Slow Cooker Chili

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Slow Cooker Chili is a simple and satisfying meal that can be easily made in a slow cooker. Serve with your favorite toppings, such as shredded cheese and sour cream, for a comforting and flavorful meal. Perfect for busy weeknights or feeding a crowd, slow cooker chili is a must-try recipe.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• Step-By-Step Instructions
• Expert Tips
• Variations
• Storing & Freezing
• Recipe FAQ's
• More Slow Cooker Recipes
• Slow Cooker Chili

Check out my Slow Cooker Chicken Stew and my Slow Cooker Sweet and Sour Chicken for more delicious slow cooker recipes!

Slow cooker chili is a type of chili that is made using a slow cooker or crockpot. It is a convenient and easy way to make a delicious and hearty chili without spending a lot of time in the kitchen. The ingredients are combined in the slow cooker and cooked on low heat for several hours, resulting in a flavorful and tender chili.

Slow cooker chili can be made with a variety of ingredients, including ground beef, diced onion, canned tomatoes, beans and a blend of chili spices. It is a perfect meal for busy weeknights or feeding a crowd, as it can be easily made in advance and served whenever you are ready. Try this chili for a comforting and delicious meal that is sure to become a favorite!

Why You'll Love This Recipe

• Convenience. This recipe is incredibly convenient as it can be made in a slow cooker, freeing up your time and energy to do other things. Simply add the ingredients to the slow cooker, set it, and let it do the work for you.
• Flavorful. The slow cooking process allows the flavors to develop and meld together, resulting in a rich and delicious taste.
• Adaptable. This recipe is very adaptable and can be easily modified to suit your taste preferences. You can add more or less of any ingredient to make the chili spicier, milder, or sweeter to your liking.
• Perfect for feeding a crowd. This recipe makes a large batch of chili, making it perfect for feeding a crowd or for meal prepping for the week. It's an excellent choice for game day, potlucks, or family gatherings.
• Budget-friendly. Making chili in a slow cooker is an economical way to feed your family. Using a slow cooker can also reduce food waste as ingredients are cooked over a longer period, making them more tender and flavorful.

Ingredients You'll Need

• Ground Beef: This provides a protein-rich base for the chili, giving it a meaty texture and flavor. Lean ground beef can be used to reduce the amount of fat in the chili.
• Onion: Diced onion adds flavor and texture to the chili. It is a staple ingredient in many chili recipes, providing a mild and slightly sweet flavor.
• Green Bell Pepper: This adds a pop of color and a crisp, fresh flavor to the chili.
• Garlic Cloves: Minced garlic adds depth and complexity to the chili, with its pungent and slightly sweet flavor.
• Ranch Dressing Powder Mix: A spice blend that adds a tangy and creamy flavor to the chili.
• Taco Seasoning: This spice blend provides a rich and earthy flavor to the chili.
• Kidney Beans: These add a rich and creamy texture to the chili. Kidney beans are a staple ingredient in many chili recipes and provide a hearty and filling base for the chili.
• Pinto Beans: These are another type of bean that can be used in chili. Pinto beans have a creamy and slightly nutty flavor, and can be used to add variety to the chili.
• Rotel: This is a brand of canned diced tomatoes and green chilies, providing a mild heat and a touch of acidity to the chili.
• Diced Tomatoes: These add a fresh and bright flavor to the chili, as well as providing a juicy texture.
• Tomato Sauce: This provides a smooth and slightly sweet base for the chili.

Step-By-Step Instructions

Step 1:

Heat a large pan over medium-high heat and add the lean ground beef. Cook until browned and crumbled, about 5-7 minutes. Drain any excess fat.

Step 2:

Add the diced onion and green bell pepper to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

Step 3:

Transfer the browned meat and sautéed vegetables to a slow cooker. Add the ranch dressing powder mix, taco seasoning, drained and rinsed kidney beans, drained and rinsed pinto beans, rotel, diced tomatoes, and tomato sauce. Stir to combine.

Step 4:

Cover the slow cooker and cook on low heat for 6-8 hours, or on high heat for 4-5 hours. The chili is ready when it is hot and bubbly.

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

Expert Tips

• Adjust the heat. Depending on your preference, you can adjust the heat level of the chili by using milder or spicier canned tomatoes and green chilies, or by using a different type of taco seasoning blend.
• Use different types of beans. Feel free to use different types of beans in your chili, such as black beans, cannellini beans, or chickpeas. This will add variety and texture to the chili.
• Add additional spices. To add extra depth and complexity to the chili, try adding additional spices such as cumin, smoked paprika, or dried oregano. You can also add a splash of apple cider vinegar or Worcestershire sauce for a touch of tanginess.

Variations

• Add different protein: Try using ground turkey, chicken, or sausage instead of ground beef, or add diced chicken breasts to the slow cooker.
• Use different vegetables: Add diced carrots, celery, or zucchini to the chili for added texture and nutrition.
• Make it vegetarian: To make a vegetarian chili, omit the meat and add additional beans, such as black beans or chickpeas. You can also add diced sweet potatoes or mushrooms for a meaty texture.
• Add corn: Add a can of corn kernels to the slow cooker for a sweet and crunchy contrast to the chili.
• Make it spicy: For a spicy chili, add additional chili powder or use hot salsa or diced jalapenos instead of mild rotel.
• Make it creamy: For a creamy chili, stir in a cup of sour cream or heavy cream at the end of cooking.

Storing & Freezing

Storing: Allow the chili to cool completely to room temperature. Transfer the chili to an airtight container and refrigerate for up to 5 days.

Freezing: Allow the chili to cool completely to room temperature. Transfer the chili to a freezer-safe container or heavy-duty freezer bag, being sure to leave enough room for the chili to expand as it freezes. Freeze for up to 3 months.

Recipe FAQ's

More Slow Cooker Recipes

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