Slow Cooker Chili
This hearty slow cooker chili combines tender ground beef, rich tomato sauce, and perfectly seasoned kidney beans simmered low and slow into a thick, deeply flavorful bowl of comfort. With minimal prep and a secret touch of cocoa powder, this set-it-and-forget-it recipe delivers complex, restaurant-quality flavors with almost zero effort — perfect for busy weeknights, game day gatherings, or meal prep.
Equipment
- 6 or 7-quart slow cooker - A programmable model is ideal for automatic warm settings
- Large skillet or frying pan - For browning beef and sautéing aromatics
- Wooden spoon or spatula
- Chef's knife - Sharp, for dicing vegetables
- Cutting board
- Can opener
- Measuring spoons
- Measuring cups
- Colander - For draining and rinsing beans
- Ladle - For serving
Ingredients
For the Chili
- 2 lbs lean ground beef - 900g; 90/10 or 93/7 blend recommended
- 1 large yellow onion - about 1 cup or 150g, diced
- 1 large green bell pepper - about 1 cup or 150g, diced
- 4 cloves garlic - minced
- 2 cans dark red kidney beans - 15 oz / 425g each, drained and rinsed
- 1 can light red kidney beans - 15 oz / 425g, drained and rinsed
- 1 can diced tomatoes - 28 oz / 794g, with juice
- 1 can tomato sauce - 15 oz / 425g
- 1 cup beef broth - 240ml
- 3 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp unsweetened cocoa powder - Adds depth without a chocolate flavor
- 1 tsp ground coriander
- 1 tbsp brown sugar
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
Optional Toppings
- shredded cheddar cheese - optional topping
- sour cream - optional topping
- green onions - optional topping, diced
- fresh cilantro - optional topping
- jalapeños - optional topping, sliced
- tortilla chips - optional topping or side
- avocado - optional topping, diced
Instructions
- Heat 2 tbsp olive oil in a large skillet over medium-high heat, add ground beef, and cook for 6–8 minutes, breaking into crumbles, until browned. Drain most of the fat, leaving about 2 tbsp, then transfer beef to the slow cooker.
- In the same skillet over medium heat, sauté the diced onion and bell pepper for 5–6 minutes until softened, then add minced garlic and cook for 30 seconds more until fragrant. Transfer to the slow cooker.
- Sprinkle all spices — chili powder, cumin, smoked paprika, cocoa powder, coriander, brown sugar, salt, and pepper — over the beef and vegetables in the slow cooker, then stir thoroughly to combine.
- Add the diced tomatoes (with juice), tomato sauce, beef broth, and all three cans of drained kidney beans to the slow cooker, then stir everything together until well combined.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours without lifting the lid during cooking.
- Stir the chili, taste, and adjust seasoning; add beef broth to thin or cook uncovered on HIGH for 20–30 minutes to thicken. Ladle into bowls and top with your favorite garnishes.
Notes
- Brown the beef before slow cooking — the caramelization from the Maillard reaction creates deep, savory flavor you can't achieve otherwise.
- Don't skip the cocoa powder; it adds richness and balances tomato acidity without making the chili taste like chocolate.
- Keep the slow cooker lid on during cooking — every time you lift it, you add 20–30 minutes to the cook time.
- For thicker chili, remove the lid for the last 30 minutes on HIGH, or mash some beans against the side of the pot.
- Make it a day ahead — the flavors deepen significantly overnight in the refrigerator.
- Freeze portions in airtight containers or freezer bags for up to 3 months; thaw overnight in the fridge before reheating.
- To reheat, warm on the stovetop over medium-low heat, stirring occasionally, and add a splash of beef broth if the chili has thickened too much.
- Swap kidney beans for black beans, pinto beans, or a mix — keep the total quantity the same.
- For a spicier version, double the chili powder and add diced jalapeños or a pinch of cayenne pepper.
- Use lean ground beef (90/10 or 93/7) to avoid excess grease, but don't go completely fat-free or the chili will taste dry.