Name: Classic Slow Cooker Chili
Prep time: 10 min
Cook time: PT-489514H53M42S
Total time: PT-489514H53M42S
Cuisine: American
Ingredients: 1.5 pounds ground beef; 1 medium onion, chopped; 3 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 2 tablespoons tomato paste; 1 can (15 oz) kidney beans, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 cup beef broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon dried oregano; Salt and pepper, to taste; 1 tablespoon olive oil

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This classic slow cooker chili is hearty, rich, and full of deep flavor. I let it simmer low and slow all day, and by dinnertime, it’s perfectly thick and packed with tender meat, beans, and spices.

Why You’ll Love This Recipe

I love how this chili comes together with minimal effort—just dump, stir, and let it cook. The slow cooker does all the work, giving me bold flavor without needing to hover over the stove. It’s ideal for game days, meal prep, or any time I want comfort food that feeds a crowd. Classic Slow Cooker Chili

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Onion
Garlic
Crushed tomatoes
Tomato paste
Kidney beans
Black beans
Beef broth
Chili powder
Cumin
Paprika
Oregano
Salt and pepper
Olive oil

Directions

I start by browning the ground beef in a skillet over medium heat, then drain any excess fat.
I transfer the beef to the slow cooker.
I sauté chopped onion and garlic until fragrant, then add them to the slow cooker too.
I add the crushed tomatoes, tomato paste, drained beans, beef broth, and all the spices.
I stir everything together and cover.
I cook on low for 6–8 hours or on high for 3–4 hours.
I taste and adjust the seasoning before serving. Sometimes I like topping it with shredded cheese, sour cream, or chopped green onions.

Servings and timing

Serves: 6 to 8
Prep time: 10 minutes
Cook time: 6–8 hours on low or 3–4 hours on high
Total time: Up to 8 hours and 10 minutes

Variations

I sometimes add a diced bell pepper or jalapeño for extra flavor.
For a smokier taste, I stir in chipotle powder or a bit of smoked paprika.
I swap ground turkey or a plant-based alternative if I want a lighter or vegetarian option.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it on the stovetop over medium-low heat or microwave it in short intervals until hot. It also freezes beautifully for up to 3 months. Classic Slow Cooker Chili

FAQs

Can I skip browning the beef and just put it in raw?

Technically I can, but I always brown the meat first—it adds more depth of flavor and better texture.

What’s the best type of beans to use?

I like using a mix of kidney and black beans, but pinto beans also work great.

Can I make this chili spicier?

Yes—I add cayenne pepper, hot sauce, or diced jalapeños if I want a kick.

Is this chili thick or more soupy?

It comes out nice and thick, especially after the long cook time. If I want it thinner, I add a bit more broth.

Can I make this ahead of time?

Absolutely. In fact, I think it tastes even better the next day after the flavors meld together.

Conclusion

This classic slow cooker chili is one of my go-to comfort meals. It’s simple, flavorful, and makes my whole house smell amazing while it simmers. I always make extra—it’s even better the next day.