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Homemade Slow Cooker Chili photo

Slow Cooker Chili

This Slow Cooker Chili is SO EASY! A hearty, flavorful, and comforting meal that simmers to perfection with minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef lean or regular
  • 1 medium onion
  • 2 cloves garlic minced
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (28 oz) diced tomatoes with juices; fire-roasted if desired
  • 2 tablespoons chili powder quality blend recommended
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • salt to taste; sea salt or kosher salt preferred
  • black pepper to taste
  • 1 bell pepper chopped; any color
  • 1 jalapeño pepper chopped, optional; remove seeds for milder flavor
  • 1 cup beef broth low sodium recommended

Equipment

  • Slow Cooker
  • Skillet or frying pan
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Can opener

Method
 

  1. Chop the onion, bell pepper, and jalapeño (if using). Mince the garlic cloves so they’re ready to go.
  2. Heat a skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess fat.
  3. In the same skillet, add a splash of oil if needed and sauté the onion, bell pepper, jalapeño, and garlic until soft and fragrant, about 5 minutes.
  4. Transfer the browned beef, sautéed vegetables, kidney beans, black beans, diced tomatoes (with juices), beef broth, chili powder, cumin, oregano, salt, and pepper into your slow cooker. Stir well to combine.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more the flavors deepen.
  6. Before serving, taste the chili and adjust salt, pepper, and chili powder to your liking.
  7. Ladle the chili into bowls and garnish with your favorite toppings like shredded cheese, sour cream, chopped green onions, or fresh cilantro.

Notes

  • Browning the beef first builds deeper flavor than adding it raw to the slow cooker.
  • Rinsing canned beans reduces sodium and prevents overly thick chili.
  • Cooking slow and low for 6-8 hours lets flavors meld beautifully.
  • Adjust heat by including or omitting jalapeño pepper.
  • Store leftovers in airtight containers refrigerated up to 4 days or frozen up to 3 months.