Easy Slow Cooker Chili Recipe

Introduction

This easy slow cooker chili is a comforting and flavorful meal that requires minimal effort. Packed with ground beef, beans, and a blend of spices—including a secret touch of cocoa powder—it’s perfect for warming up on a chilly day.

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 lbs ground beef (85% lean)
• 1 (14.5 oz) can diced tomatoes with green chilies (or 2 cans diced tomatoes plus 1 (4 oz) can diced green chilies)
• 1 (8 oz) can tomato sauce
• 1 cup beef broth (optional)
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp sugar
• 1 tsp ground coriander
• Salt and black pepper to taste
• 1 tsp unsweetened cocoa powder
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can light red kidney beans, drained and rinsed

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for about 3 minutes until softened. Add minced garlic and cook for 30 seconds more. Transfer the sautéed aromatics into a 6 or 7-quart slow cooker.
2. Step 2: Return the skillet to medium-high heat and add the ground beef. Cook, stirring occasionally, until the beef is browned. Drain most of the fat, leaving about 2 tablespoons if you prefer added flavor. Add the browned beef to the slow cooker.
3. Step 3: Stir in diced tomatoes with green chilies, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, and season with salt and pepper.
4. Step 4: Cover and cook on low heat for 5 to 6 hours, allowing the flavors to meld together.
5. Step 5: About 10 minutes before serving, stir in the drained kidney beans and heat through for about 2 minutes.
6. Step 6: Serve warm with your favorite toppings and sides.

Tips & Variations

• Use vegetable oil instead of olive oil if that’s what you have on hand.
• If you can’t find both light and dark kidney beans, just use two cans of dark kidney beans.
• For a thicker chili, omit the beef broth or reduce the amount.
• Add a diced bell pepper with the onions for extra flavor and color.
• Top with shredded cheese, sour cream, or chopped fresh cilantro for added richness.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. Chili also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili using an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Brown the aromatics and beef using the sauté function, then add the remaining ingredients and cook on high pressure for about 20 minutes. Add beans after cooking and stir to warm through.

Can I make this chili on the stovetop?

Absolutely! Brown the onion and beef in a large pot, add the remaining ingredients except the beans, then simmer on low heat for 2 to 3 hours. Stir in the beans just before serving to heat through.

Easy Slow Cooker Chili Recipe

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This Easy Slow Cooker Chili recipe is a hearty and flavorful stew made with browned ground beef, sautéed onions and garlic, canned tomatoes with green chilies, tomato sauce, beef broth, kidney beans, and a blend of aromatic spices including chili powder, cumin, paprika, coriander, and a touch of cocoa powder for depth. Cooking low and slow in a crockpot allows the flavors to meld perfectly with minimal effort, resulting in a comforting, delicious meal perfect for chilly days or family dinners.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 5 hours 30 minutes
• Total Time: 5 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1.5 pounds ground beef (85% lean)

Tomato and Beans

• 1 (10 oz) can diced tomatoes with green chilies (or 2 (14.5 oz) cans diced tomatoes + 1 (4 oz) can diced green chilies)
• 1 (8 oz) can tomato sauce
• 1 cup beef broth
• 1 (15 oz) can dark kidney beans, drained and rinsed
• 1 (15 oz) can light kidney beans, drained and rinsed

Spices and Seasonings

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoons cocoa powder
• 1 teaspoon ground coriander
• 1 teaspoon sugar
• Salt and freshly ground black pepper, to taste

Instructions

1. Saute Aromatics: Heat olive oil in a large, deep non-stick skillet over medium-high heat. Add chopped onion and sauté for about 3 minutes until softened. Add minced garlic and sauté for an additional 30 seconds until fragrant. Transfer the cooked onions and garlic into a 6 or 7-quart slow cooker.
2. Brown the Beef: Return the skillet to medium-high heat, add the ground beef, and cook, stirring occasionally until fully browned and no longer pink inside. Drain most of the fat, leaving about 2 tablespoons if desired for added flavor. Pour the browned beef into the slow cooker with the sautéed aromatics.
3. Add Liquids and Seasonings: Stir into the slow cooker the diced tomatoes with green chilies, tomato sauce, beef broth, chili powder, cumin, smoked paprika, cocoa powder, sugar, and ground coriander. Season the mixture with salt and freshly ground black pepper to taste. Mix well to combine all ingredients evenly.
4. Slow Cook Low and Slow: Cover the slow cooker with its lid and cook on low heat for 5 to 6 hours, allowing the flavors to meld and the chili to develop a rich, deep taste.
5. Stir in Beans and Heat Through: About 2 minutes before serving, stir in the drained and rinsed dark and light kidney beans. Allow the chili to heat through completely.
6. Serve: Ladle the chili into bowls and serve warm. Pair with desired toppings such as shredded cheese, sour cream, chopped green onions, or alongside classic cornbread or baked potatoes for a complete meal.

Notes

• You can substitute olive oil with vegetable oil if needed for sautéing.
• If you prefer a thicker chili, omit or reduce the amount of beef broth.
• Using 85% lean ground beef provides a good balance of flavor and fat for browning without excessive grease.
• If you don’t have both varieties of kidney beans, using two cans of dark kidney beans is fine.
• This chili can also be made on the stovetop by simmering for 2-3 hours after browning beef and aromatics.
• For a quicker version, this recipe can be adapted to an Instant Pot by using the sauté function followed by pressure cooking (refer to Instant Pot method).
• Adjust salt and spices to personal taste preference.

Keywords: slow cooker chili, crockpot chili, easy chili recipe, beef chili, comfort food, slow cooker recipes, ground beef chili, hearty chili