Recipe

Crowd-Pleasing Slow Cooker Chili

A smoky, spicy slow cooker chili with tender beef, beans, and a bold tomato base. Set it, forget it, then let everyone top their bowls like it’s a build-your-own comfort bar.

By Matt Campbell

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4.8/5

A bowl of smoky beef chili topped with shredded cheddar, sliced jalapeños, and cilantro on a wooden table with a slow cooker in the background

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This is the chili I make when I want the house to smell like I tried harder than I actually did. It has that slow-cooked, smoky depth you usually only get after hovering over a pot all afternoon, plus a clean, punchy heat that you can dial up or down without sacrificing flavor.

The secret is simple: a little chipotle, a little cocoa, and enough time in the slow cooker for the spices to mellow into something rich and spoon-sticky. It is weeknight-friendly, game-day ready, and built for toppings, because chili without toppings is just a missed opportunity.

Why It Works

Smoky flavor that tastes real: Chipotle in adobo plus smoked paprika gives you barbecue-adjacent depth without needing a smoker.
Spice you control: The heat comes in layers, so you can keep it friendly or make it loud with extra chipotle and cayenne.
Thick, hearty texture: A quick browning step and a smart thickening option at the end keep it from turning into chili soup.
Great for a crowd: It stays hot for serving, travels well, and everyone can customize their bowl.

Pairs Well With

Storage Tips

Refrigerator: Cool chili quickly, then store in an airtight container for up to 4 days. For best food safety and texture, get it into the fridge within 2 hours (shallow containers help it chill fast). The flavor gets better overnight, which feels unfair but we will take it.

Freezer: Freeze in meal-size containers for up to 3 months. Leave a little space at the top for expansion. Thaw overnight in the fridge for best texture.

Reheat: Warm on the stove over medium-low, stirring occasionally, or microwave in intervals, stirring between rounds. If it thickens a lot, loosen with a splash of broth or water.

Pro tip: Store toppings separately. No one wants sour cream that took a long swim.

Common Questions

Do I have to brown the meat first?

You do not have to, but I strongly recommend it. Browning builds deep, savory flavor and helps prevent greasy, gray crumbles. If you are skipping it, use leaner beef and break it up well as it cooks.

How spicy is this chili?

As written, it is medium. Warm, noticeable, and smoky, but not a dare. If you are spice-sensitive, start with 1 tablespoon minced chipotle plus 1 teaspoon adobo sauce, then add more at the end. For hot, use 3 tablespoons chipotle plus 1 tablespoon adobo sauce and add 1/4 to 1/2 teaspoon cayenne.

Can I make it thicker?

Yes. Remove the lid for the last 20 to 30 minutes on high, or stir in a cornstarch slurry (details in the instructions). You can also mash a small scoop of beans and stir it back in.

Can I use ground turkey or chicken?

Absolutely. Use dark meat ground turkey if you can find it. Keep the browning step and consider adding an extra tablespoon of oil since poultry is leaner.

What beans work best?

Kidney and black beans are my go-to for texture and color. Pinto beans are also great. If you want a no-bean chili, skip them and add an extra bell pepper or a cup of diced zucchini in the last hour.

Can I cook this on low all day?

Yes. Cook on LOW for 7 to 8 hours. If you are cooking on HIGH, plan for 4 to 5 hours.

Can I scale this recipe?

Yes. This one is built for a 6-quart slow cooker. If yours is smaller (4-quart), halve the recipe so it does not crowd the pot.

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

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

I started making slow cooker chili for the same reason most people do: I wanted dinner to cook itself while I did literally anything else. The first version was fine, but it tasted like it knew it was being timed. So I started messing with it. A spoon of chipotle for smoke, a tiny pinch of cocoa for depth, and a quick browning step that makes the whole thing taste like it had a plan. Now it is my go-to for game days, potlucks, and those nights when you want comfort food that still has some attitude.

Crowd-Pleasing Slow Cooker Chili

(4.8/5 Reviews)

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

Servings 8

Ingredients

2 tablespoons neutral oil (avocado or canola)
2 pounds ground beef (80 to 90% lean)
1 large yellow onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons chipotle peppers in adobo, minced (plus 2 teaspoons adobo sauce), use 1 tablespoon for milder
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes (fire-roasted if you have them)
1 1/2 cups beef broth
2 (15-ounce) cans beans (kidney and black), drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 to 2 teaspoons brown sugar (optional, to balance heat and acidity)
1/2 teaspoon unsweetened cocoa powder (optional but highly recommended)
1 tablespoon apple cider vinegar or lime juice (finish)
Cayenne, to taste (optional)

Topping ideas

Shredded cheddar or pepper jack
Sour cream or Greek yogurt
Sliced jalapeños
Chopped cilantro
Diced red onion
Tortilla chips or crushed corn chips

Instructions

Brown the beef: Heat oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until deeply browned in spots, 7 to 10 minutes. If there is excess grease, spoon off most of it and leave about 1 to 2 tablespoons in the pan for flavor.
Build the base: Add onion and bell pepper to the skillet and cook 3 to 4 minutes until slightly softened. Stir in garlic and tomato paste and cook 1 minute, scraping up any browned bits.
Bloom the spices: Stir in chili powder, cumin, smoked paprika, oregano, salt, pepper, and cocoa (if using). Cook 30 seconds, just until fragrant. This quick toast in fat helps the spices taste bigger and smoother later.
Slow cooker time: Transfer everything to the slow cooker. Add chipotle and adobo sauce, crushed tomatoes, diced tomatoes, beef broth, and drained and rinsed beans. Stir well.
Cook: Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the flavors are blended and the chili is thick and spoon-sticky.
Taste and tune: Stir in vinegar or lime juice. Taste, then adjust salt, brown sugar, cayenne, and add more minced chipotle or a splash of adobo sauce if you want extra smoke and heat.
Optional thickening: If you want it thicker, remove the lid and cook on HIGH for 20 to 30 minutes. Or whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in, and cook 10 to 15 minutes until glossy and thick.
Serve: Ladle into bowls and let everyone go wild with toppings. This chili loves cheese, crunch, and something cool like sour cream.

A real photograph of a ladle pouring thick chili into a bowl with tortilla chips and shredded cheese nearby

Nutrition information is estimated.

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