If you are craving a hearty, flavorful, and utterly comforting dish, this Slow Cooker Chili Recipe is exactly what you need. It combines rich ground beef, a trio of beans, and a perfect blend of spices with a surprising hint of dark chocolate to create layers of deep, savory goodness. Slow cooking melds all these ingredients into a robust, satisfying chili that tastes like it’s been simmering for hours on the stove, making it an ideal meal when you want something hands-off yet incredibly delicious.
Ingredients You’ll Need
Each ingredient in this Slow Cooker Chili Recipe plays a vital role in building up the flavor, texture, and color that define a truly memorable chili. From the aromatic spices to the combination of beans and the subtle touch of dark chocolate, every element is simple but essential.
- Olive oil: Helps brown the beef and soften the vegetables, adding a subtle fruity richness.
- Ground beef (85-90%): Provides the hearty, meaty base that makes chili so satisfying.
- White onion: Adds sweetness and pungency when finely diced and sautéed.
- Green pepper: Brings a fresh, slightly bitter crunch that balances the richness.
- Garlic paste: Infuses the chili with deep, fragrant bite without overpowering.
- Chili powder: The star spice, delivering both heat and smoky warmth.
- Ground cumin: Earthy and warm, it’s indispensable for authentic chili flavor.
- Paprika: Adds a sweet smokiness that rounds out the spice profile.
- Rotel diced tomatoes with green chilies: Offers juiciness and a little extra kick.
- Tomato sauce and paste: Provide body and deep tomato flavor to thicken the chili.
- Kidney and Cannellini beans: A blend of textures and colors that give each bite a creamy finish.
- Beef broth: Ensures the chili stays moist and imparts savory depth.
- Light brown sugar: Balances acidity and adds subtle sweetness.
- Salt and black pepper: Essential seasonings to bring all flavors to life.
- Dark chocolate (60-75% bittersweet): Adds unexpected richness and smooth complexity.
- Tabasco sauce (optional): For those who love an extra fiery kick.
- Optional toppings (sour cream, cheddar cheese, corn chips, scallions): Enhance texture and offer fresh or creamy contrasts.
How to Make Slow Cooker Chili Recipe
Step 1: Brown the Ground Beef
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook it until it’s nicely browned, breaking it up as it cooks so there are no big chunks. This step builds the foundational flavor for your chili. Once browned, drain any excess fat and transfer the meat to your slow cooker.
Step 2: Sauté the Vegetables and Spices
In the same skillet, add the remaining tablespoon of olive oil and toss in the diced onion and green pepper. Sauté them until they’re soft and translucent, about 3 to 5 minutes. Then stir in the garlic paste, chili powder, cumin, and paprika, cooking for just a minute to awaken the spices and blend their fragrance and heat. Be sure to stir constantly to prevent the garlic from burning. Once fragrant, transfer this mix to the slow cooker with the beef.
Step 3: Add the Tomatoes, Beans, Chocolate, and Broth
Pour in the Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, and your bean trio — dark kidney, light kidney, and white kidney beans — all drained. Crumble in the dark chocolate bar and add the beef broth. Stir in the brown sugar, salt, and pepper to season everything evenly. The chocolate melts into the chili, enriching the flavor with a silky, bittersweet undertone that’s wonderfully unexpected.
Step 4: Slow Cook to Perfection
Cover the slow cooker and set it to cook on high for 2 to 4 hours or low for 5 to 6 hours. This slow and steady heat allows all the flavors to marry and develop that classic chili richness. You’ll return to a thick, aromatic pot of chili that smells like pure comfort in a bowl.
How to Serve Slow Cooker Chili Recipe
Garnishes
Garnishes bring personality and extra layers to your Slow Cooker Chili Recipe. A dollop of sour cream adds cool creaminess that contrasts beautifully with the chili’s spice. Shredded cheddar cheese melts into warm pockets of lusciousness on top. Fresh scallions brighten the dish with a mild onion crunch, and crunchy corn chips offer a perfect texture contrast.
Side Dishes
Classic sides like cornbread or crusty bread soak up every last drop of chili’s delectable sauce. For a lighter touch, a crisp green salad provides freshness and balance alongside the hearty chili.
Creative Ways to Present
Make your chili the star of a casual chili bar where everyone can customize their bowls with different toppings like avocado slices, jalapeños, or chopped cilantro. Another fun idea is to serve the chili over baked potatoes or even as a filling in tortilla wraps for a portable, tasty treat.
Make Ahead and Storage
Storing Leftovers
After enjoying your Slow Cooker Chili Recipe, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, allowing the flavors to continue melding and often tasting even better the next day.
Freezing
This chili freezes beautifully. Spoon it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to 3 months. This means you can prep a big batch now and have an easy, warming meal ready anytime you need it.
Reheating
When reheating, thaw the chili overnight in the fridge if frozen, then warm gently on the stove over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave, stirring halfway through to ensure even warmth.
FAQs
Can I make this Slow Cooker Chili Recipe vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth. You might want to add extra beans or some diced vegetables like mushrooms or zucchini to keep it hearty and flavorful.
What type of beans works best in chili?
This recipe uses a mix of dark kidney, light kidney, and white kidney (Cannellini) beans for varied texture and color, but you can swap in black beans or pinto beans based on your preference. Just ensure they’re drained and rinsed.
Why is there dark chocolate in chili?
The dark chocolate adds a subtle richness and depth, enhancing the chili’s complex flavor without making it taste like dessert. It balances acidity and rounds out the spices beautifully.
Can I make this chili on the stove instead of a slow cooker?
Yes, you can simmer all the ingredients in a large pot on the stove over low heat for about 1.5 to 2 hours. Just stir occasionally and keep an eye on the liquid level, adding broth or water if it gets too thick.
How spicy is this recipe? Can I adjust the heat?
This chili has a moderate level of heat due to the chili powder and Rotel tomatoes with green chilies. You can easily adjust the spiciness by adding more chili powder, Tabasco sauce, or fresh jalapeños, or tone it down by reducing these ingredients.
Final Thoughts
When it comes to a cozy, crowd-pleasing meal, this Slow Cooker Chili Recipe really hits the spot with its unbeatable flavor and effortless preparation. Whether it’s for a weeknight dinner or a weekend gathering, giving this recipe a try will surely make chili night one of your favorites. Get your slow cooker ready and dive into a bowlful of hearty, soul-warming goodness!
Print
Slow Cooker Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Chili is a hearty, flavorful dish perfect for a comforting meal. Loaded with ground beef, three types of beans, tomatoes, and a blend of spices, it’s slow-cooked to develop rich depth and a hint of bittersweet chocolate for added complexity. Ideal for casual dinners or game-day gatherings, this chili recipe offers robust taste with optional toppings like sour cream, cheddar cheese, corn chips, and scallions.
Ingredients
Meat and Vegetables
- 2 tablespoons olive oil
- 2 pounds ground beef (85-90%)
- 1 white onion (finely diced)
- 1 green pepper (finely diced)
- 2 tablespoons garlic paste (or 3 cloves garlic minced)
Spices and Seasonings
- 2 tablespoons chili powder (more to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 tablespoon light brown sugar (packed)
- 1 teaspoon tabasco sauce (optional)
Canned Goods and Liquids
- 20 oz Rotel diced tomatoes with green chilies
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 16 oz can dark kidney beans (drained)
- 16 oz can light kidney beans (drained)
- 16 oz can white kidney beans/Cannellini beans (drained)
- 1 cup beef broth
Other
- ½ ounce dark chocolate bar (60-75% bittersweet baking chocolate)
Optional Toppings
- Sour cream
- Cheddar cheese
- Corn chips
- Scallions
Instructions
- Brown the Beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 5 minutes. Drain excess fat and transfer the beef to a slow cooker.
- Sauté Vegetables and Spices: Add the remaining 1 tablespoon olive oil to the skillet with the diced onion and green pepper. Cook until softened, about 3 to 5 minutes. Stir in garlic paste, chili powder, ground cumin, and paprika, cooking for 1 minute while stirring constantly to prevent garlic from burning. Transfer this mixture to the slow cooker.
- Add Remaining Ingredients: Into the slow cooker, add Rotel diced tomatoes with green chilies, tomato sauce, tomato paste, drained dark kidney beans, light kidney beans, white kidney/Cannellini beans, and beef broth. Stir in the light brown sugar, salt, pepper, and crumble the dark chocolate bar on top.
- Cook the Chili: Cover and cook on high for 2 to 4 hours, or on low for 5 to 6 hours, allowing flavors to meld and chili to thicken.
- Serve and Garnish: Optionally top with sour cream, shredded cheddar cheese, corn chips, and chopped scallions for added texture and flavor.
Notes
- Draining the beef after browning helps reduce excess fat in the chili.
- The dark chocolate adds depth and a slight bitterness to balance the chili’s spice and acidity.
- Feel free to adjust chili powder and Tabasco sauce to taste depending on desired spice level.
- You can substitute ground turkey or chicken for a leaner version of this chili.
- Leftover chili keeps well refrigerated for up to 4 days and freezes nicely for up to 3 months.
