There’s nothing quite like a warm, hearty bowl of chili to bring comfort to your table. This easy, set-it-and-forget-it recipe is packed with bold flavors, tender beef, and a perfectly spiced, rich tomato base.

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Cuisine: American, Tex-Mex
Prep Time: 15 minutes
Cooking Time: 6 hours 10 minutes
Total Time: 6 hours 25 minutes
Servings: 8

Why You’ll Love Making It

• Hands-Off Cooking – Let your slow cooker do the work while you go about your day.
• Rich, Deep Flavor – Slow simmering brings out the best in the spices and beef.
• Perfect for Meal Prep – Makes a large batch that stores and reheats beautifully.
• Customizable – Adjust the spice level, swap the protein, or add extra veggies.
• Crowd-Pleasing Comfort Food – A cozy, hearty dish ideal for family dinners, game days, or gatherings.

Ingredients

• 1 Tbsp olive oil – Helps sauté the onion and garlic for extra depth of flavor.
• 2 lbs lean ground beef (85–90% lean) – A good balance of flavor and tenderness.
• 1 large yellow onion, finely chopped – Adds a natural sweetness and richness.
• 3 cloves garlic, finely minced – Enhances the flavor with a bold, aromatic kick.
• 2 (14.5 oz) cans diced tomatoes with green chilies – Adds a mild heat and extra depth.
• 3 (8 oz) cans tomato sauce – Creates a rich, thick base for the chili.
• 1/2 cup beef broth – Helps blend the flavors and keep the chili moist.
• 2 Tbsp chili powder – The main flavor component for bold, smoky heat.
• 2 1/2 tsp ground cumin – Adds warmth and depth.
• 2 tsp paprika – Brings mild sweetness and color.
• 2 tsp unsweetened cocoa powder – Enhances richness without making it taste like chocolate.
• 1 tsp granulated sugar – Balances acidity from the tomatoes.
• 1/2 tsp ground coriander – A subtle, citrusy undertone.
• Salt and freshly ground black pepper – Adjust to taste.
• 1 (15 oz) can dark red kidney beans, drained and rinsed – Adds hearty texture.
• 1 (15 oz) can light red kidney beans, drained and rinsed – Provides contrast in texture.
• Shredded cheddar cheese – For serving (optional).
• Optional toppings: Sour cream, diced onions, chopped cilantro, jalapeños, avocado, cornbread, tortilla chips.

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Instructions

Step 1: Prep Your Ingredients

Finely chop the onion and mince the garlic. Open and drain the kidney beans. Set everything aside to make the cooking process smoother.

Step 2: Sauté the Aromatics

Heat 1 Tbsp olive oil in a large deep skillet over medium-high heat. Add the chopped onion and sauté for 3 minutes, stirring occasionally, until softened. Stir in minced garlic and cook for 30 seconds, just until fragrant. Transfer the onion and garlic mixture to the slow cooker.

Step 3: Brown the Beef

Return the skillet to medium-high heat and add the ground beef. Cook, stirring occasionally, for 5–7 minutes until browned. Drain excess fat, leaving about 2 Tbsp for extra flavor (optional). Transfer the browned beef to the slow cooker.

Step 4: Build the Chili Base

Stir in the diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander, salt, and pepper. Mix everything together until evenly combined.

Step 5: Slow Cook the Chili

Cover the slow cooker with the lid and cook on LOW for 5–6 hours. About 1 hour before serving, taste and adjust the seasoning if needed.

Step 6: Add Beans & Finish

Stir in the dark and light red kidney beans and let them heat through for 5–10 minutes.

Step 7: Serve & Enjoy

Ladle the chili into bowls and top with shredded cheddar cheese and any other desired toppings. Serve warm and enjoy!

FAQs

How do I store leftover chili?

Let the chili cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. Reheat on the stove over low heat, stirring occasionally.

Can I freeze chili?

Yes! Once cooled, store chili in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

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