Slow Cooker Classic Chili – a classic, delicious and hearty slow cooker chili recipe that easy to make and perfect for a cold winter day!
The BEST Slow Cooker Chili Recipe
There is simply nothing better than a nice big pot of chili simmering on a chilly day! The perfect comfort food (this Goulash recipe is a fav too)! This recipe makes it even easier because you can set-it-and-forget-it in the slow cooker letting it simmer all day long. This really allows all of those great flavors to come alive! We love making a batch of this on game day, for a delicious and easy dinner to share with company in town, for an easy weeknight meal, or any day really. Serve with some Homemade Cornbread and Seven Layer Salad for the perfect cold-weather meal!
Looking for More Chili Recipes?
If you love making chili as much as we do, you definitely need to try our White Chicken Chili!
What You Will Need
- olive oil – just a drizzle in the pan to help sauté the garlic and onion.
- garlic & onion – the perfect flavors to accompany the ground beef browning in the pan.
- ground beef – we like to use a fairly lean ground beef but feel free to grab your favorite, you could also use ground turkey.
- kosher salt & pepper – a dash of each for a little seasoning.
- can of whole tomatoes & tomato paste – the tomato base for your chili.
- red kidney beans – you could use 1-2 cans of any bean of your choice – we love red kidney beans or butter beans for this recipe.
- chili seasoning – we always have a jar of this amazing chili seasoning on hand!
- bay leaf – just one for some added flavor.
- optional toppings – get creative! we love topping this chili with green onions, cheese, & sour cream – option to make either of those dairy-free.
Is Chili Better In A Slow Cooker?
We always find that chili is best when it is able to simmer on low for several hours and that is exactly what the slow cooker is all about. Slow and low to let all those great flavors really hangout together!
How To Make Slow Cooker Chili
Drizzle some olive oil in a cast iron skillet and sauté the onion and garlic, then add the ground beef and cook until brown.
Put the ground beef in the slow cooker with the rest of the ingredients.
Mix to fully combine.
How Long Should I Slow Cook Chili
We recommend keeping your slow cooker on low for about 6-8 hours. The meat will already be fully cooked so you don’t have to let it cook that long but it is all about bringing out all those great flavors!
Enjoy with your favorite toppings!
Best Ways To Serve A Classic Slow Cooker Chili
In addition to the toppings (i.e. shredded cheese, sour cream, green onions), we always serve chili with a classic cornbread or cornbread muffins – Perfect for dunking! And if you are looking for a fun new way to enjoy your chili, try making a Chili Baked Potato. It is so good and a great way to enjoy leftover chili!
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Other Recipes You Might Like
Easy Pumpkin Chili
Best Ever Short Rib Chili
Comforting Irish Beef Stew
Easy Beef Ragu
Ingredients
Slow Cooker Chili:
- 1 tablespoon extra virgin olive oil, or ghee
- 1 tablespoon garlic, minced
- 1 cup sweet yellow onion, diced
- 1 ½ pounds ground beef
- ½ teaspoon ground black pepper, divided
- 28 ounces canned whole tomatoes, don't drain
- 15 ounces canned red kidney beans, drained and rinsed*
- 6 ounces tomato paste
- 1 bay leaf
- 2 tablespoons chili powder, more, if desired
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- ½ teaspoon garlic powder
Topping Suggestions:
- green onions, sliced
- shredded cheese, regular or dairy-free
- sour cream, regular or dairy-free sour cream
Instructions
- Sauté: Bring a large cast iron skillet to medium-high heat. Add 1 tablespoon extra virgin olive oil and swirl to coat the pan. Add 1 tablespoon garlic and move around the pan constantly until it is aromatic, about 10-20 seconds. Add diced onions and allow them to cook down, moving them around the pan, about 2 minutes.
- Brown Beef: Add 1 ½ pounds ground beef to the pan, season with kosher salt and ground black pepper. Move around the pan (turn heat down a bit if you need to) until ground beef is no longer pink. Drain grease.
- Combine: Add browned beef to a crockpot along with the 28 ounces canned whole tomatoes (use knife to cut them into quarters), 15 ounces canned red kidney beans, 6 ounces tomato paste, 1 bay leaf, 2 tablespoons chili powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon cumin, and ½ teaspoon garlic powder. Stir to combine.
- Cook: Cover and let it cook on low all day (6-8 hours).
- Serve: Make sure to taste and add additional salt and chili powder, as desired. Enjoy with gluten free cornbread!
Notes
- *Beans: feel free to use up to 2 cans of kidney beans or you can use 1 can of kidney beans and 1 can of another type of bean (like butter beans like we used in the photos).
- Dairy-Free: to keep dairy-free simply serve with dairy-free sour cream and dairy-free cheese.
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