Slow Cooker Chili

There is something deeply comforting about knowing dinner is quietly doing its thing while you get on with your life. This Slow Cooker Chili is rich, hearty, and built for those days when you want bold flavour without hovering over the stove. Everything simmers low and slow, turning simple pantry staples into something that tastes like you tried.

What makes this chilli in slow cooker extra special is how balanced it is. It is thick without being heavy, deeply savoury without being overpowering, and flexible enough to suit weeknights, game days, or lazy Sundays. If you are hunting for a reliable slow cooker chili that delivers every single time, this one earns its spot.

What Makes This Slow Cooker Chili Work

• Layered flavour without extra effort: Browning the meat and aromatics first builds a strong base so the slow cooker can do the rest without tasting flat or watery.
• Thick and hearty, not soupy: This chili cooks down into a rich, spoon clinging texture that holds up to toppings, rice, or scooping with chips.
• Balanced spice with depth: A mix of chilli powder, cumin, paprika, and a hint of cocoa gives warmth and complexity instead of raw heat.
• Built for leftovers: Like all great chili recipes, this one tastes even better the next day as the flavours settle and deepen.

What Goes Into This Slow Cooker Chili

This Slow Cooker Chili is made with a blend of pantry staples and bold spices that come together for deep, satisfying flavor. The slow cooker does all the work, letting the ingredients meld into something truly irresistible

• Lean Ground Beef: Adds heartiness and rich, meaty flavor to every bite.
• Beef Sausage: Use Angus or Italian sausage for an extra layer of savory depth and a hint of spice.
• Canned Tomatoes: A mix of diced tomatoes and tomato sauce creates a luscious, simmered base.
• Chili Powder: The key spice in this dish, adjust it to your preferred heat level for the good kick.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements

Add Ins And Swaps If You Want To Mix Things Up

This recipe is a great canvas if you feel like experimenting beyond the base version.

• Smoked Paprika: Swap part of the regular paprika for smoked to add a subtle barbecue style depth.
• Dark Beer Or Beef Stock: Replace part of the liquid with beer or extra stock for a richer, more savoury finish.
• Fire Roasted Corn: Stir in near the end for sweetness and texture without overpowering the chili.
• Chipotle In Adobo: Finely chop and add for smoky heat if you like your chili with attitude.

On the stove

1. Sauté the Aromatics: Heat oil in a pot over medium-high heat. Sauté the onions and green peppers for about 3 minutes, then add the garlic and cook until fragrant. Transfer the mixture to a 6-quart slow cooker bowl.

1. Brown the Meat: In the same pot, fry the ground beef and sausage until fully browned. Drain off most of the fat, leaving about 2 tablespoons in with the meat for flavor. Add the meat mixture to the slow cooker.

1. Add the Seasonings: Stir in tomatoes, tomato sauce, chilies, beef bouillon, chili powder, Worcestershire, cumin, paprika, cocoa, onion powder, garlic powder, salt, sugar, and black pepper.

1. Slow Cook to Perfection: Cover with a lid and cook on low for 6 to 8 hours, or on high for 2 to 3 hours. This slow simmer allows the flavors to deepen and the meat to become tender.

1. Stir in the Beans: Once the chili is cooked, gently stir in the kidney and black beans. Let them heat through for about 2 to 3 minutes until warmed and well combined.

1. Serve and Enjoy: Scoop the chili into bowls and serve hot with your favorite toppings and sides. It's good with cornbread, tortilla chips, or a dollop of sour cream.

This Slow Cooker Chili is a meal on its own, but the right side dishes take it to the next level. Cheesy Garlic Sweet Potatoes are good for soaking up all that rich, savory sauce. Or spoon it over a warm bed of buttered rice to soak up every last bit of that rich, flavorful sauce.

A side of garlic roasted Brussels sprouts with bacon brings a bold, slightly smoky contrast that works surprisingly well with the chili's depth. For something fun and satisfying, use our Crusty Artisan Bread to dip in the chili.

Pro Tips For Better Chili Every Time

• Do not skip browning: This step adds depth that the slow cooker alone cannot create.
• Add beans late: Beans hold their shape better and keep the texture hearty instead of pasty.
• Adjust at the end: Slow cooking softens spice, so always taste and tweak seasoning before serving.
• Let it rest: Giving the chili 15 to 20 minutes off heat helps it thicken naturally before serving.

Recipe FAQ's

Yes! You can use all ground beef or swap in ground turkey or chicken if you prefer a lighter version.

That depends on your chili powder and the type of chilies you use. You can tone down the heat by using mild chilies and less chili powder.

You can, but you'll need to soak and cook them ahead of time. Canned beans are faster and more convenient for slow cooking

What you need

• 1 tablespoon olive oil
• 1 large yellow onion finely chopped
• 1 green bell pepper seeded and chopped
• 4 cloves garlic chopped or minced
• 1 pound lean ground beef
• 1 pound beef sausage Angus beef or Italian sausage
• 28 ounces diced tomatoes canned
• 24 ounces bottle tomato sauce Passata for Aussies
• 4 ounces green chilies or jalapeños
• 2 cubes beef bouillon crumbled
• 2 tablespoons chili powder adjust to your tastes
• 1 tablespoon Worcestershire sauce
• 3 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons cocoa powder (adjust to your tastes)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2-1 teaspoon salt
• 1 teaspoon sugar
• 15 ounces red kidney beans canned, drained and rinsed
• 15 ounces black beans canned, drained and rinsed
• 1 tablespoon sour cream
• 1 handful cheddar cheese
• 1 tablespoon green onions chopped
• 1 tablespoon fresh cilantro chopped

Method

1. Heat oil in a large pot over medium-high heat. Add the chopped onions and green peppers and sauté for about 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant. Transfer the mixture to a 6-quart slow cooker.
2. In the same pot, cook the ground beef and sausage until fully browned, breaking it up as it cooks. Drain most of the fat, leaving about 2 tablespoons in the pot for added flavor. Transfer the meat to the slow cooker with the with the sautéed aromatics.
3. Stir in the tomatoes, tomato sauce. green chillies, beef bouillon, and all the seasonings: chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt, sugar, and black pepper. Cover and cook on low for 6 to 8 hours or high for 2 to 3 hours.
4. Once the chili is tender and flavourful, stir in the kidney and black beans. Let them warm through for 2 to 3 minutes. Ladle into bowls and serve hot with toppings like sour cream, shredded cheese, cornbread, or tortilla chips.