This slow cooker beef chili is a reliable, crowd-pleasing recipe when you want something hearty, flavorful, and comforting. It combines ground beef, pinto beans, diced tomatoes, mild green chiles and a balanced blend of spices. It’s ideal for game-day gatherings, potlucks, meal prep, or any night you need a filling, make-ahead dinner.
The slow cooker makes this recipe easy: after browning the meat and sautéing the aromatics, everything goes into the crock and simmers until rich and savory. You can keep the chili simple or dress it up with your favorite toppings. Beans are optional if you prefer a beanless chili. The recipe scales well and freezes nicely.
What You’ll Like About This Recipe
- Perfect for a crowd. Four pounds of ground beef and multiple cans of beans creates a large, generous batch ideal for feeding many people or freezing portions.
- Set-and-forget cooking. After a short stovetop step, the slow cooker handles the rest. Low, steady heat develops deep flavor without constant attention.
- Highly adaptable. The base is flavorful and forgiving — increase the heat, add vegetables, swap beans, or adjust spices to suit tastes.
- Better the next day. Like many chilis, it improves after resting, so it’s great for make-ahead meals and leftovers.
Ingredient Notes
- Ground beef (4 pounds, 80–85% lean) – This yields a very meaty chili. The fat in 80–85% beef adds flavor; drain excess but retain a little for richness.
- Onion and garlic – Sauté the onion until translucent and briefly cook the garlic to release their flavors. Doing this in the same pan you browned the meat captures browned bits for extra depth.
- Pinto beans – Rinsed and drained pinto beans hold up well to long cooking times and become creamy in texture.
- Diced tomatoes – Two cans supply body and acidity; fire-roasted tomatoes add a smoky note if you prefer.
- Green chiles – Mild canned chiles add flavor without excessive heat — good for a crowd with varying spice preferences.
- Chili powder and cumin – Chili powder is the primary seasoning; cumin adds warm, earthy complexity. Taste and adjust at the end of cooking.
- Beef broth – Adds savory depth and keeps the chili from drying. Water works in a pinch, but broth produces a richer result.
- Cornmeal – Acts as a gentle thickener, creating a rustic texture that helps the sauce cling to meat and beans.
Slow Cooker Beef Chili
Diana Rattray
Warm up with a bowl of slow cooker beef chili made with ground beef, beans and a blend of spices. This recipe makes a large batch perfect for gatherings or meal prep.
Servings
12 servings
12 servings
Calories
493
493
Prep Time 20 mins
Cook Time 6 hrs
Total Time 6 hrs 20 mins
Ingredients
- 2 tbsp vegetable oil
- 4 pounds ground beef (80–85% lean)
- 2 tsp kosher salt, plus more as needed
- 2 cups chopped onion
- 1 tbsp minced garlic
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 2 (4-ounce) cans chopped green chiles
- 1/4 cup chili powder
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 cup beef broth or water, plus more as needed
- 2 tbsp cornmeal
Recommended Equipment
- 6- to 8-quart slow cooker or Crock-Pot
- Large skillet or Dutch oven for browning
Instructions
- Heat the vegetable oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and sprinkle with 2 teaspoons kosher salt. Cook, breaking it into small pieces, until no longer pink and browned, about 8–10 minutes. Work in batches if needed to avoid crowding the pan.
- Use a slotted spoon to transfer the beef to the slow cooker, leaving most of the fat in the pan. Drain excess grease from the skillet, leaving about 2 tablespoons to sauté the vegetables.
- Add the chopped onion to the skillet and sauté 3–4 minutes until translucent. Stir in the minced garlic and cook about 1 minute until fragrant. Transfer the onion and garlic to the slow cooker with the browned beef.
- Add the drained pinto beans, diced tomatoes with their juices, chopped green chiles, chili powder, ground cumin, black pepper, beef broth (or water) and cornmeal to the slow cooker. Stir until ingredients are evenly combined.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Check about halfway through the cooking time. If the chili seems too thick or is barely bubbling, add a splash of broth or water to prevent scorching.
- About 10–15 minutes before serving, taste and adjust seasoning. Add more salt, chili powder, or cumin as needed to suit your preference. Serve hot with cornbread, biscuits, or your favorite sides.
Tasting tip: With a large batch, flavors can mellow. Taste near the end and adjust boldly — a little extra salt or spice often makes a big difference.
Nutrition
Calories: 493 kcal
Carbohydrates: 10 g
Protein: 27 g
Fat: 33 g
Sodium: 581 mg
Fiber: 4 g
Disclaimer:
Nutritional information is an estimate generated from the ingredients list and should be used as a guideline only. Actual values vary with brands, measurements and serving sizes.
Pro Tips
- Don’t crowd the pan. Brown the beef in batches when necessary to develop good color and flavor.
- Scrape the fond. Loosen browned bits while sautéing the onions — they add concentrated flavor to the chili.
- Monitor consistency. Check the chili halfway through cook time and add extra broth if it looks too thick or is sticking to the edges.
Recipe Variations
- Spicier: Use a hotter chili powder, add extra chiles, or include chipotle in adobo for smoky heat.
- More beans: Add extra cans of pinto, kidney, or black beans to stretch the recipe and boost fiber.
- Vegetable-forward: Stir in diced bell peppers, corn, or shredded carrots for color and nutrition.
- Smoky twist: Add smoked paprika or a bit of barbecue sauce for a subtle smoky-sweet layer.
- Lean version: Replace part of the beef with lean ground turkey or chicken for lower fat while retaining flavor with robust spices.
What to Serve With Chili
- Cornbread or biscuits. American-style or Mexican-style cornbread are classic companions; flaky buttermilk biscuits also pair well.
- Fresh sides. A simple tossed salad, slaw, or sliced fresh vegetables help balance the richness of the chili.
How to Store
- Refrigerate: Cool chili briefly, transfer to airtight containers and refrigerate for 3–4 days. Smaller containers chill faster and are convenient for portions.
- Reheat: Warm gently on the stove over low to medium-low heat, stirring occasionally. Add a splash of broth or water if thick from refrigeration.
- Freeze: Cool completely, pack into freezer-safe containers or bags, label with the date and freeze up to about 3 months. Thaw overnight in the refrigerator before reheating.
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