Save There's something about the smell of chili simmering all day that makes a house feel like home. Years ago, my neighbor mentioned she just dumped everything into her slow cooker in the morning and forgot about it until dinner, and I remember thinking she'd somehow cracked the code to effortless cooking. That first time I tried it, I was skeptical—how could something so simple taste this good? Now, whenever the temperature drops and life gets hectic, this is the first thing I reach for.
I made this for a game night last November when unexpected guests showed up, and I realized halfway through the afternoon that I'd forgotten to shop. I just opened my pantry and freezer, threw together what I had, and five hours later we were ladling bowls of the best chili anyone had tasted that season. My friend asked for the recipe, and when I told her the whole story, she laughed and said it tasted too good to be improvised.
Ingredients
- Ground beef (1 lb): Brown it first if you have fifteen minutes—it builds a deeper flavor than skipping it, though the dump-and-go method works too if you're truly rushed.
- Onion and garlic (1 medium onion, 2 cloves): These two are the backbone of everything, so don't skip them even if you're tempted to minimize chopping.
- Red bell pepper (1): Adds sweetness and color that balances the spice; I sometimes dice it smaller than other vegetables so it softens completely into the sauce.
- Kidney beans and black beans (1 can each, drained and rinsed): Rinsing them removes the starchy liquid that can make the chili cloudy, and mixing two types gives better texture than relying on just one.
- Crushed and diced tomatoes (1 can each): The combination gives you both body and chunky texture; don't substitute one for the other or the consistency changes entirely.
- Beef broth (1 cup): This keeps everything from becoming too thick while it cooks all those hours, and it adds a savory depth that water just can't match.
- Chili powder, cumin, smoked paprika, oregano (2 tbsp, 1 tsp, 1 tsp, 1/2 tsp): These are the flavor quartet that makes chili taste like chili; smoked paprika is the secret weapon that nobody expects but everyone notices.
- Salt, black pepper, cayenne (1/2 tsp each, with cayenne optional): Start conservative and taste as it finishes cooking since flavors concentrate in the slow cooker.
Instructions
- Brown the beef (optional but worth it):
- Heat a skillet over medium heat and crumble the ground beef in, stirring occasionally until it loses all its pink color. Drain off the fat in the pan—this step takes about five minutes and genuinely improves the final taste.
- Build your slow cooker base:
- Dump the cooked beef, diced onion, minced garlic, and bell pepper into your slow cooker, then add both cans of beans (rinsed first), the crushed tomatoes, diced tomatoes, and beef broth. Stir everything so the liquids distribute evenly.
- Season generously:
- Sprinkle all the spices across the top—chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne if you like heat. Stir well so no spice clusters stick to the bottom.
- Set and forget:
- Cover the slow cooker and cook on low for 6 to 8 hours, or high for 3 to 4 hours if you're in a rush. You can peek once, but resist the urge to stir constantly since those long, undisturbed hours are what make the magic happen.
- Taste and adjust:
- About thirty minutes before serving, give it a final stir and taste it. This is your moment to add more salt, pepper, or even a pinch more cayenne if it needs a kick.
- Serve with love:
- Ladle it into bowls and let everyone top their own with cheese, sour cream, green onions, or cilantro depending on what they're in the mood for.
Save There was a moment during a particularly stressful week when I came home to the smell of this chili waiting for me, and suddenly everything felt manageable. It reminded me that sometimes the kindest thing we can do for ourselves is feed our own hunger with something made without fuss.
When Browning Actually Matters
If you have fifteen minutes before you need to leave the house, brown that beef. I used to think browning was just an extra step for people who enjoyed standing at the stove, but the truth is it develops a richness that raw meat can't provide, no matter how long it simmers. That quick sear creates what cooks call the Maillard reaction, which is just a fancy way of saying the meat tastes noticeably more interesting. Some days you'll truly be too rushed and the chili will still be wonderful—this recipe is forgiving that way—but on the days you can spare the time, your future self eating this will thank you.
Storage and Stretching Leftovers
This chili tastes genuinely better the next day, which makes it perfect for meal prep or unexpected company. The spices continue to meld overnight, and you'll notice it tastes deeper and more cohesive than when it first came off the heat. I usually portion it into containers right after it cools slightly, and it keeps in the fridge for about four days before I freeze the rest.
Ways to Make It Your Own
The beauty of a slow cooker chili is that it's genuinely flexible—I've seen people add everything from cocoa powder to anchovies, and somehow it absorbs whatever you throw at it with grace. One person I know always adds a can of corn because her kids will actually eat it that way, and another swears by a whole chipotle pepper in adobo sauce for smokiness. Your pantry and your cravings are the real recipe here.
- Vegetarian swap: Remove the beef and add an extra can of beans or some diced mushrooms for earthiness.
- Heat level: Start with no cayenne and add it gradually, tasting as you go, since heat distributes unevenly in the slow cooker.
- Thickness: If it finishes too watery, remove the lid for the last hour of cooking so some liquid evaporates.
Save This recipe exists because good food doesn't have to be complicated, and sometimes the best meals are the ones that ask almost nothing of us except to show up. Make this whenever you need comfort, whenever you're feeding people you care about, or whenever life needs a slow-simmered reminder that the simplest things often taste the best.
Recipe FAQ Section
- → Can I make this chili without browning the meat first?
Yes, you can skip the browning step for a true dump-and-go approach. Simply add raw ground beef directly to the slow cooker with all other ingredients. However, browning the meat first adds deeper flavor and allows you to drain excess fat for a leaner result.
- → How can I make this vegetarian?
Omit the ground beef and add an extra can of beans (pinto or great northern work well) or a bag of frozen corn. Consider adding a diced zucchini or extra bell peppers for more bulk and texture.
- → Can I freeze leftovers?
Absolutely. This chili freezes beautifully for up to 3 months. Cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
- → What toppings work best with this chili?
Shredded cheddar or pepper jack cheese, sour cream, chopped green onions, fresh cilantro, diced avocado, pickled jalapeños, or crushed tortilla chips all make excellent toppings. A dollop of Greek yogurt also works as a lighter sour cream alternative.
- → How can I adjust the spice level?
Reduce or omit the cayenne pepper for a milder version. For more heat, add the full amount of cayenne or include a diced jalapeño with the vegetables. You can also add hot sauce or a chipotle pepper in adobo sauce for smoky spice.