There’s something steady about chili in a slow cooker. It’s not flash, and it’s not fast. The good news is, you don’t need to fuss over it. Just put everything in the pot, and it cooks itself while you do other things. Here’s how I make a batch of slow cooker chili at home, and some thoughts to help you make it your own.

Table of Contents

Ingredients and What They Do

The base is ground beef, but you can use ground turkey if you want. I usually go with about 500g. The meat gives chili its flavor and makes the dish filling.

You’ll need one onion, two garlic cloves, and a green bell pepper. Chop everything small. These vegetables break down as the chili cooks and give a little sweetness and depth. Sometimes I also throw in a bit of celery if I have it. You can add a jalapeño if you want some heat, but even without it, it’s still good.

Next, you need two cans: one canned diced tomatoes (400g), and one canned kidney beans (400g), rinsed and drained. Diced tomatoes give body and a bit of acidity. Beans make the chili hearty. If you like black beans more, use those. No one will complain.

Spices matter. I use two tablespoons of chili powder and a teaspoon each of cumin and salt. Add half a teaspoon of black pepper. Spoon out some tomato paste—about a tablespoon. A little goes a long way to make the flavors richer. Lastly, you’ll want a cup of water to loosen things up.

If you’re feeling adventurous, you can add a pinch of cinnamon or cocoa powder for depth. Some folks do, some don’t. I skip them most of the time, but you might enjoy a little change.

Getting Ready

First, brown the meat in a pan on your stove. Break it up as it cooks. When it’s browned, spoon off the extra fat. If you use lean meat, there may not be much.

Next, throw in the chopped onion and garlic. Cook them for two minutes with the meat, just until they soften. You’re mostly waking up the flavor.

Everything goes into your slow cooker: the cooked meat, onions, garlic, and all the spices, salt, tomatoes, bell pepper, tomato paste, water, and beans. Stir it all together.

Cooking the Chili

Put the lid on your slow cooker. Set it to low and leave it for 6-8 hours. Walk away. It’ll do its thing. The longer it goes, the better the flavors blend.

If you need it faster, cook it on high for 3-4 hours. It’s not the same, but it’s close enough. Sometimes life gets busy.

After it cooks, taste and see if it needs anything. Sometimes I add a bit more salt or a pinch more chili powder. That’s up to you. If it looks a little thin, take the lid off and let it cook for another 20 minutes.

Serving Chili

Chili is very flexible when it comes to serving. You can eat it plain, scoop it with chips, or pile it over rice. Some like a spoonful of sour cream. Others add shredded cheese or splash in some hot sauce. I like green onions on top for crunch.

It feeds a crowd or makes a good meal prep. Chili also gets better after a day in the fridge. The flavors sink in more and it’s easier the next time. I like it for lunch the next day, maybe with a slab of buttered bread.

Common Questions

Do you have to brown the meat first?
Yes, it’s worth it. The flavor is better, and the meat stays tender.

Can you freeze chili?
Absolutely. Let it cool, then freeze it in portions. It’ll keep for a couple of months.

What if you want it vegetarian?
Skip the meat. Add more beans and maybe some extra vegetables like diced carrots or sweet potatoes. The basic idea stays the same.

Can you use different beans?
Use whatever beans you like black beans, pinto beans, or even cannellini beans. There’s no wrong answer here.

Why slow cooker instead of stove?
The slow cooker is hands-off. You can set it and leave it. The long, low heat melds the flavors and gives the chili a good texture. You don’t get the same deep flavor if you rush it on the stove .

Tips I’ve Learned

Don’t skip seasoning, but taste at the end too.
Chili thickens as it cools. If it’s too thick, stir in a splash of water or broth.
Spice is flexible. Add more if you like heat, or skip jalapeños if you don’t.
The dish freezes well. Make double and stash some for later.
Vinegar or lime juice at the end adds brightness. Just a little.

A Basic Recipe, Step-by-Step

Brown 500g ground beef or turkey in a pan. Drain off fat.
Add 1 chopped onion, 2 minced garlic cloves, and 1 chopped green pepper. Cook two minutes.
Pour meat and veggies into slow cooker.
Add: 1 can diced tomatoes (with juice), 1 can kidney beans (drained), 2 tablespoons chili powder, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon pepper, 1 tablespoon tomato paste, 1 cup water.
Stir.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Taste and adjust seasoning before serving.

What Makes Chili Good

The best chili is one you like to make and eat. You don’t need fancy ingredients. Simple flavors, slow-cooked until everything blends together. If you eat meat, beef adds richness and body. If you skip meat, beans and tomato do the work.

It’s all about letting it cook slow. That’s when you get the flavor that warms you up. And it’s easy to share with friends or save for another meal.

Don’t worry if you don’t follow every step exactly. If you like it thicker, use less water. If you like it fiery, add a chili or more powder. After you’ve made chili a couple of times, it feels natural to tweak it. Maybe you switch up the beans, sometimes try turkey, or add smoked paprika one day. It’s not a big deal. It’s just chili.

What to Serve With It

Rice or bread works well for soaking up extra sauce.
Crackers are good for crunch.
Cheese, sour cream, onions—add what you like.
Hot sauce or sliced jalapeños for extra heat.

Final Thoughts

Slow cooker chili is not showy. It’s practical, it fills you up, and it usually leaves leftovers for tomorrow. You don’t need to stand over a pot or measure things to perfection. If you’ve got the ingredients and some time, you’re set.

Chili is there for cold nights, busy days, and hungry people. Make it your own, keep it simple, and let the slow cooker work for you.

And when you’re done, there’s something satisfying about knowing dinner is ready, and you barely had to do anything. That’s the point.

A Delicious Slow Cooker Chili Recipe

Course: DinnerCuisine: American

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

320

kcal

Total time