An easy slow cooker chili recipe with Ground Beef, beans, tomato sauce, and the best homemade chili seasoning. It putters away in the slow cooker for the juiciest beef and rich flavor.
Thank you to on behalf of the Beef Checkoff for sponsoring this Slow Cooker Chili recipe. I received compensation, but all opinions are my own.
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The Best Way to Cook Chili:
Slow Cooking chili is a classic way to cook chili. It’s the easiest chili because you can set it and forget it and this is how the award-winning chilis are achieved. The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.
Ingredients for Slow Cooker Chili:
- Ground Beef – no other protein does it quite like beef and tastes amazing. We use lean (90/10 or 93/7) to eliminate the need to spoon out excess fat. If yours has a higher fat content, you can spoon out the excess fat when it renders in the skillet.
- Onion – we love a generous amount of onion because it adds amazing sweet notes to the chili and disappears into the chili as it slow cooks.
- Beans – you can change up the beans based on what you have on hand, but the classic beans for chili are kidney beans (we love dark red), and black beans. Be sure to rinse and drain the beans in a colander for the best chili consistency and color.
- Tomatoes & Tomato Sauce – We love the combination of canned diced tomatoes (with their juice) as well as tomato sauce to give the chili a saucy consistency with great texture. For added flavor, we add a can of diced tomatoes and green chilis.
- Chili Seasoning – we make a simple homemade blend with chili powder, cumin, garlic powder, oregano, salt, and pepper.
Do you Prefer a Spicy Chili?
To keep it kid-friendly, this classic chili is mild and not spicy. If you prefer a spicy chili, you can either add hot sauce to your bowl when serving or if you want the entire batch to be spicier, add an extra tablespoon of Chili Powder and 1/4 to 1/2 tsp of Cayenne Pepper to give it a spicy kick.
How to Make Slow Cooker Chili:
Making chili in the slow cooker doesn’t get any easier. It’s as simple as browning the beef and onions then adding all of the canned ingredients to the slow cooker and turning it on. If you have a multicooker with a slow cooker function, you can saute and slow cook all in the same pot.
- SAUTE the beef and onions in a skillet then add garlic and seasonings to the pan.
- TRANSFER the beef mixture to a 6 Qt Slow Cooker.
- ADD REMAINING INGREDIENTS – rinsed and drained beans, diced tomatoes with their juice and tomato sauce.
- SLOW COOK – cover and set slow cooker on low 6-8 hours or on high 3-4 hours then season more to taste if needed.
Our Favorite Chili Toppings:
We love to serve this family-style where everyone can build their own chili bowls with the toppings they love. Toppings can vary based on what we have in the fridge, but these are our favorite toppings for chili –
- Cheese – mild cheddar is the classic choice, but Mexican shredded cheese works equally well
- Onion – chopped green or red onion adds a fresh pop of color and flavor
- Avocado – because we can’t help putting avocado on everything, especially chili.
- Cilantro – for garnish and adding fresh flavor
- Sour cream – balances the dish (especially great when chili is served over a baked potato)
- Sliced jalapenos – you can use any hot pepper for a spicy kick
How to Serve Chili:
Chili keeps really well in the refrigerator so we love to get creative with leftovers. There are so many ways to serve classic chili and really it can be served almost any time of day. Some of our favorites include:
- Chili Cheese Dip – Sprinkle chili with cheddar cheese and serve as an appetizer with tortilla chips.
- Chili Dogs – Top a hot dog with chili and shredded cheese to transform it into a chili cheese dog.
- Chili Stuffed Baked Potatoes – topping a baked potato with hot chili is a delicious gluten-free option and fun way to serve a crowd.
- In a Bowl – loaded with all of the toppings and tortilla chips or pita chips on the side (this is our family favorite)!
Why We Love This Family Friendly Dinner:
With so many families staying home together now, juggling homeschool, and cooking more than ever, it’s a great time to get kids in the kitchen and teach them through cooking. This slow cooker beef chili is a great way to teach your children cooking skills. Children can learn:
- Food safety tips like washing hands after handling raw meat
- The importance of using separate plates and utensils for raw and ready to eat foods to prevent cross-contamination
- How to measure spices and weigh ingredients
If you let kids help with preparing the meal, they are more likely to enjoy eating it. It also makes for a memorable photo-op moment!
More Beef Recipes You Will Love:
- Juicy Burgers – the secret to perfect burgers
- Beef and Broccoli Stir Fry – with the best sauce
- Quick Beef Chili – an easy 30-minute recipe
- Beef Stroganoff – classic and packed with flavor
- Beef Tenderloin – incredibly juicy and tender
- Easy Meatloaf – with the best glaze
Get the print-friendly recipe below for this Classic Slow Cooker Beef Chili.
Classic Slow Cooker Chili Recipe
Ingredients
- 2 lb lean Ground Beef, (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans, two 15oz cans, drained and rinsed
- 30 oz diced tomatoes, with their juice
- 10 oz diced tomatoes and green chilis, with their juice
- 30 oz tomato sauce
Instructions
- Place a large skillet over medium-high heat and sauté beef until it releases fat (4-5 minutes), breaking it up with a spatula.
- Add onion to the skillet and sauté until tender (4-5 minutes). Add minced garlic and seasonings: cumin, chili powder, garlic powder, dried oregano, salt and pepper. Cook another 30 seconds stirring constantly. Transfer to a 6 Qt slow cooker.
- Add remaining ingredients into the slow cooker: rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with juice and tomato sauce. Stir to combine and cook on high for 3-4 hours or on low for 6-8 hours. Season to taste if desired and serve warm.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Great recipe to customize based on what’s on hand. I have red and black beans that I soaked overnight, no canned. I threw in a can of corn, a can of fire roasted tomatoes, a can of tomatoes with green chilies, a medium can of tomato sauce, a small can of roasted garlic tomato sauce, one small yellow onion and one small red onion. If I need more liquid I’ll use a broth.
Last time I made this recipe it was fantastic, and I was also just using whatever was on hand lol. God has really been helping me be more frugal and making do with what I have, even though there is a store less than a mile from me. Last time we made this I threw in some steak chunks that were leftover from the night before and they fell apart so beautifully in the chili! From someone who wasnt taught how to cook, thank you for sharing.
Can I make this into a freezer prep meal? Meaning no cooking at all before and throw all ingredients in zip lock to cook later.
Hi Priscilla! You can freeze it after steps 1 and 2. The meat should be cooked.
Do we drain the fat from the hamburger before putting it into the crockpot? I’m making this right now and hoping to get an answer before I get to that point.
Hi Kerry, if it releases alot of fat (higher fat content ground beef will release more), you can drain the fat if you prefer a lighter chili.
Can this recipe fit into a 4-quart slow cooker? If not then how would I modify the receipe?
Hi Brian! I have not tested it in a smaller slow cooker but I think it would be too full. One of my readers mentioned cutting the recipe in 1/2 for her 4 qt slow cooker.
I love love this chili. I’m always sending people this recipe when they say how good it is! I just started a weight loss journey and want to know that exactly the portion size is for the nutrition facts. in cups or oz’s? Thank you!
I’m so happy you love this recipe, Charli! The whole recipe’s serving size is 10 people. It should be 1- 1 1/2 cup per person.
Hi! Do you think doubling the recipe would fit in an 8qt crockpot?
Hi Rochelle, I haven’t tried this in an 8qt to advise.
Are you supposed to drain the beef after cooking?
Hello Jeremy!You” brown the beef first, and you can drain most of the fat before adding it to the slow cooker.
Can I use a 4 qt pot with the amount of ingredients listed for 10 people?
Hi Diana! I have not tested it in a smaller slow cooker but I think it would be too full. One of my readers mentioned cutting the recipe in 1/2 for her 4 qt slow cooker.
Absolutely delicious! Someone suggested they like their chili a little thicker and so do we. I just cut the tomato sauce in half and it was perfect! 😋
We LOVE this Chili! We have used it many ways but tonight…topped onto baked potatoes with shredded sharp cheddar cheese, dollop of sour cream and green onions diced and scattered all over the top! The rest will be frozen into serving sized containers for more meals! This freezes very well, in fact it gets the spices all melted together ❤️ I make this exactly as the recipe is written 😋🤩
Awesome! I’m so glad it was a huge success!
Has anyone ever made the beef/onion/spice mixture the night before & then mix cold into the crockpot in the morning?
Hi Shana, I’m not seeing that in the comments to advise. I imagine that may work, you may have to add a couple of minutes to allow it to heat up timely.
Can I mix all of this in the crockpot the night before and then turn it on in the morning for a lunch I am having?
Hi Donna, since it has meat in it, it will not be safe to sit out overnight.
What about if everything is mixed in the slow cooker and stored in the fridge overnight until the next morning? Would that require cooking time?
Hi Ali, without trying it myself its hard to say. Its possible it will work. You may need to add a little more time to allow it to heat up all the way.
I know it would dirty an extra pot but I would warm it up on stove top and then add it to finish in the Crock-Pot
I prepare a lot of my crockpot meals the night before and put in the frig, and start in the morning. I do it the longer amount of hours ( low) and no problem
Thank you for sharing that with us, Karen.
Thanks Natasha. I was going to put it in the fridge and plug it in in the am but I will just make it in the morning.
It sounds strange, but add a can of pineapple cut small and drained of the juices. Gives it a delicious taste.
Thank you for the tip!
Wow! This chili recipe is absolutely delicious. I made it last night, and it turned out so good! I made a few minor changes based on what I had in my fridge and in my pantry (i.e., I used 80/20 ground beef, cumin seeds instead of powder, Italian seasoning instead of oregano, white pepper instead of black, 1 tsp. cayenne pepper for a dash of heat, and a mix of kidney, pinto, and Great Northern beans). However, all the seasonings and ingredients came together wonderfully! After 6 hours in the slow cooker, it was ready. Now I have leftovers, which will undoubtedly be even better since everything has had time to marinate even longer overnight in the refrigerator. I will certainly be making this recipe in the future.
This chili was delicious! How big is serving size? I track calories and want to make sure I track accurately🥰
Hi Tami, The whole recipe’s serving size is 10 people. It should be 1- 1 1/2 cup per person.
We love this chili recipe, it’s so good and easy to make! We like our chili really thick though and I’ve noticed it can be a bit watery, I’ve tried reducing the tomato juices but it’s still watery. What’s the best way to thicken it up?
Hi Nikki! You can add 1–2 tablespoons cornstarch, with 2–3 tablespoons cold water. Stir into the chili and let it cook 10–15 minutes.
blend 2 cups of the finished chili and add back to pot to thicken
(2lbs beef; 10 person serving)
This recipe was perfect for me, followed exactly but with the following additions:
– 2x the amount of salt
– 2x the amount of garlic cloves
– 7 habanero peppers (added diced with the onion, deseeded)
– Sharp cheddar cheese as a topping
– Eaten with Fritos Scoops
Only had 1 can of Kidney beans and substituted with a can of Northern beans!
Didn’t have beef so I used 1 pound of chicken breast and 1 pound of ground pork. It was delicious!
I’m so glad to hear you still loved it with chicken, D.
30oz diced tomatoes then another 10oz of diced tomatoes??
Hi Val- it’s a 10 ounce can of diced tomatoes with green chilis in it. If you can’t find this, you can just use canned diced green chilies instead.