Is there anything quite like a big bowl of warm, hearty chili to make one feel cozy and full? Is there anything more satisfying than throwing everything into a slow cooker and letting it do all the work? That’s a win in my book! This Slow-Cooker Chili is one of my favorite go-to recipes for busy days when I want something flavorful and comforting with minimal effort.
Why I Love This Slow-Cooker Chili
I have to say I love any meal that requires minimal hands-on time but delivers big, bold flavors. This chili is a perfect example of that. Rich, thick, and full of savory goodness, the tender ground beef, hearty beans, and perfectly spiced tomato base come together in this family favorite.
Another thing I love? It’s a meal that lets the slow cooker do all the hard work. You simply brown the beef, then throw everything into it and let it simmer the day away. By dinner, your house is smelling amazing, and you have one fantastic, prepared meal waiting in the wings for you.
Super for Meal Preparation and Leftovers
One of the best things about this chili is that it tastes even better the next day. The flavors deepen overnight, making it a fantastic make-ahead meal. If you’re into meal prepping, this recipe is an ideal choice—just portion it into containers, and you’ll have an easy, satisfying lunch or dinner ready to go for the week.
Tips for the Best Chili
What I really love about chili is how easily it can be manipulated to suit tastes. Here are a few ways to make it your own:
- Adjust the heat: Love spicy food? Add a little extra cayenne pepper or throw in some chopped jalapeños.
- Change it up with beans: I like to use a mix of black beans and kidney beans, but you could exchange for pintos, whites, or whatever else your pantry loves.
- Vegetarian version: Replace the beef with more beans or a meat substitute like lentils for a hearty, meat-free alternative.
- Storage & Freezing: Chili stores well in the fridge for up to 4 days. It also freezes beautifully—just portion it into airtight containers and freeze for up to 3 months.
The Best Toppings for Chili
The toppings just complete this chili. Some of the toppings are:
- Shredded cheddar or Monterey Jack cheese
- A dollop of sour cream
- Freshly chopped green onions or cilantro
- Sliced avocado for a creamy touch
- A squeeze of lime juice for brightness
- Crunchy tortilla chips or cornbread on the side
Equipment You’ll Need
- Slow Cooker (Crockpot)
- Large Skillet or Pan
- Measuring Spoons and Cups
- Wooden Spoon or Spatula
Slow Cooker Magic
If you’re like me and love meals that cook themselves, slow-cooker recipes are a must. Not only does this chili come together effortlessly, but the slow, gentle heat allows all the flavors to meld together beautifully.
Whether you’re making this for a family dinner, a cozy night in, or meal prep for the week, this Slow-Cooker Beef and Bean Chili is guaranteed to be a hit. So grab your slow cooker, gather your ingredients, and let’s make a batch of the most comforting chili you’ll ever taste!
And don’t forget to check out the recipe card below for the full step-by-step instructions.
Give it a try, and let me know how you customize yours. Happy cooking!
Slow-Cooker Beef and Bean Chili
Equipment
- Slow Cooker (Crockpot)
- Large Skillet or Pan
- Measuring Spoons and Cups
- Wooden spoon or spatula
Ingredients
- 2 lbs ground beef
- 3 cloves garlic minced
- 14.5 oz diced tomatoes
- 15 oz tomato sauce
- 15 oz black beans drained and rinsed
- 15 oz kidney beans drained and rinsed
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp ground coriander
- 1 tsp paprika
- 1 tsp oregano
- ½ tsp cayenne pepper optional, for heat
- Salt and black pepper to taste
- Optional toppings: shredded cheese, sour cream, green onions, avocado
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the ground beef and garlic. Cook until browned, breaking apart with a spoon. Drain any excess grease.
- Pour the browned beef and garlic into the slow cooker.
- Stir in the diced tomatoes, tomato sauce, beans, tomato paste, and all the spices. Mix well to combine.
- Low: Cook for 6-8 hoursHigh: Cook for 4 hours
- Season with additional salt and pepper if needed.
