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This slow cooker chili is the ultimate cozy, satisfying dish—perfect for everything from casual weeknight dinners to game day parties. With tender ground beef, a medley of bold spices, and a rich, tangy broth, it’s no wonder this hearty recipe is a wintertime favorite in my household.
If you’re in the mood for something similar but need it on the table fast, try my cowboy stew! It’s like chili’s hearty cousin made quickly in just one pot.
This slow cooker chili recipe is the ultimate comfort food, perfect for a cozy weeknight dinner or a game day crowd-pleaser. Made with lean ground beef, tender kidney beans, a medley of fresh veggies like bell pepper, and a savory barbecue broth infused with tomato sauce, tomato paste, and a blend of bold spices, this dish is pure magic. A touch of cocoa powder is my secret ingredient, adding depth and an earthy flavor that makes this the best chili recipe around!
Whether you top it with cheddar cheese, a dollop of sour cream, or a handful of tortilla chips, this chili will keep your whole family coming back for more. Serve it with cornbread, make my stuffed poblanos, or spoon it over hot dogs for a dang good twist. Leftovers are just as good the next day—and this dish freezes like a dream.
Why I Love This Slow Cooker Chili
- Slow Cooking: Just brown the meat and toss everything into your crock pot—the slow cooker does the rest!
- Rich, Hearty Flavor: A blend of spices like chili powder, cumin, paprika, and a touch of cinnamon creates a balance of spicy, sweet, and smoky chili.
- Versatile and Adaptable: Customize this recipe by swapping ground beef for ground turkey, adding a mix of black and pinto beans for a hearty bean chili, or taking a cue from my white chicken chili and making it with tender chicken instead.
- Perfect for Meal Prep: Make this crockpot chili recipe ahead and store it in an airtight container for an easy weeknight dinner or a ready-to-go lunch.
Recipe Ingredients
This slow cooker chili recipe is made with pantry staples and fresh ingredients. I’ve included some notes below, but please scroll to the recipe card for full amounts.
- Olive Oil: For sautéing the onion and garlic.
- Yellow Onion: Adds depth and sweetness. Use a white onion or red onion for a sharper bite.
- Ground Beef: You could also use ground turkey for a lighter option.
- Garlic: Please try to use fresh garlic for a bold flavor, but garlic powder can also work.
- Diced Tomatoes: I use a couple of cans of tomatoes for this delicious chili.
- Red Bell Pepper: Adds sweetness and texture. Any color of bell pepper can be used.
- Tomato Sauce and Tomato Paste: For a thick, rich base.
- Chili Powder and Cocoa Powder: The backbone of the spice blend, which adds spice and a subtle richness.
- Spices and Seasonings: Ground cumin, paprika, oregano, and cinnamon add a perfect balance of earthy and warming spices.
- Beef Broth: For a hearty flavor, you can substitute chicken broth, vegetable broth, or even water with a splash of soy sauce or Worcestershire sauce for added depth.
- Dark Red Kidney Beans: You could also try black beans, pinto beans, or cannellini beans as alternatives. Leave out the beans and make my no bean chili recipe.
- Favorite Toppings: Cheddar cheese, sour cream, and green onions complete the dish.
How To Make Slow Cooker Chili
This is the perfect way to enjoy classic chili without spending hours in the kitchen. Making it in the crockpot is one of the simplest ways to prepare this traditional dish. The low-and-slow cooking method allows the ingredients to meld together into a perfectly delicious and hearty chili.
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Cook the beef mixture, breaking it up as it browns.
- Sauté the Veggies: Add onion and garlic for extra depth.
- Combine Ingredients: Transfer everything, including the beef, to the crock pot. Add tomato sauce, tomato paste, chili powder, brown sugar, and the rest of the spices.
- Slow Cook: Cover and cook on low heat for 5 to 6 hours. This allows the flavors to meld and create a good chili.
- Add Beans: Stir in the beans during the last 5 minutes of cooking.
- Serve and Enjoy: Spoon the chili into bowls, garnish with your favorite toppings, and dig in!
Recipe Tips
- Adjust the Spice Level: If you prefer spicier chili, add a pinch of cayenne pepper, diced jalapeños, or even a splash of adobo sauce for a smoky heat. For milder chili, use sweet paprika instead of regular or smoked paprika.
- Smoky Chipotle Flavor: Blend one or two chipotle peppers in adobo sauce with your tomato paste before adding to the crock pot for a smoky, spicy chili.
- Thicker Chili: If you like your chili extra thick, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry. Stir it into the chili during the last 30 minutes of cooking.
- Layering the Flavor: For a smoky flavor, roast your diced tomatoes or bell peppers before adding them to the slow cooker.
- Vegetarian Chili: Skip the meat and add extra beans, like black beans and pinto beans, and diced vegetables like zucchini, carrots, or even sweet potatoes.
- Beer-Infused Chili: Replace ½ cup of beef broth with your favorite lager or dark beer to add richness and depth.
Serving Suggestions
Enhance your slow cooker chili dinner by pairing it with my favorite dinner rolls. A fresh green salad or a side of creamy vegetable casserole can also add a great contrast. For a touch of sweetness, consider serving caramel sweet rolls or these fantastic Kolacky for dessert.
How To Store Leftovers
- Fridge: Store completely cooled chili leftovers in an airtight container and keep in the fridge for up to 4 days. Reheat over medium heat for 20 minutes or until heated through, and use leftovers to make chili dogs or serve over white rice.
- Freezer: Store chili in freezer bags and freeze it for up to 4 months. Thaw in the fridge overnight before reheating.
- To Reheat: Transfer the chili to a soup pot or Dutch oven and reheat over medium-low heat for 20 minutes or until heated through.
More Slow Cooker Beef Recipes
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Slow Cooker Chili
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 pounds lean ground beef
- 4 cloves garlic, minced, or use a teaspoon of garlic powder
- 28 ounces canned diced tomatoes, undrained
- 1 red bell pepper, diced
- 16 ounces tomato sauce
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1 teaspoon paprika
- 1½ teaspoons salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 cup beef broth
- 32 ounces canned dark red kidney beans, rinsed and drained
Toppings
- sour cream
- shredded cheddar cheese
- sliced green onions, for garnish
Instructions
- Cook the aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook for 1 minute. Add garlic and cook for 30 seconds.
- Brown the beef. Stir in ground beef and cook until browned, stirring occasionally to break up the meat. Remove from heat and drain.
- Put it all in the crock pot. Transfer the beef mixture to the insert of a 6-quart or larger slow cooker. Add the remaining ingredients to the slow cooker, except the beans and toppings.
- Cook. Cover with a lid and set the slow cooker on Low for 5 to 6 hours or on High for 3 to 4 hours.
- Add the beans. Remove the lid and stir in the kidney beans; cover and continue to cook for 5 more minutes.
- Serve. Ladle the chili into bowls and top with sour cream and shredded cheddar cheese. Garnish with green onions and serve.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Everyone loves this! I swapped out 1/2 ground Italian sausage. So 1 1/2 lb ground beef and 1/2 lb Italian sausage. I used only 1 can of tomatoes and added more beef broth. Delicious!!
The best chili. But you say sugar is in the recipe but I didnt see it listed in the ingredients and what does cocoa add?
This is a good recipe. I added brown sugar for more flavor depth. It worked well. Thanks for posting!
Thank YOU! I am very glad you enjoyed it! 🙂
I’m doing this recipe today HOWEVER, it states on nutritional facts the facts “per serving” BUT doesn’t state how much a serving is….. is it 1/2 cup or 1 cup or what??
I mixed 2TB masa with 2TB water and added it to the pot in the last half hour to make it a little thicker. Thanks for a great recipe!
I think Cinnamon in the chili is great.
I added green beans instead of the carrot. And I didn’t find pintobeans here in The Netherlands so I replaced them for limabeans.
Everybody loved my chili! I tought I made enough to put some in the freezer, but the pot was empty end of the night 🙂
Excellent recipe! My hubby & I aren’t fans of kidney beans, so I substituted them for just plain old baked beans, and switched the carrot to corn to add a little bit of cruch. Best recipe ever, we were both going back for seconds!
So glad you enjoyed it!! Thanks, Melanie, for sharing!
I need to work on making good chilis. As my family (minus me) is not into beans, I have been avoiding cooking food with beans (otherwise I’d end up with eating all the beans!). I crave for chilis, and this looks so good – when I come home from a long day of activities etc, I want this to be on the table… ah, nice dish!!!
I agree this is one yummy looking bowl of chili-your photos are so vivid and beautiful 😉