Slow Cooker Chili (Easy and Hearty)

This slow cooker chili is thick, rich, and packed with beef, beans, and warm spices. Brown the beef, add everything to the crockpot, and let it simmer all day into a deeply flavorful pot of comfort.

It is perfect for game day, cozy weeknights, and easy meal prep, and it only gets better the next day.

Why you’ll love this slow cooker chili

• Deep flavor: hours of slow simmering build a rich, hearty chili.
• Mostly hands-off: a quick beef sear, then the crockpot takes over.
• Crowd-pleaser: great for parties and potlucks.
• Even better as leftovers: the flavor deepens overnight.

Ingredients you’ll need

Browning the beef first adds a lot of flavor, but you can skip it in a pinch.

• 2 lbs ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to make slow cooker chili (step by step)

1. Brown the ground beef with the onion in a skillet over medium-high heat, breaking it up as it cooks. Drain excess grease.
2. Add the garlic and cook for 30 seconds, then transfer everything to the slow cooker.
3. Add the beans, crushed tomatoes, tomato sauce, and all the spices, and stir well.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust the seasoning, then serve with your favorite toppings.

Food safety: cook ground beef to a safe minimum internal temperature of 160°F (71°C). An instant-read thermometer is the surest way to check — see the FoodSafety.gov chart.

Tips for the best results

• Brown the beef for the richest flavor and better texture.
• Do not add water. The tomatoes and beef release plenty of liquid.
• Let it rest. Chili tastes even better after 15 minutes off the heat, or the next day.

Variations & substitutions

• Add a diced bell pepper or a can of corn for extra texture.
• Make it spicier with diced jalapeño or a pinch of cayenne.
• Use ground turkey for a leaner version.

Storage & make-ahead

Refrigerate for up to 5 days or freeze for up to 3 months. Chili is a fantastic make-ahead meal that reheats easily.

Frequently asked questions

Do I have to brown the beef first?

No, but it is recommended. Browning adds depth of flavor and improves the texture. In a rush, you can add the raw beef and break it up, then skim any fat later.

Can I make it on high?

Yes. High takes about 3-4 hours, while low takes 6-8 hours. Low gives a slightly richer flavor.

How do I thicken slow cooker chili?

Remove the lid for the last 30 minutes, or stir in a tablespoon of masa or cornmeal to thicken it up.

What toppings are best for chili?

Shredded cheese, sour cream, green onion, diced avocado, and a squeeze of lime are all classic choices.