Classic Slow Cooker Chili Recipe: Homestyle Comfort (Print Version)

Make Classic Slow Cooker Chili Recipe for an easy, hearty meal. Rich flavors, minimal fuss perfect for busy weeknights.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 26 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat, Gluten-Free (check broth)

# Ingredients:

→ Hearty Base

01 - 2 lbs ground beef (80/20)
02 - 1 large onion, chopped
03 - 4-5 cloves garlic, minced

→ Flavor Builders

04 - 1 (28 oz) can diced tomatoes, undrained
05 - 1 (15 oz) can kidney beans, rinsed and drained
06 - 1 (15 oz) can black beans, rinsed and drained
07 - 2 cups beef broth
08 - 1 (6 oz) can tomato paste
09 - 1 tablespoon Worcestershire sauce

→ Spice & Heat

10 - 3 tablespoons chili powder
11 - 1 tablespoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon salt (or to taste)
14 - 1/2 teaspoon black pepper (or to taste)

→ Finishing Touches

15 - Shredded cheddar cheese, for serving
16 - Sour cream or Greek yogurt, for serving
17 - Fresh cilantro, chopped, for serving
18 - Sliced jalapeños, for serving (optional)

# Instructions:

01 - First things first, get a large skillet hot over medium-high heat. Add your ground beef and break it up with a spoon. You want it nicely browned, no pink in sight. This step is crucial for flavor, don't rush it! Drain off any excess fat – nobody wants greasy chili. Then, toss in your chopped onion and minced garlic. Sauté them until they're soft and fragrant; honestly, this is where the magic smell starts. I always forget to salt the onions here, but a pinch helps them soften faster.
02 - Once your aromatics are happy, transfer everything from the skillet into your slow cooker. Now, add the tomato paste and all those glorious spices: chili powder, cumin, and smoked paprika. Stir it all together, letting the spices toast a little in the residual heat. This step really wakes them up! I once just dumped everything in cold, and the chili just wasn't as vibrant. You'll smell the difference, I promise. It's a game-changer for this Classic Slow Cooker Chili Recipe.
03 - Pour in the diced tomatoes (undrained, please!), the beef broth, and the Worcestershire sauce. Give it a good stir to combine everything. Now, add those rinsed kidney and black beans. Don't forget to rinse! I've had some foamy chili incidents from skipping that step, oops. Season generously with salt and pepper. You want to see everything swimming together, ready for its long, slow simmer. It already smells so promising, doesn't it?
04 - Cover your slow cooker and set it to low for 6-8 hours or high for 3-4 hours. I usually opt for the longer, slower cook; it just allows all those flavors to really meld into something spectacular. This is where the Classic Slow Cooker Chili Recipe truly shines. Resist the urge to lift the lid too often – every peek lets out precious heat and moisture, extending the cooking time. I've been guilty of this many times, just wanting a sniff!
05 - Once the cooking time is up, give your chili a good stir. The beef should be tender, the beans soft, and the sauce thickened. Now for the most important part: taste it! This is your moment to adjust the seasonings. Does it need more salt? A pinch more chili powder for a kick? A dash of hot sauce if you're feeling brave? This is where you make it truly yours. Don't be shy; a little tweaking can elevate it.
06 - Ladle that rich, comforting Classic Slow Cooker Chili into bowls. Top it with your favorite garnishes. Shredded cheddar cheese is a must for me, and a dollop of sour cream or Greek yogurt adds a lovely creamy contrast. Some fresh cilantro and a few jalapeño slices if you like heat? Yes please! The final result should be a thick, deeply flavored, warm hug in a bowl, ready to make any day better.

# Notes:

01 - Always brown your ground beef before adding it to the slow cooker; it's a non-negotiable flavor booster.
02 - Store any leftovers in airtight containers in the fridge for 3-4 days, or freeze for up to 3 months.
03 - For a smoky kick, try using fire-roasted diced tomatoes instead of regular ones.
04 - A hunk of warm cornbread is the ultimate companion to this hearty chili.

# Equipment Needed:

01 - Large skillet
02 - slow cooker (6-quart or larger)
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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