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A hearty bowl of slow cooker chili topped with shredded cheddar cheese, sour cream, and sliced avocado

Best Slow Cooker Chili Recipe

A hearty and deeply flavorful slow cooker chili made with lean ground beef, three types of beans, fire roasted tomatoes, and bold spices. Easy to prep and perfect for weeknights or feeding a crowd.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 lbs lean ground beef 90/10 recommended
  • 4 cloves garlic minced fresh
  • 6 oz tomato paste one can
  • 1.5 tbsp chili powder use 2 tbsp for spicier chili
  • 1 tbsp ground cumin
  • 1.5 tsp dried oregano
  • 0.75 tsp salt
  • 0.25 tsp black pepper
  • 1.25 cup low sodium beef broth
  • 28 oz fire roasted crushed tomatoes one can; fire roasted diced tomatoes also work
  • 1.5 tbsp brown sugar
  • 15 oz red kidney beans one can, rinsed and drained
  • 15 oz black beans one can, rinsed and drained
  • 15 oz pinto beans one can, rinsed and drained

Equipment

  • Slow cooker (6-quart)
  • Large skillet
  • Wooden spoon or spatula

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for about 2 minutes, stirring occasionally, until it begins to soften and turn translucent around the edges.
  2. Add the ground beef and cook until fully browned with no pink remaining, breaking it apart with a wooden spoon or spatula. Drain off any excess grease.
  3. Add the minced garlic, tomato paste, chili powder, cumin, oregano, salt, and black pepper directly to the beef. Stir and cook everything together for 1 full minute to bloom the spices.
  4. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Transfer the entire contents of the skillet to the slow cooker.
  5. Add the fire roasted crushed tomatoes and brown sugar to the slow cooker. Stir to combine.
  6. Gently fold in the kidney beans, black beans, and pinto beans. Avoid over-stirring to keep the beans intact.
  7. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If possible, give it one gentle stir around the halfway mark.
  8. Serve hot with desired toppings such as shredded cheddar cheese, sour cream, sliced avocado, and crumbled tortilla chips.

Notes

Chili tastes even better the next day as the flavors deepen overnight. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat with a small splash of broth, stirring occasionally. To thicken, remove the lid for the last 30 to 45 minutes on high or mash a portion of the beans against the side of the slow cooker.