This slow cooker beef chili is reminiscent of the chilis I devoured growing up in the Midwest, but with an amplified, rich flavor thanks to a slew of secret ingredients. In my opinion, there is absolutely NO BETTER meal to snuggle up with every snow day, game day or plain ‘ole Sunday. (New VIDEO below!)
Slow cooker chili
When it comes to chili making, the slow cooker is queen. Her gentle heat softens and melds the various flavors, coaxing them into a cohesive dish that’s way more delicious than the sum of its parts. Even better, you can leave the slow cooker to do her thing—she’ll care for your dinner while you spend the day working, skiing, hiking, or cheering on (ahem, or screaming at) your favorite team. This recipe comes from my new book, Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019). The book features a slew of vibrant slow cooker meals, from classics like this chili (as well as our favorite vegetarian version!), Beef Mole Tacos, Moroccan Braised Halibut, Vegetable Massaman Curry and so much more!
Best crockpot chili recipe
This slow cooker chili recipe gets its incredible flavor thanks to a slew of secret ingredients, most of which are pantry staples. Here’s the run-down:
- Fire roasted canned tomatoes: provide a wood-fired complexity
- Chipotle chili: gives a kick of spice
- Maple syrup: lends subtle sweetness
- Tamari or soy sauce: imparts savory “umami-ness”
- Cacao powder: provides a cooked-all-day richness
- Beer: balances everything out with its pleasant bitterness
These ingredients are easy-to-find but transform the chili into something seriously special.
Slow cooker turkey chili
You can absolutely make this chili using ground turkey if you prefer. Just go for dark meat turkey, which is juicier and will stand up better to the bold flavors.
Can you make the chili ahead?
YES! This chili gets even better with time, so go ahead and make it today for tomorrow’s party (though that being said, it’s also delicious straight out of the slow cooker!)
How do you serve the chili?
I like to arrange several toppings for people to sprinkle over their bowls. Shredded cheddar cheese, sour cream, scallions and pickled jalapeños are just some ideas; you could also go for diced avocado, crushed tortilla chips, hot sauce, or whatever you and your family love. I serve this chili with these Jalapeño Cheddar Cornbread Muffins (which are also in the book!). The slightly sweet and cheesy muffins are PERFECT for sopping up the spiced chili.
Tips for making crockpot chili:
- You’ll need a 4- to 7-quart slow cooker for this recipe (I recommend this 6-quart model). Different models cook at different rates, so use the times as an approximation (but don’t worry; this is a very forgiving chili!).
- It’s important to sauté the beef first for two reasons. First, it allows you to drain off the fat (otherwise you’d end up with a greasy, heavy chili). Secondly, it helps to build flavor.
- The ingredient list might look long, but these are mostly things you’ll already have in your pantry and spice cabinet.
- If you’re gluten-free, be sure to use a gluten-free beer (I use Omission Pale Ale). You can also swap out the beer for chicken broth, if you prefer.
- Strained tomatoes give the chili body. I use Pomi brand (which comes in a box). If you can’t find strained tomatoes, you can use canned tomato puree instead.
- You can swap in ground turkey (preferably dark meat) for the beef.
- I serve this chili with these Jalapeño Cheddar Cornbread Muffins.
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
Other slow cooker meals to try:
Watch the video!
Get the recipe!
The BEST Slow Cooker Chili
Ingredients
Stovetop prep
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds ground beef
- Salt and freshly ground black pepper
- 1 large onion, finely diced
- 2 medium carrots, finely diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
Slow cooker
- 1 28- ounce can fire roasted diced tomatoes
- 1 cup strained tomatoes (such as Pomi brand)
- 1 cup beer (lager or pale ale, gluten-free if needed)
- 1 15- ounce can black beans, drained and rinsed
- 1 canned chipotle chile, finely chopped
- 1 tablespoon tamari or soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon raw cacao powder or unsweetened cocoa powder
For serving
- Toppings, such as: chopped tomatoes, sliced scallions, shredded cheddar cheese, sour cream and/or pickled jalapeños
- Jalapeño Cheddar Cornbread Muffins (optional)
Instructions
Stovetop prep
- Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the beef, and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 5 to 7 minutes. Drain the meat in a colander or strainer set over a bowl (reserve the skillet).
- In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and carrots, and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 to 5 minutes. Add the garlic and jalapeño, and cook 1 minute longer.
Slow cooker
- Scrape the vegetables into a 4- to 7-quart slow cooker and add the drained beef, diced tomatoes, strained tomatoes, beer, black beans, chipotle chile, tamari, maple syrup, chile powder, cumin, oregano and cacao powder. Season with salt and pepper, and stir to combine. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Season with salt and pepper to taste.
Serve
- Ladle the chili into bowls and sprinkle with the toppings of your choice. Serve the Jalapeño Cheddar Cornbread Muffins alongside, if you wish.
Notes
- Up to 1 day ahead: Chop the onions, carrots, garlic and jalapeño and refrigerate separately (or you can go ahead and cook them off).
- You’ll need a 4- to 7-quart slow cooker for this recipe (I recommend this 6-quart model). Different models cook at different rates, so use the times as an approximation (but don’t worry; this is a very forgiving chili!).
- It’s important to sauté the beef first for two reasons. First, it allows you to drain off the fat (otherwise you’d end up with a greasy, heavy chili). Secondly, it helps to build flavor.
- The ingredient list might look long, but these are mostly things you’ll already have in your pantry and spice cabinet.
- If you’re gluten-free, be sure to use a gluten-free beer (I use Omission Pale Ale). You can also swap out the beer for chicken broth, if you prefer.
- Strained tomatoes give the chili body. I use Pomi brand (which comes in a box). If you can’t find strained tomatoes, you can use canned tomato puree instead.
- You can swap in ground turkey (preferably dark meat) for the beef.
- I serve this chili with these Jalapeño Cheddar Cornbread Muffins.
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
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This is now my new go to beef chili! It’s easy to make and tastes sooo good! I don’t have a slow cooker, so I made it in a dutch oven and then put it in a low temp oven for 4 hours. It came out thick and creamy and yummy. I also made the Jalapeño Cheddar Spoonbread Muffins. Fantastic!!
I’m so glad you like the chili!! That’s a fantastic tip about cooking the chili in a dutch oven. Thank you!