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Slow Cooker Chili is rich, hearty, and packed with bold flavor; it turns out perfectly every single time!
This isn’t your average bowl of chili. This chilli in the slow cooker takes everything you love about the classic and makes it even better. Whether you’re making it for a crowd or a cozy night in, this is easily one of the best slow cooker chili recipes out there. Serve it up with tortilla chips, or go all out with a batch of Easy Buttermilk Cornbread or our classic Cornbread Recipe.
What Makes This Slow Cooker Chili Work
The magic of Slow Cooker Chili lies in the low-and-slow method that builds layers of deep, savory flavor with zero fuss. The meat becomes melt-in-your-mouth tender, the beans soak up every bit of spice, and the sauce thickens into something rich, bold, and irresistible.
Stick with classic ground beef or toss in sausage for a smoky twist; this recipe is flexible enough to match your mood. And because the slow cooker handles the hard part, you get a no-stress, crowd-pleasing dinner that’s perfect for game day, potlucks, or weeknight comfort.
What Goes Into This Slow Cooker Chili
This Slow Cooker Chili is made with a blend of pantry staples and bold spices that come together for deep, satisfying flavor. The slow cooker does all the work, letting the ingredients meld into something truly irresistible
- Lean Ground Beef: Adds heartiness and rich, meaty flavor to every bite.
- Beef Sausage: Use Angus or Italian sausage for an extra layer of savory depth and a hint of spice.
- Canned Tomatoes: A mix of diced tomatoes and tomato sauce creates a luscious, simmered base.
- Chili Powder: The key spice in this dish—adjust it to your preferred heat level for the perfect kick.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements
How To Make Slow Cooker Chili
- Sauté the Aromatics: Heat oil in a pot over medium-high heat. Sauté the onions and green peppers for about 3 minutes, then add the garlic and cook until fragrant. Transfer the mixture to a 6-quart slow cooker bowl.
- Brown the Meat: In the same pot, fry the ground beef and sausage until fully browned. Drain off most of the fat, leaving about 2 tablespoons in with the meat for flavor. Add the meat mixture to the slow cooker.
- Add the Seasonings: Stir in tomatoes, tomato sauce, chilies, beef bouillon, chili powder, Worcestershire, cumin, paprika, cocoa, onion powder, garlic powder, salt, sugar, and black pepper.
- Slow Cook to Perfection: Cover with a lid and cook on low for 6 to 8 hours, or on high for 2 to 3 hours. This slow simmer allows the flavors to deepen and the meat to become tender.
- Stir in the Beans: Once the chili is cooked, gently stir in the kidney and black beans. Let them heat through for about 2 to 3 minutes until warmed and well combined.
- Serve and Enjoy: Scoop the chili into bowls and serve hot with your favorite toppings and sides. It’s good with cornbread, tortilla chips, or a dollop of sour cream.
This Slow Cooker Chili is a meal on its own, but the right side dishes take it to the next level. Cheesy Garlic Sweet Potatoes are perfect for soaking up all that rich, savory sauce. Or spoon it over a warm bed of buttered rice to soak up every last bit of that rich, flavorful sauce.
A side of garlic roasted Brussels sprouts with bacon brings a bold, slightly smoky contrast that works surprisingly well with the chili’s depth. For something fun and satisfying, use my Crusty Artisan Bread to dip in the chili.
Recipe FAQ’s
Yes! You can use all ground beef or swap in ground turkey or chicken if you prefer a lighter version.
That depends on your chili powder and the type of chilies you use. You can tone down the heat by using mild chilies and less chili powder.
You can, but you’ll need to soak and cook them ahead of time. Canned beans are faster and more convenient for slow cooking
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Slow Cooker Chili
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 1 green bell pepper seeded and chopped
- 4 cloves garlic chopped or minced
- 1 pound lean ground beef
- 1 pound beef sausage Angus beef or Italian sausage
- 28 ounces diced tomatoes canned
- 24 ounces bottle tomato sauce Passata for Aussies
- 4 ounces green chilies or jalapeños
- 2 cubes beef bouillon crumbled
- 2 tablespoons chili powder adjust to your tastes
- 1 tablespoon Worcestershire sauce
- 3 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons cocoa powder (adjust to your tastes)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2-1 teaspoon salt
- 1 teaspoon sugar
- 15 ounces red kidney beans canned, drained and rinsed
- 15 ounces black beans canned, drained and rinsed
Toppings:
- 1 tablespoon sour cream
- 1 handful cheddar cheese
- 1 tablespoon green onions chopped
- 1 tablespoon fresh cilantro chopped
Instructions
- Heat oil in a large pot over medium-high heat. Add the chopped onions and green peppers and sauté for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Transfer the mixture to a 6-quart slow cooker.
- In the same pot, cook the ground beef and sausage until fully browned, breaking it up as it cooks. Drain most of the fat, leaving about 2 tablespoons in the pot for added flavor. Transfer the meat to the slow cooker with the with the sautéed aromatics.
- Stir in the tomatoes, tomato sauce. green chillies, beef bouillon, and all the seasonings: chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt, sugar, and black pepper. Cover and cook on low for 6 to 8 hours or high for 2 to 3 hours.
- Once the chili is tender and flavourful, stir in the kidney and black beans. Let them warm through for 2 to 3 minutes. Ladle into bowls and serve hot with toppings like sour cream, shredded cheese, cornbread, or tortilla chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello!
Can I please confirm what I need to do with the sausage? Do I just chop it into small chunks?
Thanks!
First time making chili. Followed your recipe exactly except I only used ground beef, no sausage. It was absolutely delicious!!! Thank you for the recipe!
This chili is amazing! Many, many thanks for posting this Karina!
I would love to try this but I want to be sure about an ingredient first. You list “1 (24 oz) bottle tomato sauce (American)”…..does this mean what we in America call “ketchup” (also spelled “catsup”) ? Thank you!
I’ve tried so many of your recipes and all of them turn out great! My husband is slightly picky and he claims this is the best chili he’s ever had, and he has said he doesn’t even like chili. Thank you!
I’ll be using your recipe for my current chili. However, I think you missed a way to eat chili and that is a filler to an omelet. Delish!
Ummm… YUUUUUMMM!!! How have I never thought of that before?
Karina – I just love this chili recipe; your spices are so on point! I sometimes try other chili recipes, but always come back to yours because it’s so delish! I do add a couple of cups of chicken broth, but it’s still super thick! Everybody I make this for just loves it! Thank you so much!!
I may have gone a little heavy on the chili powder (a solid 2 tablespoons) but this really chili is flavourful and truly delicious. I served it on large spiral pasta topped with grated cheddar, sour cream and green onions. Yum. Thanks so much Karina. x
I’ve never made chili before. My wife asked for chili, so after a lot of research I decided on this recipe. She loved it! I’ve never been a big fan of chili but now I’m sold. It’s been a stressful time lately. Thank you Karina, for helping a guy bring some joy to his family.
Oh! I think I figured it out! Just putting some of the fat into the crockpot with the meat. I thought it was used for something else on the stove top. Thanks!