I just made what I swear is the Best Slow Cooker Chili Recipe and it’s so thick and hearty you’ll have to keep scrolling to believe it.

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I adore this slow cooker chili because it tastes like a weeknight miracle. I love how the ground beef plus a large yellow onion turn into something ridiculously thick and satisfying after hours in the crockpot.

I call it my Best Slow Cooker Chili Recipe and friends call it the Best Crock Pot Chili Recipe Award Winning, which is loud but true. It’s chunky, tomato-forward, slightly spicy and totally slurpable.

No pretension, no weird ingredients. I crave the cheddar, the sour cream, the crispy tortilla chips.

It’s the kind of meal that fixes a hangry household. Have a pot ready.

Ingredients

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Ground beef or turkey: the hearty protein that makes it stick-to-your-ribs filling.
Yellow onion: sweet base, it’ll mellow and taste almost caramelized.
Green bell pepper: bright crunch and a mild, fresh bite.
Garlic: punchy aroma that keeps the chili from tasting flat.
Crushed tomatoes: juicy tomato body, it’s what makes the sauce thick.
Tomato sauce: smooth tomato backbone, keeps everything saucy and cozy.
Tomato paste: concentrated tomato punch, basically deepens the tomato flavor.
Kidney beans: creamy, filling texture and extra plant-based protein.
Black beans: optional earthiness and extra heft if you like beans.
Broth: thins or enriches the stew, adds savory depth.
Chili powder: warm, chili taste that says “this is chili.
”
Cumin: earthy, slightly nutty warmth that’s pretty essential.
Smoked paprika: subtle smoke without actual smoke, adds warmth.
Dried oregano: herby note that keeps it from being one-note.
Cayenne pepper: optional heat that can wake everything up.
Kosher salt: brings out flavors, don’t skip tasting for it.
Black pepper: bright peppery bite, simple but important.
Worcestershire sauce: savory umami boost, it’s that secret extra depth.
Brown sugar or honey: balances acidity with a hint of sweetness.
Olive oil: for browning if you want richer meat flavor.
Masa or cornstarch slurry: thickens the chili, gives slight body.
Shredded cheddar: melty, salty topping that makes it irresistible.
Sour cream or Greek yogurt: cooling tang that calms spicy bites.
Green onions or cilantro: fresh pop and color at the end.
Tortilla chips or cornbread: crunchy or cakey vehicle for scooping.

Ingredient Quantities

1 1/2 to 2 pounds ground beef or ground turkey, drained

1 large yellow onion, diced

1 green bell pepper, seeded and diced

3 cloves garlic, minced or pressed

28 ounces crushed tomatoes (one large can)

15 ounces tomato sauce (one can)

2 tablespoons tomato paste

15 ounces kidney beans, drained and rinsed (one can)

15 ounces black beans, drained and rinsed (optional, one can)

1 cup beef or chicken broth

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper (optional, more or less to taste)

1 to 2 teaspoons kosher salt, to taste

1 teaspoon freshly ground black pepper

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar or honey (balances acidity)

1 tablespoon olive oil (for browning, optional)

2 tablespoons masa harina or 1 tablespoon cornstarch + 2 tablespoons cold water to thicken, optional

Shredded cheddar cheese, for serving (optional)

Sour cream or Greek yogurt, for serving (optional)

Chopped green onions or cilantro, for serving (optional)

Tortilla chips or cornbread, for serving (optional)

How to Make this

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1. Heat the olive oil in a large skillet over medium high. Add the ground beef or turkey and cook, breaking it up, until no longer pink. Drain off excess fat and transfer meat to the slow cooker.

2. In the same skillet add the diced onion and green bell pepper and cook for 3 to 4 minutes until they start to soften. Add the garlic and cook another 30 seconds, just until fragrant, then scrape everything into the slow cooker with the meat.

3. Pour in the crushed tomatoes, tomato sauce, tomato paste and the cup of broth. Stir to combine so the paste dissolves into the sauce.

4. Add the kidney beans and black beans (if using), then stir in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), kosher salt, black pepper, Worcestershire sauce and brown sugar or honey. Mix well so spices are evenly distributed.

5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking low helps the flavors meld better, but high works if you are short on time.

6. About 20 to 30 minutes before serving decide how thick you want the chili. For a slightly thickened, authentic texture stir in 2 tablespoons masa harina mixed with a little water to make a slurry, or use the cornstarch method: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the chili. Let it cook the remaining 20 to 30 minutes to thicken.

7. Taste and adjust seasoning, adding more salt, pepper, or cayenne as needed. If the chili tastes too acidic add a touch more brown sugar or honey. If it needs more depth you can add a splash more Worcestershire.

8. If the chili seems too thin after thickening, remove the lid and let it simmer on high in the slow cooker for 15 to 30 minutes to reduce. If it gets too thick, stir in a little extra broth until you hit the right consistency.

9. Serve hot topped with shredded cheddar, a dollop of sour cream or Greek yogurt, and chopped green onions or cilantro. Crunchy tortilla chips or warm cornbread are perfect for dipping and soaking up every last bit.

10. Leftovers keep great in the fridge for 3 to 4 days and freeze well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.

Equipment Needed

1. Large skillet or sauté pan
2. Slow cooker (4 to 6 quart)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or silicone spatula
6. Measuring cups and spoons
7. Can opener and colander (for draining beans and meat)
8. Small bowl and whisk or fork (for masa slurry or cornstarch slurry)

FAQ

Q: Can I use ground turkey instead of ground beef?

A: Yes, turkey works fine. It makes the chili a bit lighter, but you might want to brown it well and add a little extra oil or flavor since turkey can be drier and milder.

Q: Do I have to brown the meat first?

A: No, you dont have to, but browning adds flavor and helps remove excess fat. If youre short on time skip it and dump everything in the slow cooker, just skim fat later if needed.

Q: How long do I cook it in the slow cooker?

A: Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low gives better depth of flavor, high is fine if you need it sooner.

Q: My chili is too thin, how do I thicken it?

A: Stir in 2 tablespoons masa harina or mix 1 tablespoon cornstarch with 2 tablespoons cold water and add near the end, then cook 15 to 30 more minutes. Both will thicken it nicely.

Q: Can I make this ahead and freeze it?

A: Yes. Cool completely then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the slow cooker.

Q: How do I adjust the heat level?

A: Cut or omit the cayenne for milder chili. Add extra chili powder, crushed red pepper, or a splash of hot sauce for more heat. Taste and adjust near the end so you dont overdo it.

Slow Cooker Chili Recipe Substitutions and Variations

Ground beef or turkey: swap with ground chicken, ground pork, or 1:1 plant based crumbles if you want a vegetarian chili. Ground turkey can be a bit dry so add a splash more broth, it still works great.
Kidney beans (or black beans): use pinto beans, cannellini (white) beans, or even chickpeas for a different texture. Pinto gives a classic southwestern taste, cannellini is creamier.
Crushed tomatoes / tomato sauce: use diced tomatoes for more texture, or tomato puree for a smoother finish. If using diced, simmer a bit longer so it thickens up.
Masa harina / cornstarch: substitute with fine cornmeal or arrowroot powder. For cornmeal use 1 to 2 teaspoons, for arrowroot use same amount as cornstarch mixed with cold water.

Pro Tips

1. Brown the meat well and get some fond on the pan before dumping it in the slow cooker. That little browned crust adds a ton of flavor you wont get from just simmering, and if you deglaze the skillet with a splash of broth and scrape those bits in, even better.

2. Taste and season in stages. Start with less salt and cayenne than you think, then adjust near the end after it has simmered. Flavors deepen in the cooker, so it often needs less upfront. If it still tastes flat, a tiny extra splash of Worcestershire, a pinch of sugar, or a squeeze of lime can brighten it up.

3. Handle the texture on purpose. For a silky chili use masa harina near the end for an authentic finish, or cornstarch if you want clear thickening. If it gets too thick, add hot broth not cold water, that keeps the temp from dropping and the flavor from watering down. If it stays thin, remove the lid and let it reduce for 15 to 30 minutes.

4. Make it your own with mix-ins and timing. Add fragile herbs or dairy only at service so they stay fresh. If using turkey, add a little extra oil or butter when browning to prevent dryness. Beans hold up best when added near the start but if you want them firmer add them later. Leftovers usually taste better the next day, so make a double batch and freeze portions for easy weeknight dinners.

Slow Cooker Chili Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I just made what I swear is the Best Slow Cooker Chili Recipe and it’s so thick and hearty you’ll have to keep scrolling to believe it.

Servings

servings

Calories

540

kcal

Equipment: 1. Large skillet or sauté pan
2. Slow cooker (4 to 6 quart)
3. Cutting board
4. Chef’s knife
5. Wooden spoon or silicone spatula
6. Measuring cups and spoons
7. Can opener and colander (for draining beans and meat)
8. Small bowl and whisk or fork (for masa slurry or cornstarch slurry)

Ingredients

1 1/2 to 2 pounds ground beef or ground turkey, drained
1 large yellow onion, diced
1 green bell pepper, seeded and diced
3 cloves garlic, minced or pressed
28 ounces crushed tomatoes (one large can)
15 ounces tomato sauce (one can)
2 tablespoons tomato paste
15 ounces kidney beans, drained and rinsed (one can)
15 ounces black beans, drained and rinsed (optional, one can)
1 cup beef or chicken broth
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional, more or less to taste)
1 to 2 teaspoons kosher salt, to taste
1 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar or honey (balances acidity)
1 tablespoon olive oil (for browning, optional)
2 tablespoons masa harina or 1 tablespoon cornstarch + 2 tablespoons cold water to thicken, optional
Shredded cheddar cheese, for serving (optional)
Sour cream or Greek yogurt, for serving (optional)
Chopped green onions or cilantro, for serving (optional)
Tortilla chips or cornbread, for serving (optional)

Directions

Heat the olive oil in a large skillet over medium high. Add the ground beef or turkey and cook, breaking it up, until no longer pink. Drain off excess fat and transfer meat to the slow cooker.
In the same skillet add the diced onion and green bell pepper and cook for 3 to 4 minutes until they start to soften. Add the garlic and cook another 30 seconds, just until fragrant, then scrape everything into the slow cooker with the meat.
Pour in the crushed tomatoes, tomato sauce, tomato paste and the cup of broth. Stir to combine so the paste dissolves into the sauce.
Add the kidney beans and black beans (if using), then stir in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper (if using), kosher salt, black pepper, Worcestershire sauce and brown sugar or honey. Mix well so spices are evenly distributed.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cooking low helps the flavors meld better, but high works if you are short on time.
About 20 to 30 minutes before serving decide how thick you want the chili. For a slightly thickened, authentic texture stir in 2 tablespoons masa harina mixed with a little water to make a slurry, or use the cornstarch method: mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the chili. Let it cook the remaining 20 to 30 minutes to thicken.
Taste and adjust seasoning, adding more salt, pepper, or cayenne as needed. If the chili tastes too acidic add a touch more brown sugar or honey. If it needs more depth you can add a splash more Worcestershire.
If the chili seems too thin after thickening, remove the lid and let it simmer on high in the slow cooker for 15 to 30 minutes to reduce. If it gets too thick, stir in a little extra broth until you hit the right consistency.
Serve hot topped with shredded cheddar, a dollop of sour cream or Greek yogurt, and chopped green onions or cilantro. Crunchy tortilla chips or warm cornbread are perfect for dipping and soaking up every last bit.
Leftovers keep great in the fridge for 3 to 4 days and freeze well for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.