Slow Cooker Chili Recipe

I created the Best Slow Cooker Chili Recipe after testing ground beef and turkey until I landed on a thick, hearty crockpot chili with a surprising twist you’ll want to try.

I never thought a pot could start a neighborhood feud, but my Best Slow Cooker Chili Recipe did. I once used ground beef and diced tomatoes and now people show up uninvited for a bowl.

It’s thick, it’s messy, and it refuses to be boring, theres a depth that keeps you guessing with every bite. I call it my Chili Recipe Crockpot because it feels like an experiment that worked too well, and I still cant explain why everyone thinks theirs is the best version.

If youre curious, this one might just steal your go to dinner.

Ingredients

• Ground beef or turkey: Packed with protein and iron, and can be fatty so drain.
• Beans (kidney or pinto): Great source of fiber and plant protein, they add creaminess and bulk.
• Tomatoes (diced, sauce, paste): Provide vitamin C acidity and natural sweetness, they make chili rich and saucy.
• Onion: Adds sweetness and depth when cooked, and gives vitamin C plus fiber.
• Garlic: Punchy flavor and antioxidants, small amounts really go a long way.
• Chili powder and spices: Give heat, smokiness and warmth and boost flavor with zero calories.
• Olive oil: Used for browning it adds healthy fats and helps flavors bloom.
• Worcestershire sauce: Adds umami and tang, a little goes far and lifts savory notes.
• Brown sugar: Optional for warm sweet balance, cut the tomato bite a bit.

Ingredient Quantities

• 1 to 1 1/2 lb ground beef or ground turkey, browned and drained
• 1 medium yellow onion, diced
• 1 green bell pepper, seeded and chopped (optional)
• 3 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 2 (15 oz) cans kidney beans, drained and rinsed or 1 can kidney and 1 can pinto
• 1 cup beef broth or chicken broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt more to taste
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper or red pepper flakes optional
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar optional
• 1 to 2 tbsp olive oil or vegetable oil for browning
• 1 bay leaf optional
• Optional toppings shredded cheddar sour cream chopped green onions cilantro avocado

How to Make this

1. Heat a large skillet over medium high heat and add one to two tablespoons oil. Add one to one and a half pounds ground beef or turkey, sprinkle about one teaspoon salt and half teaspoon black pepper, and brown while breaking it up with a spoon. When the meat is almost done add the diced yellow onion, chopped green bell pepper if using, and three cloves minced garlic. Cook until the meat is fully browned and the veggies are softened, then drain off excess fat.

2. If there are browned bits in the pan, pour one cup beef or chicken broth into the hot skillet and scrape them up, then add that liquid and bits to the slow cooker for extra flavor.

3. Transfer the meat and veggies to the slow cooker. Add two cans diced tomatoes with their juice, one eight ounce can tomato sauce, and one six ounce can tomato paste. Stir to combine.

4. Add the two cans of drained and rinsed kidney beans or one kidney and one pinto, one tablespoon Worcestershire sauce, and one tablespoon brown sugar if you want a touch of sweetness. Toss in one bay leaf if you have it.

5. Sprinkle in two tablespoons chili powder, one tablespoon ground cumin, one teaspoon smoked paprika, one teaspoon dried oregano, and one quarter teaspoon cayenne or red pepper flakes if you like heat. Stir everything well so the spices are evenly distributed.

6. Cook on low for six to eight hours or on high for three to four hours. For a thicker chili, remove the lid for the last thirty minutes or mash a cup of the beans against the side of the cooker and stir them back in.

7. About ten to fifteen minutes before serving, taste and adjust seasoning. Add more salt, black pepper, chili powder, or a pinch of brown sugar if it tastes too acidic. Remove the bay leaf before serving.

8. Serve hot with shredded cheddar, sour cream, chopped green onions, cilantro, or sliced avocado and enjoy. Leftovers get better the next day and freeze well for easy meals later.

Equipment Needed

1. Large skillet (12 inch) for browning the meat and veggies
2. 4 to 6 quart slow cooker to finish the chili low and slow
3. Chef knife and cutting board for onion, pepper and garlic
4. Wooden spoon or sturdy spatula to break up and stir the meat
5. Measuring spoons and 1 cup measuring cup for spices and broth
6. Can opener for tomatoes, sauce and beans
7. Colander or fine mesh strainer to drain beans and excess fat
8. Ladle or large serving spoon for stirring and serving

FAQ

Slow Cooker Chili Recipe Substitutions and Variations

• Ground beef or ground turkey: swap with ground chicken or pork, use same amount and brown as usual; crumbled tempeh or firm tofu, press out excess moisture then sauté with a splash of soy sauce for more flavor; cooked brown or green lentils, about 1 1/2 to 2 cups cooked to replace 1 pound meat, add extra seasoning; or a store bought plant based ground, same volume and no other changes needed.
• Kidney beans: use pinto beans or black beans for a milder or earthier taste, same can size; cannellini or navy beans give a creamier texture; or skip beans and add extra veggies like diced mushrooms and bell pepper for bulk, adjust salt since beans add salt too.
• Canned tomatoes / tomato sauce / paste: swap diced tomatoes with crushed tomatoes or tomato passata for a smoother chili; fresh tomatoes, about 3 cups chopped, cooked down until soft; tomato puree or extra tomato sauce can replace paste but simmer longer to thicken, or use 2 teaspoons tomato paste plus a splash of molasses for depth.
• Chili powder / Worcestershire / brown sugar: if you dont have chili powder mix 1 tablespoon paprika with 1/2 tablespoon ground cumin and a pinch of cayenne; Worcestershire can be replaced with soy sauce or tamari plus a squeeze of lemon, or a teaspoon of balsamic vinegar for umami; brown sugar can be swapped with maple syrup, honey, or just omitted if you prefer tangier chili.

Pro Tips

– Brown the meat till it gets some crust and scrape up all the browned bits, then deglaze the pan with a splash of broth or beer and toss that liquid into the slow cooker. Those stuck bits are where most of the flavor lives so dont skip it.

– Before everything goes into the slow cooker, stir the tomato paste and a teaspoon of the chili powder into the hot pan for 30–60 seconds so it “blooms” and sweetens, it makes the tomato flavor much deeper and less flat.

– For thickness and texture, mash a cup of beans against the side of the cooker, or stir in 1 to 2 tablespoons masa harina or a cornstarch slurry near the end of cooking. If you remove the lid for the last 30 minutes it will also concentrate and thicken the chili.

– Always taste and balance at the end. If it tastes too acidic add a little brown sugar or a splash of Worcestershire, if it feels flat add salt and a squeeze of lime or a teaspoon of vinegar to brighten it up, then let it sit 10 minutes before serving so the flavors settle.