So, what exactly is Classic Slow Cooker Chili? Is it the ultimate weeknight lifesaver, the champion of potluck parties, or just the cozy meal you crave when the temperature drops? Honestly, it’s all of the above! With a name like “classic,” you might wonder what makes this chili a staple on dinner tables everywhere. Maybe it’s that old saying, “the way to a man’s heart is through his stomach.” Here, it rings true—this hearty one-pot wonder is all about pure comfort and easy prep. Ready to join chili lovers across the nation? Don’t hesitate—give this legendary recipe a try tonight!
Why You’ll Love This Hearty Slow Cooker Chili
Classic Slow Cooker Chili stands out for its mouthwatering flavor, wallet-friendly ingredients, and endless topping possibilities that let everyone have it their way. The highlight? That rich, meaty base with just the right amount of seasoned spice, paired with creamy beans and tangy tomatoes. Making chili at home means major savings compared to takeout or store-bought versions, plus you’re in control of every ingredient—no hidden fillers or excess sodium!
Want to take it up a notch? Pile on shredded cheese, sour cream, diced onions, or even a squeeze of lime to make every bowl your own. If you loved my recipe for Spicy Loaded Nachos, you’ll find this chili just as customizable and crowd-pleasing. So what are you waiting for? Dive in and create a chili night everyone will remember!
How to Make Classic Slow Cooker Chili
Quick Overview
This Classic Slow Cooker Chili recipe is about as hands-off as cozy home cooking gets. You get big, bold flavors with minimal effort—just brown the beef, toss everything in the slow cooker, and let time work its magic! Perfect for meal prepping or feeding a hungry crowd, you’ll love how easy it is to put together. Prep takes about 15 minutes, while the slow cooker transforms everything into chili perfection over 3 to 8 hours, depending on your chosen setting.
Ingredients
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 teaspoons cumin powder
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 2 (15 oz) cans diced tomatoes, with their juice
- 1 (10 oz) can diced tomatoes and green chilis, with their juice
- 2 (15 oz) cans tomato sauce
Instructions
Step 1: Brown the Beef
Place a large skillet over medium-high heat. Add the ground beef and cook until it begins to release its fat, about 4 to 5 minutes, breaking up the meat as it browns.
Step 2: Add Onion and Garlic
Add the diced onion to the skillet. Sauté for another 4 to 5 minutes, stirring occasionally, until the onions are softened and translucent. Stir in the minced garlic, cumin, chili powder, garlic powder, oregano, salt, and pepper. Cook for 30 seconds until fragrant.
Step 3: Transfer to Slow Cooker
Add the seasoned beef and onion mixture into a 6-quart slow cooker.
Step 4: Add Remaining Ingredients
Pour in the black beans, kidney beans, diced tomatoes, tomatoes with green chilis, and tomato sauce. Stir well to combine.
Step 5: Slow Cook to Perfection
Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours until chili is bubbling and the flavors are well blended.
Step 6: Taste and Serve
Adjust seasoning if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or avocado slices.
What to Serve With Slow Cooker Chili
Classic Slow Cooker Chili is delicious all on its own, but pairing it with the right side kicks your meal up a notch! Serve it with:
- Warm cornbread or buttery dinner rolls for soaking up every flavorful spoonful
- Tortilla chips for a crunchy contrast
- A simple green salad to keep things light
- Lemonade, iced tea, or a crisp beer to balance the spice
Planning a chili bar? Add bowls of shredded cheese, jalapeños, green onions, and sour cream for a serve-yourself setup!
Top Tips for Perfecting This Classic Chili
- Use lean ground beef to keep things hearty but not greasy.
- For added heat, mix in diced jalapeños or a pinch of cayenne pepper.
- Substitute ground turkey or meatless crumbles for a lighter or vegetarian version.
- Don’t skimp on the simmer—the longer it cooks, the richer it gets.
- Taste and adjust as you go. Seasoning makes the difference!
- Avoid raw beans; always use pre-cooked or canned beans, and rinse them well to reduce sodium.
Storing and Reheating Tips
This chili is a dream for leftovers and meal prep!
- Refrigerator: Store in airtight containers for up to 4 days.
- Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. Microwave in short intervals, stirring between each until warmed through.
- Tip: If frozen, thaw overnight in the fridge before reheating.
FAQs
Can I make this chili ahead of time?
Yes! In fact, chili tastes even better the next day once the flavors have had time to develop.
Can I freeze leftover chili?
Absolutely. Just cool it completely before freezing and store in airtight containers.
How do I add more spice?
Try hot sauce, cayenne pepper, or even chipotle powder for smoky heat.
Can I use other types of beans?
Of course! Pinto, cannellini, or even chickpeas work beautifully.
Is this chili gluten-free?
It can be! Just double-check your canned goods and spice blends to be sure.
Conclusion
Classic Slow Cooker Chili is the ultimate set-it-and-forget-it meal—flavorful, hearty, budget-friendly, and endlessly customizable to suit your tastes. Whether you’re feeding the family, prepping for a party, or warming up on a chilly day, this classic recipe promises comfort in every bite. Top it with your favorites, serve with simple sides, and savor that home-cooked goodness. Ready to fire up your slow cooker and fill your kitchen with irresistible aromas? This chili recipe is waiting for you to make it your new favorite. Happy cooking!
Classic Slow Cooker Chili
Equipment
- Skillet
- Slow Cooker
Ingredients
Meat
- 2 lb lean ground beef (90/10 or 93/7)
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
Spices
- 2 teaspoons cumin powder
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1.5 teaspoons salt (or to taste)
- 0.5 teaspoon black pepper
Beans
- 1 can (15 oz) black beans, drained and rinsed
- 2 cans (15 oz) kidney beans, drained and rinsed
Tomatoes
- 2 cans (15 oz) diced tomatoes, with their juice
- 1 can (10 oz) diced tomatoes and green chilis, with their juice
- 2 cans (15 oz) tomato sauce
Instructions
- Place a large skillet over medium-high heat. Add the ground beef and cook until it begins to release its fat, about 4 to 5 minutes, breaking up the meat as it browns.
- Add the diced onion to the skillet. Sauté for another 4 to 5 minutes, stirring occasionally, until the onions are softened and translucent.
- Stir in the minced garlic, cumin powder, chili powder, garlic powder, dried oregano, salt, and black pepper. Cook, stirring constantly, for 30 seconds until fragrant.
- Transfer the beef and onion mixture into a 6-quart slow cooker.
- Into the slow cooker, add the black beans, kidney beans, diced tomatoes with juice, diced tomatoes and green chilis with juice, and tomato sauce.
- Stir until all ingredients are thoroughly mixed and combined.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chili is bubbling gently and the flavors are blended.
- Taste and adjust seasoning, adding more salt or spice as desired. Serve warm with your favorite toppings.