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Beef, beans, and tomato sauce being stirred together in a slow cooker for chili

Classic Slow Cooker Chili

An easy slow cooker chili recipe with ground beef, beans, tomato sauce, and the best homemade chili seasoning. It simmers away in the slow cooker for the juiciest beef and rich, deep flavor.
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Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Servings: 10 servings
Course: Dinner, Main Course
Cuisine: American, Tex Mex
Calories: 276
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Lean Ground Beef 85/15 fat content
  • 1 Large Onion diced
  • 4 Garlic Cloves minced
  • 2 tbsp Chili Powder
  • 2 tsp Cumin Powder
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 1 1/2 tsp Fine Sea Salt or to taste
  • 1/2 tsp Black Pepper
  • 15 oz Black Beans canned, drained and rinsed
  • 15 oz Kidney Beans canned, drained and rinsed
  • 30 oz Diced Tomatoes with their juice
  • 10 oz Diced Tomatoes and Green Chilis with their juice
  • 15 oz Tomato Sauce

Equipment

  • 1 Large Skillet For browning beef and onion
  • 1 6 Quart Slow Cooker For slow cooking the chili
  • 1 Spatula For breaking up the beef

Method
 

  1. Brown the Beef – Place a large skillet over medium high heat and saute the beef until it releases fat, about 4 to 5 minutes, breaking it up with a spatula.
  2. Saute the Onion and Garlic – Add the diced onion to the skillet and saute until tender, about 4 to 5 minutes. Add the minced garlic along with the chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook another 30 seconds, stirring constantly.
  3. Transfer to the Slow Cooker – Transfer the beef mixture to a 6 quart slow cooker.
  4. Add Remaining Ingredients – Add the rinsed and drained beans, diced tomatoes with their juice, diced tomatoes and green chilis with their juice, and tomato sauce. Stir to combine.
  5. Slow Cook – Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Season more to taste if needed and serve warm.

Notes

If you are sensitive to salt, start with 1 teaspoon and add more to taste at the end, since canned beans and tomato products vary in salt content. For a spicier chili, add an extra tablespoon of chili powder and a quarter to half teaspoon of cayenne pepper, or let each person customize their own bowl with hot sauce and jalapenos. This chili keeps in an airtight container in the refrigerator for up to 4 days, and freezes well in freezer safe containers for up to 3 months.