Slow Cooker Chili

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Slow cooker chili is a hearty stew filled with ground beef, onions, peppers, beans, and spices. This recipe is great for a family dinner, or it can be doubled or tripled to feed a crowd.

Slow Cooker Chili is the perfect recipe to start up on a cold Sunday morning. You’ll start smelling the onions, peppers, and spices around midday. It’s a lovely feeling knowing that dinner is cooking itself.

Chili is a hearty meal that pairs well with cornbread (try my skillet cornbread recipe), tortilla chips, or crackers. I like to top mine with some sharp cheddar and a dollop of sour cream.

I’ve also made a Slow Cooker Taco Chili – check it out!

You might think chili is only a cold weather recipe, but honestly I make it year ‘round. It’s filling, mostly healthy (until you get to the toppings), and it keeps well as a leftover.

I like to double the batch and make extra lunches for the rest of the week. Chili also freezes well. I love these glass storage containers (affiliate link*). I’ll move one from the freezer to the refrigerator the night before, then I can reheat it for lunch the next day.

My Slow Cooker Chili has a nice mild-medium spice level, which is perfect for me. What do you prefer – do you love your foods spicy or mild?

Print Recipe

A hearty and spicy chili with only 20 minutes of prep time. This recipe will make 6 average servings, or 4 hearty servings (if someone goes back for seconds!)

Prep Time20 mins

Cook Time4 hrs

Total Time4 hrs 20 mins

Course: Main Course, Soup

Cuisine: American

Keyword: slow cooker chili

Servings: people

Calories: 296kcal

Author: Heather

Ingredients

1 pound ground beef
1 large onion chopped
1 bell pepper chopped
30 ounces canned kidney beans rinsed and drained
30 ounces canned diced tomatoes
2 cloves garlic minced
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper

Instructions

Over medium heat, crumble ground beef into a hot skillet and cook until browned.
Add cooked ground beef to your slow cooker. Add all of your remaining ingredients and spices. Stir to combine.
Cook on low heat for 7 to 8 hours, or on high for 4 -5 hours. Stir sparingly (two or three times during the last half of cooking will suffice).

Notes

If you don't have a slow cooker, you can also make chili in a dutch oven on the stove top. Cook your ground beef over medium heat, then add the remaining ingredients and bring to a simmer. Cover and turn heat to low, cooking for 2 hours, stirring occasionally. The chili's flavor develops as it sits, and can be made a day or two prior to enjoying. Chili makes a great leftover and will keep for several days in the refrigerator or up to a month in the freezer.

Nutrition

Last Updated on August 16, 2019

Slow Cooker Chili