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This is a classic, no-fuss slow cooker chili: ground beef, kidney beans, black beans and tomatoes with plenty of chili powder and cumin. Ten minutes at the stove in the morning, and dinner is ready when you walk in the door.
Chili is one of the best ways to stretch a pound of ground beef. Two cans of beans do most of the filling, so one pound feeds six, and serving it over rice or baked potatoes stretches it further still.
Any 4- to 6-quart slow cooker will do the job.
Ingredients and Swaps
- Ground beef: Lean ground beef, or ground turkey for a lighter pot.
- Beans: One can each of kidney and black beans, drained and rinsed. Pinto beans work in place of either.
- Tomatoes: A can of diced tomatoes plus a can of tomato sauce make a thick, saucy base.
- Spices: Chili powder and cumin. Add ½ teaspoon of smoked paprika or a pinch of cayenne if you like.
- Onion and garlic: Cooked with the beef for flavor.
Tips for the Best Slow Cooker Chili
- Brown the beef first. It adds flavor, and draining it keeps the chili from being greasy.
- Cook the spices briefly. Stirring the chili powder and cumin into the hot beef for 30 seconds wakes them up.
- Leave the lid on. Each time you lift it, the slow cooker loses heat and adds to the cooking time.
- Season at the end. Taste before serving and add salt, or a splash of vinegar or lime juice to brighten it.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $11.12 from Walmart, $10.53 from ALDI · Per Serving – $1.76 to $1.85
Slow Cooker Chili
Ingredients
Method
- Cook the ground beef and onion in a large skillet over medium-high heat for 6–8 minutes, breaking up the beef, until browned. Drain off the excess fat.
- Stir in the garlic, chili powder and cumin and cook for 30 seconds.
- Scrape the beef mixture into the slow cooker. Add the beans, diced tomatoes with their juices, tomato sauce, salt and pepper. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours.
- Taste and adjust the seasoning before serving.
Notes
- Add a cup of corn or a diced bell pepper for extra vegetables.
- Ground turkey can replace the beef.
- Serve over rice to stretch the servings.
Toppings and Sides
Shredded cheddar, sour cream, green onions, crushed tortilla chips or diced avocado. Serve with Cornbread, over rice, or spooned onto baked potatoes for a Loaded Baked Potato Bar. For a stovetop version, see Game Day Chili.
Storage and Freezing
- Refrigerate for up to 4 days. Chili often tastes better the next day.
- Freeze in airtight containers or freezer bags for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove or in the microwave until hot.
Slow Cooker Chili Questions
Do I have to brown the beef first?
For food safety and texture, yes. Raw ground beef clumps and releases a lot of fat when it cooks from raw in a slow cooker.
My chili is too thin. How do I thicken it?
Take the lid off for the last 30 minutes on high, or mash some of the beans against the side of the pot.
Can I make it on the stove?
Yes. Simmer everything in a large pot, partly covered, for 30–45 minutes.
