Easy Slow Cooker Chili Recipe

A mug of easy slow cooker chili with a spoon inside.

4.89 from 9 votes

Easy Slow Cooker Chili Recipe

Easy Slow Cooker Chili is a hearty and flavorful dish that brings together ground beef, beans, tomatoes, and a medley of spices. Simmered slowly to perfection, it develops deep, rich flavors with minimal effort. This simple, hands-off recipe is ideal for busy days when you want a satisfying meal without the hassle.

Course Soup

Cuisine American

Keyword hearty chili, slow cooker chili

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 338kcal

Author Sue Ringsdorf

Ingredients

For the beef and veggies:

1 Tablespoon olive oil
2 pounds lean ground beef
1 large onion - chopped
2 large jalapenos - diced (with or without seeds)
4 cloves garlic - minced
4 Tablespoons chili powder
2 Tablespoons cumin
kosher salt and freshly ground black pepper - to taste

The remaining:

46 oz. tomato juice
4 Tablespoons tomato paste
30 oz. fire roasted dice tomatoes
2 teaspoons sugar
30 oz. cannellini beans - rinsed and drained
shredded cheddar cheese, saltine crackers, sour cream - to serve

Instructions

Cook the meat. In large sauce pan, heat olive oil to medium high heat. Add onion, jalapeños, and ground beef. Cook until meat is browned and cooked through.
1 Tablespoon olive oil, 2 pounds lean ground beef, 1 large onion, 2 large jalapenos
Add garlic and seasonings. Then add the garlic and seasonings (chili powder, ground cumin, red pepper flakes (optional), kosher salt, and freshly ground black pepper) - and stir for a minute or so.
4 cloves garlic, 4 Tablespoons chili powder, 2 Tablespoons cumin, kosher salt and freshly ground black pepper
Add to slow cooker. Add the ground beef mixture to a large crock pot. Add tomato juice, diced tomatoes, tomato paste, cannellini beans, and sugar - and stir to combine.
46 oz. tomato juice, 30 oz. fire roasted dice tomatoes, 4 Tablespoons tomato paste, 30 oz. cannellini beans, 2 teaspoons sugar
Slow cook. Add lid to slow cooker and let the chili cook all day long on low heat - or up to eight hours. You can also cook on high for about four hours.
Serve. Serve chili with shredded cheese, saltine crackers, and sour cream (or flour desired toppings).
shredded cheddar cheese, saltine crackers, sour cream

Notes

Cook on low for 6-8 hours or on high for 3-4 hours to let the flavors meld together perfectly.
STORE - Store leftover chili in an airtight container or individual meal prep containers in the refrigerator for 3-4 days.
FREEZE - Let the chili cool completely, then store in an airtight container for up to 3 months in the freezer.

Nutrition