Recipe

Slow Cooker Chili Recipe

A thick, cozy, weeknight-friendly chili with beef, beans, and a smoky-spiced tomato base. Brown, stir, and let the slow cooker do the heavy lifting.

By Matt Campbell

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4.8

A bowl of thick slow cooker chili topped with shredded cheddar, sour cream, and sliced green onions on a wooden table

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Chili is the culinary equivalent of putting on a hoodie fresh from the dryer. Warm, reliable, and somehow it makes you feel like you have your life together even if you ate cereal for dinner yesterday.

This slow cooker chili is my go-to when I want big flavor with minimal babysitting. It starts with a quick browning step for the beef (worth it, promise), then the crock pot takes over and turns pantry basics into something that tastes like you have been quietly tending a pot all day.

Expect a rich tomato base, smoky spice, tender beans, and that “just one more bite” thickness. Also yes, you can absolutely improvise. Chili loves a choose-your-own-adventure moment.

A slow cooker filled with chili as it simmers, with a wooden spoon resting on the edge

Why It Works

Browning builds depth: A quick sear on the beef and onion gives you savory foundation that a pure dump-and-go batch cannot fake.
Smoky, balanced spice: Chili powder plus cumin and smoked paprika hits that classic chili vibe without tasting flat or overly sweet.
Thick, scoopable texture: A small amount of tomato paste and a gentle uncovered simmer at the end helps it finish like the chili you want on fries, dogs, or cornbread.
Flexible ingredients: Swap beans, adjust heat, add corn, sneak in veggies, or stretch it with extra broth. This recipe does not judge.

Storage Tips

Refrigerator

Cool chili quickly, then refrigerate within 2 hours (within 1 hour if it is very warm in your kitchen). For faster cooling, spread it into shallow containers or set the pot in an ice bath and stir. Store airtight for up to 4 days. It thickens overnight in the best way. Add a splash of broth or water when reheating if needed.

Freezer

Freeze in portioned containers or zip-top bags (laid flat) for up to 3 months. Thaw overnight in the fridge, or reheat from frozen on the stovetop over low heat with a little liquid, stirring often.

Reheating

Stovetop: Medium-low, stirring occasionally, 8 to 12 minutes, until steaming hot throughout (165°F if you like a number).
Microwave: Cover loosely and heat in 60 to 90 second bursts, stirring between rounds, until hot throughout.

Leftover glow-up: Spoon it over baked potatoes, stir into mac and cheese, or crisp it under the broiler on nachos until the edges get a little dramatic.

Common Questions

Do I have to brown the beef first?

You do not have to, but browning adds real flavor and helps you drain excess fat. If you skip it, use extra-lean beef and plan to skim fat from the top near the end.

Is it spicy?

As written, it lands around medium for most people, but heat is personal. For mild, skip the cayenne and use mild green chiles. For medium, start with 1/4 teaspoon cayenne. For hotter, go up to 1/2 teaspoon cayenne or add chipotle in adobo.

Can I make it without beans?

Yes. Replace the beans with an extra pound of meat (or extra diced veggies). Since you are removing the bulk and body the beans bring, add 1/2 to 1 cup beef broth to balance the texture so it does not turn into a super-thick meat sauce.

How do I thicken chili if it is too soupy?

Crack the lid and cook on HIGH for 20 to 40 minutes to let steam escape.
Mash 1/2 cup of beans and stir back in.
Stir in 1 to 2 tablespoons masa harina or cornmeal and simmer 10 minutes.

Can I use ground turkey or chicken?

Absolutely. Use 93% lean if possible and add an extra tablespoon of oil when browning so it does not taste dry. A little smoked paprika helps poultry chili feel extra cozy.

What toppings actually matter?

The big three: something creamy (sour cream or Greek yogurt), something crunchy (chips or onions), and something bright (lime or scallions). Chili loves accessories.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Slow cooker (6-quart recommended)
Large skillet for browning
Wooden spoon or spatula
Can opener
Measuring spoons
Cutting board and knife

I started making slow cooker chili during my “I am definitely an adult who plans ahead” era. You know, the phase where you set up the slow cooker in the morning like a responsible citizen and then immediately forget about it until your kitchen smells like you hired a private chef.

Now it is my favorite kind of magic trick. I brown the beef, toss everything in, and later I am standing at the counter with a spoon, “tasting for seasoning” five times in a row like that is a totally normal activity. It is. It is science.