Classic Slow Cooker Chili Recipe
Make Classic Slow Cooker Chili Recipe for a hands-off, hearty dinner that’s ready in hours — rich beef, beans, and bold spices.
Ingredients
- 2 tablespoons vegetable oil
- 2 medium onions chopped finely (2 cups)
- 1 red bell pepper cut into ½ inch cubes
- 6 cloves garlic minced or pressed
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- ½ teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
- 1 can red kidney beans drained and rinsed, 15 ounces each
- 1 can pinto beans drained and rinsed, 15 ounces each
- 28 ounces diced tomatoes with juice
- 28 ounces tomato puree
- ½ teaspoon salt
Instructions
Step 1: Soften the Aromatics and Bloom the Spices
Warm a large pan over medium heat with the vegetable oil; add the finely chopped onions, the red bell pepper cut into half‑inch cubes, and the minced garlic. Scatter the chili powder, ground cumin, ground coriander, red pepper flakes, oregano, and cayenne evenly over the vegetables so the spices can bloom in the hot oil. Cook, stirring occasionally, until the onions and pepper are softened and just beginning to caramelize at the edges, about ten minutes—this gentle browning brings out a mellow sweetness and releases fragrant spice oils that will give the chili depth.
Step 2: Brown the Beef in Two Batches
Crank the heat to medium‑high and add half of the ground beef, using a wooden spoon to break it into coarse crumbles. Let it sizzle until the pink disappears and the meat starts to brown, then add the remaining beef and continue to cook, breaking it up into hearty, uneven pieces until all the meat is browned and no pink remains. Browning in two batches keeps the beef seared instead of steamed, producing concentrated, toasty flavor and little caramelized bits that cling to the pan. After the meat is fully browned, scrape the pan contents so the meat and aromatics sit together, ready to be combined with the rest of the chili ingredients.
Step 3: Combine Everything in the Crock Pot
Transfer all pan contents into the crock pot insert and add the drained, rinsed red kidney beans and pinto beans, the diced tomatoes with their juices, the tomato puree, and the measured salt. Stir gently to fold the beans and tomatoes through the seasoned beef and vegetables, forming a thick, glossy base that clings to the spoon. The mixture should look united now: chunky tomatoes, glossy beans, and flecks of spices surrounded by a rich, reddish sauce that will mellow and thicken further as it simmers.
Step 4: Let Time Do the Heavy Lifting
Set the slow cooker on low for 8–9 hours (or high for 4–5 hours) and let the long, gentle simmer marry the flavors and tenderize the meat until silky and yielding. Near the end of cooking, taste and nudge the seasoning—add salt to balance, or a splash of vinegar or a teaspoon of brown sugar if you want brightness against the deep savory notes. Serve piping hot, with any garnish you like, and watch the sauce cling to each spoonful, thick and deeply colored from hours of slow melding.
Notes
- Taste and adjust salt near the end of cooking.
- Freeze leftovers in portioned containers for up to 3 months.
- Use fire-roasted tomatoes for extra smokiness.
- For vegetarian version, swap meat for mushrooms and lentils.
- Add toppings at serving time to keep them fresh.