Best Slow Cooker Chili Recipe

Slow cooker chili is the kind of meal that does all the heavy lifting while you go about your day. Rich, thick, and packed with bold flavor, this recipe brings together seasoned ground beef, three types of beans, and fire roasted tomatoes in one pot. I’ve made this on countless cold weeknights, and it never once disappoints.

There’s something grounding about walking into a house that smells like chili has been simmering for hours. I first made this slow cooker chili on a rainy Sunday when everyone was home and restless, and by dinnertime the whole family was already hovering near the kitchen. The fire roasted tomatoes are what really set this apart from basic versions. They add a subtle smokiness you just can’t replicate with regular canned tomatoes. Whether you’re feeding a crowd or planning your meals for the week, this is the recipe you’ll keep coming back to. Make this tonight!

Ingredients for Slow Cooker Chili

I always keep my pantry stocked for this chili because once you’ve made it, you’ll want it on repeat. Good fire roasted tomatoes and freshly minced garlic make a real difference here, so don’t skip them.

• 1 tablespoon olive oil
• 1 medium yellow onion (chopped)
• 2 pounds lean ground beef (90/10 recommended) – I recommend going lean here so you don’t end up draining a ton of grease mid-cook
• 4 cloves garlic (minced fresh, not jarred)
• 1 can (6 oz) tomato paste
• 1 1/2 tablespoons chili powder (use 2 tablespoons for spicier chili)
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/4 cups low sodium beef broth
• 1 can (28 oz) fire roasted crushed tomatoes – my go-to is Muir Glen for the smokiest flavor, but any fire roasted variety works
• 1 1/2 tablespoons brown sugar
• 1 can (15 oz) red kidney beans (rinsed and drained)
• 1 can (15 oz) black beans (rinsed and drained) – in my experience, rinsing all your beans well keeps the texture cleaner and the chili from getting muddy
• 1 can (15 oz) pinto beans (rinsed and drained)

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Step-by-Step Instructions

I recommend taking the extra 20 minutes to brown the beef and bloom the spices on the stovetop before anything goes into the slow cooker. That single step builds a depth of flavor you simply can’t get any other way.

Step 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 starts to soften and turn translucent around the edges.

Step 2: Add the ground beef to the pan. Break it apart with a wooden spoon or spatula as it cooks. Once it’s fully browned with no pink remaining, drain off any excess grease so the chili stays rich without being oily.

Step 3: Add the minced garlic, tomato paste, chili powder, cumin, oregano, salt, and black pepper directly to the beef in the pan. Stir constantly and cook everything together for 1 full minute. This step blooms the spices and builds a deeper, more complex base. Don’t rush it. Pour in the beef broth, scrape up any browned bits stuck to the bottom of the pan, then transfer the entire contents of the skillet to your slow cooker.

Step 4: Add the fire roasted crushed tomatoes and brown sugar to the slow cooker. Stir to combine. The brown sugar balances the acidity of the tomatoes and rounds out the spice beautifully.

Step 5: Gently fold in the kidney beans, black beans, and pinto beans. Try not to over-stir at this point to keep the beans intact.

Step 6: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The longer it cooks on low, the deeper the flavor gets. If you’re home, give it one gentle stir around the halfway mark.

Step 7: Serve hot with your favorite toppings like shredded cheddar cheese, a dollop of sour cream, sliced avocado, or crumbled tortilla chips.

What to Serve with Slow Cooker Chili

This slow cooker chili is hearty enough to stand on its own, but a few well-chosen sides turn it into a meal everyone will talk about. Think contrasting textures and flavors that balance the bold, smoky depth of the chili.

Homemade Cheesy Breadsticks: Warm, cheesy, and perfect for dunking, these homemade cheesy breadsticks are one of the best things you can put on the table next to a bowl of chili. They soak up the broth and add that satisfying pull-apart texture that makes every bite more fun.

Easy Garlic Bread: A few slices of easy garlic bread made with regular sandwich bread is the kind of no-fuss side that gets requested every time. Crispy edges, buttery center, and ready in minutes.

Simple Green Salad: A crisp salad with a light vinaigrette cuts right through the richness of the chili and adds some freshness to the plate. It keeps the overall meal from feeling too heavy, especially if you’re going back for seconds.

Tortilla Chips: Set out a big bowl of chips for scooping and topping. The crunch adds a satisfying texture contrast and doubles as a natural chili topping once you ladle everything into a bowl.

Slow Cooker Street Corn Chicken: If you’re planning a full slow cooker spread or want a companion dish for a gathering, this slow cooker street corn chicken brings bright, smoky corn flavor that pairs beautifully alongside the deep, spiced notes of the chili.

Easy Ground Beef Enchiladas: Leftover chili makes an incredible filling for easy ground beef enchiladas. Roll it up, smother with sauce and cheese, and bake. It’s one of the best next-day meals you can make from a batch of this chili.

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Storage and Serving Tips

This slow cooker chili stores really well. Let it cool completely before transferring to an airtight container. It keeps in the refrigerator for up to 5 days, and the flavor genuinely deepens overnight, so day-two bowls are often even better than the first serving.

For longer storage, this chili freezes beautifully. Portion it into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: reheat on the stovetop over medium-low heat with a small splash of beef broth to loosen it back up, stirring occasionally until warmed through. Avoid microwaving straight from frozen as it heats unevenly.

This recipe is also really versatile beyond just bowls. Use leftovers as a topping for nachos, stuff it into baked potatoes, or stir it into mac and cheese for a chili mac that feels like a completely new meal with zero extra effort.

If you love cooking with your slow cooker, you’ll also want to try this crockpot potato soup with sausage and these slow cooker Salisbury chicken meatballs for two more hands-off dinners the whole family loves.

FAQs

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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 mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

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.