How do you make chili in a slow cooker?

Start by browning ground beef, then sauté onion, garlic, and spices. Transfer to the slow cooker with beans, tomatoes, and sauce. Stir and cook on LOW for 6–8 hours or HIGH for 3–4.

Can I put raw meat in a slow cooker for chili?

Yes, but browning the meat first adds richer flavor and better texture. I always recommend searing for best results.

What is the secret to really good chili?

Time and seasoning. Letting chili cook low and slow allows spices to bloom and the beef to become tender. Using the right ratio of meat to tomato to beans makes all the difference.

Is a slow cooker better for chili?

Absolutely. The long, gentle cook allows flavors to meld deeply, and you don’t need to stir constantly. It’s the easiest way to get bold, layered flavor with minimal effort.

Slow Cooker Chili Recipe: 5 Bold Tricks for Rich Flavor

Name: Slow Cooker Chili Recipe
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 10 servings
Cuisine: American, Tex Mex
Ingredients: 2 lb lean Ground Beef (90/10 or 93/7); 1 large onion, diced; 3 garlic cloves, minced; 2 tsp cumin powder; 2 tbsp chili powder; 1 tsp garlic powder; 1 tsp dried oregano; 1½ tsp salt; ½ tsp black pepper; 15 oz black beans, drained and rinsed; 2 x 15 oz kidney beans, drained and rinsed; 30 oz diced tomatoes with juice; 10 oz diced tomatoes and green chilis; 30 oz tomato sauce

Description

An easy slow cooker chili recipe made with juicy ground beef, bold chili seasoning, beans, and tomatoes. A rich, comforting meal that simmers while you go about your day.

Ingredients

Scale

2 lb lean Ground Beef (90/10 or 93/7)

1 large onion, diced

3 garlic cloves, minced

2 tsp cumin powder

2 tbsp chili powder

1 tsp garlic powder

1 tsp dried oregano

1½ tsp salt

½ tsp black pepper

1 (15 oz) can black beans, drained and rinsed

2 (15 oz) cans kidney beans, drained and rinsed

30 oz diced tomatoes with juice

10 oz diced tomatoes with green chilis

30 oz tomato sauce

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Instructions

1. Brown ground beef in skillet over medium-high heat (4–5 min).

2. Add diced onion and sauté (4–5 min). Stir in garlic and seasonings; cook 30 sec.

3. Transfer meat mixture to slow cooker.

4. Add beans, tomatoes, green chilis, and tomato sauce. Stir to combine.

5. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

6. Stir before serving. Let rest 10 minutes to thicken.

7. Garnish with sour cream, cheese, jalapeños or fresh herbs.

Notes

Store in fridge for up to 4 days or freeze up to 3 months.

Add corn or bell pepper for variety.

Use bison or turkey as a leaner meat option.

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American, Tex Mex

Nutrition

Serving Size: 1.5 cups
Calories: 340
Sugar: 8g
Sodium: 890mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 10g
Protein: 33g
Cholesterol: 55mg