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Two white bowls of slow cooker chili with meat and beans. The bowls are topped with jalapeno slices, fresh cilantro, and a scoop of sour cream. Bowl closest to camera has a tortilla chip and spoon in the bowl.
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Best Ever Slow Cooker Chili

Slow cooker chili is one of the easiest recipes you'll ever make! It requires almost no hands on time, is full of incredible flavor, and makes the best game day or cold-weather meal. Dress it up with any toppings you like!
Course Main Course
Cuisine Main Dish
Keyword Easy Slow Cooker Recipes, Easy Game Day Recipes
Prep Time 30 minutes
Cook Time 6 hours
Servings 8 servings
Author Stephanie Simmons

Ingredients

  • 2 lbs ground beef
  • 1 large yellow onion, diced
  • 2 large green bell peppers, diced
  • 1 28 ounce can diced tomatoes
  • 2 cans mild chili beans
  • 1 can kidney beans
  • scant 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 and 1/2 tsp cumin
  • 2 TBSP chili powder

Instructions

  • Make the Chili: Cook the ground beef in a skillet over medium heat. Season with a sprinkle of salt and pepper. Stir, breaking up the meat, until it's browned and cooked through. Drain the grease and add meat to the crockpot. Add the diced onion and bell pepper next. Drain most of the liquid from the canned tomatoes, and add them in. Add the chili beans next. Drain and rinse the kidney beans, and add them. Add the salt, pepper, chili powder, and cumin. Give everything a really good stir to mix it all together.
    Cook on low for 6-8 hours. (Mine is usually done closer to the 6 hour mark). Make sure the peppers are tender and the onion looks cooked (it will be transluscent). Taste and add more salt + pepper if desired.
  • Serve + Store: Serve with any toppings you like! Try any combination of the following - avocado, cilantro, lime, tortilla chips, cheese, sour cream, or oyster crackers.
    Store leftovers in an airtight container in the fridge for 5-6 days.