Simple Slow Cooker Chili

This site contains affiliate links. Please see Disclosure Policies for more information.

This simple slow cooker chili is the perfect hearty comfort food you’re looking for! This easy slo cooker chili recipe is the perfect way to have flavor-packed beef chili on busy days.

Make this Sweet and Fluffy Cornbread as the perfect side dish to pair with your homemade chili recipe.

Simple Slow Cooker Chili

A bowl of chili really is a complete meal. I love making this during the winter months on a cold day, but I’m not opposed to a good bowl of chili any time of the year. Every single time that I make this easy chili recipe, I always wonder why I don’t plan ahead a bit better and make a double batch!

It not only goes super fast with all the mouths gobbling it down but it’s even better the next day, too.

Once you make this slow cooker chili, I think that you’re going to agree. Get ready for your house to smell like winter in just a few short hours!

Ingredients

• 1 pound lean ground beef (I used 80/20) 
• 1 yellow onion, chopped (about 1 cup) 
• 1 clove garlic, minced 
• 2 (15 ounce) cans kidney beans (dark or light)  
• 2 (14 ounce) cans diced tomatoes 
• ½ cup water  
• 1 tablespoon chili powder 
• 1 teaspoon ground cumin 
• 1 teaspoon dried oregano 
• 1 teaspoon kosher salt 

Instructions

• In a large skillet set over medium heat, add the ground beef, chopped onions, and minced garlic. Cook, stirring often, until the beef is browned and the onions are soft— about 5 minutes.  

• Transfer the beef to your slow cooker (drain the grease if needed).  

• Add in the rest of the ingredients (beans, diced tomatoes, water, chili powder, cumin, oregano, and salt) and cook on high for 4 hours, or low for 6 hours.  

• Serve warm, with garnishes of your choice. Store any leftover chili in an airtight container in the fridge for up to five days. 

In a large skillet set over medium heat, add a tablespoon or two of olive oil and add the ground beef, chopped onions, and minced garlic. Cook, stirring often, until the beef is browned and the onions are soft— about 5 minutes.  

• Transfer the beef to your slow cooker (drain the grease if needed).  
• Add the remaining ingredients (beans, diced tomatoes, water, chili powder, cumin, oregano, and salt) and cook on high for 4 hours, or low heat for 6 hours.  
• Serve warm, with garnishes of your choice. Store any leftover chili in an airtight container in the fridge for up to five days. 

Suggestions and Alternatives

• ground turkey – If you want to cut down on a bit of the fat content, change out the ground beef and try ground turkey or ground chicken instead.
• fresh tomatoes – I’m all about using canned tomatoes when possible but if you have some fresh tomatoes that you need to use up, use those in this recipe as well! This is a super simple way to get some fresh flavor into your chili recipe.
• spicy chili – this is a tiny bit spicy chilly since it has a tablespoon of chili powder. If you like it more mild, cut the amount chili powder back.
• green bell pepper – add some veggies by chopping some bell pepper and adding it to the chili when cooking

What are the most popular chili toppings?

• crackers – Saltine crackers are probably going to be your most popular topping for chili.
• onions – But don’t overlook added diced onions, fresh jalapenos,
• tortilla chips – crush some tortilla chips or use tortilla strips on top. You can also use corn chips on top.
• sour cream – add a dollop to each bowl
• cheddar cheese – shredded cheese is a great addition to this chili. Just put some on right before serving
• hot sauce – some people like to add a few dashes of hot sauce on their chili for an added kick
• green onions – dice some green onions to add as a topping

What do you do if you don’t like kidney beans?

In our house my husband doesn’t like kidney beans, but he loves chili so we substitute black beans. The chili turns out great.

How do you store leftover chili?

Can we all just agree that leftover chili is the best? There’s nothing like getting to eat a simple chili recipe over and over again. I am one of those people that think chili gets better as it sets so I always get excited to eat another bowl of chili the very next day!

To store your chili, just put it into a container with a lid and add it to the fridge. This will keep it nice and cool until you’re ready to scoop out your next bowl to enjoy.

This hearty slow cooker chili is great for any weeknight dinner when you’re rushed and going places. We love to have it on Halloween night before or after trick-or-treating, but it’s also a perfect meal to bring to a tailgate.

If you end up with leftovers you can serve the chili on hot dogs to make chili dogs as another meal.

How do you store leftover chili?

Can we all just agree that leftover chili is the best? There’s nothing like getting to eat a simple chili recipe over and over again. I am one of those people that think chili gets better as it sets so I always get excited to eat another bowl of chili the very next day!

To store your chili, just put it into a container with a lid and add it to the fridge. This will keep it nice and cool until you’re ready to scoop out your next bowl to enjoy.

This hearty slow cooker chili is great for any weeknight dinner when you’re rushed and going places. We love to have it on Halloween night before or after trick-or-treating, but it’s also a perfect meal to bring to a tailgate.

If you end up with leftovers you can serve the chili on hot dogs to make chili dogs as another meal.

Want More Recipes?

• 20 Amazing Chili Recipes
• Broccoli Cheese Soup
• Slow Cooker Minestrone Soup
• Crack Chicken Soup