Slow Cooker Chili

There’s something magical about coming home to the smell of slow cooker chili filling the kitchen. Rich tomatoes, tender beef, and warm spices bubble together until every spoonful feels like a hug in a bowl. This slow cooker chili is hearty, easy, and downright comforting, making it the perfect recipe to keep on repeat during chilly nights

Why You’ll Love This Slow Cooker Chili

This chili is rich and cozy with deep flavor that comes from hours of slow simmering. It takes just minutes to prep, then your slow cooker takes over while you get on with your day. Every bite is hearty with beans, meat, and spice that feels like the perfect balance of comfort and warmth. Even better, you can adjust it to your taste—make it spicier, swap the beans, or lighten it up with ground turkey. It’s family friendly, freezer friendly, and always a hit when you’re craving something filling and satisfying

Ingredients You’ll Need

2 pounds ground beef, turkey, or chicken
1 small onion, diced
1 tablespoon garlic, minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 tablespoons chili seasoning blend
1 can (14.5 oz) dark red kidney beans, rinsed and drained
1 can (14.5 oz) light red kidney beans, rinsed and drained
Toppings like shredded cheddar, sour cream, avocado, tortilla chips, or jalapeños

Substitutions are simple. Swap kidney beans for pinto or black beans. Replace crushed tomatoes with tomato sauce if you prefer a smoother base. For protein, ground bison adds a rich flavor, while turkey makes it leaner. The seasoning can be homemade with chili powder, cumin, cayenne, garlic powder, onion powder, salt, and pepper

How to Make Slow Cooker Chili

Brown the Meat

In a skillet over medium heat, cook the ground beef with onion until the beef is browned and the onion softens. Stir in garlic and cook for just one minute

Combine Everything in the Slow Cooker

Add the browned beef mixture into your slow cooker. Pour in crushed tomatoes, diced tomatoes, both kinds of beans, and the chili seasoning. Stir until well mixed

Cook Low and Slow

Cover the slow cooker and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Cooking slowly allows the flavors to blend and deepen beautifully

Serve with Your Favorite Toppings

Ladle the chili into bowls and top with cheese, sour cream, avocado slices, or crunchy tortilla chips. Each topping adds a new texture and flavor twist

Tips and Variations

For extra spice, sauté a minced jalapeño with the beef and onion. Want it smoky? Add a pinch of smoked paprika. Swap out beans depending on what you have in your pantry. If you prefer chicken or turkey, use the same method but keep the seasoning strong for depth of flavor. For a thicker chili, let the lid sit slightly ajar during the last 30 minutes of cooking so the liquid reduces. If you want a thinner chili, stir in a splash of beef broth

How to Store and Reheat

Let leftovers cool before storing. Refrigerate in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers with an inch of space at the top for expansion. It will last up to 3 months. To reheat, warm slowly in the slow cooker, on the stovetop over low heat, or in the microwave in one-minute intervals until hot through

Delicious Ways to Use Leftover Chili

Spoon it over spaghetti noodles or fluffy rice for an easy chili mac. Use it as a topping for baked potatoes with a sprinkle of cheese. Turn it into a tamale pie by pouring chili into a baking dish and topping it with cornbread batter before baking. Make game-day chili dogs or pile it high on nachos with cheese and jalapeños. You can even use it in place of taco meat for a hearty taco salad

FAQs

Final Thoughts

This slow cooker chili is the kind of recipe that brings people to the table and keeps them coming back for seconds. It’s warm, hearty, and endlessly adaptable for your family’s taste. Try it this weekend, and don’t forget to share your favorite toppings in the comments. Follow us on Pinterest for more cozy ideas or join the fun on Facebook

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