Slow cooker chili is a hearty stew filled with ground beef, onions, peppers, beans, and spices. Best of all it finished in the slow cooker, filling your home with the scent of warm spices throughout the day. 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?
Slow Cooker Chili
- 1 pound ground beef
- 1 large onion chopped
- 1 bell pepper chopped
- 2 -15 ounce cans kidney beans drained
- 2 -15 ounce cans diced tomatoes
- 2 cloves garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 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).