The BEST Slow Cooker Beef Chili

This slow cooker beef chili is reminiscent of the chilis I devoured growing up in the Midwest, but with an amplified, richer flavor thanks to a slew of secret ingredients. It's sophisticated yet nostalgic—perfect for any crowd or occasion. There's no better meal to snuggle up with on a snow day, game day or plain ‘ole Sunday. (Step-by-step VIDEO below!)

I tested this recipe almost a dozen times when writing my book, Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019). It was worth all the work - this is seriously the best slow cooker beef chili! It has a subtle kick of spice, a hint of sweetness, and an irresistible umami-rich flavor.

Secret ingredients

The crockpot chili recipe gets its incredible flavor from a few secret ingredients, most of which are pantry staples. The easy-to-find ingredients transform the chili into something seriously special. 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 

How to make this slow cooker beef chili recipe:

1. In a skillet, brown 2 pounds of ground beef, then transfer it to a slow cooker. In the same skillet, quickly sauté onions, carrots, garlic and jalapeño pepper. Scrape them into the slow cooker with the beef (sautéing the vegetables will build flavor and ensure that they cook all the way through).
2. Add the remaining ingredients, and season with salt and pepper.
3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
4. Finish the chili with a bit more salt and pepper, if needed, then devour.

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. 

Serving suggestions

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. It's also awesome with this Skillet Cornbread.

Recipe tips:

• 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 or this Skillet Cornbread.
• Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!

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FAQs

Other slow cooker meals to try:

• See all my Slow Cooker Recipes
• Mexican White Bean & Chicken Soup
• Slow Cooker Carnitas
• Perfect Slow Cooker Salmon
• Vegetable Massaman Curry
• Slow Cooker Pulled Pork
• Slow Cooker Turkey Meatballs

Watch the video!

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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The BEST Slow Cooker Chili

Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal, by Nicki Sizemore (Storey Publishing, 2019). This is my very favorite beef chili; it’s reminiscent of the versions I grew up with in the Midwest but with an amplified, rich flavor that I crave every snow day, game day or plain ‘ole Sunday. I know it looks like a lot of ingredients, but they’re mostly things you’ll have in your pantry and spice cabinet. A chipotle chili gives the chili a kick of spice, maple syrup lends sweetness, tamari imparts savory “umami-ness” and beer’s pleasant bitterness balances everything out. The chili is even better the next day. I love to serve it with these with Jalapeño Cheddar Spoonbread Muffins.

Prep Time30 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Main Course

Cuisine: American

Keyword: slow cooker beef chili, slow cooker chili, slow cooker chili recipe

Servings: 6 people

Author: Nicki Sizemore

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

Storage: The chili can be refrigerated for up to 5 days or frozen for up to 3 months.

Slow Cooker Jumpstarts:

• Up to 1 day ahead: Chop the onions, carrots, garlic and jalapeño and refrigerate separately (or you can go ahead and cook them off).

Tips:

• 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 or this Skillet Cornbread.
• Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!