This classic slow cooker chili is a thick, meaty pot of ground beef, two kinds of beans, and tomatoes that simmers away while you go about your day. It takes about 25 minutes of hands on work, then the slow cooker does the rest in about 4 hours on high or 6 to 8 hours on low.
The beef is browned first with the onion, garlic, and spices, which builds a savory base. Then everything goes into the pot, and the long, gentle heat blends the beans, tomatoes, and chili powder into a rich, spoonable dinner that feeds a crowd.
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Why This Classic Slow Cooker Chili Recipe Works
Browning the beef and toasting the spices in the skillet gives the chili a deeper flavor than dumping raw meat straight into the slow cooker.
Black beans and kidney beans bring different textures and plenty of fiber and protein, so each bowl is filling.
The recipe makes eight generous servings, which makes it ideal for game day, potlucks, or a week of easy lunches.
Ingredients for Classic Slow Cooker Chili
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) diced tomatoes, no salt added, with juice
- 1 can (10 oz) diced tomatoes with green chiles, with juice
- 2 cans (15 oz each) no salt added tomato sauce
Ground beef: Lean beef keeps the chili from turning greasy. Brown it until the pink is gone and it reaches 160 degrees F before it goes into the slow cooker.
Beans: Rinse both kinds well to cut the sodium and remove the thick canning liquid.
Tomatoes and sauce: No salt added products let you control the seasoning, and the tomatoes with green chiles add a mild kick.
Spices: Chili powder and cumin carry the flavor, while oregano and garlic powder add an earthy depth.
How to Make Classic Slow Cooker Chili
1. Brown the beef. Heat a large skillet over medium high heat. Cook the beef for 4 to 5 minutes, breaking it up, until it releases its fat and is no longer pink.
2. Add the onion. Stir in the onion and cook for 4 to 5 minutes, until tender.
3. Toast the seasoning. Add the garlic, chili powder, cumin, garlic powder, oregano, salt, and pepper. Stir for 30 seconds until fragrant.
4. Move to the slow cooker. Spoon the beef mixture into a 6 quart slow cooker.
5. Add the rest. Add the black beans, kidney beans, both kinds of diced tomatoes with their juice, and the tomato sauce. Stir until everything is combined.
6. Cook. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chili is hot and thick.
7. Taste and serve. Stir, taste for seasoning, and serve warm with your favorite toppings.
How to Serve Classic Slow Cooker Chili
Spoon the chili into bowls and let everyone add shredded cheese, sour cream, and chopped onion. Serve it with roasted chile cornbread, fluffy dinner rolls, crispy cornbread hoecakes, or a side of creamy mac and cheese.
How to Store and Reheat Classic Slow Cooker Chili
Cool the chili within 2 hours and refrigerate in airtight containers for up to 4 days. Freeze for up to 3 months. Reheat on the stove or in the microwave until it reaches 165 degrees F, and avoid using the slow cooker to reheat cold leftovers, since it heats too slowly.
Tips and Variations for Classic Slow Cooker Chili
Use a 6 quart cooker. This batch fills most of a 6 quart slow cooker, so do not scale up without a larger one.
Keep the lid on. Each peek lets out heat and adds to the cooking time.
Thicken at the end. Cook with the lid ajar for the last 30 minutes, or stir in a spoonful of tomato paste.
Pick your heat. Add a diced jalapeno or 1/4 teaspoon cayenne for a spicier chili.
Add vegetables. Stir in a diced bell pepper with the onion or frozen corn during the last 30 minutes.
Make it ahead. Brown the beef the night before and keep it in the refrigerator for a fast morning start.
Try other meats. Ground turkey or a mix of beef and sausage works well.
Use safe habits. Thaw the meat first, brown it, and keep the lid on, as explained in this Clemson Extension slow cooker food safety guide.
Frequently Asked Questions About Classic Slow Cooker Chili
How long does classic slow cooker chili take?
On high it takes 3 to 4 hours and on low it takes 6 to 8 hours. Both give a thick, tender chili.
Do I have to brown the beef for classic slow cooker chili?
Yes. Browning builds flavor, releases extra fat, and lets you confirm the beef is cooked.
Can I freeze classic slow cooker chili?
Yes. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
How do I thicken the chili?
Remove the lid for the last 30 minutes, or mash some of the beans against the side of the pot.
Can I use dried beans?
Not in this recipe. Dried beans need to be soaked and fully boiled first, so canned beans are the safe and quick choice here.
Classic Slow Cooker Chili
Equipment
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Can opener
- Colander
Ingredients
Main Ingredients
- 2 lb lean ground beef 90/10 or 93/7
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 can black beans 15 oz, drained and rinsed
- 2 can kidney beans 15 oz each, drained and rinsed
- 2 can diced tomatoes 15 oz each, no salt added, with juice
- 1 can diced tomatoes with green chiles 10 oz, with juice
- 2 can tomato sauce 15 oz each, no salt added
Instructions
Cooking
- Brown. Cook the beef in a skillet for 4 to 5 minutes until no pink remains. Onion. Add the onion and cook 4 to 5 minutes until tender.
- Season. Stir in the garlic and all of the seasonings for 30 seconds.
- Transfer. Scrape the beef mixture into a 6 quart slow cooker.
- Stack. Add the beans, tomatoes, and tomato sauce and stir.
- Slow cook. Cook on high for 3 to 4 hours or on low for 6 to 8 hours.
- Serve. Stir, adjust the seasoning, and ladle into bowls.
