Slow cooker chili is a hearty, thick ground beef and bean chili where browned beef, diced vegetables, kidney beans, canned tomatoes, and a bold spice blend are combined in a crockpot and left to simmer on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. A small amount of unsweetened cocoa powder is the secret ingredient that adds an incredible depth of flavor you will not be able to put your finger on.
We are making a hearty and delicious slow cooker chili, and this one is going to become your new best friend.
Chili is a really flexible recipe, and you should feel free to use veggies you have hanging out in the fridge that you enjoy. You can change up the spice profile, you can change the protein, and seriously, think of this recipe as your blank slate! Whether you are heading out to work for the day or just want a cozy dinner bubbling away while you relax, this easy slow cooker chili is going to be your new go-to.
Table of Contents
Why You Will Love This Slow Cooker Chili Recipe
You are going to completely fall in love with this recipe because it is incredibly forgiving and practically cooks itself. The bulk of your work is done in the first fifteen minutes! Plus, it has a secret ingredient (cocoa powder!) that adds the most lovely depth of flavor. It is the perfect thing to make on a busy day. You come home, the house smells great, and you have a delicious meal ready to serve!
If you love a hearty, slow-cooked beef dinner like this one, you are also going to want to try our Easy Dutch Oven Pot Roast, another low-effort, big-flavor recipe that basically cooks itself while you get on with your day.
What You Will Need
Special Equipment
- 6-quart (or larger) slow cooker (or an Instant Pot)
- Large skillet
- Wooden spoon or meat chopper
- Garlic press (optional)
The Ingredients
- Ground beef: 2 lbs (80/20 is great, or use lean beef with a splash of olive oil)
- Onion: 1 large yellow onion, diced
- Green bell pepper: 1 large, diced
- Garlic: 4 cloves, minced
- Kidney beans: 3 cans (15 oz each), drained and rinsed
- Diced tomatoes: 1 can (28 oz) or 2 cans (14.5 oz each)
- Tomato sauce: 1 can (15 oz) (reduced from a 28 oz can so your chili stays thick and hearty instead of soupy!)
- Beef broth: ½ cup (can substitute with dark beer, chicken stock, or water)
- Chili powder: 2 tbsp
- Ground cumin: 2 tsp
- Dried oregano: 1½ tsp
- Kosher salt: 1½ tsp
- Black pepper: ½ tsp, cracked or ground
- Unsweetened cocoa powder: 1 to 3 tbsp (the secret ingredient!)
Let’s Get Cooking
1. The Prep (Your Blank Slate!)
First off, a little bit of prep. Dice one large onion and one large green pepper. This slow cooker chili recipe also calls for about four cloves of garlic. Give them a nice mince with your knife, or just use a garlic press. It is totally up to you!
2. To Skillet or Not to Skillet?
Once your prep is done, you have a choice. If you are using a traditional slow cooker, grab a big skillet because you have a little bit of pan frying to do. If you are using an Instant Pot (which has a slow cooker feature), you can use the saute option right in there for fewer dishes!
3. Brown the Meat
Get a large pan nice and hot on medium-high heat, and drop in your ground beef, onions, peppers, and garlic. Do not add any extra fat here because the fat in the beef will render out and do the work for us. (Though, if you are using a really lean beef, definitely add a splash of olive oil!)
4. Cook and Drain
Cook for 6 to 7 minutes, using a wooden spoon to break up the beef. You want the meat completely browned and the veggies slightly softened. Once done, drain the excess fat into a safe container. This step is important not only for flavor but also to prevent an oily layer from forming on top of your finished chili.
5. Into the Slow Cooker We Go!
Transfer your drained beef and veggies right into your slow cooker. At this point, the hard part is over! Just pop the rest of your ingredients in. Add the kidney beans, diced tomatoes, tomato sauce, and beef broth.
6. Spice It Up
Sprinkle in the chili powder, cumin, dried oregano, salt, black pepper, and your cocoa powder. If beans in chili is controversial to you, you can literally just omit them and use anything you would like! This recipe works with tons of substitutions. As long as you fully cook the meat and season it properly, it is going to be great.
7. Cook
Give everything a really good stir. Cover the slow cooker and let it bubble away. Cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours.
8. Garnish and Serve
Once the chili is done, ladle it into bowls and serve it with your favorite garnishes. I love shredded cheese, sliced scallions, a big dollop of sour cream, and some warm cornbread on the side!
This chili pairs absolutely perfectly with a cozy bowl of something on the side. If you want another easy slow cooker beef dinner to add to the weeknight rotation, our Unstuffed Cabbage Soup with Meatballs is another hands-off, deeply flavorful pot that basically runs itself.
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FAQs
Do I need to brown the ground beef before putting it in the slow cooker?
Yes, I highly recommend it! While you technically can add raw beef to a slow cooker, browning it first in a skillet is super important. It caramelizes the meat, adding a savory flavor you just cannot get from slow cooking alone. Plus, it lets you drain off the excess fat so your chili does not end up with an oily layer on top.
Why did my slow cooker chili turn out watery, and how can I thicken it?
Because slow cookers lock in moisture with a sealed lid, liquid does not evaporate the way it does on the stovetop. To prevent this, do not go heavy on the broth. If your chili is already looking a little too soupy, take the lid off and let it cook on HIGH for the last 30 to 45 minutes to let that steam escape. You can also mash about half a cup of the beans against the side of the pot since their natural starches act as a wonderful thickener!
Can I use dry beans instead of canned beans in this recipe?
Be really careful here, especially with kidney beans! Raw kidney beans contain a natural toxin that can make you very sick, and slow cookers do not always get hot enough to destroy it. If you want to use dry beans, you must soak them overnight and boil them vigorously on the stove for at least 10 minutes before they go into the slow cooker. For safety and ease, I highly recommend just using canned and rinsed beans!
Is it better to cook chili on Low or High in the crockpot?
While both settings work (especially if you are in a rush and need it done in 3 to 4 hours on HIGH), cooking on LOW for 6 to 8 hours is definitely the winner. Chili relies heavily on spices and tough cuts of meat melding together. A long and gentle simmer gives all those flavors time to beautifully blend, resulting in a much richer, deeper bowl of chili!
Can I make this slow cooker chili without beans?
Absolutely! This recipe is your blank slate, remember? Just leave the kidney beans out entirely. The chili will be a little thinner without them, but if you want to compensate, add a little extra tomato paste or let it cook uncovered on HIGH for the last 30 minutes to concentrate the sauce. A slow cooker chili without beans works just as well with extra ground beef or even some diced sweet potato to bulk it up.
What is the secret ingredient in this slow cooker chili?
Unsweetened cocoa powder! It does not make the chili taste like chocolate at all. What it does is add a deep, earthy undertone that rounds out all the spices and makes the whole bowl taste more complex and restaurant-quality. Start with 1 tablespoon if you are nervous, and work up to 3 if you love it!
Looking for another cozy, set-it-and-forget-it slow cooker dinner? Our Crockpot Lasagna is another family favorite that preps in 10 minutes and cooks all day while you are out.
Easy Slow Cooker Chili Recipe with Ground Beef (The Secret Cocoa Trick!)
Course: Main CourseCuisine: AmericanDifficulty: Easy8
servings15
minutes4
hours300
kcal4
hours15
minutesA hearty, thick, and deeply flavorful slow cooker chili made with ground beef, kidney beans, and a secret splash of cocoa powder. Your blank-slate chili recipe that is endlessly customizable and practically cooks itself!
Ingredients
- Equipment Needed:
6-quart slow cooker or Instant Pot
Large skillet
Wooden spoon or meat chopper
- Ingredients:
2 lbs (900g) ground beef (80/20 recommended)
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves garlic, minced
3 cans (15 oz / 425g each) kidney beans, drained and rinsed
1 can (28 oz / 800g) diced tomatoes
1 can (15 oz / 425g) tomato sauce
½ cup (120ml) beef broth (or dark beer, chicken stock, or water)
2 tbsp chili powder
2 tsp ground cumin
1½ tsp dried oregano
1½ tsp kosher salt
½ tsp black pepper
1 to 3 tbsp unsweetened cocoa powder (start with 1 tbsp)
Directions
- Dice the onion and green pepper. Mince or press the garlic cloves.
- Heat a large skillet over medium-high heat. Add the ground beef, diced onion, green pepper, and garlic. Cook for 6 to 7 minutes, breaking up the meat, until fully browned and veggies are softened. Drain the excess fat.
- Transfer the drained beef and vegetable mixture into the slow cooker.
- Add the drained kidney beans, diced tomatoes, tomato sauce, and beef broth.
- Sprinkle in the chili powder, cumin, oregano, salt, black pepper, and cocoa powder.
- Stir everything together thoroughly until well combined.
- Cover and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours.
- Ladle into bowls and serve with your favorite garnishes: shredded cheese, sour cream, sliced scallions, and cornbread!
Notes
- The Secret Ingredient: Unsweetened cocoa powder adds a deep, earthy complexity to the chili without tasting like chocolate. Start with 1 tablespoon and taste as you go.
- Do Not Skip the Drain: Always drain the excess fat from your ground beef before adding it to the slow cooker. This keeps the chili rich and hearty instead of greasy.
- No Beans Version: Leave out the kidney beans for a bean-free chili. The sauce will be slightly thinner but still deeply flavorful.
- Dry Bean Safety Warning: Never add dry kidney beans directly to a slow cooker. They contain a natural toxin that requires a full boil to destroy. Use canned beans only, or pre-boil dry beans for at least 10 minutes on the stovetop first.
- Thickening Tip: If the chili is too thin at the end, remove the lid and cook on HIGH for an extra 30 to 45 minutes, or mash a half cup of beans against the side of the pot.
- Storage: Store in an airtight container in the fridge for up to 4 days. Freezes beautifully in individual portions for up to 3 months.
