There’s something about slow cooker chili that makes the house feel instantly warmer, even before the first bite. I remember one evening when the sky had been gray all day, and the rain started just as I was about to head out. Instead, I stayed in, drawn by the comforting scent wafting from the kitchen. The blend of smoky paprika and chili powder mingled with the sweetness of tomatoes, making the air thick with anticipation. I wasn’t exactly patient with the six-hour wait, sneaking little tastes along the way, each time thinking, “It’s almost ready.” And when it finally was, the tender beef and beans melted together in a way that made every spoonful feel like a small celebration of home.
It’s the kind of meal where you might spill a little on your sweater or forget the napkin in your lap because you’re too busy savoring the warmth spreading from your belly outward. The slow cooker does most of the work, but every step—browning the beef just right, stirring the spices—feels like part of the promise that this dinner will be worth it.
- Hands-off cooking means you can focus on other things, though the aroma might distract you (and that’s okay).
- The flavor deepens the longer it cooks, so patience really pays off, but it’s still forgiving if you need to check in early.
- It’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
- Feeds a crowd or makes perfect leftovers, though sometimes there never are any leftovers.
If you’re worried about the timing, don’t be. The slow cooker is forgiving; it’s fine if it cooks a little longer, and the flavors only get richer. Plus, it’s a great way to get dinner going in the morning and come home to a ready meal.
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Slow Cooker Crock Pot Chili
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
Description
A hearty and flavorful chili made easy in your crock pot slow cooker. Perfect for a comforting meal with tender beef, beans, and a blend of spices simmered to perfection.
Ingredients
1 pound ground beef
1 medium onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Instructions
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon, about 6-8 minutes.
Drain excess fat from the skillet.
Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
Add diced tomatoes, kidney beans, black beans, tomato sauce, and beef broth to the slow cooker.
Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper until well combined.
Cover and cook on low for 6 hours.
After cooking, stir the chili and adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
Using a slow cooker means you don’t need anything fancy—just a reliable pot that keeps everything at a gentle simmer. I usually pair this chili with some crusty bread or even over rice when I want a heartier dinner. Sometimes, I toss in a handful of shredded cheese or a dollop of sour cream, but honestly, it’s so flavorful on its own, you might forget those extras.
Variations? Well, I haven’t tested every bean combo, but kidney and black beans work beautifully here. If you want a little heat, add a pinch more cayenne, but be cautious—sometimes it sneaks up on you. And for a vegetarian twist, swapping the beef for hearty mushrooms or lentils could be interesting, though I can’t promise it’ll be quite the same comfort food fix.
FAQ
Can I make this chili ahead of time? Absolutely. It tastes even better the next day once the flavors meld, and it reheats beautifully.
What if I don’t have a slow cooker? You can simmer it on the stovetop at low heat for a couple of hours, stirring occasionally.
Is this recipe very spicy? It has a gentle kick, but you can adjust the cayenne pepper to suit your taste.
How do I store leftovers? Let it cool completely, then keep it in an airtight container in the fridge for up to four days or freeze for longer.
When you’re ready to cozy up and let the slow cooker do the heavy lifting, this chili will be waiting to welcome you home. Give it a try and let those comforting flavors work their magic.