Slow Cooker Chili Recipe: Hearty One-Pot Comfort Meal

This slow cooker chili is quick and easy to assemble and becomes a comforting, warming meal for chilly evenings.

Hi — it’s Stacey from Bake Eat Repeat. I’m sharing a slow cooker chili that changed my mind about chili. I used to only eat chili when it was served to me, but this crockpot version is so easy to put together that I now make it regularly. You only need a few minutes to sauté the aromatics and brown the meat, then the slow cooker does the rest while you go about your day.

This recipe pairs wonderfully with biscuits if you want something extra — but they’re optional. The beauty of slow cooker chili is its flexibility: you can adjust heat, swap meats, or change the beans to suit your family’s tastes. It’s a forgiving, crowd-pleasing meal that stores and reheats well.

The chili in this recipe has a pleasant kick without being overpowering. If you prefer milder or hotter flavors, simply modify the amount or type of sausage and spices. Toppings make a big difference — sour cream, shredded cheddar, and chopped green onions add richness and freshness. Don’t skip them if you enjoy a layered bowl of chili.

Tips for perfect Slow Cooker Chili

• This recipe fits well in a 5-6 quart slow cooker; a 5-quart model works perfectly.
• The base is 1 1/2 pounds ground beef plus one chorizo sausage. For more heat, replace part of the beef with a second chorizo. For milder chili, use all ground beef and omit the chorizo.
• If you don’t have chorizo, Italian sausage (mild or hot) is a good substitute. Ground turkey and turkey sausage also work if you prefer lighter meat.
• Both green and red bell peppers are delicious here — use whichever you like or have on hand.

Slow Cooker Chili

No reviews

Print Recipe

This slow cooker chili is super quick and easy to throw together and makes the perfect warming meal for cold winter evenings.

• 
  
  Total Time: 6 hours 20 minutes
• 
  
  Yield: 6

Ingredients

• 1/2 tablespoon olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 bell pepper seeded and chopped
• 1 chorizo sausage (around 4 ounces)
• 1 1/2 pounds ground beef
• 3 tablespoons chili powder
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 14 ounces canned diced tomatoes
• 19 ounces canned kidney beans drained and rinsed
• 14 ounces canned baked beans
• 1 cup salsa

Optional Toppings

• sour cream
• grated cheddar cheese
• chopped green onions
• sliced avocado

Cook Mode
Prevent your screen from going dark

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic and bell pepper. Cook, stirring, for 2–3 minutes until softened.
2. Add the chorizo (squeeze the meat from the casing) and the ground beef. Brown the meats, breaking them up as they cook, until no pink remains. Drain excess grease and transfer the cooked meat to a 5–6 quart slow cooker.
3. Stir in the chili powder, cocoa powder, cumin, diced tomatoes, kidney beans, baked beans and salsa. Season with salt and pepper to taste. Cook on low for 6–8 hours.
4. Serve hot with your choice of toppings. Leftovers reheat well in the microwave or on the stovetop.

Notes

If you can’t find chorizo or prefer a different flavor profile, Italian sausage works nicely. If your chorizo is fully cooked, chop it into small pieces and add it after browning the ground beef rather than removing it from the casing.

This recipe was adapted slightly from a slow cooker cookbook and adjusted to be simple and family-friendly.

• Author: Andi
• Prep Time: 20 minutes
• Cook Time: 360 minutes

More Chili Recipes to Tempt Your Tastebuds