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There is something irresistibly comforting about a hearty bowl of chili bubbling away in the slow cooker all afternoon, filling your kitchen with those warm, spicy aromas. This Slow Cooker Chili Recipe combines rich ground beef, three types of beans, and a hint of dark chocolate, balanced perfectly with vibrant spices and a touch of sweetness. It’s the ultimate crowd-pleaser that’s simple to make yet packed with layers of flavor that get better the longer it cooks. Whether you’re feeding a family or prepping for a game day gathering, this chili promises satisfaction in every spoonful.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each chosen to give distinct character and depth to your chili. From the savory ground beef and trio of kidney beans to the punchy spices and secret touch of chocolate, every element plays a crucial role in creating a rich, textured pot of chili that’s anything but ordinary.
- Olive oil: Adds a subtle fruitiness and helps cook the beef and vegetables evenly without sticking.
- Ground beef (85-90% lean): The hearty protein base that gives the chili its classic meaty texture.
- White onion (finely diced): Brings sweetness and a bit of crunch when cooked down with the peppers.
- Green pepper (finely diced): Adds freshness and a mild peppery bite to balance the richness.
- Garlic paste or minced garlic: A fragrant punch that elevates the chili’s savory depth.
- Chili powder: The cornerstone spice that defines the dish with smoky, mild heat.
- Ground cumin: Introduces earthy warmth essential for authentic chili flavor.
- Paprika: Adds subtle sweetness and a vibrant red hue to the dish.
- Rotel diced tomatoes with green chilies: Juicy tomatoes with a kick of heat and texture.
- Tomato sauce: Provides a smooth, rich base that enhances the tomato complexity.
- Tomato paste: Concentrates the tomato flavor and thickens the chili wonderfully.
- Dark kidney beans (drained): Creamy beans that offer a hearty bite and absorb the spices beautifully.
- Light kidney beans (drained): Adds diversity in texture and color within the chili.
- White kidney (Cannellini) beans (drained): Brings a mild, buttery flavor contrast and softens the overall profile.
- Beef broth: Enhances the meaty base and stretches the sauce into a luscious, drinkable consistency.
- Light brown sugar (packed): Balances acidity from the tomatoes and heat from the spices with a gentle sweetness.
- Salt: Essential to bring out all the flavors naturally without overpowering them.
- Ground black pepper: Adds a sharp, peppery note that wakes up the palate.
- Dark chocolate (60-75% bittersweet): The secret ingredient that adds richness and a subtle, unexpected depth.
- Tabasco sauce (optional): For those who like an extra vivid kick of heat.
- Sour cream (optional topping): Provides creamy coolness to contrast spicy heat.
- Cheddar cheese (optional topping): Melts into the chili, adding gooey, cheesy comfort.
- Corn chips (optional topping): Crunchy texture that’s fun to scoop or sprinkle on top.
- Scallions (optional garnish): A fresh, sharp bite that brightens each spoonful.
How to Make Slow Cooker Chili Recipe
Step 1: Brown the Beef
Start by heating half of the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up as it cooks, stirring until it’s beautifully browned and no longer pink. This step creates a deep, savory base and develops those wonderful browned bits that will flavor the whole pot. Once cooked, drain off excess fat to keep the chili hearty but not greasy, then transfer the beef to your slow cooker.
Step 2: Sauté the Vegetables and Spices
In the same skillet, add the remaining olive oil, then toss in the diced onions and green peppers. Cook until softened and fragrant—about 3 to 5 minutes. Stir in the garlic paste along with chili powder, cumin, and paprika, letting everything mingle for a minute while the spices bloom and become aromatic. Carefully transfer this spicy vegetable mixture to join the beef in the slow cooker.
Step 3: Combine Tomatoes, Beans, and Broth
Now, add those beautiful diced tomatoes with green chilies, tomato sauce, and tomato paste, which all bring layers of tomato richness and that signature chili tang. Mix in all three types of drained beans for variety in texture and flavor. Don’t forget to crumble in the dark chocolate bar here, which will subtly enhance the chili’s depth without tasting like dessert. Pour in the beef broth and sprinkle the brown sugar, salt, and pepper, stirring everything gently to combine all ingredients evenly.
Step 4: Slow Cook to Perfection
Set your slow cooker to low and let the chili meld and thicken for 5 to 6 hours, or choose high if you’re short on time and cook for 2 to 4 hours. The slow, low temperature allows the spices to deepen, the beans to absorb the flavors, and the whole pot to develop a wonderful richness that’s hard to replicate on the stovetop.
How to Serve Slow Cooker Chili Recipe
Garnishes
The first thing to do when your chili is ready is to consider your garnishes. A dollop of creamy sour cream can cool down the heat, while a generous sprinkle of sharp cheddar cheese adds a luscious melt-in-your-mouth experience. Thinly sliced scallions bring a fresh, mildly pungent note that lifts every bite. And don’t forget some crunchy corn chips—perfect for scooping or just sprinkling over the top to add that satisfying crunch.
Side Dishes
Chili is versatile when it comes to side dishes. Serve it alongside fluffy cornbread or wheat rolls to soak up every last drop. A simple green salad or coleslaw can provide a crisp, fresh contrast to the hearty chili. For something more indulgent, baked potatoes or rice also pair beautifully, giving you a customizable canvas to build your perfect meal.
Creative Ways to Present
Want to shake things up? Try serving your Slow Cooker Chili Recipe over a bed of crispy tortilla chips for a festive chili nacho platter. Or spoon it into mini baked potatoes or bell pepper halves for individual servings that impress at game day or family dinners. You can even top it with avocado slices or a squeeze of fresh lime juice to bring a new layer of brightness.
Make Ahead and Storage
Storing Leftovers
Leftover chili is a delight because the flavors deepen overnight. Store your chili in airtight containers in the fridge for up to 4 days. Make sure it has cooled to room temperature before sealing to maintain freshness and prevent condensation inside the container.
Freezing
This recipe freezes exceptionally well, making it fantastic for meal prep. Portion your chili into freezer-safe containers or heavy-duty freezer bags, leaving a bit of room for expansion. It will keep at its best for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheating
Reheat the chili gently on the stovetop over medium heat, stirring occasionally, until warmed through. If it’s a little thick after refrigerating or freezing, stir in a splash of beef broth or water to restore the perfect consistency. Microwave reheating is also fine—just cover your bowl and heat in short bursts, stirring in between to keep it even.
FAQs
Can I substitute ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well to lighten this chili up a bit. Keep in mind they cook quicker and are leaner, so you might want to add a little extra olive oil or broth to prevent dryness and preserve richness.
Do I have to use all three types of beans?
Not at all! Using one or two types is perfectly fine if that’s what you have on hand. The three-bean combination adds wonderful texture and color variety, but the chili remains delicious no matter which beans you choose.
What does the dark chocolate add to the chili?
The dark chocolate does not make the chili taste like dessert; instead, it adds a subtle richness and depth. It balances the acidity of the tomatoes and rounds out the spice, creating a more complex and satisfying flavor.
Can I make this chili on the stovetop instead of a slow cooker?
You can, but the slow cooker really lets the flavors develop over time in a way that’s hard to replicate on the stove. If you’re short on time, simmer the chili gently on low for at least an hour, stirring occasionally, but the long cook is what makes this recipe special.
Is this recipe spicy? Can I adjust the heat?
It’s moderately spicy with the chili powder and green chilies in the tomatoes, but certainly not overwhelming. You can easily adjust the level of heat by adding more chili powder, a splash of hot sauce, or removing the green chilies if you prefer it milder.
Final Thoughts
If you’ve been searching for a crowd-pleasing, hands-off meal that fills your home with mouthwatering aromas and delivers comforting, complex flavors, this Slow Cooker Chili Recipe is your new best friend. It’s flexible, forgiving, and absolutely delicious—a true classic that warms the heart and satisfies the appetite every single time. Give it a try, gather your favorite toppings, and enjoy the cozy goodness that only a slow-cooked chili can provide.
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Print
Slow Cooker Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This hearty slow cooker chili recipe combines ground beef, a trio of kidney beans, diced tomatoes with green chilies, and a blend of aromatic spices for a rich and comforting meal. Enhanced with a touch of bittersweet dark chocolate and served with optional toppings like sour cream, cheddar cheese, and scallions, it’s a perfect dish for satisfying a crowd or enjoying as leftovers.
Ingredients
Meat and Produce
- 2 pounds ground beef (85-90%)
- 1 white onion, finely diced
- 1 green pepper, finely diced
- 2 tablespoons garlic paste (or 3 cloves garlic minced)
Spices and Seasonings
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 teaspoon Tabasco sauce (optional)
Canned and Packaged Goods
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans (drained)
- 16 oz can light kidney beans (drained)
- 16 oz can white kidney beans/Cannellini beans (drained)
- 1 cup beef broth
Other Ingredients
- 2 tablespoons olive oil
- 1 tablespoon light brown sugar (packed)
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
- Optional toppings: sour cream, cheddar cheese, corn chips, scallions
Instructions
- Cook the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks, about 5 minutes. Drain excess fat and transfer the cooked beef to the slow cooker.
- Sauté Vegetables and Spices: Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and green pepper and cook until softened, around 3 to 5 minutes. Stir in the garlic paste, chili powder, ground cumin, and paprika, and cook for 1 minute while stirring constantly to avoid burning the garlic. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Pour in the Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, drained beans, dark chocolate, and beef broth into the slow cooker. Stir well to combine. Then mix in the light brown sugar, salt, and ground black pepper.
- Slow Cook the Chili: Cover and cook on high for 2 to 4 hours, or on low for 5 to 6 hours, allowing all the flavors to meld together for a rich and flavorful chili.
- Serve: Ladle the chili into bowls and top with optional sour cream, shredded cheddar cheese, corn chips, and sliced scallions as desired.
Notes
- Drain and rinse the beans well to prevent excess sodium and to improve texture.
- Using a good quality dark chocolate adds depth and complexity to the chili’s flavor.
- Adjust chili powder and Tabasco sauce to control the spice level to your preference.
- This chili tastes even better the next day as the flavors continue to develop.
- For a thicker chili, omit or reduce the beef broth slightly.
- Serve with cornbread or over rice for a complete meal.
