Dinner

Classic Slow Cooker Chili Recipe

Byluca Carter January 22, 2026January 22, 2026

Introduction

This classic slow cooker chili is a hearty and flavorful meal perfect for busy days or cozy evenings. Packed with ground beef, beans, and a rich blend of spices, it delivers warmth and comfort with minimal effort.

A close-up view of a slow cooker filled with thick chili showing a rich mix of dark red kidney beans, black beans, diced red tomatoes, and chunky ground beef in a deep reddish-brown sauce, with bits of onions scattered throughout. A long light wooden spoon is resting inside the slow cooker, partly submerged in the chili. The setting is on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

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
1 1/2 tsp salt (or to taste)
1/2 tsp black pepper

15 oz can black beans, drained and rinsed
30 oz kidney beans (two 15 oz cans), drained and rinsed
30 oz diced tomatoes with their juice

10 oz diced tomatoes and green chilis with their juice
30 oz tomato sauce

Instructions

Step 1: Place a large skillet over medium-high heat and sauté the ground beef until it releases its fat, about 4-5 minutes. Use a spatula to break up the meat as it cooks.

Step 2: Add the diced onion to the skillet and cook until tender, about 4-5 minutes. Stir in the minced garlic along with cumin, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook for another 30 seconds while stirring constantly.
Step 3: Transfer the beef and onion mixture to a 6-quart slow cooker. Add the drained and rinsed beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce. Stir to combine.
Step 4: Cook on high for 3 to 4 hours or on low for 6 to 8 hours. Adjust seasoning to taste before serving. Serve warm and enjoy.

Tips & Variations

For extra depth, brown the beef with a splash of olive oil before adding the onion.
Add a chopped bell pepper or some corn for additional texture and sweetness.
Use ground turkey or chicken instead of beef for a leaner option.

Adjust the level of chili powder to control the heat according to your preference.
For thicker chili, uncover the slow cooker in the last 30 minutes to let some liquid evaporate.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave until heated through. Chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up top view of a thick chili dish inside a black slow cooker with ground meat, red kidney beans, black beans, and diced tomatoes mixed in a rich reddish-brown sauce, showing a chunky texture with visible small onion pieces. A wooden spoon rests inside the slow cooker, partly dipped into the chili, with a smooth light brown handle and bowl. The slow cooker is on a white marbled surface, and the image has warm natural lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans without rinsing them?

It’s best to rinse canned beans to reduce excess sodium and remove any canning liquid that might affect the chili’s flavor and texture.

Can I prepare this chili in advance?

Yes, this chili tastes even better the next day as the flavors meld. Prepare it a day ahead and store it in the refrigerator, then reheat before serving.