Tomatoes

• 28 oz diced tomatoes with juice
• 28 oz tomato puree

Store any leftover spices in a cool, dry place.

Substitutions & Swaps

• Ground turkey can replace ground beef.
• Use canned diced tomatoes with herbs for extra flavor.
• Swap red bell pepper with green or yellow peppers.
• Vegetable broth works well in place of oil for sautéing.

How to Make It

Let’s get cooking!

Heat the Oil

Heat oil in a large pan over medium heat. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.

Brown the Beef

Increase heat to medium-high and add half the beef; cook, breaking up pieces with a wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with a wooden spoon, until no longer pink, 3 to 4 minutes.

Combine in the Crockpot

Pour all contents into the crock pot. Add beans, tomatoes, tomato puree, and 1/2 tsp salt into the crockpot. Stir everything to combine.

Cook Low or High

Cook on low for 8-9 hours or high for 4-5 hours.

How to Store It

Fridge: store for up to 5 days in an airtight container.
Freezer: yes, but it may affect texture.
Reheat: microwave on medium for 2-3 minutes, or on the stovetop until heated through.

Tips for Best Results

• Dice the vegetables evenly for uniform cooking.
• Adjust the spiciness by varying the amount of cayenne pepper.
• Allow the chili to cool before storing to maintain texture.
• For more depth, add a splash of apple cider vinegar right before serving.

Serving Suggestions

• Serve with cornbread for a comforting meal.
• Top with shredded cheese and chopped green onions for added freshness.
• Pair with a simple side salad for a balanced dinner.