I just made the Best Slow Cooker Chili Recipe and I’m not kidding when I say it’s the thickest, meatiest bowl that’ll bulldoze its way into your dinner rotation.
I’m obsessed with this slow cooker chili because it hits that deep, meaty craving I get on lazy nights. I love how the ground beef or ground turkey gives it real heft and how a can of diced tomatoes with juices keeps it bright and saucy.
It’s messy, thick, and holds up to toppings without turning into soup. This is my go-to Best Slow Cooker Chili Recipe when I want something that feeds a crowd and still tastes homemade.
Chili Recipe Crockpot that actually looks and eats like the real deal. Bring on seconds.
No regrets ever. Worth every bite.
Ingredients
- Ground beef or turkey: hearty protein, keeps it filling and comforting.
- Yellow onion: sweet backbone, adds mellow savory notes.
- Green bell pepper: little crunch and bright, fresh bite.
- Garlic: punchy aroma, makes it smell like home.
- Crushed tomatoes: thick tomato body, keeps sauce chunky.
- Diced tomatoes: juicy bits, adds pops of fresh tomato.
- Tomato sauce: smooth tomato base, rounds out the texture.
- Tomato paste: concentrates tomato flavor, gives depth and richness.
- Kidney beans: creamy texture, adds fiber and extra bulk.
- Black or pinto beans: smoky contrast, more protein and comfort.
- Beef or chicken broth: liquid flavor boost, keeps it cozy.
- Chili powder: classic chili kick, ties spices together.
- Ground cumin: earthy warmth, kinda smoky without trying too hard.
- Smoked paprika: mild smoke note, adds subtle complexity.
- Dried oregano: herbal lift, keeps it from tasting flat.
- Cayenne pepper: heat control, add less if you’re timid.
- Worcestershire sauce: savory umami punch, oddly addictive.
- Salt: basic flavor lifter, don’t skip it.
- Black pepper: mild bite, wakes up other flavors.
- Brown sugar or honey: balances tomato acidity, just a touch.
- Olive or neutral oil: helps brown meat and meld flavors.
- Masa harina or cornmeal: thickens naturally, gives slight corniness.
Ingredient Quantities
- 1 1/2 to 2 pounds ground beef or ground turkey, lean
- 1 medium yellow onion, diced
- 1 green bell pepper, seeded and chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes with juices
- 1 (8 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans or pinto beans, drained and rinsed
- 1 cup beef broth or chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper or to taste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar or honey (optional, to balance acidity)
- 1 tablespoon olive oil or neutral cooking oil
- 1 to 2 tablespoons masa harina or cornmeal (optional, for thickening)
How to Make this
1. Heat the olive oil in a large skillet over medium-high heat; add the ground beef or turkey and cook until browned, breaking it up with a spoon, about 6 to 8 minutes, then transfer meat (and any liquid you want to keep) to the slow cooker.
2. In the same skillet, add the diced onion, chopped green pepper and a pinch of salt; cook until softened and slightly browned, about 4 minutes, add the minced garlic and cook 30 seconds more, then scrape everything into the slow cooker.
3. To the slow cooker add crushed tomatoes, diced tomatoes with juices, tomato sauce, and tomato paste; stir to combine so the paste is well distributed.
4. Add the drained kidney beans and black beans or pinto beans, the cup of beef or chicken broth, Worcestershire sauce, brown sugar or honey if using, and the olive oil left in the pan if any.
5. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well so spices coat the meat and beans.
6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours; if you have time low is better, flavors deepen and it gets thicker.
7. About halfway through cooking give it a good stir and taste for seasoning; add more salt, cayenne or chili powder if you want it hotter, and a splash more broth if it looks too thick.
8. If you want a thicker, slightly corn-tasting chili, whisk 1 to 2 tablespoons masa harina or cornmeal with a few tablespoons of warm water until smooth and stir into chili during the last 20 to 30 minutes of cooking; it will thicken as it simmers.
9. When done, taste again and adjust sweetness, acidity or heat with a little extra brown sugar or a squeeze of lime if you like; skim excess fat if needed and let the chili sit 10 minutes to settle.
10. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Leftovers keep great in the fridge for 3 to 4 days and freeze well.
Equipment Needed
1. Large skillet or sauté pan
2. Slow cooker (crockpot)
3. Chef’s knife
4. Cutting board
5. Wooden spoon or spatula
6. Can opener
7. Colander or fine mesh strainer
8. Measuring cups and spoons
9. Mixing bowl
10. Whisk (for masa or cornmeal slurry)
FAQ
Slow Cooker Chili Recipe Substitutions and Variations
- 1 1/2 to 2 pounds ground beef or ground turkey: swap for ground pork, ground chicken, or a 50/50 mix of beef and Italian sausage for more flavor. For vegetarian switch, use 1 1/2 to 2 cups crumbled firm tofu or 2 cups cooked lentils (brown or green) to keep the texture hearty.
- 1 (15 ounce) can kidney beans / 1 (15 ounce) can black beans or pinto beans: you can sub cannellini or navy beans, or use a single big can of chickpeas for a nuttier bite. If you want fewer carbs, use extra veggies like diced mushrooms or more bell pepper instead of one of the bean cans.
- Tomato trio: crushed tomatoes, diced tomatoes, tomato sauce, tomato paste: if you only have one kind use 2 cans crushed tomatoes plus 1/2 cup water and 2 tablespoons tomato paste. Canned fire roasted tomatoes add smoky depth; plain crushed can be swapped with an equal amount of passata or strained tomatoes.
- 2 tablespoons chili powder / 1 tablespoon ground cumin / 1 teaspoon smoked paprika: if you have no chili powder mix 1 tablespoon paprika, 1 teaspoon cumin, 1/2 teaspoon garlic powder and a pinch of cayenne. For less heat use mild paprika and omit cayenne. For a more complex chili use a teaspoon of cocoa powder or a square of dark chocolate instead of smoked paprika for depth.
Pro Tips
1) Brown the meat well and don’t rush it, even if you’re using lean turkey. Let it get a little crispy bits on the bottom of the pan before you scrape it out, those browned bits add tons of flavor, and if you want keep a tablespoon or two of that fat for the veggies.
2) Taste and tweak early and often. Slow cookers mute seasonings, so salt, cayenne and a touch of sugar or lime at the end can make a huge difference. If it tastes flat half way through add a pinch more salt or a squeeze of lime and then recheck later.
3) For better texture, drain one can of beans but leave the other can’s liquid in. Also, if you like a thicker chili mix masa harina with warm water and stir it in at the end instead of reducing forever, you get great body without overcooking it.
4) Finish with fresh contrasts. A squeeze of lime, a little chopped cilantro or a sprinkle of sharp cheese and crunchy tortilla chips brighten up the heavy tomato/meat flavor and make leftovers taste almost new.
Slow Cooker Chili Recipe
I just made the Best Slow Cooker Chili Recipe and I'm not kidding when I say it's the thickest, meatiest bowl that'll bulldoze its way into your dinner rotation.
6
servings
428
kcal
Equipment: 1. Large skillet or sauté pan
2. Slow cooker (crockpot)
3. Chef’s knife
4. Cutting board
5. Wooden spoon or spatula
6. Can opener
7. Colander or fine mesh strainer
8. Measuring cups and spoons
9. Mixing bowl
10. Whisk (for masa or cornmeal slurry)
Ingredients
-
1 1/2 to 2 pounds ground beef or ground turkey, lean
-
1 medium yellow onion, diced
-
1 green bell pepper, seeded and chopped
-
3 cloves garlic, minced
-
1 (28 ounce) can crushed tomatoes
-
1 (15 ounce) can diced tomatoes with juices
-
1 (8 ounce) can tomato sauce
-
2 tablespoons tomato paste
-
1 (15 ounce) can kidney beans, drained and rinsed
-
1 (15 ounce) can black beans or pinto beans, drained and rinsed
-
1 cup beef broth or chicken broth
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1/2 teaspoon cayenne pepper or to taste
-
1 tablespoon Worcestershire sauce
-
1 teaspoon salt, plus more to taste
-
1/2 teaspoon black pepper
-
1 tablespoon brown sugar or honey (optional, to balance acidity)
-
1 tablespoon olive oil or neutral cooking oil
-
1 to 2 tablespoons masa harina or cornmeal (optional, for thickening)
Directions
- Heat the olive oil in a large skillet over medium-high heat; add the ground beef or turkey and cook until browned, breaking it up with a spoon, about 6 to 8 minutes, then transfer meat (and any liquid you want to keep) to the slow cooker.
- In the same skillet, add the diced onion, chopped green pepper and a pinch of salt; cook until softened and slightly browned, about 4 minutes, add the minced garlic and cook 30 seconds more, then scrape everything into the slow cooker.
- To the slow cooker add crushed tomatoes, diced tomatoes with juices, tomato sauce, and tomato paste; stir to combine so the paste is well distributed.
- Add the drained kidney beans and black beans or pinto beans, the cup of beef or chicken broth, Worcestershire sauce, brown sugar or honey if using, and the olive oil left in the pan if any.
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper; mix well so spices coat the meat and beans.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours; if you have time low is better, flavors deepen and it gets thicker.
- About halfway through cooking give it a good stir and taste for seasoning; add more salt, cayenne or chili powder if you want it hotter, and a splash more broth if it looks too thick.
- If you want a thicker, slightly corn-tasting chili, whisk 1 to 2 tablespoons masa harina or cornmeal with a few tablespoons of warm water until smooth and stir into chili during the last 20 to 30 minutes of cooking; it will thicken as it simmers.
- When done, taste again and adjust sweetness, acidity or heat with a little extra brown sugar or a squeeze of lime if you like; skim excess fat if needed and let the chili sit 10 minutes to settle.
- Serve hot with your favorite toppings like shredded cheese, sour cream, chopped green onions, or crushed tortilla chips. Leftovers keep great in the fridge for 3 to 4 days and freeze well.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 541g
- Total number of serves: 6
- Calories: 428kcal
- Fat: 13.5g
- Saturated Fat: 4g
- Trans Fat: 0.5g
- Polyunsaturated: 1g
- Monounsaturated: 4g
- Cholesterol: 93mg
- Sodium: 700mg
- Potassium: 1290mg
- Carbohydrates: 33g
- Fiber: 9g
- Sugar: 8g
- Protein: 44g
- Vitamin A: 1500IU
- Vitamin C: 10mg
- Calcium: 100mg
- Iron: 5.5mg