Homestyle Slow Cooker Chili: Rich & Easy Weeknight Comfort (Print Version)

Slow Cooker Chili brings warmth to any night. This easy recipe delivers rich, comforting flavors with minimal effort, perfect for busy evenings.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Chili Base

01 - Ground Beef (1.5 lbs, 80/20 lean)
02 - Yellow Onion (1 large, diced)
03 - Bell Pepper (1 large, any color, diced)
04 - Garlic (4 cloves, minced)

→ Canned Goods & Liquids

05 - Crushed Tomatoes (1 can, 28 oz)
06 - Kidney Beans (1 can, 15 oz, rinsed and drained)
07 - Black Beans (1 can, 15 oz, rinsed and drained)
08 - Beef Broth (1 cup)

→ Flavor Builders

09 - Chili Powder (3 tbsp)
10 - Cumin (1 tbsp)
11 - Smoked Paprika (1 tsp)
12 - Dried Oregano (1 tsp)
13 - Cayenne Pepper (1/2 tsp, or more to taste)
14 - Salt (to taste)
15 - Black Pepper (to taste)

→ Finishing Touches (Optional)

16 - Shredded Cheddar Cheese
17 - Sour Cream
18 - Fresh Cilantro (chopped)
19 - Sliced Jalapeños
20 - Crushed Tortilla Chips

# Instructions:

01 - First things first, get a large skillet over medium-high heat. Add a splash of oil, then your ground beef. Break it up and brown it well, until it's no longer pink. This step builds so much flavor for your slow cooker chili, honestly, don't skip it! Drain any excess fat, because nobody wants greasy chili. Then, toss in your diced onions and bell peppers. Sauté them for about 5-7 minutes until they start to soften and get a little translucent. I love how the kitchen smells at this point; it's just the beginning of something wonderful.
02 - Once the veggies are softened, stir in your minced garlic. Let it cook for just about a minute until it's fragrant – you'll smell it, trust me! Don't let it burn, or it'll turn bitter, and that's an "oops" moment you want to avoid. Now, it's time for the flavor boosters! Dump in your chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper. Stir it all around for another minute, letting those spices toast a bit. This really wakes them up and makes your slow cooker chili sing! I sometimes inhale deeply here; the aroma is just incredible.
03 - Carefully transfer your browned beef and veggie mixture from the skillet into your slow cooker insert. This is where the magic really starts for your slow cooker chili, honestly! Pour in the can of crushed tomatoes, followed by the rinsed and drained kidney beans and black beans. Add the beef broth. Give everything a good stir to combine all those lovely ingredients. Make sure nothing is stuck to the bottom of the slow cooker insert, because we want even cooking.
04 - Pop the lid on your slow cooker. Set it to low and let it cook for 6-8 hours, or if you're in a bit more of a hurry (but honestly, low and slow is best for this slow cooker chili), you can cook it on high for 3-4 hours. I always go for the longer, slower cook; it just allows all those flavors to meld together into something truly special. You'll smell it wafting through your house, and it's a glorious, comforting scent that says "dinner's coming!"
05 - Once the cooking time is up, give your slow cooker chili a good stir. Now's the time to taste it! Add salt and black pepper to your liking. Sometimes I find it needs a little more chili powder or a pinch more cayenne, depending on my mood and the batch. Don't be afraid to adjust; you're the chef here! This is where you really make it *your* chili. I often find myself taking a few extra spoonfuls for "testing" purposes, of course.
06 - Your slow cooker chili is ready! It should be thick, rich, and deeply flavorful. Ladle it into bowls and get ready for a truly satisfying meal. I love seeing the steam rise from the bowl, knowing all that slow cooking paid off. It's truly a sight for sore eyes after a long day. Get ready to enjoy this comforting bowl of goodness, honestly, it's a winner every time.

# Notes:

01 - Don't rush the browning of your meat and veggies; that deep caramelization builds the flavor foundation for your slow cooker chili. Honestly, it makes all the difference.
02 - This slow cooker chili keeps beautifully in the fridge for up to 4 days. I often make a double batch and freeze half in individual portions for quick lunches, it thaws like a dream.
03 - Out of kidney beans? Pinto beans work wonderfully! I've even tossed in some cannellini beans when I was desperate, and it still tasted pretty good, just a different texture.
04 - Serve this slow cooker chili with a generous swirl of sour cream, a sprinkle of fresh cilantro, and maybe some crushed tortilla chips for that satisfying crunch. So good!

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (6-quart or larger)
03 - Ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 30g

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