featured 65107

Slow Cooker Beef Chili Recipe for Busy Weeknights

There’s something comforting about knowing dinner is quietly doing its work while you go about your day. This Slow Cooker Chili is rich, satisfying, and perfect for days when you want bold flavour without standing by the stove. Everything simmers low and slow, turning simple pantry ingredients into a dish that tastes far more deliberate than the effort required.

This slow cooker chili stands out because it’s remarkably balanced. It’s thick without being heavy, savoury without being overwhelming, and versatile enough for weeknights, game days, or relaxed Sundays. If you’re looking for a reliable slow cooker chili that performs every time, this recipe deserves the top spot.

Top view of Show Cooker Chili in a bowl

What Makes This Slow Cooker Chili Work

  • Layered flavour with minimal fuss: Browning the meat and aromatics first creates a flavorful foundation so the slow cooker can deepen those flavours instead of producing a flat sauce.
  • Thick and hearty, not watery: The chili reduces into a rich, spoon-clinging consistency that stands up to toppings, rice, or tortilla chips.
  • Complex spice profile: Chili powder, cumin, paprika and a touch of cocoa add warmth and depth rather than just heat.
  • Better as leftovers: Like most great chilis, this one tastes even better the next day as the flavours meld further.

What Goes Into This Slow Cooker Chili

Flat lay photo of ingredient shot of olive oil, yellow onion, green bell pepper, tomatoes, green chilies, red kidney beans, black beans, fresh cilantro, sour cream, green onions, cheddar cheese, sugar, cocoa powder, salt, onion powder, garlic powder, beef bouillon, Worcestershire sauce, paprika, chili powder, ground cumin, garlic

This slow cooker chili uses pantry staples and bold spices that meld into a deep, comforting flavour. The slow cooker does the heavy lifting, allowing ingredients to develop complexity over time.

  • Lean ground beef: Provides hearty, meaty flavour.
  • Beef sausage: Angus or Italian sausage adds savory depth and a touch of spice.
  • Canned tomatoes and tomato sauce: Create a rich simmered base.
  • Chili powder: The central spice—adjust to control the heat.

Note: See the recipe card at the bottom for the full ingredient list and exact measurements.

Add-ins and Swaps to Customize

This chili is an excellent base for experimentation—simple swaps or additions can shift the flavor profile to your liking.

  • Smoked paprika: Replace some regular paprika for a gentle smoky note.
  • Dark beer or extra beef stock: Use part of the liquid as beer or stock for a deeper, more savoury finish.
  • Fire-roasted corn: Stir in near the end for sweetness and texture.
  • Chipotle in adobo: Finely chopped and added to taste yields smoky heat and complexity.

How to Make Slow Cooker Chili

Cook the onions and green peppers in a pan and transfer the mixture to a 6-quart slow cooker bowl.
  1. Sauté the aromatics: Heat the oil in a pot over medium-high, sauté the onions and green pepper about 3 minutes, then add garlic and cook until fragrant. Transfer to a 6-quart slow cooker.
In the same pot, fry the ground beef and sausage and after frying transfer the meat mixture to the slow cooker
  1. Brown the meat: In the same pot, cook the ground beef and sausage until browned. Drain most of the fat, leaving about 2 tablespoons for flavour, then add the meat to the slow cooker.
Stir in tomatoes sauce, chilies, beef bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa, onion powder, garlic powder, salt, sugar and black pepper.
  1. Add the seasonings: Stir in diced tomatoes, tomato sauce, green chilies, crumbled beef bouillon and spices—chili powder, Worcestershire, cumin, paprika, cocoa, onion and garlic powder, salt, sugar, and black pepper.
Cover the slow cooker with a lid.
  1. Slow cook: Cover and cook on low for 6–8 hours or on high for 2–3 hours. The long, gentle simmer develops deep, rounded flavours and tender meat.
Add the kidney and black beans to the slow cooker.
  1. Stir in the beans: When the chili is ready, gently fold in the drained kidney and black beans and heat through for a few minutes until combined.
Scoop the chili into bowls and serve hot with your favorite toppings and sides.
  1. Serve and enjoy: Ladle the chili into bowls and top as you like—sour cream, shredded cheddar, green onions, or cilantro. It pairs well with cornbread, tortilla chips, or rice.

This chili is a satisfying meal on its own, but complementary sides elevate it further. Serve with buttered rice, cornbread, or a hearty bread for dipping. Roasted vegetables or a crisp side salad also balance the richness.

Pro Tips for Better Chili

  • Don’t skip browning: That first sear builds depth the slow cooker can’t create on its own.
  • Add beans late: Stirring them in near the end keeps them whole and prevents a mushy texture.
  • Taste and adjust: Slow cooking mellows spices—season to taste before serving.
  • Let it rest: A 15–20 minute rest off the heat helps the chili thicken naturally.

Recipe FAQs

Can I make this chili without sausage?

Yes. Use all ground beef, or swap in ground turkey or chicken for a lighter version.

How spicy is this slow cooker chili?

That depends on the chili powder and chilies you choose. Use mild chili powder and mild green chilies to reduce heat.

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook them beforehand. Canned beans are faster and more convenient for slow cooker recipes.

Yummy sloe cooker chili with nacho in white bowl
Top view of Slow Cooker Chili

Slow Cooker Chili

By Karina Carrel
Prep Time: 15
Cook Time: 6
Total Time: 6 15
Servings: 8 servings
Slow cooker chili with tender meat is rich and robust with deep flavours. An easy, dependable chili that comes out great every time.

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion finely chopped
  • 1 green bell pepper seeded and chopped
  • 4 cloves garlic chopped or minced
  • 1 pound lean ground beef
  • 1 pound beef sausage Angus beef or Italian sausage
  • 28 ounces diced tomatoes canned
  • 24 ounces tomato sauce
  • 4 ounces green chilies or jalapeños
  • 2 cubes beef bouillon crumbled
  • 2 tablespoons chili powder adjust to taste
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons cocoa powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2-1 teaspoon salt
  • 1 teaspoon sugar
  • 15 ounces red kidney beans canned, drained and rinsed
  • 15 ounces black beans canned, drained and rinsed

Toppings:

  • 1 tablespoon sour cream
  • 1 handful cheddar cheese
  • 1 tablespoon green onions chopped
  • 1 tablespoon fresh cilantro chopped

Instructions

  • Heat oil in a large pot over medium-high. Add onions and green pepper and sauté about 3 minutes until softened. Stir in garlic for 30 seconds until fragrant. Transfer to a 6-quart slow cooker.
  • In the same pot, cook ground beef and sausage until browned, breaking up the meat. Drain most fat, leaving about 2 tablespoons for flavour. Add meat to the slow cooker with the aromatics.
  • Stir in diced tomatoes, tomato sauce, green chilies, beef bouillon and all seasonings: chili powder, Worcestershire, cumin, paprika, cocoa, onion powder, garlic powder, salt, sugar and black pepper. Cover and cook on low 6–8 hours or high 2–3 hours.
  • When the chili is tender and flavorful, stir in the drained beans and warm through for 2–3 minutes. Serve in bowls with your favourite toppings and sides.

Notes

Make ahead: Chili can be prepared up to two days in advance. After cooking, cool completely, cover and refrigerate. Bring to room temperature before reheating.

Nutrition

Calories: 461kcal
|
Carbohydrates: 35g
|
Protein: 29g

Nutrition information is automatically calculated and should be used as an approximation.