The BEST slow cooker Chili Recipe (SPICY and EASY)
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REVIEWS)
PREP:
30 minutes
TOTAL:
5 hours
SERVES:
16
This isn’t some bland, watery chili that disappoints. No, no. This is a rich, slow-simmered, deeply spiced chili that tastes even better the next day (assuming you have leftovers, which… good luck with that).
Equipment Needed
Let’s talk gear. You don’t need a bunch of fancy kitchen gadgets to make great chili, but having the right tools makes the process easier and the results better. Here’s what I use, along with some solid product recommendations that won’t let you down.
Slow Cooker
A 6-quart slow cooker is the best way to make a thick, slow-simmered chili. Cooking on low heat for 6-8 hours allows the flavors to develop fully, giving you a rich, hearty chili without having to babysit a pot on the stove.
Recommended Product: Crock-Pot 6-Quart Cook & Carry Programmable Slow Cooker – This is the best crockpot chili setup you can get. Digital timer? Check. Locking lid? Check. Easy cleanup? Absolutely. If you ever need to take chili to a potluck or tailgate, that locking lid keeps everything from spilling.
Large Skillet (Cast Iron Recommended)
Browning the beef mixture before slow cooking creates depth of flavor. A large skillet on medium-high heat helps sear the meat properly, locking in juices and adding an extra layer of richness.
Recommended Product: Lodge 12-Inch Cast Iron Skillet – This skillet is durable, retains heat well, and is essential for browning ground beef. It’s also great for making cornbread—which, let’s be real, belongs next to a big bowl of chili..
Cutting Board & Chef’s Knife
You’ll be chopping onions, dicing bell peppers, and mincing garlic—so a sharp knife and a sturdy cutting board make the process faster and safer.
Recommended Products:
- John Boos Block Reversible Wood Cutting Board – Big enough to prep everything for your chili without running out of space.
- Dalstrong Professional Chef Knife – 8” Blade – A sharp, balanced knife that makes slicing beef mixture, onions, and tomatoes effortless.
Wooden Spoon or Spatula
A sturdy wooden spoon is ideal for stirring and scraping up flavorful bits from the skillet before transferring the beef mixture to the slow cooker.
Recommended Product: OXO Good Grips Wooden Spoon Set – Comfortable to hold, sturdy, and perfect for slow cooking.
Measuring Cups & Spoons
For a perfectly balanced spice blend, you need accurate measurements. Even if you like to eyeball ingredients, a solid set of measuring spoons and cups helps maintain consistency every time.
Recommended Product: OXO Good Grips 6-Piece Measuring Cups and Spoons Set – Stackable, clear markings, and built to last.
Mixing Bowl
You’ll want a mixing bowl for prepping a cornstarch slurry (if thickening your chili), mixing tomato paste with Worcestershire sauce, or even just tossing cheese and chopped green onions for toppings.
Recommended Product: Pyrex 3-Piece Glass Mixing Bowl Set – Microwave-safe, dishwasher-safe, and built for long-term use.
Airtight Container (For Storing Leftovers)
Chili always tastes better the next day. To store it properly, use an airtight container to keep it fresh.
Recommended Product: Rubbermaid Brilliance Leak-Proof Food Storage Containers – Completely airtight, doesn’t stain from tomato sauce, and keeps chili fresh for days.
Final Thoughts on Equipment
Having the right tools makes a huge difference when cooking slow cooker chili. A good slow cooker, a large skillet for browning beef mixture, a sharp knife, and an airtight container for leftovers will set you up for success.
With everything prepped properly, you’ll get a rich, hearty chili that’s flavor-packed and slow-cooked to perfection. Now, let’s get cooking.
How to Make Slow Cooker Chili
Making the best slow cooker chili recipe is all about slow cooking the right way—letting flavors develop over time while keeping it thick, hearty, and packed with bold spices.
While you could just dump everything into a crockpot and hit start, the best way to get that deep, rich flavor is to take a few extra steps—browning the beef mixture, blooming the spices, and slow cooking on low heat. These small details make a huge difference in the final dish.
Here’s how to do it right.
1. Brown the meat for maximum flavor
A great slow cooker chili recipe starts with browning the beef mixture in a large skillet over medium-high heat. This step develops flavor, creates a better texture, and prevents the chili from turning greasy.
- Heat a large skillet over medium-high heat.
- Add ground beef (or ground turkey) and break it up as it cooks. Sauté until browned and no longer pink.
- Drain excess grease to keep the chili from getting too oily.
- Toss in diced onions, garlic, and green bell peppers. Sauté for 2-3 minutes, until softened and fragrant.
Browning your beef mixture first locks in that deep, caramelized flavor that slow cooking alone won’t achieve.
2. Season the meat before adding liquid
Once the meat is browned, it’s time to bloom the spices—this intensifies their flavor and makes them stand out in the final chili.
- Stir in chili powder, ground cumin, smoked paprika, black pepper, and salt. Let them cook for 30-60 seconds, stirring constantly.
- Add tomato paste and let it cook for another minute or two to deepen the flavor.
- Pour in Worcestershire sauce—this adds umami depth and rounds out the spices.
Taking an extra minute to toast the spices in the beef mixture ensures they fully develop, instead of just floating in the broth.
3. Transfer everything to the slow cooker
Now that your beef mixture is fully seasoned, it’s time to build the chili in the slow cooker.
- Pour the beef mixture into a 6-quart Crock-Pot.
- Add tomato sauce and diced tomatoes (with their juices) to create a rich base.
- Stir in black beans and pinto beans—these add texture, fiber, and protein.
- Pour in beef broth, which keeps it thick and hearty while allowing for slow cooking.
- Optional: Add a secret ingredient—a pinch of dark chocolate or cinnamon to subtly enhance the flavors.
At this point, your slow cooker chili recipe is set up for success. Now it’s time to let it slow cook to perfection.
4. Slow cook low and slow for the best results
Set your slow cooker to one of the following:
- Low heat for 6-8 hours (recommended for deep, slow-simmered flavor).
- High heat for 4-5 hours (if you’re short on time).
As the chili slow cooks, the flavors meld together, the broth thickens, and you’re left with a rich, hearty chili that’s better than anything store-bought.
Pro tip: Don’t lift the lid too often—every time you do, you lose heat and slow down the process.
5. Adjust the consistency and seasoning
Once the chili is fully cooked, it’s time to fine-tune the texture and flavor.
- If the chili is too thick, add a splash of beef broth until it reaches the right consistency.
- If it’s too thin, let it cook uncovered for 30 minutes on high or stir in a spoonful of pureed beans to thicken it naturally.
- Taste and adjust the seasoning—sometimes, an extra pinch of salt, chili powder, or cumin is all it needs.
Frequently Asked Questions
What’s the best type of meat for slow cooker chili?
For classic slow cooker chili, ground beef is the best choice. It has enough fat to add flavor but not so much that your chili turns greasy.
- 80/20 ground beef – The perfect balance of lean meat and fat for a rich, beefy chili.
- 90/10 ground beef – A leaner option, but you’ll need to add extra oil or beef broth to keep the chili from drying out.
- Ground turkey or ground chicken – A great alternative if you want a leaner, lighter chili. Just be sure to brown it well in a large skillet to develop flavor.
- Cubed chuck roast – If you want Texas-style, meatier chili, go for chuck roast cut into bite-sized pieces. This works especially well for crockpot chili recipes that cook low and slow for 8+ hours.
Do beans belong in chili?
Some say chili should be all meat, while others swear by black beans, pinto beans, and dark kidney beans for extra texture.
- Texas chili? No beans. Pure beef mixture, chili powder, and slow cooking.
- Classic chili? Beans are fair game. Black beans and pinto beans are the most popular choices.
- Want a thicker chili? Use mashed beans. Pureeing a cup of beans and stirring it in adds a rich, hearty texture.
If you’re a bean hater, simply double the meat and keep everything else the same.
How do I thicken chili?
If your slow cooker chili recipe turns out too thin, try one of these methods:
- Simmer uncovered. Let the chili cook without the lid for 30 minutes on high to evaporate excess liquid.
- Mash some beans. Puree 1/2 cup of black beans and stir it back into the chili.
- Use masa harina or cornmeal. Mix 1 tablespoon masa harina with a little water and stir it in.
- Stir in tomato paste. A small amount helps create a thicker, heartier chili.
Can I make slow cooker chili in an Instant Pot?
Yes, and it’s a great option if you’re short on time.
To convert this recipe for an Instant Pot:
- Use the Sauté function to brown the ground beef mixture and soften the onions and garlic.
- Stir in chili powder, tomato paste, and seasonings.
- Add beef broth, tomato sauce, diced tomatoes, and beans.
- Lock the lid and set to High Pressure for 20 minutes.
- Let the pressure release naturally for 10 minutes, then manually release the rest.
How spicy is this chili?
This crockpot chili recipe is mild to medium heat by default, but it’s easy to customize:
- Mild chili: Stick to chili powder and smoked paprika.
- Medium chili: Add diced jalapeño or a pinch of cayenne pepper.
- Spicy chili: Toss in serrano, habanero, or chipotle peppers.
If you accidentally make it too spicy, add:
- Sour cream or shredded cheese – Dairy cuts the heat.
- A spoonful of honey or brown sugar – Sweetness balances spice.
- More beans or tomatoes – Extra volume dilutes the heat.
How do I store and reheat leftover chili?
Leftover slow cooker chili tastes even better the next day because the flavors continue to develop.
- Storage: Let the chili cool completely before transferring it to an airtight container.
- Refrigerator: Keeps for 4-5 days in the fridge.
- Freezer: Freezes well for up to 3 months. Store in individual portions for easy meals.
To reheat chili:
- Stovetop: Heat over medium-low heat, stirring occasionally, until hot.
- Microwave: Heat in 30-second intervals, stirring between each.
What are the best toppings for chili?
Toppings take chili from good to great. Here are some of the best ways to serve it:
Cheddar cheese – Classic for a reason.
Sour cream – Cools down the spice.
Tortilla chips or cornbread – Perfect for scooping.
Green onions or fresh cilantro – Adds freshness.
Serving & Storage Tips
The Best Way to Serve Slow Cooker Chili
Alright, you just spent hours slow-cooking the best chili of your life, so let’s serve it the right way. The toppings, sides, and little extras? They make all the difference.
- My Favorite Toppings (Don’t Skip These)
- Shredded cheddar cheese – Melts right into the chili, because cheese makes everything better.
- Sour cream – Cool, creamy contrast to all that slow-simmered spice.
- Green onions & fresh cilantro – A little freshness to balance the richness.
- Crushed tortilla chips or cornbread – Adds crunch and soaks up that sauce.
- Extra sliced jalapeños – If you like to sweat while you eat, go for it.
- What to Serve With Chili
- Cornbread – Sweet or savory, cornbread + chili is non-negotiable.
- Garlic bread – If you don’t have cornbread, this is the next best thing.
- Baked potatoes – Load up a spud with chili, cheese, and sour cream for a whole new way to enjoy it.
Storing & Reheating Leftover Chili
This chili tastes even better the next day, so don’t just shove it in the fridge and forget about it.
- How to Store Chili Properly
- Let it cool completely before storing (nobody likes weird condensation soup).
- Transfer to an airtight container and refrigerate for up to 5 days.
- Freezing? Portion it out into single servings and store for up to 3 months.
- The Best Way to Reheat Chili
- Stovetop (Best Method): Heat over medium-low heat, stirring occasionally. Add a splash of beef broth if it thickened up too much.
- Microwave (Quick & Easy): Heat in 30-second bursts, stirring in between, so you don’t get lava-hot spots.
- Pro Move: If you’re freezing chili, freeze in meal-sized containers so you’re not stuck thawing a brick of chili when you just want one bowl.
Chili Variations
This slow cooker chili recipe is a great base, but chili is one of those dishes that’s endlessly customizable. If you’re looking for something a little different, here are a few delicious chili recipes to try.
Spicy Chipotle Chuck Wagon Chili
If you like your chili with bold, smoky heat, this version brings in chipotle peppers, smoked paprika, and a touch of dark beer for deep, slow-simmered flavor.
Get the recipe: Spicy Chipotle Chuck Wagon Chili
Spicy Paleo Chili (No Beans)
Prefer a bean-free, meat-heavy chili? This Spicy Paleo Chili swaps out the beans for extra ground beef, diced sweet potatoes, and fire-roasted tomatoes—giving you a hearty, keto-friendly alternative.
Get the recipe: Spicy Paleo Chili
The Best Chili Cheese Dip (Game Day Favorite)
If you want chili in dip form, this one is a must. Made with ground beef, cheddar cheese, and a little spice, this Chili Cheese Dip is the ultimate game-day snack.
Get the recipe: The Best Chili Cheese Dip
Chili Dog Sliders
Turn your chili into the perfect party food by spooning it over mini hot dogs and soft slider buns. This is a great way to repurpose leftover chili into something totally different.
Get the recipe: Chili Dog Sliders
Chicken Nugget Chili Fries Graveyard
Spicy Crock Pot Chili
Ingredients
Chili Seasoning
- 4 tbsp chili powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tsp ground cayenne pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
Chili Ingredients
- 2 1/2 lbs ground beef 15% or lower
- 1/2 medium yellow onion
- 2 cloves garlic
- 2 large jalapeno
- 1 tbsp salt
- 30 oz canned diced tomatoes
- 32 oz pinto bean
- 32 oz Kidney Beans
Garnish
- 4-6 oz grated cheese
- 1/2 medium yellow onion
- 1-2 large jalapenos
Instructions
- Add all the chili seasoning spices together and mix.
- Chop the onion, jalapeno and the garlic for the meat.
- Take about a cup of kidney beans and a cup of pinto beans and put them in a blender. Blend for 2 minutes; set aside.
- In a cast iron skillet, Brown the ground beef over medium heat for about 5 minutes and drain.
- Stir in about 3 tbsp of the chili seasoning, 2 tsp of salt, and the onion, garlic and half of the jalapenos.
- Cook for about 2 minutes, chopping up the meat into small pieces.
- Add the meat mixture, tomatoes, and beans into crock pot and stir together. Add bean paste
- Now add the bean paste, 2-3 more tbsp of chili seasoning and remaining chopped jalapeno
- Cook for about 4-6 hours in the crock pot on low.
- Set heat on crock pot to warm about 30 minutes prior to serving. add the remaining 2 tsp of salt slowly, tasting as you go until you get the flavor that you want.
- Top with garnishes and enjoy!!!
Video
Notes
Nutrition
