This Classic Slow Cooker Chili Recipe combines tender ground beef, hearty beans, and a bold, flavorful tomato base. Slow-cooked to perfection, it’s the ultimate comfort food that’s both easy and satisfying. Whether it’s for a family dinner, game-day feast, or meal prep, this chili is sure to please.
Why You’ll Love This Recipe
- Unmatched Convenience: Prep it in minutes, let your slow cooker do the work.
- Rich, Robust Flavor: Perfectly seasoned with cumin, chili powder, garlic, and oregano.
- Family-Friendly: Customizable spice level and great for picky eaters.
- Make-Ahead Perfection: Tastes even better the next day, and it freezes wonderfully.
Preparation Phase & Tools to Use
Essential Tools and Equipment
- Large Skillet: For browning ground beef and aromatics.
- 6-Quart Slow Cooker: Ensures even cooking and ample space.
- Spatula or Wooden Spoon: For stirring and breaking up the beef.
- Cutting Board and Sharp Knife: To dice onions and mince garlic efficiently.
Why These Tools Matter
- A good skillet ensures proper browning, unlocking deep flavors.
- A slow cooker allows the flavors to meld perfectly over time.
- A quality knife ensures clean, even cuts for consistent cooking.
Preparation Tips
- Brown the Beef: Searing locks in flavor and prevents sogginess.
- Toast the Spices: Cooking spices briefly intensifies their aroma.
- Layer Ingredients Correctly: Place meat on the bottom of the slow cooker for even cooking.
- Drain and Rinse Beans: Removes excess salt and improves taste.
Ingredients
Servings: 10
Protein & Aromatics
- 2 lb lean ground beef (90/10 or 93/7 for less grease)
- 1 large onion, diced
- 3 garlic cloves, minced
Spices & Seasonings
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 ½ tsp salt, or to taste
- ½ tsp black pepper
Beans & Tomatoes
- 15 oz can black beans, drained and rinsed
- 30 oz kidney beans (two 15 oz cans, drained and rinsed)
- 30 oz diced tomatoes (retain juice)
- 10 oz diced tomatoes and green chilis (retain juice)
Sauce
- 30 oz tomato sauce
Step-by-Step Directions
1. Brown the Beef
- Heat a large skillet over medium-high heat.
- Add ground beef and cook for 4-5 minutes, breaking it apart with a spatula. Cook until lightly browned and fat is rendered.
2. Add Aromatics & Spices
- Add diced onions to the skillet. Sauté for 4-5 minutes until softened.
- Stir in minced garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper.
- Cook for 30 seconds, stirring constantly, until the spices are fragrant.
3. Transfer to Slow Cooker
- Place the beef mixture into a 6-quart slow cooker.
4. Add Remaining Ingredients
- Layer black beans, kidney beans, diced tomatoes (with juice), diced tomatoes and green chilis (with juice), and tomato sauce over the beef.
- Gently stir everything to combine evenly.
5. Cook the Chili
- Cover and cook:
- On high for 3-4 hours, or
- On low for 6-8 hours.
6. Final Adjustments & Serve
- Taste the chili and adjust the seasoning if needed.
- Serve warm with your favorite toppings.
Tips & Variations
- Make It Spicy: Add a diced jalapeño or a pinch of cayenne for extra heat.
- Vegetarian Option: Swap beef for more beans or a plant-based alternative.
- Thicker Chili: Stir in 1-2 tablespoons of cornmeal or masa harina during the last 30 minutes of cooking.
This chili is a perfect balance of hearty textures and bold, comforting flavors. It’s simple to make, yet delivers incredible results that’ll have everyone coming back for seconds!
Serving Suggestions
This Classic Slow Cooker Chili is incredibly versatile and pairs beautifully with a variety of side dishes and toppings. Whether you’re hosting a casual gathering or preparing a hearty weeknight meal, these suggestions will elevate your chili experience.
Topping Ideas
- Cheese: Shredded cheddar or Monterey Jack melts beautifully into the chili.
- Sour Cream: Adds a creamy, tangy contrast to the spicy flavors.
- Avocado: Fresh, diced avocado adds creaminess and a hint of richness.
- Green Onions: Sprinkle chopped green onions for a pop of freshness.
- Tortilla Chips: Perfect for scooping or adding crunch.
- Jalapeños: Fresh or pickled slices for extra heat.
Common Mistakes to Avoid & How to Perfect the Recipe
1. Skipping the Sautéing Step
- Why It’s a Mistake: Browning the beef and aromatics builds foundational flavors.
- Solution: Always sauté the beef, onion, and garlic before adding them to the slow cooker.
2. Overcooking the Chili
- Why It’s a Mistake: Overcooking can break down the beans and create a mushy texture.
- Solution: Stick to the recommended cooking times and use the low setting for a slow simmer.
3. Not Seasoning to Taste
- Why It’s a Mistake: Chili needs proper seasoning for balanced flavors.
- Solution: Taste the chili toward the end of cooking and adjust salt, pepper, or spices as needed.
4. Using Too Lean Beef
- Why It’s a Mistake: Very lean beef can make the chili dry.
- Solution: Use beef with at least 10% fat or add a small amount of olive oil if necessary.
Side Dish Recommendations
Pair this chili with one or more of these satisfying sides to complete your meal:
1. Cornbread
- Sweet, crumbly cornbread is a classic pairing that balances the chili’s bold flavors.
- Try jalapeño cornbread for a spicy twist!
2. Rice
- Serve chili over white or brown rice for a hearty, filling option.
3. Baked Potatoes
- Ladle chili over a baked potato for a comfort-food combo.
4. Tortilla Chips or Corn Chips
- Perfect for dipping or scooping up the chili.
5. Roasted Vegetables
- Lightly roasted zucchini, bell peppers, or sweet potatoes complement the chili’s richness.
6. Salad
- A crisp green salad with a zesty vinaigrette adds a refreshing contrast.
7. Garlic Bread
- Use crusty garlic bread to soak up every last drop of the chili.
8. Quesadillas
- Serve cheesy quesadillas on the side for a Tex-Mex-inspired pairing.
Pro Serving Tip
Set up a chili bar with toppings, sides, and serving vessels like bowls or baked potatoes. Guests can customize their plates, making the meal fun and interactive!
Recipe Tips
1. How to Enhance Flavor
- Layer Your Spices: Sautéing spices with the aromatics intensifies their flavor.
- Use Fresh Ingredients: Fresh garlic and high-quality canned tomatoes make a big difference.
- Add a Dash of Sweetness: A teaspoon of sugar or a splash of honey balances the acidity of the tomatoes.
2. Adjusting Consistency
- Thicker Chili: Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir into the chili during the last 30 minutes.
- Thinner Chili: Add a bit of beef broth or water if the chili is too thick.
3. Make It Ahead
- Chili flavors develop further after sitting. Make it a day ahead for the best taste!
Storage and Reheating Instructions
Storing Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Transfer cooled chili to freezer-safe bags or containers. Store for up to 3 months.
Reheating Instructions
- Stovetop: Heat chili over medium heat, stirring occasionally, until warmed through.
- Microwave: Heat in a microwave-safe bowl, stirring every 1-2 minutes to ensure even heating.
Freezing Tips
- Freeze in individual portions for quick, easy meals.
- Label containers with the date for easy tracking.
FAQs
1. Can I use a different type of meat?
Yes! Ground turkey, chicken, or plant-based crumbles work well as substitutes for ground beef.
2. What if I don’t have a slow cooker?
You can make this recipe on the stovetop using a large pot. Simmer the chili on low heat for 1-2 hours, stirring occasionally.
3. Can I skip the beans?
Yes, you can omit the beans or replace them with extra vegetables like diced zucchini or bell peppers.
4. How do I make it spicier?
Add cayenne pepper, crushed red pepper flakes, or fresh diced jalapeños to amp up the heat.
5. Can I double the recipe?
Absolutely! Just ensure your slow cooker is large enough to hold the increased quantity.
6. How can I make this chili vegetarian?
Replace the ground beef with additional beans, lentils, or a plant-based protein substitute.
Conclusion
This Classic Slow Cooker Chili is a recipe that checks all the boxes: hearty, flavorful, and incredibly easy to make. Whether you’re feeding a crowd, meal prepping for the week, or simply enjoying a cozy night in, this chili delivers comfort and satisfaction in every bite.
Pair it with your favorite toppings and sides to create a memorable meal that’s both versatile and delicious. Don’t forget to bookmark this recipe—it’s one you’ll come back to time and time again!
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 15 oz 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
- Heat a large skillet over medium-high heat. Add the ground beef and sauté for 4-5 minutes, breaking it up with a spatula as it cooks, until it releases its fat.
- Add the diced onion to the skillet and sauté for another 4-5 minutes, until tender. Add the minced garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Cook for an additional 30 seconds, stirring constantly.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the black beans, kidney beans, diced tomatoes (with their juice), diced tomatoes and green chilis (with their juice), and tomato sauce to the slow cooker. Stir everything together to combine.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Taste and adjust seasoning if needed. Serve warm.
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