Rick’s Slow Cooker Chili
Savor Rick’s slow cooker chili, made with lean ground beef, kidney beans, tomatoes, and spices. Customize the heat level to your liking!
Rick’s chili is everything you want in a classic slow-cooked bowl of comfort—hearty, richly seasoned, and full of bold flavor. The base is lean ground beef simmered with kidney beans and tomatoes, with chili powder and cumin providing warmth and depth. It’s the kind of chili that’s perfect for cold days, game days, or anytime you need something cozy and filling.
What makes this version special is the addition of black olives and a dash of hot sauce for a little zing. It’s flavorful without being overly spicy, but you can easily turn up the heat with a splash more hot sauce or a pinch of cayenne. Rick likes ground round for just the right balance of leanness and flavor, and it holds up beautifully to the long, slow simmer.
What You’ll Like About This Dish
Hands-off cooking. After a quick sauté, the slow cooker does all the work for a flavorful chili.
Classic chili taste. With beef, beans, tomatoes, and just the right seasoning, it hits all the familiar notes.
Easy to adjust spice. Start mild and customize the heat level to your preference with hot sauce or cayenne.
Family-friendly and hearty. Makes a generous batch that’s great for leftovers or feeding a crowd.
Ingredient Notes
- Ground beef: Rick recommends ground round (about 85% lean) for the best flavor and texture.
- Kidney beans: Canned and drained—classic for chili, but you can swap if needed.
- Tomatoes: Whole canned tomatoes, drained and chopped, create a chunkier texture.
- Onion: Adds sweetness and depth; use yellow or white.
- Chili powder: A mild Southwestern-style blend is best. Adjust heat with cayenne or hot sauce.
- Italian seasoning: Adds herbal complexity—yes, even in chili!
- Black olives: A unique but tasty addition that adds salty, savory contrast.
- Hot sauce: Just a dash to start—adjust as needed.
- Cheese (optional): Garnish with Cheddar or Monterey Jack if you like.
Steps to Make Rick’s Slow Cooker Chili
- Heat olive oil in a large skillet. Add the ground beef and onion and cook until the beef is no longer pink.
- Transfer the beef mixture to the slow cooker and add the remaining ingredients. Stir.
- Cover and cook on low for 8 to 10 hours.
- Serve hot, garnished with shredded cheese if desired.
Tips
- Browning the beef with onion first adds extra flavor—don’t skip this step.
- For a chunkier texture, don’t break up the tomatoes too much when chopping.
- Start with the ½ teaspoon of hot sauce and taste before adding more.
- If using homemade beans, make sure they’re fully cooked and drained.
Recipe Variations
- Use turkey instead. Substitute part or all of the beef with ground turkey for a lighter version.
- Add more vegetables. Bell peppers, chopped fresh chiles, or corn add color and nutrition.
- Make it spicier. Increase the hot sauce, or stir in cayenne or chopped jalapeños.
- Try different beans. Black beans or pinto beans work well if you’re out of kidney beans.
- Omit olives. If you’re not a fan, leave them out or replace with corn or green chiles.
Serving Suggestions
- Serve with cornbread or crusty bread for dipping.
- Top each bowl with shredded cheese, sour cream, or green onions.
- Add a side salad or slaw for a refreshing contrast.
- Use leftovers in chili dogs, nachos, or baked potatoes.
How to Store
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freeze: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if too thick.
Rick’s Slow Cooker Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground beef, lean
- 2 cans kidney beans, 15-oz each, drained
- 2 cans cans whole tomatoes, 14.5-oz each, drained and chopped
- 1 1/2 cups onion, chopped
- 4 tablespoons chili powder
- 1 clove garlic, minced
- 1 tablespoon Italian seasoning
- 1 1/2 teaspoons ground cumin
- 2 teaspoons salt
- 1/2 teaspoon hot sauce, such as Tabasco
- 1 can black olives, 6 ounces, drained
- 1/2 cup water , or broth
- Cheddar or Monterey Jack cheese, for garnish, optional
Instructions
- Heat the olive oil in a large skillet. Add the ground beef and onion and cook, stirring, for 8 to 10 minutes or until the beef is no longer pink. Transfer to the slow cooker.
- Add all remaining ingredients to the slow cooker and give them a stir to combine.
- Cover and cook on low for 8 to 10 hours.
- Serve with shredded cheese if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
