I was rushing home from Alex's soccer practice the other evening when he boldly requested our slow cooker chili for dinner. You know, that magical dish where everything stews together to create rich flavors, yet requires minimal effort on a busy day? Donald lovingly calls it my culinary lifesaver. There's something so comforting about knowing you've got a family favorite simmering at home, ready to please everyone at the table. If you’re after that hearty, home-cooked feeling without the stress, then this chili is exactly what you need.
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Actually, it’s become one of our go-to meals, especially on those New York nights when time is as scarce as a cab in rush hour. The slow cooker chili is both satisfying and forgiving, setting the perfect backdrop for a cozy dinner. Interested in more comforting meals? Check out my creamy mango banana smoothie for a fresh morning boost while you’re at it.
Why you’ll love this recipe
You’ll adore this recipe because it’s not only easy to prepare, but it also uses real ingredients that you probably have in your pantry. It warms the soul and fills the home with a tantalizing aroma — plus, Alex always asks for seconds, and Sarah, my picky eater, thoroughly enjoys it. The big win? Adding a pinch of dark chocolate, which strangely transforms the flavors into something extraordinary yet subtly delicious.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef 85-90%
- 1 white onion finely diced
- 1 green pepper finely diced
- 2 tablespoons garlic paste or 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans drained
- 16 oz can light kidney beans drained
- 16 oz can white kidney beans/Cannellini beans drained
- 1 cup beef broth
- 1 tablespoon light brown sugar packed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
- 1 teaspoon Tabasco sauce optional
- Sour cream optional topping
- Cheddar cheese optional topping
- Corn chips optional topping
- Scallions optional garnish
Step-by-step instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan. Cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
- Add the remaining olive oil to the pan with the diced onion and green pepper. Cook until softened, about 3 to 5 minutes.
- Stir in the garlic paste, chili powder, cumin, and paprika with the vegetables. Cook for one more minute, ensuring the garlic doesn’t burn by constantly stirring. Transfer everything to the slow cooker.
- Into the slow cooker, add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate, and beef stock. Stir in the light brown sugar, salt, and ground black pepper.
- Set to cook on high for 2 to 4 hours or on low for 5 to 6 hours.
Recipe tips & variations
- For a richer taste, consider using a mix of dark kidney beans, light kidney beans, and Cannellini beans. It adds complexity to every bite.
- Temporarily short on beef? Substitute with ground turkey or chicken — it’s just as yummy!
- Mix in a teaspoon of Tabasco for a spicy kick, if your family enjoys a bit more heat.
- Garnish with sour cream, cheddar cheese, or corn chips to add texture and layers of flavor.
Storage & reheating
To store, let the chili cool completely and then pour it into airtight containers. It keeps well in the fridge for up to 4 days. For convenient reheat portions, use the microwave or simmer on the stovetop, adding a splash of beef broth to refresh the consistency.
FAQs
Can I make slow cooker chili without browning the ground beef first?
Absolutely! While browning adds a depth of flavor, you can skip it if pressed for time. Add the beef straight into the slow cooker, though note that the texture might be slightly different.
How can I thicken slow cooker chili if it turns out too thin?
If your chili seems a bit watery, mix in a spoonful of cornmeal or masa harina. It thickens the chili beautifully and enhances the texture without compromising taste.
Can I freeze slow cooker chili and how long will it last?
Yes, this chili freezes like a dream! Store it in freezer-safe bags or containers, leaving some space for expansion. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
What substitutions can I make for the beans or beef in slow cooker chili?
You can swap beef with turkey, chicken, or even vegetarian crumbles for a meatless version. Don’t like kidney beans? Substitute them with black beans or pinto beans for variety.
Recipes you may like
- Gluten-Free Lemon Crinkle Cookies
- Creamy Mango Banana Smoothie for a Fresh Morning Boost
- Pineapple Green Smoothie
Slow Cooker Chili
- Total Time: 5 hours 15 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten-Free
Description
A comforting and easy slow cooker chili recipe made with real ingredients that warms the soul and fills your home with rich flavors.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef 85-90%
- 1 white onion finely diced
- 1 green pepper finely diced
- 2 tablespoons garlic paste or 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans drained
- 16 oz can light kidney beans drained
- 16 oz can white kidney beans/Cannellini beans drained
- 1 cup beef broth
- 1 tablespoon light brown sugar packed
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
- 1 teaspoon Tabasco sauce optional
- Sour cream optional topping
- Cheddar cheese optional topping
- Corn chips optional topping
- Scallions optional garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan. Cook until brown, breaking the beef up as it cooks, about 5 minutes. Drain the beef and add it to a slow cooker.
- Add the remaining olive oil to the pan with the diced onion and green pepper. Cook until softened, about 3 to 5 minutes.
- Stir in the garlic paste, chili powder, cumin, and paprika with the vegetables. Cook for one more minute, ensuring the garlic doesn’t burn by constantly stirring. Transfer everything to the slow cooker.
- Into the slow cooker, add the diced tomatoes, tomato sauce, tomato paste, beans, chocolate, and beef stock. Stir in the light brown sugar, salt, and ground black pepper.
- Set to cook on high for 2 to 4 hours or on low for 5 to 6 hours.
Notes
- For a richer taste, consider using a mix of dark kidney beans, light kidney beans, and Cannellini beans.
- Temporarily short on beef? Substitute with ground turkey or chicken.
- Mix in a teaspoon of Tabasco for a spicy kick, if your family enjoys a bit more heat.
- Garnish with sour cream, cheddar cheese, or corn chips to add texture and layers of flavor.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg
