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4.98 from 45 votes

Slow Cooker Chili

This classic slow cooker chili recipe is easy to make, and so comforting!
Prep Time10 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 20 minutes
Course: Soup
Cuisine: Mexican
Keyword: beef, game day, slow cooker
Servings: 8 -10 servings

Ingredients

  • 1 Tablespoon olive oil
  • 2 pounds lean ground beef
  • 1 medium red or yellow onion peeled and diced
  • 4 cloves of garlic minced
  • 1 chipotle chili in adobo sauce chopped (*add more for extra smokyness and heat)
  • 2 (15 ounce) cans dark red kidney beans rinsed and drained (**see below for substitution ideas)
  • 2 (15 ounce) cans tomato sauce
  • 2 (15 ounce) cans diced tomatoes
  • 1 (15 ounce) can light red kidney beans rinsed and drained
  • 1 (4 ounce) can chopped green chiles
  • 1 cup beer or beef broth
  • 2 Tablespoons chili powder
  • 1 Tablespoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
  • (Optional toppings: shredded cheddar cheese crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc.)

Instructions

  • Heat oil in a large saute pan over medium-high heat. (Or if you are using this Crock-Pot slow cooker, heat oil in the ceramic stovetop-safe bowl on the stove over medium-high heat.) Add the ground beef, onion and garlic and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. Drain and discard the excess fat/grease. Then transfer the beef into the bottom of a slow cooker. (Or transfer the stovetop-safe bowl back into the slow cooker.)
  • Add the remaining ingredients, and stir to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours. Taste, and season with additional salt and pepper or seasonings if need be.
  • Serve warm, with desired toppings.

Notes

*I used about 3 chipotle peppers, but did not add any extra adobo sauce.
**If you don’t like kidney beans, you can also substitute in black beans, pinto beans, or great northern beans.