Classic Slow Cooker Chili (2024)

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4.82 stars (81 ratings)

Sep 30, 201488

This no-fuss classic slow cooker chili is perfect any time of the year! Flavorful, EASY, and straightforward, it’s good enough to win any chili cookoff!

This slow cooker chili could not be easier.

A quick little session in the skillet to cook the meat and develop awesome flavor and into the slow cooker it goes…while you do heel kicks in anticipation of getting a million things done while dinner cooks.

There are no secret ingredients or crazy extra steps. The warm spices and hearty beef and beans cook into the most perfect chili ever.

Layers of Flavor

This recipe is a testament that simple ingredients, given time and a little boost, can combine into something completely delicious.

If you haven’t gotten the memo about chili yet: it tastes amazing the 2nd or 3rd day. So it makes a great make-ahead meal. And it freezes great.

What kind of beans are best for chili?

I’m not going to lecture you here. Because chili issuper adaptable.

This recipe calls for canned light or dark kidney beans. But it is easy to sub in other kinds of beans. Pinto beans, black beans, etc.

If you want to use dry beans, you’ll need to soak and cook them first.

Pressure Cooker Variation

In this day and age where electric pressure cooking has become all the rage, it’s just a matter of time before someone asks about converting this recipe over.

The good news is, it’s pretty straightforward!

Make the recipe up to step #3 and combine all the ingredients in an electric pressure cooker (like an Instant Pot), secure the lid, and cook on high pressure for 15 minutes. Let the pressure naturally release.

Make it meatless

You can also make this recipe meatless by omitting the ground beef and adding another can of beans. A variety of beans would be yummy (and quite pretty).

Over the years, my kids have resisted fully embracing classic red chilis. My tactic? Let them smother their bowls of chili with chips and cheese and sour cream. I mean, how could anyone resist?

It’s now a family favorite. Which is a good thing because apparently, I really like chili.

What To Serve With This:

Cornbread or Cornbread Muffins
Sour cream
Shredded cheese

One Year Ago: Slow Cooker White Bean Chicken Chili
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Classic Slow Cooker Chili

Yield: 8 Servings

Prep Time: 20 minutes mins

Cook Time: 9 hours hrs

Total Time: 9 hours hrs 20 minutes mins

Ingredients

1 tablespoon olive oil or avocado oil
1 medium yellow onion, diced small
1 medium red bell pepper, diced small
4 medium garlic cloves, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
¼ teaspoon smoked paprika, optional, but delicious
1 pound lean ground beef or ground turkey (see note)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon brown sugar
1 (28-ounce) can diced tomatoes, undrained
1 (16-ounce) can tomato sauce
2 cans (15-ounces each) light or dark kidney beans, rinsed and drained (see note)

For serving:

Shredded cheddar cheese
Sour cream

Instructions

In a large, 12-inch nonstick skillet, heat the oil over medium heat and add the onions, bell peppers and garlic. Cook, stirring often, for 2-3 minutes. Add the chili powder, cumin, and smoked paprika and stir to combine. Cook for another minute or so.
Add the ground beef or turkey, salt and pepper to the skillet and cook, breaking up the meat into small pieces, until the ground beef or turkey is no longer pink, 5-6 minutes. Drain any excess grease.
Scoop the mixture into a round 6-quart (or similar size) slow cooker. Stir in the brown sugar, diced tomatoes, tomato sauce, and beans.
Cover and cook 8-9 hours on low or 5-6 hours on high. (The chili will thicken slightly the longer it stands after cooking.) Add additional salt and pepper to taste if needed.
Serve with shredded cheddar cheese, sour cream and any other chili toppings you like.

Notes

Beef: this chili is also delicious with beef cubes (a chuck roast cut into 1-inch pieces or prepackaged stew meat). If doing so, you don’t need to cook it in the skillet first.

Heat: also, if you want to increase the heat (as is, the chili isn’t overly spicy), consider adding chopped jalapeños (fresh or from the jar) or additional chili powder.

Beans: you can sub in just about any other kind of canned bean that you like (black, pinto, etc)

Author: Mel

Serving: 1 Serving, Calories: 352kcal, Carbohydrates: 37g, Protein: 21g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 674mg, Fiber: 11g, Sugar: 8g

Recommended Products

12-Inch Nonstick Skillet

Wooden Spoon

8-Quart Slow Cooker

Other Recipes Like This:

Quinoa Red Bean Chili {Instant Pot or Slow Cooker}

Instant Pot Lentil Chili {Stovetop and Slow Cooker Variations Too!}

Chicken and Black Bean Chili {Pressure Cooker}

My Mom’s Classic Chili {Stovetop or Slow Cooker}

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Beans Beef Chili Chili Dairy Free Egg-Free Gluten-Free Ground Beef Healthy Main Dish Soups

posted on September 30, 2014 (last updated October 18, 2023)

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88 comments on “Classic Slow Cooker Chili”

Elizabeth — February 7, 2024 @ 4:31 pm Reply
Could this be made on the stove top and simmer for a few hours? I’ve made it the crockpot before but need to triple it for a crowd.
- Mel — February 8, 2024 @ 9:16 pm Reply
  Yes, you can definitely do that!
Vi — February 2, 2024 @ 10:07 pm Reply
Finally made this chili! It was so yummy, and I served it with your cornbread muffins! They were perfect together! Another Mel’s recipe that I will make many more times!! Thanks for making us look like rockstar cooks!! You’re the best!!
Josh Beckner — October 18, 2023 @ 3:57 pm Reply
What step do you add the smoked paprika?
- Mel — October 20, 2023 @ 12:15 am Reply
  With the chili powder and cumin (I’ll edit the recipe to be more clear).
Rachel — March 16, 2023 @ 7:23 pm Reply
I’ve struggled to find the best, easiest, most flavorful chili recipe for YEARS! This one is definitely it! I cooked it all in my cast iron pot and let it simmer for about 30 minutes and it was perfect like it had been cooking in the crock pot all day. So east and delicious! Mel‘s recipes never disappoint!
Nicole — January 8, 2023 @ 7:27 pm Reply
Thanks, Mel, for another great recipe! I used ground turkey and added jalapeños. I also made your instant pot mac and cheese about 30 minutes before the chili was done. We added a big scoop of mac and cheese to our bowls of chili. Yum! Thank you again! Happy New Year!
Traci — November 16, 2022 @ 7:57 pm Reply
The biggest mistake I made was to follow this recipe exactly – I should have doubled it! My picky kids have raved about this chili and even asked to take it to school for lunch. That’s a big deal!
MelissaG. — March 26, 2022 @ 7:16 pm Reply
This recipe is very similar to one I made up! This one adds smoked paprika and brown sugar. Some of my people don’t like chunks of tomatoes so I used crushed. Doubled everything except the tomatoes since we like it thick. Didn’t have a lot of time so I just cooked it all on the stove. I’m sure it would be even better slow cooking all day!
Laura — October 4, 2021 @ 8:29 pm Reply
I’ve been making this about once a month over the winter for years now. Over time I’ve modified it slightly by adding a cup of beef broth and a diced jalapeño. It is a really great recipe, especially if you are like me and tried several other chili recipes but weren’t very happy with them.
Adriana — September 13, 2021 @ 6:57 am Reply
This recipe is my go-to for chili! I use black beans and add one more pepper; it is perfection! With warm cornbread, you can’t get a better comfort meal.
Jennifer Smith — September 7, 2021 @ 8:53 pm Reply
So good and easy! I didn’t get to make this until right at dinner time and just let it simmer on the stovetop, I am sure it would have been even better had I put it in the slow cooker. I will make this again and again!
Danielle — August 30, 2021 @ 10:49 am Reply
My family and I tried this recipe for the first time last night for dinner. When I say it was great I mean just that. I am speechless. I can’t wait to have this again especially as the colder months lie ahead.
Linda — December 1, 2020 @ 8:29 pm Reply
Wow! I made this in my Instant Pot tonight, and it is easy and fabulous. I cooked everything in the pot, then just added the rest of the ingredients. Easy peasy. Thanks for the recipe Mel! Q
Beth — November 10, 2020 @ 11:40 am Reply
This chili couldn’t be easier to make. Every time I splash in about 1/2 can (prob a little less) of Dr Pepper too. I’ve made it four times and it is so good every time and compliments all around . Makes the best leftovers and freezes well!
Heather — September 29, 2020 @ 11:19 am Reply
This recipe has been my go-to for years. I use ground turkey breast and sometimes swap the kidney beans for black beans. You really can’t tell it’s turkey with this recipe, if you are dealing with a picky eater. I usually just do the 4-5 hours on high as I put it together at lunch.
- Heather — September 29, 2020 @ 11:21 am Reply
  Also, I always use diced tomatoes with green chilis. Yum!