Slow Cooker Beef Chili

This slow cooker beef chili is the kind of crowd-pleasing dish you can count on when you need something hearty, flavorful, and satisfying. It’s loaded with ground beef, pinto beans, tomatoes, green chile peppers, and the perfect balance of spices. Whether you’re serving it up for a game day party or just want to feed a hungry family, this one checks all the boxes.

You can keep it simple or dress it up with toppings and sides. It’s easy to scale up or down, and if you’re not a fan of beans, they’re completely optional. Best of all, the slow cooker does the work while you relax, and the house smells incredible as it simmers.

What You’ll Like About This Recipe

• Perfect for a crowd. With four pounds of ground beef and plenty of beans, this chili makes a generous batch that’s ideal for game-day gatherings, potlucks, or stocking your freezer with ready-to-go meals.
• Set-it-and-forget-it cooking. Once the beef and aromatics are browned, everything goes into the slow cooker and simmers for hours. The long, gentle heat develops deep flavor without constant stirring or watching the pot.
• Easy to customize. The base recipe is flavorful but flexible. You can crank up the spice, add extra vegetables, or tweak the seasoning to suit your family’s preferences without changing the method.
• Great make-ahead potential. Like most chilis, this one tastes even better the next day as the flavors meld. It reheats and freezes well, making it a smart choice for meal prep and leftover nights.

Ingredient Notes

• Ground beef (4 pounds, 80–85%) – This amount of beef makes the chili very meaty and substantial. Using 80–85% lean gives you enough fat for flavor and tenderness, while browning and transferring with a slotted spoon keeps the final chili from being greasy.
• Garlic and onion – These aromatics build the flavor base for the chili. Sautéing onion until translucent and briefly cooking the garlic in the same pan you browned the meat helps pull up all the browned bits and infuses that flavor into the sauce.
• Pinto beans – Pinto beans are sturdy enough for a long cook but soft and creamy when done, which works beautifully in chili. Rinsing and draining them keeps excess salt and starch out of the pot and lets you control the seasoning.
• Canned diced tomatoes – Two cans add body and acidity, and the tomato chunks help give texture to the chili. Fire-roasted tomatoes are a nice alternative if you want a little smokiness, but standard diced tomatoes work perfectly.
• Green chiles – Mild canned green chiles add gentle heat and a subtle roasted pepper flavor without making the chili overly spicy. They’re a good way to add interest for mixed palates.
• Chili powder – A full 1/4 cup gives this chili a bold, unmistakable chili flavor. Choose a chili powder blend you like the taste of on its own—some are smokier or hotter than others, so it’s worth using a brand you trust.
• Ground cumin – Adds earthy, warm notes that deepen the flavor of the chili. Even in a relatively small amount, cumin helps the chili taste more complex and “rounded.”
• Beef broth – Adds extra savory depth and helps the chili simmer without drying out. Water works in a pinch, but broth gives you a richer base, especially when the chili cooks for the full length of time.
• Cornmeal – A clever thickener that gives the chili a slightly rustic, hearty texture. As the chili cooks, the cornmeal absorbs liquid and swells, helping the sauce cling to the meat and beans.

Steps to Make Slow Cooker Beef Chili

1. Brown the ground beef in a large Dutch oven or skillet over medium-high heat, breaking it into small, even pieces so it cooks quickly and develops some browned edges.
2. Continue cooking until the beef is no longer pink and has released some fat, then use a slotted spoon to transfer it to the slow cooker, leaving most of the fat in the pan.
3. Add the chopped onion to the same pan and sauté until it becomes translucent and aromatic, stirring to loosen any browned bits from the bottom.
4. Stir in the minced garlic and cook briefly just until fragrant, then transfer the onion and garlic mixture to the slow cooker with the beef.
5. Add the pinto beans, diced tomatoes with their juices, green chiles, chili powder, cumin, salt, black pepper, beef broth, and cornmeal to the slow cooker and stir until everything is evenly combined.
6. Cover and cook on low until the flavors have melded and the chili has thickened to a rich, hearty consistency, checking partway through and adding a little extra broth or water if it seems thicker than you’d like.
7. Taste before serving and adjust the seasoning with more salt, chili powder, or cumin as needed, then ladle the hot chili into bowls and serve with cornbread or your favorite sides.

Pro Tips

• Brown the beef in batches if your pan is crowded; overcrowding can cause the meat to steam instead of brown, and good browning adds a lot of flavor to the finished chili.
• Scrape up all the browned bits from the bottom of the pan when sautéing the onions and garlic—those bits are packed with flavor and will enrich the chili once they’re in the slow cooker.
• Check the consistency about halfway through the cook time; if it’s very thick and barely bubbling, add a splash of broth or water so it doesn’t scorch around the edges.

Recipe Variations

• Spicier chili. Use a hotter chili powder, add an extra can of green chiles, or stir in a bit of chipotle in adobo or crushed red pepper flakes. This gives the chili more kick without changing the base recipe.
• Bean-boosted batch. Add an extra can or two of beans—pinto, kidney, or black beans—to stretch the recipe and make it even heartier. You may want a little more broth and chili powder so the flavor stays balanced.
• Veggie-loaded version. Stir in diced bell peppers, corn, or finely chopped carrots when you add the other ingredients to the slow cooker. They’ll soften into the chili and add sweetness, color, and extra nutrition.
• Smoky barbecue twist. Add a spoonful of smoked paprika or a small amount of your favorite barbecue sauce for subtle smokiness and a touch of sweetness that pairs well with the beef and beans.
• Lean-and-light option. Substitute part of the ground beef with lean ground turkey or chicken. Keep some beef in the mix for flavor, or go all poultry and lean on extra chili powder and cumin to keep the taste robust.

What to Serve With Chili

• Choose American or a Mexican-style cornbread or Southern style biscuits. A crusty baguette, focaccia, or garlic bread are also good options.
• Add coleslaw or a tossed salad to the menu, or serve the chili with fresh sliced tomatoes, cucumbers, and other vegetables.

How to Store

• Refrigerate – Let the chili cool down fairly quickly, 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 it easy to grab individual portions.
• Reheat – Warm the chili gently in a saucepan over low to medium-low heat, stirring occasionally until hot throughout. If it has thickened a lot in the fridge, stir in a splash of water or beef broth to loosen it to your preferred consistency.
• Freeze – Allow the chili to cool completely, then pack it into freezer-safe containers or heavy-duty freezer bags, flattening bags for quicker thawing. Label with the date and freeze for up to about 3 months. Thaw overnight in the refrigerator and reheat on the stove, adding a bit more liquid if needed to refresh the texture.

Slow Cooker Beef Chili

Diana Rattray

Warm up with a bowl of flavorful slow cooker chili. Made with ground beef, beans, and a blend of spices, it’s the perfect dish for a game-day gathering.

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Servings 12 servings

Calories 493

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Course Chili

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Ingredients

  

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• 2 tablespoons vegetable oil
• 4 pounds ground beef, preferably 80 or 85 percent
• 1 tablespoon garlic, minced
• 2 cups onion, chopped
• 2 cans pinto beans, 15-oz each, drained and rinsed
• 2 cans tomatoes, diced, 14.5-oz each
• 2 cans green chilies, 4-oz each chopped
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup beef broth , or water
• 2 tablespoons cornmeal

Instructions

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• Heat the vegetable oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and cook, breaking up into small chunks, for 8 to 10 minutes or until no longer pink. You might have to cook the meat in 2 batches.
• Using a slotted spoon, transfer the beef to the slow cooker.
• Add the onions to the same pan and sautè for 3 to 4 minutes, until translucent and aromatic. Add the garlic and cook for 1 more minute. Transfer the onion and garlic to the slow cooker.
• Add the chile peppers, tomatoes, chili powder, cumin, salt, pepper, broth, and cornmeal to the slow cooker. Stir to combine.
• Cover and cook the chili on low for 6 to 8 hours or on high for 3 to 4 hours. Check about halfway through the cooking time and add more water or broth if needed.
• Serve with cornbread.
  

Nutrition

Calories: 493kcalCarbohydrates: 10gProtein: 27gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 107mgSodium: 581mgPotassium: 560mgFiber: 4gSugar: 3gVitamin A: 1466IUVitamin C: 8mgCalcium: 53mgIron: 4mg

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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