Traditional Hearty Slow Cooker Chili

🕒 Prep: 20 min
🔥 Cook: 6 hours
🍽 Serves: 6
★★★★★
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Traditional Hearty Slow Cooker Chili is your go-to comfort food, especially when the weather turns chilly. It's a delightful mix of savory flavors and a touch of spice, all simmered to perfection. Simple to make and perfect for feeding a crowd or meal-prepping for the week!

Ingredients for Traditional Hearty Slow Cooker Chili

Ground beef adds richness and hearty texture, forming the base of our chili. Onion and garlic bring aromatic depth and a savory note that flavors the entire dish. Kidney beans contribute protein and a satisfying bite, making the chili robust and filling. Diced tomatoes provide a juicy, fresh backdrop, while tomato paste intensifies the tomato flavor and thickens the chili. Beef broth adds a savory liquid that ties everything together. The blend of chili powder, ground cumin, and smoked paprika offers a warm, earthy spice, while oregano adds a hint of herbal aroma. A touch of cayenne pepper (optional) brings heat for those who like it spicy. Finally, a bit of salt and pepper rounds out and enhances all the flavors.

Tips & Tricks

  • For a leaner version, substitute ground turkey or chicken for the beef.
  • Feel free to add more vegetables like bell peppers or corn for additional flavor and texture.
  • If your chili is too thick, add a bit more beef broth to reach your desired consistency.

Serving Suggestions

Serve your chili with a side of warm, crusty bread or over a bed of fluffy white rice. Top with shredded cheese, sour cream, and a sprinkle of fresh chopped cilantro for extra flavor. A slice of cornbread on the side also pairs perfectly with this dish.

Frequently Asked Questions

Can I make this chili vegetarian?
Absolutely! Just omit the beef and add an extra can of beans, and use vegetable broth instead of beef broth.
How spicy is this chili?
The spice level is moderate, but you can adjust the cayenne pepper to your preference or omit it entirely for a milder version.
Can I freeze leftovers?
Yes! Chili freezes beautifully. Just cool it completely before transferring to airtight containers. It will keep in the freezer for up to 3 months.

Traditional Hearty Slow Cooker Chili Recipe Walkthrough

Start by browning the ground beef in a skillet over medium heat. Break it into crumbles as it cooks, ensuring it's evenly browned. This adds flavor and ensures a nice texture. Once cooked, drain any excess fat to keep the chili from becoming greasy. Next, toss in the chopped onions and minced garlic. Cook them until the onions turn translucent and the garlic is fragrant — this usually takes a few minutes.

Transfer this beef mixture into your slow cooker. Now, add the kidney beans, diced tomatoes (including their juice), tomato paste, and beef broth. Stir everything together to combine well. Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper if you're using it. Season with salt and pepper to taste. Stir again to ensure the spices are evenly distributed throughout the mixture.

Cover your slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. Stir occasionally to ensure even cooking. As the chili simmers, the flavors will meld together beautifully. Before serving, taste and adjust the seasoning if necessary. Enjoy your perfectly cooked, hearty chili!

Why You'll Love This Recipe

  • Perfect for busy days when you want a meal that cooks itself.
  • Rich, deep flavors thanks to slow cooking.
  • Customizable spice level — make it mild or fiery.
  • Makes great leftovers; flavors just get better.

Ingredients

2 lbs ground beef
1 large onion, chopped
3 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes
1 can (6 oz) tomato paste
2 cups beef broth
3 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp cayenne pepper (optional)
Salt and pepper to taste

Step-by-step Instructions

1. In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into crumbles. Drain excess fat.
2. Add the chopped onions and minced garlic to the skillet, cooking until the onions are translucent.
3. Transfer the beef mixture into the slow cooker.
4. Add the kidney beans, diced tomatoes, tomato paste, and beef broth to the slow cooker, stirring to combine.
5. Mix in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper.
6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, stirring occasionally.
7. Taste and adjust seasoning if necessary before serving.

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