Slow Cooker Chili for Cozy Fall and Winter Nights

Chili holds a special place in my heart. It’s not just a dish; it’s a comforting hug in a bowl, a reminder of winter nights spent gathered around the dinner table with family and friends. This slow cooker chili recipe, which I’ve tweaked over the years, captures the essence of those cozy evenings. It’s the ultimate go-to for busy days or chilly evenings when you want something hearty, flavorful, and easy to whip up. Let me take you through a journey that turns simple ingredients into something truly magical.

Why you’ll love this recipe

What makes this slow cooker chili truly special? Well, it’s the depth of flavor that you just can’t get from a can. With each bite, you discover layers of spice, warmth, and satisfaction. Imagine coming home after a long day to the smell of robust chili simmering, the air infused with garlic and cumin—it’s like stepping into a hug. Plus, it’s healthy! Packed with protein from lean ground beef and fiber from beans, it fuels both appetites and souls.

Another reason to make this chili? It’s utterly customizable. Whether you’re feeding a crowd for game day or looking for a nourishing weeknight meal, this dish fits right in. Just toss everything into the slow cooker and let it do its magic. What could be easier? So why not give it a whirl tonight? Your taste buds will thank you!

Gather these ingredients

Let’s grab everything we need to turn this dream into reality.

• 1 lb lean ground beef: I love using lean beef because it keeps the dish hearty without being too greasy. You can easily swap it for turkey or a plant-based alternative if you prefer.
• 1 can beans (kidney or black): Beans add a nourishing element and a hefty dose of protein. If you’re feeling adventurous, mix it up with chickpeas or pinto beans!
• 1 onion, chopped: The onion is the flavor foundation. Sautéing it brings out its sweetness. If you’re in a pinch, dried onion flakes work, but fresh is always best!
• 2 cloves garlic, minced: Garlic is that friend who ekes out the flavor party. Fresh garlic, when minced, releases its aromatic oils, but if you’re in a hurry, garlic powder can fill in.
• 1 can diced tomatoes: These juicy gems create that lovely base for the chili. I often go for fire-roasted tomatoes for a hint of smokiness.
• 2 tbsp chili powder: This is where the magic happens! Chili powder brings warmth and a touch of heat. Feel free to adjust based on how spicy you want to go!
• 1 tsp cumin: Cumin has a nutty, earthy flavor that adds depth. An extra sprinkle won’t hurt if you’re a cumin lover like me!
• Salt and pepper to taste: A must-have! Adjust these according to your preference because everyone has a different palate.
• 1 cup beef broth: For richness and body. If you’re keeping it veggie, vegetable broth works wonderfully too.

Preparing Slow Cooker Chili

Alright, let’s dive into the nitty-gritty of making this chili sing.

1. Brown the beef: In a skillet over medium heat, brown the ground beef until it’s cooked through. This step is essential; it gives the meat a beautiful caramelization that enhances flavor. Drain any excess fat to keep it light and lovely.
2. Combine in the slow cooker: Transfer the cooked beef to the slow cooker. Toss in the beans, chopped onion, minced garlic, diced tomatoes, chili powder, cumin, salt, pepper, and beef broth.
3. Stir it up: Mix everything until well combined. Trust me, giving it a good stir allows all those flavors to know one another!
4. Cook it low and slow: Cover and cook on low for 6-8 hours or on high for about 4 hours. I prefer low and slow—it’s like giving the chili time to marinate in all those delicious spices.
5. Serve it up: Once it’s done, ladle it into bowls and add your favorite toppings!

Best way to enjoy it

Chili is versatile, and how you serve it can elevate the dish even further! Try it with a dollop of sour cream or Greek yogurt for a creamy touch. Shredded cheddar cheese on top never hurt either. Avocado slices add creaminess, while fresh cilantro can brighten things up. Serve it with a side of crusty bread or cornbread for dipping. Feeling adventurous? Put it over rice or quinoa for a hearty meal!

Keeping leftovers fresh

Chili is even better the next day, so don’t be afraid to make extra! Store leftovers in an airtight container in the fridge for up to 4 days. If you want to keep it for longer, transfer some to a freezer-safe bag and it’ll last up to 3 months. Just remember to let it cool completely before freezing!

When you’re ready to eat, reheat in the microwave or on the stovetop. Add a splash of additional broth if it’s too thick. Just be sure everything is warmed thoroughly—nobody likes cold chili!

Pro chef tips

For a surefire success, here are a few extra tidbits:

• Toast your spices: Before adding the spices, give them a quick toast in the skillet. It opens up their flavors and makes your chili pop.
• Layering flavors: Feel free to add a splash of Worcestershire sauce for depth or a hint of sugar to balance the acidity of the tomatoes.
• Make it a meal prep champion: Cook a big batch on the weekend and portion it out for quick lunches. Trust me, future you will be grateful!

Creative Twists

This chili can be a chameleon! Looking for a twist? Here are some suggestions:

• Beans Galore: Experiment with different beans—from black to chickpeas. Each brings its flavor and texture!
• Vegetarian Delight: Swap out the beef for lentils or mushrooms. The umami from mushrooms is a knockout!
• Spice Level: Add jalapeños or a diced chipotle pepper if you dare to turn up the heat.
• Toppings: Crushed tortilla chips or a sprinkle of Feta cheese can add an interesting crunch.

Ingredients list

• 1 lb lean ground beef
• 1 can beans (kidney or black)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup beef broth

Step-by-step instructions

1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
2. Transfer cooked beef to the slow cooker.
3. Add beans, chopped onion, minced garlic, diced tomatoes, chili powder, cumin, salt, pepper, and beef broth.
4. Stir to combine all ingredients.
5. Cover and cook on low for 6-8 hours or high for 4 hours.
6. Serve hot, adding your favorite toppings.

Your questions answered

• How long will it take to prep? About 10-15 minutes for prep and then let the slow cooker do the work!
• Can I freeze this chili? Absolutely! Just cool completely and store it in a freezer-safe container.
• What can I pair it with? Serve with cornbread, rice, or a hearty salad on the side.
• Can I make it spicy? Yes! Add fresh peppers or more chili powder to crank up the heat.
• How can I make it vegetarian? Substitute the beef for lentils or mushrooms and use vegetable broth.

Chili is one of those dishes that feel both familiar and adaptable, inviting each of you to craft your own unique version. With every batch, there’s room for creativity and exploration. So, gather your ingredients and give this slow cooker chili a try. I promise, it will become a staple in your home, a dish where flavors dance together and where you can experiment to find your perfect blend. Don’t forget to come back and share your experiences—I can’t wait to hear how yours turns out!

Print Recipe

0 Add to Favorites

Slow Cooker Chili for Cozy Fall and Winter Nights

Cooking Method: Simmering Courses: Dinner, Main Course, Soups Recipe Keys: Freezer Meals Gluten Free High Protein Non Vegetarian Slow Cooker Recipes

Difficulty: Beginner Prep Time 15 mins Cook Time 8 mins Total Time 23 mins

Servings: 6 Estimated Cost: $ 10 Calories: 350

Best Season: Winter

Description

A comforting and flavorful slow cooker chili that's easy to make, perfect for busy days and chilly nights.

Chili Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb lean ground beef (Can substitute with turkey or plant-based alternative)
• 1 can beans (kidney or black) (Can also use chickpeas or pinto beans)
• 1 medium onion, chopped (Fresh is best; can use dried onion flakes)
• 2 cloves garlic, minced (Fresh preferred, can substitute with garlic powder)
• 1 can diced tomatoes (Fire-roasted tomatoes recommended for a smoky flavor)
• 2 tbsp chili powder (Adjust based on desired spice level)
• 1 tsp cumin (Extra can be added for enhanced flavor)
• Salt and pepper to taste
• 1 cup beef broth (Vegetable broth can be used for a vegetarian option)

Instructions

Cooking Steps

1. Brown the ground beef

   In a skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
   Essential for adding flavor.
   Mark as complete

2. Transfer to the slow cooker

   Transfer the cooked beef to the slow cooker, and add the beans, onion, garlic, diced tomatoes, chili powder, cumin, salt, pepper, and beef broth.
   Mark as complete

3. Combine Well

   Mix everything until well combined.
   Ensure all flavors meld together.
   Mark as complete

4. Cook

   Cover and cook on low for 6-8 hours or high for 4 hours.
   Low and slow is preferred for best flavor.
   Mark as complete

5. Serve

   Ladle into bowls and add your favorite toppings before serving.
   Enjoy with toppings like sour cream, cheese, or avocado.
   Mark as complete

Nutrition Facts

Servings 6

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 22g34%

Saturated Fat 8g40%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 700mg30%

Potassium 800mg23%

Total Carbohydrate 30g10%

Dietary Fiber 7g29%

Sugars 4g

Protein 25g50%

---

Vitamin A 15 IU

Vitamin C 20 mg

Calcium 4 mg

Iron 20 mg

Zinc 30 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.

Keywords: slow cooker, chili, beef, beans, comfort food