Joyful.

Slow Cooker Beef Chili

By Martis Guleryan Updated

In short: Brown ground beef with onion and pepper, then slow cook it with beans, tomatoes and chili spices on LOW for 6–8 hours or HIGH for 3–4 hours. Makes 8 servings and freezes well.

  • 6 hr 20 min
  • 8 servings
  • Easy
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A terracotta bowl of beef and bean chili topped with cheddar, sour cream, green onions and tortilla chips
Illustrative AI-generated photo.

Why you’ll love this recipe

Twenty minutes at the stove in the morning, and dinner is waiting when you get home. This is a classic American-style chili: ground beef, two kinds of beans, and a spice blend built on chili powder and cumin.

  • Feeds 8 — or 4 tonight and 4 portions for the freezer.
  • Mild by default. Cayenne is optional, so you control the heat.
  • Made for game day — keep it on WARM and let everyone build their own bowl.

Slow cooker size matters

This recipe fills a 6-quart slow cooker about two-thirds full, which is the sweet spot for even cooking. In a 4-quart cooker, make a half batch.

Ingredient substitutions

Instead ofYou can use
Ground beefGround turkey (93% lean) — add 1 tablespoon of oil when browning.
Kidney and black beansPinto beans, or leave the beans out for a Texas-style chili and add another pound of beef.
Beef brothWater or a light beer.
A slow cooker full of beef chili surrounded by bowls of toppings

Slow Cooker Beef Chili

Prep
20 min
Cook
6 hrs
Total
6 hr 20 min

Ingredients

Servings
8 servings

Chili

Spices

For serving

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Brown the beef

    In a large skillet over medium-high heat, cook the ground beef with the onion and bell pepper, breaking up the meat, for 8–10 minutes until no pink remains. Add the garlic for the last minute. Drain excess fat.

    Tip: Browning adds flavor that the slow cooker cannot create on its own, and it means the beef reaches a safe temperature quickly.

  2. Step 2: Load the slow cooker

    Transfer the beef mixture to a 6-quart slow cooker. Add the beans, crushed tomatoes, diced tomatoes with their juices, broth and all the spices. Stir well.

  3. Step 3: Slow cook

    Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors meld and the chili has thickened.

  4. Step 4: Adjust and serve

    Taste and add more salt or cayenne if needed. If you want it thicker, cook uncovered on HIGH for the last 30 minutes. Serve with your favorite toppings.

Equipment

Tips for the best results

  • Brown the beef in batches if your skillet is small — overcrowded meat steams and turns gray.
  • Chili tastes even better the next day after the flavors settle.
  • Keep chili on the WARM setting for parties; it holds at a safe temperature for serving.

Storage, reheating and freezing

Refrigerator
Cool and refrigerate within 2 hours. Keeps in airtight containers for 3–4 days.
Reheating
Reheat on the stove over medium heat, stirring, until it simmers and reaches 165°F (74°C). Add a splash of broth if it is too thick.
Freezing
Freeze in portions for 4–6 months for best quality. Thaw overnight in the refrigerator.

Frequently asked questions

Do I have to brown the beef before putting it in the slow cooker?

Yes. Raw ground beef added to a slow cooker forms greasy clumps, misses the flavor of browning, and heats up slowly. Browning first fixes all three.

Can I cook chili on HIGH instead of LOW?

Yes — 3–4 hours on HIGH. LOW for 6–8 hours gives a slightly deeper flavor and is more forgiving if you are out of the house.

How do I thicken slow cooker chili?

Cook uncovered on HIGH for the last 30–45 minutes, or mash some of the beans against the side of the cooker and stir them in.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references