Easy Slow Cooker Chili
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Come home to the best homemade chili! It’s an amazingly hearty, cozy beef chili that cooks low and slow for 8 hrs in the crockpot!
Is it too late in the year to still be whipping up crockpot recipes?
I mean, I did just mention it was going to be 63 degrees F this weekend, but it’s also raining today. Oh and I think I see a forecast of snow sometime next week…
But that’s another story.
Anyway, Butters is currently in his adorable ruffled yellow rain coat while I’m letting this chili cook low and slow, filling up the house with the best kind of aroma: beef chili.
All you need to do is crumble up your ground beef and then dump the rest of your ingredients in your slow cooker.
And if you have a saute function in your crockpot, you have yourself a true one pot wonder.
But as I’m waiting for this to finish cooking through, I’ve also gone through an entire bag of corn chips. You know, the corn chips that were meant to be used for a garnish here.
My bad.
Easy Slow Cooker Chili
Ingredients
- 1 tablespoon olive oil
- 2 pounds lean ground beef
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 1 poblano chili, minced
- 2 ½ cups beef stock
- 1 16-ounce can red kidney beans, rinsed and drained
- 1 16-ounce can black beans, rinsed and drained
- 1 15-ounce can crushed tomatoes
- 1 14.5-ounce can petite diced tomatoes
- 3 tablespoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- 1 teaspoon hot sauce, optional
- Kosher salt and freshly ground black pepper, to taste
- ½ cup sour cream
- 2 green onions, thinly sliced
- 1 cup corn chips
Equipment
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add garlic, onion and chili. Cook, stirring occasionally, until tender, about 4-6 minutes.
- Place ground beef mixture into a 6-qt slow cooker. Stir in beef stock, kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, paprika, oregano, cumin and hot sauce; season with salt and pepper, to taste. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.
- Serve immediately, garnished with sour cream, green onions and corn chips, if desired.
Did you make this recipe?
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I made this chili and I can’t tell you how pleased I am with it. About a month ago I made crock pot chili from another online recipe and it contained tomato sauce and a little sugar. This recipe was by far more authentic w/o these two ingredients and I love the smoky flavor. The only thing I changed was that I used fresh tomatoes because I can taste the can tomatoes if I use them. I know, call me extra picky, lol. I blanched the tomatoes, then diced them. It came out amazing and I love the addition of the Frito chips! Thank you so much!! This was perfect for a cold South Florida day (in the 50’s lol).
Tasted really good! Made some slight changes from the original recipe. I used ground turkey instead of beef, and since I didn’t have beef stock I ended up just using a larger can of crushed tomatoes. To prevent it from being too spicy, I also didn’t add the poblano chili and just used about 1 tablespoon instead of 3 of the chili powder. I was short on time so put the slow cooker on high heat for 3 hours instead of 5-6. Overall, still turned out great!
I trying this recipe today.. I wanted to try a new recipe, I’ve made the same chile for years.. I’ll let you know how it turns out..
I have always made chili in the crockpot with my original family recipe and was complacent. Then I tried this recipe, followed it exactly and BOOM! This recipe is awesome!
What are the nutrition facts for this recipe?
Wow. All kinds of wow factor here! This is truly a great chili recipe! It is simple, easy to prepare and tastes excellent! This is one of the few that I followed from start to finish, without adding or omitting any of the posted ingredients/steps. FANTASTIC! Very highly recommended, with room to add heat too as it is a moderate level of hot, but very, very tasty. Will do this one again!
excellent!! best ever chili.
The recipe says it comes out to 2 1/2 quarts. If I double it will it fit in a 5 quart slow cooker? (I am asking because your directions say to put in a 6 quart slow cooker, but the recipe says it only makes 2 1/12 quarts of chili). I need to make this for a large group so definitely need to double, just want to make sure it will fit in my slow cooker if I do.
Thanks for what looks like a great recipe!! Can’t wait to try it!!!
Did it fit in a 5 quart doubled? I have to feed 23 people on Sunday, so I’m trying to decide how much to make and that will help me decide. 🙂
Can I make this in a pot if I don’t have a slow cooker/ crockpot?
Can this be over cooked? I’m going to be gone for 81/2 to 9 hours. If I keep it on low will it be okay?
Made it this morning and set it on low for 9.5 hours. It is super yummy!
Easy and it taste amazing
perfect recipe. I make this a couple times a year!
Is there any alternative I can use for the poblano chili, I can’t find it anywhere in my Canadian city
I used baby sweet peppers instead
Poblano is a fairly large pepper, but I find it to be also fairly mild. Anaheim peppers are comparable. I feel like the amount of chile peppers is up to the cook and their guests.
I made this exactly as written and it came out perfectly! My family has requested this chili be made a few times a week! Aside from my rice cooker I’ve also made this in the instant pot under pressure cooker and it comes out perfect.
Idk y but my garlic has a overpowering nasty taste. How can I fix this? I did your whole recipe correctly. It’s this darn garlic.
If you’re having issues with fresh/jarred garlic, you can always use Garlic powder.
Amazing chili & so easy. I make this at least once a month for my family, because they love it so much. Absolutely delicious
This was very tasty. I like a bit of water with my chili and I used oyster crackers instead of corn chips. Other than that it was spot on for me. I do not sauteed the onions either. I just brown the meat, my crock 4 hours on high 2 hours on low and it’s done. You can smell the spices and everything coming through. Great job on this one. I don’t know if I’d do it stove top. The slow cooker always works for me.
Any way to make it thicker?
You can add a slurry of corn starch to make it thicker, or even a little flour.
To make it thicker when it’s done I cook it on high for 2 hrs with the lid off!
Something you might want to try if you have issues with your chili being runny besides cornstarch and flour is adding in a small can of Tomato paste. It’s used to inexpensively thicken, color, and enrich the flavor of tomato sauces and other semi-liquids such as soups and stews. I normally add in a can and use water or a mixture of bud light vs beef broth.
Can you adapt this to make on the stove top??
I would like to start off by saying i have never been good at making homemade chili, although it seems pretty easy to make there is a difference between easy and tasting good. Not only was it simple to make it was awesome tasting as well. This is the first time i ever wrote a review on a recipe Ive tried off the net, that should say something. I have tried several different recipes from different chefs and a simple yet delicious chili recipe WON me over. I am excited to try the others recipes that Chef Chungah provides.
Really easy and tasty. Will make chili enchiladas with leftovers.