There’s nothing better than coming home to a warm, hearty bowl of homemade chili! This Slow Cooker Homemade Chili is packed with seasoned ground beef, tender kidney beans, juicy tomatoes, onions, garlic, and a rich blend of smoky spices.
Everything simmers slowly in the crockpot, allowing the flavors to develop into a thick, delicious chili that tastes like it’s been cooking all day. It’s easy to prepare, filling, budget-friendly, and perfect for chilly evenings, game days, family dinners, or meal prep.
Serve it with shredded cheddar cheese, sour cream, fresh green onions, and warm cornbread for the ultimate comfort food dinner!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
- Total Time: Approximately 6 hours 15 minutes on LOW
- Servings: 6–8
- Course: Main Course, Dinner
- Cuisine: American
- Method: Slow Cooker
Ingredients
Hearty Homestyle Slow-Cooker Chili Recipe | ItsOnly.Recipes
For the Chili
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- ½ cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon brown sugar (optional)
- 1 teaspoon Worcestershire sauce
Optional Toppings
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- ¼ cup sliced green onions
- 1 fresh jalapeño, sliced
- Fresh cilantro, chopped
- Tortilla chips
- Cornbread for serving
Instructions
Step 1: Brown the Ground Beef
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Heat a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned.
Add the diced onion and green bell pepper. Cook for another 3–4 minutes until slightly softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Drain any excess grease. The ground beef should reach an internal temperature of 160°F (71°C).
Step 2: Prepare the Slow Cooker
Hearty Homestyle Slow-Cooker Chili Recipe | ItsOnly.Recipes
Transfer the browned beef mixture into your slow cooker.
Add the drained kidney beans, black beans, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, and beef broth.
Stir gently to combine all the ingredients.
Step 3: Add the Seasonings
Add the chili powder, ground cumin, smoked paprika, oregano, garlic powder, onion powder, black pepper, salt, brown sugar, and Worcestershire sauce.
Stir everything thoroughly so the spices are evenly distributed throughout the chili.
Step 4: Slow Cook the Chili
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Place the lid on the slow cooker.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
The chili should become thick, rich, and flavorful as the ingredients slowly cook together.
For the best flavor, choose the LOW setting whenever you have enough time.
Step 5: Adjust the Thickness and Seasoning
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Remove the lid and give the chili a good stir.
Taste and adjust the salt, pepper, or chili powder as needed.
If the chili is thinner than you prefer, leave the lid slightly ajar and cook on HIGH for another 15–20 minutes, watching carefully. You can also mash a few beans against the side of the slow cooker to naturally thicken the mixture.
Step 6: Serve with Your Favorite Toppings
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Ladle the hot chili into serving bowls.
Top with shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, and jalapeños.
Serve with warm cornbread, tortilla chips, or crusty bread.
Enjoy a delicious bowl of homemade comfort food!
Tips for the Best Slow Cooker Chili
- Brown the beef first: This develops a deeper flavor and lets you remove excess grease.
- Use lean ground beef: It helps prevent the chili from becoming too oily.
- Drain and rinse the beans: This removes excess canning liquid and keeps the chili’s flavor balanced.
- Don’t skip the spices: Chili powder, cumin, and smoked paprika give the dish its signature flavor.
- Let it cook slowly: The longer cooking time on LOW helps the flavors blend beautifully.
- Adjust the heat: Add more chili powder or jalapeños if you prefer spicy chili.
- Make it ahead: Chili often tastes even better the next day after the flavors have had time to develop.
Easy Variations
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1. Three-Bean Chili
Add 1 cup of pinto beans for extra texture and a heartier meal.
2. Spicy Slow Cooker Chili
Add ½ teaspoon cayenne pepper or 1–2 diced jalapeños for extra heat.
3. Beef and Corn Chili
Stir in 1 cup of corn during the final 30 minutes of cooking.
4. Extra Smoky Chili
Add ½ teaspoon chipotle powder for a deeper smoky flavor.
5. Cheesy Chili
Stir in ½ cup shredded cheddar cheese just before serving for a richer finish.
What to Serve with Homemade Chili
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This homemade chili pairs wonderfully with:
- Southern-style cornbread.
- Garlic bread or dinner rolls.
- Baked potatoes.
- Tortilla chips.
- Fresh avocado salad.
- Steamed rice.
- Roasted vegetables.
Storage and Reheating Instructions
Refrigerator: Allow the chili to cool slightly and refrigerate in airtight containers within 2 hours. Store for 3–4 days at 40°F (4°C) or below.
Freezer: Transfer cooled chili into freezer-safe containers or bags. Freeze for up to 3 months for best quality.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in a covered microwave-safe container. Reheat leftovers to 165°F (74°C).
Make Ahead: Prepare the chili a day ahead and refrigerate. Reheat thoroughly before serving. Add a little beef broth if it becomes too thick.
Frequently Asked Questions
1. Can I put raw ground beef directly into the slow cooker?
Browning the ground beef in a skillet first is recommended for better flavor and texture. It also allows you to drain excess grease before adding the beef to the slow cooker.
2. Can I use only kidney beans?
Absolutely! You can use two cans of kidney beans instead of combining kidney beans and black beans.
3. How do I make slow cooker chili thicker?
Remove the lid and cook on HIGH for another 15–20 minutes, or mash some of the beans into the sauce to thicken it naturally.
4. Can I make this chili without beans?
Yes! Simply leave out the kidney beans and black beans. You can add extra ground beef or diced bell peppers if desired.
5. Is homemade chili good for meal prep?
Definitely! It stores and reheats well, making it an excellent option for preparing meals ahead of busy weekdays.
6. Can I make this recipe spicy?
Yes! Add cayenne pepper, jalapeños, chipotle powder, or extra chili powder according to your preferred heat level.
Printable Recipe Card
Slow Cooker Homemade Chili
Hearty Easy Slow Cooker Chili Recipe: A Weeknight Hug – RecipesByLeah
A hearty and flavorful crockpot chili made with ground beef, kidney beans, black beans, tomatoes, onions, and smoky spices.
PREP TIME
15 minutes
COOK TIME
6–8 hours LOW
TOTAL TIME
About 6–8 hours
SERVINGS
6–8
Ingredients
- 2 pounds lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- ½ cup beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar (optional)
- 1 teaspoon Worcestershire sauce
Instructions
- Brown ground beef in a skillet for 6–8 minutes. Add onion and bell pepper; cook 3–4 minutes. Add garlic and cook 30 seconds. Drain excess grease.
- Transfer beef mixture to slow cooker.
- Add beans, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, and beef broth.
- Stir in all seasonings, brown sugar, and Worcestershire sauce.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Stir and adjust seasoning. If needed, thicken with the lid slightly ajar on HIGH for 15–20 minutes.
- Serve hot with cheddar cheese, sour cream, green onions, or cornbread.
Notes: Refrigerate leftovers within 2 hours and store for 3–4 days. Freeze for up to 3 months for best quality. Reheat to 165°F (74°C).
