Slow Cooker Beef Chili
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.
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 Dish
Makes a big batch. This recipe feeds a crowd and is perfect for game day or potlucks.
Bold, classic flavor. With chili powder, cumin, and garlic, it has everything you want in a beef chili.
Hands-off cooking. Once it’s in the slow cooker, you’re free to walk away until dinnertime.
Customizable and flexible. Add or omit beans, spice it up, or toss in extra veggies—whatever works for you.
Ingredient Notes
- Ground beef: Use 80–85% lean ground beef for a rich, hearty base.
- Garlic and onion: Fresh aromatics create a flavorful foundation for the chili.
- Pinto beans: A traditional choice, but feel free to swap or skip them.
- Diced tomatoes: Canned tomatoes keep things simple and consistent.
- Green chile peppers: Use mild canned chiles unless you want more heat.
- Chili powder & cumin: These give the chili its signature warmth and depth.
- Cornmeal: Helps thicken the chili slightly as it cooks.
- Beef broth or water: Adds moisture—adjust as needed during cooking.
Steps to Make Slow Cooker Beef Chili
- Heat vegetable oil in a Dutch oven or large skillet over medium-high heat.
- Add the ground beef and cook until no longer pink, breaking it up into chunks.
- Use a slotted spoon to transfer the beef to a slow cooker.
- Sauté the onions in the same pan until translucent, then add the garlic and cook 1 minute longer. Transfer to the slow cooker.
- Add the green chiles, tomatoes, pinto beans, chili powder, cumin, salt, pepper, broth, and cornmeal. Stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Check halfway through and add more water or broth if the chili looks dry.
- Serve hot with cornbread and your favorite toppings.
Tips
- For richer flavor, brown the beef in batches to avoid steaming it.
- Add the beans later if you prefer them firmer and less broken down.
- Stir once or twice during cooking to prevent sticking and check the consistency.
- Adjust the seasoning at the end once all flavors have blended.
Recipe Variations
- Use turkey or pork. Swap in part or all ground turkey or ground pork for the beef.
- Try different beans. Black beans, kidney beans, or red beans all work well.
- Make it spicier. Add chipotle peppers, jalapeños, or cayenne for extra heat.
- Add more veggies. Bell peppers, carrots, mushrooms, or even cauliflower can stretch the batch and add flavor.
- Omit the beans. If you’re serving bean-averse eaters, leave them out completely.
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: Store leftovers in an airtight container for up to 4 days. Cool slightly before refrigerating.
Freeze: Let cool completely, then freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Reheat gently on the stovetop or in the microwave, adding broth or water if needed to loosen the texture.
Slow Cooker Beef Chili
Ingredients
- 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
- 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
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.
