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This thick and hearty classic slow cooker chili recipe is filling, easy, and full of flavor. Cooked slowly in the crockpot and then loaded with your favorite toppings, this meal makes everyone happy!
My dad won’t eat fast food but I have seen him get the chili from Wendy’s on occasion. I was told they used to make it with burnt hamburgers crumbled up. Anyone worked there & can confirm?
Anyway, this slow cooker chili recipe is easily made at home, is super filling, can be customized to your favorite heat level, and topped with your favorite toppings.
Unlike my crockpot green chile chicken soup, this classic chili has a beefy tomato base.
Perfect for serving to a group (like for a tailgate?), just prep the ingredients, throw them in the crockpot and let it cook low and slow all day. When ready, set up a topping bar so each person can get their bowl just how they like it.
For another twist, try my crock pot Frito chili pie!
Equipment you’ll need
- Veggie Chopper – I love this thing. It makes dicing onions and peppers so easy.
- Slow Cooker – This is my slow cooker of choice. I love that it has a timer and switches itself to WARM after the set cook time. It’s good for days you’ll be away from the house.
- Meat Chopper – This little gadget is great for breaking up ground meat as you cook it.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- GROUND BEEF – I recommend using a lean ground beef (like sirloin, 90-93%). It is full of flavor and not greasy. If you’re using a higher fat content, make sure you drain off any grease so you don’t have greasy chili.
- ONION & PEPPER – Dice up a white onion and green pepper.
- GARLIC – Three cloves of fresh garlic or 2 Tablespoons of garlic paste.
- SEASONINGS – Chili powder, ground cumin, and paprika for great depth and flavor. You could also use a homemade chili seasoning blend.
- TOMATOES – You’ll use a combination of Rotel diced tomatoes with green chilies, tomato sauce, and tomato paste for the chili base.
- BEANS – You’ll use a mix of dark kidney beans, light kidney beans, and white kidney beans (cannellini).
- BEEF BROTH – You can use low sodium.
- LIGHT BROWN SUGAR – A bit of sugar, just a tablespoon, helps balance the acid from the tomatoes.
- DARK CHOCOLATE – Hear me out, dark chocolate adds great color and flavor. Use 60-75% bittersweet baking chocolate.
- TABASCO SAUCE – Hot sauce is optional, use it if you like a little kick.
- TOPPINGS – Popular chili toppings include sour cream, shredded cheddar cheese, corn chips, scallions/onions, cilantro, crushed tortilla chips…
How do you make chili in the slow cooker?
Making chili in the slow cooker is really easy, but you do need to start the meat mixture on the stovetop.
Let’s do this!
- STEP ONE: Brown the beef. To a large skillet, you’ll add olive oil and the ground beef. Cook until no longer pink. Drain (if necessary) and add it to the bottom of your slow cooker.
- STEP TWO: Cook the veggies. To the same skillet, add more olive oil and then add the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the garlic paste, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn’t burn. Pour it on top of the beef in the slow cooker.
- STEP THREE: Slow cook. Add the remaining ingredients (diced tomatoes, tomato sauce, tomato paste, beans, and beef stock) to the slow cooker and stir in the sugar, salt, and pepper. Cook on HIGH for 2 to 4 hours or LOW for 5 to 6 hours.
Slow Cooker Chili FAQs
Is chili better in a slow cooker?
Cooking chili low and slow in the slow cooker really brings the flavors together. If you have time, I highly suggest it.
What is the best secret ingredient for chili?
In my opinion, adding chocolate to your chili is the best secret ingredient. Not only does it create a rich color, adding a little bit of dark chocolate really intensifies the flavors.
Can you slow cooker chili too long?
Yeah, you really shouldn’t let your chili cook longer than 8 hours. After that point, the beef and beans start to break down and you’ll be left with overcooked mush.
Should chili be thick or soupy?
Chili, by definition, should be thick and hearty. It’s filling enough to be a meal by itself, but if you like a looser chili, you can add additional beef broth.
If you want it even heartier, try my crockpot chili mac!
What can I top chili with?
Traditionally, chili is topped with sour cream, shredded cheese (cheddar), and jalapenos.
Other options include onions, cornbread, saltine crackers, Fritos… in some parts of the country they pair chili with cinnamon rolls. To each their own!
If you want a full mashup, try my chili cornbread casserole.
What to put in chili to make it spicy?
As written, this chili is pretty tame. As in, safe for kids. If you want to take the spice up a notch, top with jalapenos (leave the seeds in for maximum heat), add more hot sauce, or mix in red pepper flakes or cayenne pepper.
Can I make it on the stovetop?
If you don’t have time for the crockpot, prepare as directed and let simmer on low for 2-3 hours on the stovetop instead.
How to serve it
Chili is so versatile that you can serve it many ways. Purists just go for a large bowl but if you want to get creative with leftovers, you can use it to stuff baked potatoes, use it as a dip with tortilla chips or corn chips, or on top of a hamburger or hot dog.
How to store it
Leftover chili will last 3-4 days in the fridge, covered. Longer than that, you’ll want to freeze it or toss it.
Can I freeze it?
Chili freezes beautifully! Use something like these to dole out perfect portions and freeze for up to 6 months.
Crockpot Chili
Need more beef recipes? Try these:
Easy Slow Cooker Beef Stew
Shepherd’s Pie with Beef
Garlic Butter Steak Bites
Slow Cooker Lasagna
Cheeseburger Pasta Skillet
Click here for my entire collection of beef recipes.
Slow Cooker Chili Recipe
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 pounds ground beef I prefer sirloin but 85-95% will work
- 1 medium white onion finely diced
- 1 medium green pepper finely diced
- 3 cloves garlic or 2 Tablespoons garlic paste
- 2 tablespoons chili powder more to taste
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 20 ounces Rotel diced tomatoes with green chilies two 10 oz cans
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 16 ounces dark kidney beans drained
- 16 ounces light kidney beans drained
- 16 ounces white kidney beans/Cannellini beans drained
- 1 cup beef broth
- 1 tablespoon light brown sugar packed
- 2 teaspoons salt more to taste
- 1 teaspoon ground black pepper more to taste
- ½ ounce dark chocolate bar 60-75% bittersweet baking chocolate
- 1 teaspoon tabasco sauce optional
- sour cream optional topping
- cheddar cheese optional topping
- corn chips optional topping
- scallions optional garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and add the ground beef to the pan and cook until brown, breaking the beef up as it cooks, about 5 minutes. If needed, drain the beef and then add it to a slow cooker.2 tablespoons extra virgin olive oil, 2 pounds ground beef
- To the same pan, add the remaining 1 tablespoon of olive oil with the diced onion and pepper and cook until softened, about 3 to 5 minutes. Add the minced garlic, chili powder, cumin, and paprika to the skillet with the vegetables and cook for 1 minute stirring constantly so the garlic doesn't burn. Transfer the mixture to the slow cooker.1 medium white onion, 1 medium green pepper, 3 cloves garlic, 2 tablespoons chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika
- Add the diced tomatoes, tomato sauce, tomato paste, beans, and beef stock to the slow cooker and stir in the sugar, salt, pepper, and chocolate.20 ounces Rotel diced tomatoes with green chilies, 15 ounces tomato sauce, 6 ounces tomato paste, 16 ounces dark kidney beans, 16 ounces light kidney beans, 16 ounces white kidney beans/Cannellini beans, 1 cup beef broth, 1 tablespoon light brown sugar packed, 2 teaspoons salt, 1 teaspoon ground black pepper, ½ ounce dark chocolate bar
- Cook on HIGH for 2 to 4 hours or LOW for 5 to 6.
- Serve with optional toppings.1 teaspoon tabasco sauce, sour cream, cheddar cheese, corn chips, scallions
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Yes, once the burgers have been on the grill too long to sell they are chopped up and frozen to be put in the chili. Now, that was a LONG time ago because I worked there at 16 and I’m 58 now. 😳
I love that! We need a current employee to chime in…
Hi there, I’m making this recipe right now for a Lumberjack party we’re hosting. I was interested in adding the chocolate. I’m sorry if I’ve missed it — but when is the best time to add it in?
Otherwise, so far — so good! Thank you!
Oops, it goes in with the salt & pepper, etc. I fixed it above 🙂
If I made this recipe x2 for 16 servings, will it fit in my 6 quart crockpot?
It will likely be too much for a 6 quart.
I think this will be my new go to Chili! I made a couple of very small changes: I did a can of Rotel with green chilies and a can of Rotel with habanero to spice it up. I also added an orange bell pepper with the green bell pepper. I was out of light Kidney beans, so added a can of drained and rinsed black beans. Still tastes really good!
Yay, thanks Lorri!
My family has declared this the best chili they’ve ever had! I’ve made it exactly as is (and it’s perfect!), and I’ve made one small change to suit my taste…adding a poblano pepper, which kicks up the heat. I’ve also learned if you don’t have chocolate, you can throw in a little Hershey’s Cocoa instead. You’d never know the difference. Thanks for a great recipe that my family loves!
You’re welcome, thanks for letting me know!
Can I cook this in a ditch over rather then a crockpot?
Yes, I talk about it above 🙂 Let it simmer for 2-3 hours on the stovetop.
When is the chocolate added to this recipe? I don’t see that mentioned in the directions.
Step 3 🙂
I modified the recipe slightly; I had some ground wagyu in the freezer that needed to be used and I substituted pinto beans for the white kidney beans because I had several cans on hand. I added two jalapenos, de-seeded and chopped and .5 Tbsp of cayenne pepper; otherwise, I followed the recipe. My girlfriend told me the next time I make it, don’t change a thing! The chili had just the right kick, everyone who ate it really enjoyed it. We had it over rice one night, spaghetti another and finishing it tonight with chili dogs and chili tots.
Thanks for reporting back!