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–+ servings
Bowl of classic slow cooker chili topped with cheese and cilantro
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Classic Slow Cooker Chili

Hearty, comforting, and delicious, this Classic Slow Cooker Chili is perfect for busy weeknights or lazy Sundays.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 6 servings

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.

Notes

For a spicier chili, add extra diced jalapeños or a dash of cayenne pepper with your seasonings. Chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.