Chef Maxime learned the secret to perfect chili during a memorable football Sunday when unexpected guests showed up at his door. With only basic pantry ingredients and a few hours until kickoff, he threw everything into his slow cooker and hoped for the best.
The result exceeded all expectations—a rich, hearty chili with ground beef that had everyone asking for the recipe and coming back for seconds.
This slow cooker chili has since become his go-to recipe for game day gatherings, potlucks, and lazy dinners when he wants something substantial without standing over the stove.
The beauty lies in its simplicity: brown the meat, add everything to the crockpot, and let it work its magic while you enjoy the festivities.
Table of Contents
Table of Contents
Slow Cooker Chili with Ground Beef (Game Day Easy)
Ingredients
Equipment
Method
- Heat large skillet over medium-high heat. Add ground beef and diced onion. Cook 7-8 minutes, breaking meat apart, until browned.
- Add minced garlic and diced bell pepper to skillet. Cook 2-3 minutes until fragrant.
- Drain excess fat from meat mixture. Transfer to slow cooker.
- Add crushed tomatoes, tomato sauce, diced tomatoes, and tomato paste to slow cooker.
- Add all drained and rinsed beans. Pour in beef broth.
- Add chili powder, cumin, paprika, oregano, cayenne, salt, pepper, and brown sugar.
- Stir all ingredients thoroughly until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Stir occasionally if possible during cooking.
- Taste and adjust seasonings 30 minutes before serving.
- Serve hot with desired toppings.
Notes
Chili tastes even better the next day.
Freezes well for up to 4 months.
Remove lid during last 30 minutes to thicken if needed.
Adjust cayenne pepper for desired heat level. Servings: 10
Calories: 385
Protein: 32g
Summary
This slow cooker chili with ground beef combines seasoned beef, beans, tomatoes, and aromatic spices into a thick, satisfying dish that develops deep flavors through hours of gentle cooking. The crockpot recipe requires just 20 minutes of prep time before the slow cooker transforms simple ingredients into restaurant-quality chili. Rich, hearty, and packed with protein, this one-pot wonder feeds a crowd without demanding constant attention.
The recipe’s flexibility makes it perfect for any occasion. Serve it at game day parties with all the toppings, freeze portions for quick weeknight meals, or double the batch for meal prep. No matter how you serve it, this easy dinner recipe consistently delivers comfort in every spoonful.
Prep Time: 20 minutes
Cook Time: 6-8 hours (low) or 4-5 hours (high)
Total Time: 6 hours 20 minutes – 8 hours 20 minutes
Servings: 10 servings
Cuisine: American, Tex-Mex
Course: Dinner, Main Course
Equipment for Slow Cooker Chili with Ground Beef
- Large slow cooker (6-8 quart capacity for full batch)
- Large skillet for browning meat
- Wooden spoon or spatula
- Sharp knife and cutting board
- Can opener
- Measuring spoons
- Colander for draining beans
- Ladle for serving
Ingredients for Slow Cooker Chili with Ground Beef
Meat and Aromatics
- 2 pounds lean ground beef (90/10 or 93/7 lean ratio)
- 1 large onion, diced – adds savory sweetness
- 1 green bell pepper, diced – contributes texture and flavor
- 4 cloves garlic, minced – essential aromatic base
Tomato Base
- 1 can (28 oz) crushed tomatoes – creates rich foundation
- 1 can (15 oz) tomato sauce – adds smooth consistency
- 1 can (15 oz) diced tomatoes – provides chunky texture
- 2 tablespoons tomato paste – intensifies tomato flavor
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
Seasonings and Spices
- 3 tablespoons chili powder – signature spice blend
- 2 teaspoons ground cumin – earthy warmth
- 1 teaspoon paprika – subtle smokiness
- 1 teaspoon dried oregano – herbal notes
- ½ teaspoon cayenne pepper – adjustable heat
- 1 tablespoon salt – enhances all flavors
- 1 teaspoon black pepper – subtle kick
- 1 tablespoon brown sugar – balances acidity
Liquid
- 1 cup beef broth – adds depth and moisture
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Diced onions
- Sliced jalapeños
- Fresh cilantro
- Crushed tortilla chips or Fritos
- Sliced avocado
- Lime wedges
Instructions for Slow Cooker Chili with Ground Beef
Step 1: Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and diced onion to the pan. Break the meat apart with a wooden spoon as it cooks, creating small crumbles. Cook for 7-8 minutes until the beef is completely browned with no pink remaining and the onions become translucent.
Step 2: Add Aromatics
Add the minced garlic and diced green bell pepper to the skillet with the beef. Continue cooking for 2-3 minutes, stirring frequently, until the garlic becomes fragrant and the peppers begin to soften slightly. This step develops essential flavor depth.
Step 3: Drain Excess Fat
Remove the skillet from heat and carefully drain excess fat from the meat mixture. This step prevents greasy chili while retaining enough fat for flavor. Transfer the drained beef mixture to your slow cooker.
Step 4: Add All Ingredients
Add the crushed tomatoes, tomato sauce, diced tomatoes, and tomato paste to the slow cooker. Pour in all three types of beans (kidney, black, and pinto) after draining and rinsing them thoroughly. Add the beef broth to the mixture.
Step 5: Season Generously
Add the chili powder, cumin, paprika, oregano, cayenne pepper, salt, black pepper, and brown sugar to the slow cooker. The brown sugar helps balance the acidity of the tomatoes while rounding out the spice flavors.
Step 6: Mix Thoroughly
Stir all ingredients together in the slow cooker until completely combined. Make sure the spices are evenly distributed throughout the mixture and nothing is clumped at the bottom. The liquid should just barely cover the solid ingredients.
Step 7: Cook Low and Slow
Cover the slow cooker with its lid and set the temperature. Cook on LOW for 6-8 hours or HIGH for 4-5 hours. The longer, slower cooking method develops richer, more complex flavors as the ingredients meld together perfectly.
Step 8: Stir Occasionally
If possible, stir the chili once or twice during cooking to redistribute ingredients and ensure even flavor development. This step is optional but recommended if you’re home during the cooking process.
Step 9: Taste and Adjust
About 30 minutes before serving, taste the chili and adjust seasonings as needed. Add more salt, chili powder, or cayenne pepper according to your preferences. The flavors should be bold and well-balanced.
Step 10: Serve Hot
Ladle the hot chili into bowls and set out a variety of toppings so everyone can customize their bowl. The chili thickens as it sits, so add a splash of broth if it becomes too thick for your liking.
Nutrition Facts
| Nutrient | Per Serving (1.5 cups) |
|---|---|
| Calories | 385 |
| Total Fat | 12g |
| Saturated Fat | 4.5g |
| Cholesterol | 60mg |
| Sodium | 920mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 12g |
| Sugars | 8g |
| Protein | 32g |
| Vitamin A | 25% DV |
| Vitamin C | 35% DV |
| Calcium | 10% DV |
| Iron | 35% DV |
Nutritional Highlights
This recipe with ground beef delivers an impressive 32 grams of protein per serving, making it exceptionally filling and satisfying. The combination of lean beef and fiber-rich beans provides sustained energy while supporting muscle health and recovery. Each bowl contains 12 grams of dietary fiber, which promotes digestive health and helps you feel full longer.
The beans contribute essential minerals including iron, magnesium, and potassium. Tomatoes provide lycopene, a powerful antioxidant linked to heart health. The variety of vegetables adds vitamins A and C, supporting immune function and overall wellness.
Dietitian Tips
- Boost fiber: Add an extra can of beans or include diced zucchini and carrots
- Reduce sodium: Use no-salt-added canned tomatoes and beans, rinse beans thoroughly
- Make it leaner: Choose 93/7 or 96/4 lean ground beef to reduce saturated fat
- Add vegetables: Include diced celery, mushrooms, or corn for extra nutrients
- Control portions: Stick to 1.5 cups per serving and load up on vegetable toppings
- Make it vegetarian: Replace ground beef with additional beans, lentils, or plant-based crumbles
Tips and Variations for Slow Cooker Chili with Ground Beef
Cooking Tips
- Brown meat properly: Take time to brown the beef well for deeper, richer flavor
- Don’t skip draining: Excess grease makes chili taste heavy and greasy
- Low and slow wins: Cooking on low heat for longer develops better flavor than high heat
- Resist stirring too much: Each time you open the lid, you add 15-20 minutes to cooking time
- Thicken if needed: Remove lid during last 30 minutes to let excess liquid evaporate
- Make ahead: Chili tastes even better the next day after flavors fully meld
Spice Level Adjustments
- Mild chili: Reduce cayenne to ¼ teaspoon and use mild chili powder
- Medium heat: Follow recipe as written for balanced spice
- Spicy version: Add diced jalapeños, increase cayenne to 1 teaspoon, use hot chili powder
- Extra hot: Include habanero peppers or add hot sauce during cooking
- Smoky flavor: Add 1 teaspoon smoked paprika or chipotle powder
Bean Variations
- All kidney beans: Use three cans of kidney beans for classic texture
- No beans: Increase ground beef to 3 pounds for traditional Texas-style chili
- Mixed beans: Try cannellini, navy, or great northern beans
- Refried beans: Add one can of refried beans for extra thickness
- Fresh beans: Use soaked dried beans, adding them at the start of cooking
Protein Swaps
- Ground turkey: Lighter option with similar texture and less fat
- Ground chicken: Even leaner while maintaining protein content
- Shredded chicken: Use rotisserie chicken added during last hour of cooking
- Plant-based: Replace with plant-based ground meat or extra beans and vegetables
- Mixed meats: Combine ground beef with ground turkey for balanced flavor
Flavor Enhancements
- Beer chili: Replace beef broth with one bottle of beer for depth
- Coffee addition: Add ¼ cup brewed coffee for rich, complex undertones
- Cocoa powder: Stir in 1 tablespoon unsweetened cocoa for authentic Mexican flavor
- Cinnamon stick: Add one whole cinnamon stick during cooking, remove before serving
- Worcestershire sauce: Add 2 tablespoons for savory umami boost
Make-Ahead and Storage
- Refrigerate: Store in airtight containers for up to 5 days
- Freeze: Freeze portions in freezer-safe containers for up to 4 months
- Reheat stovetop: Warm over medium heat, adding broth if too thick
- Reheat microwave: Cover and microwave in 2-minute intervals, stirring between each
- Batch cooking: Double the recipe and freeze half for future easy dinner recipes
Serving Ideas
- Chili dogs: Serve over hot dogs in buns with cheese and onions
- Chili cheese fries: Pour over crispy fries and top with cheese
- Baked potatoes: Stuff baked potatoes with chili and all the toppings
- Chili mac: Mix with cooked elbow macaroni for hearty comfort food
- Walking tacos: Serve in individual chip bags for portable game day food
- Cornbread pairing: Serve alongside warm, buttery cornbread or corn muffins
Frequently Asked Questions
Can I make this chili without browning the meat first?
While you can add raw ground beef directly to the slow cooker, browning it first significantly improves flavor and texture. The Maillard reaction during browning creates rich, complex flavors that can’t develop in the moist slow cooker environment. Browning also allows you to drain excess fat, preventing greasy chili.
How do I make slow cooker chili thicker?
If your chili is too thin, remove the lid during the last 30-45 minutes of cooking to allow excess liquid to evaporate. Alternatively, mix 2 tablespoons of cornmeal or masa harina with ¼ cup water and stir into the chili 30 minutes before serving. You can also mash some of the beans against the side of the pot to release their starches.
Can I cook this chili on the stovetop instead?
Absolutely! Brown the beef in a large Dutch oven or pot, add all remaining ingredients, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally. The flavors won’t develop quite as deeply as slow cooker chili, but it’s still delicious.
What’s the difference between chili powder and cayenne pepper?
Chili powder is a spice blend containing ground chiles, cumin, garlic powder, and oregano—it provides complex flavor. Cayenne pepper is pure ground red chile peppers, offering intense heat without additional flavors. Both serve different purposes in this recipe with ground beef.
How can I reduce the sodium in this recipe?
Use no-salt-added canned tomatoes, tomato sauce, and beans. Rinse all canned beans thoroughly under cold water. Choose low-sodium beef broth and reduce the added salt to 1 teaspoon, adjusting to taste at the end. These changes can reduce sodium by 40-50% per serving.
Can I double this chili recipe?
Yes, but ensure your slow cooker is large enough—you’ll need at least an 8-quart capacity. Don’t exceed ⅔ to ¾ full for optimal cooking. You may need to increase cooking time by 30-60 minutes. Consider making two separate batches in two slow cookers if your appliance is smaller.
Conclusion for Slow Cooker Chili with Ground Beef
This slow cooker chili with ground beef proves that exceptional comfort food doesn’t require complicated techniques or exotic ingredients. The simple combination of seasoned beef, beans, and tomatoes transforms into something magical when given time to develop in the gentle heat of a crockpot. Perfect for game day gatherings, meal prep, or lazy dinners, this recipe deserves a permanent place in your cooking rotation.
Whether you’re feeding a crowd at a Super Bowl party or preparing meals for the week ahead, this versatile chili adapts to any situation. The hands-off cooking method respects your time while the bold, satisfying flavors respect your taste buds. Make it once, and you’ll understand why slow cooker recipes remain beloved staples in kitchens across the country.
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