Rick’s Slow Cooker Chili

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 Recipe

• True slow cooker ease. Once the beef and onion are browned, everything goes into the slow cooker and simmers away for hours. You get that long-cooked, chili-parlor flavor without having to babysit a pot on the stove, which makes it ideal for busy days or casual gatherings.
• Hearty, meaty texture. With two pounds of lean ground beef and plenty of beans, this chili is thick, filling, and substantial. It’s the kind of bowl that feels complete on its own but still works well with simple sides like cornbread or a salad.
• Bold, classic flavor profile. Chili powder, cumin, and Italian seasoning layer their flavors into the tomatoes and beef, giving you a robust, slightly smoky, herb-forward chili that tastes even better after a long, slow cook.
• Fun twist with olives. The black olives add a salty, savory note and a different kind of bite that sets this chili apart from more standard versions. If you’re serving it to people who love olives, this detail alone can make the recipe a favorite.
• Great for feeding a crowd. The recipe makes eight servings and scales easily. You can keep it on warm in the slow cooker, set out toppings, and let everyone help themselves—perfect for parties, tailgates, or cozy family nights.

Ingredient Notes

• Ground beef – Lean ground beef (around 85–90%) gives you rich flavor without leaving the chili overly greasy. If you use a fattier blend, you can spoon off some of the rendered fat after browning to keep the finished chili from feeling heavy.
• Kidney beans – Classic chili beans with a firm texture that holds up well to long cooking. Draining them keeps the seasoning in your control. You can swap one can for black beans or pinto beans if you like a mix of textures.
• Whole canned tomatoes – Using whole tomatoes that you chop yourself often gives better texture than pre-diced tomatoes. Draining them keeps the chili thick, while the chopped pieces create a nice, chunky base.
• Onion and garlic – These aromatics build the foundation of flavor. Cooking them with the beef allows their sweetness to develop and helps them absorb some of the savory browned bits from the pan, which then carry into the slow cooker.
• Chili powder – Four tablespoons is generous, which means the chili will be nicely seasoned and robust rather than lightly flavored. Choose a chili powder blend you like the taste of on its own—mild for gentle warmth, or a spicier blend for more heat.
• Italian seasoning – Adds a subtle herbal background—think oregano, basil, and thyme—that rounds out the chili and complements the tomato base. It leans the flavor slightly toward a tomato-herb stew with chili spices layered in.
• Ground cumin – Brings in deep, earthy notes that make chili taste more complex and “chili-like.” Even in a small amount, it has a big impact, so measure it rather than pouring straight from the jar.
• Hot sauce – A small amount of something like Tabasco adds brightness and gentle heat. It’s easy to add more at the table, so this ingredient keeps the base chili modestly spicy while leaving room for customization.
• Black olives – These give pops of salty flavor and a slightly different texture. Sliced olives distribute more evenly through the chili, while whole or halved olives stand out visually and in each bite.

Steps to Make Rick’s Slow Cooker Chili

1. Brown the ground beef and onion together in a skillet, breaking the meat into small crumbles so it cooks evenly and picks up good color.
2. Transfer the cooked beef and onion mixture to the slow cooker, leaving behind most of the excess fat if there is any.
3. Add the kidney beans, chopped tomatoes, garlic, chili powder, Italian seasoning, cumin, salt, hot sauce, olives, and water or broth to the slow cooker and stir until everything is well combined.
4. Cover the slow cooker and cook on low until the flavors have deepened and the chili has thickened to a rich, spoonable consistency, giving it a stir once or twice during the long cook.
5. Taste and adjust the seasoning before serving, adding a bit more salt, chili powder, or hot sauce if needed, then ladle into bowls and garnish with shredded cheese, if you like.

Pro Tips

• Brown the beef long enough to develop a bit of caramelization on the bottom of the pan; those browned bits add a lot of depth once they’re transferred to the slow cooker.
• Chop the whole tomatoes into fairly even pieces so you get a consistent, chunky texture in every bite instead of big tomato sections in some portions and none in others.
• Stir gently when mixing in the beans and olives to avoid crushing the beans; they’ll soften more as they cook and benefit from a light hand.
• Adjust thickness near the end of cooking by either leaving the lid slightly ajar to let excess liquid evaporate or adding a splash of broth or water if it’s thicker than you prefer.
• Hold some of the hot sauce for the table if you’re serving people with different spice preferences; a milder base with hot sauce on the side keeps everyone happy.

Recipe Variations

• Spicier game-day chili. Use a hotter chili powder, add extra hot sauce, or stir in a bit of chipotle in adobo for smoky heat. You can also add a pinch of cayenne if you want a more assertive burn that cuts through the richness of the beef.
• Bean lovers’ version. Add an extra can or two of beans—pinto, black beans, or a mix—to stretch the chili and give it more bulk. This variation is great when you want to feed more people or enjoy leftovers for several days.
• Vegetable-boosted chili. Stir in diced bell peppers, celery, or carrots when you add the other ingredients to the slow cooker. They’ll soften and blend into the chili, adding sweetness, nutrition, and a bit more texture.
• Olive-free option. If not everyone loves olives, you can leave them out of the main pot and serve sliced olives on the side as a topping. You still get the fun twist for those who enjoy them without committing the whole batch.

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 a colorful slaw for a refreshing contrast.
• Use leftovers in chili dogs, nachos, or baked potatoes.

How to Store

• Refrigerate – Cool the chili as quickly as you can, then transfer it to airtight containers and refrigerate for up to 3 to 4 days. Dividing it into smaller containers helps it chill faster and makes grab-and-go lunches easy.
• Reheat – Warm individual portions in a saucepan over low to medium-low heat, adding a splash of water or broth if the chili has thickened in the fridge. Stir occasionally until it’s hot all the way through, or reheat in the microwave in a covered dish, stirring once or twice.
• Freeze – Spoon completely cooled chili into freezer-safe containers or heavy-duty freezer bags, label with the date, and freeze for up to about 3 months. Thaw in the refrigerator overnight before reheating gently on the stove and adjusting the consistency with a bit of extra liquid if needed.

Rick’s Slow Cooker Chili

Diana Rattray

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Servings 8 servings

Calories 480

Print Recipe Pin Recipe

Course Chili

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Ingredients

  

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• 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

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• 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

Calories: 480kcalCarbohydrates: 22gProtein: 26gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 81mgSodium: 1494mgPotassium: 717mgFiber: 8gSugar: 2gVitamin A: 1394IUVitamin C: 3mgCalcium: 98mgIron: 6mg

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.

Keyword slow cooker chili

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