This Crock Pot chili has become our go-to when I want something comforting, forgiving, and full of flavor without hovering over the stove. I first developed this version during a busy autumn when my calendar was full but my appetite demanded something warming and satisfying. The combination of browned 80/20 beef, a trio of canned tomatoes and sauces, bold chili powder, and two types of beans produces a deep, layered taste that improves as it simmers. The texture is a pleasing balance of tender meat and soft beans, with the occasional pop from a bell pepper bite.

I discovered early on that the secret to a great slow-cooked chili is the initial browning of the beef and a short sauté of the aromatics. Those first minutes in the pan unlock flavors you simply can’t get by dumping raw meat straight into the cooker. This version is forgiving: it tolerates swaps, scales easily for a crowd, and still shines when made with pantry basics. Serve it with cornbread, over baked potatoes, or with tortilla chips and a mound of shredded cheese for a crowd-pleasing bowl that keeps everyone coming back for seconds.

Ingredients

• Onion (1 medium): Yellow or white onion adds savory sweetness when sautéed; look for a firm onion free of soft spots. Dicing uniformly helps it melt into the base.
• Green bell pepper (1 medium): Adds a fresh, vegetal brightness and slight crunch; remove seeds and ribs and dice into small pieces so they soften evenly during cooking.
• Garlic (3 cloves): Fresh garlic gives a fragrant lift; mince fine so it disperses through the chili — jarred minced garlic works, but fresh is best.
• Cooking oil (1 tablespoon): Use olive oil or another neutral oil to sauté aromatics and prevent meat from sticking; measure one tablespoon for consistent results.
• Ground beef (2 pounds, 80/20): The fat gives richness and mouthfeel; if you prefer leaner meat, drain excess fat after browning or substitute ground chuck for similar depth.
• Chili powder (3 tablespoons, divided): Three tablespoons total — sprinkle two tablespoons during browning to bloom the spice, and stir the remaining tablespoon into the slow cooker for balanced heat and color.
• Kidney beans (15.5 ounces, canned): Rinse lightly if you want a cleaner broth, or add straight from the can for thicker, bean-studded chili.
• Chili hot beans (15.5 ounces, canned): These often contain mild chiles and seasoning that add body and flavor; adjust salt accordingly.
• Diced tomatoes (29 ounces, canned): Use fire-roasted for a smoky note or plain diced for a brighter profile; undrained to keep cooking liquid sufficient.
• Tomato sauce (8 ounces): Thickens the base and rounds tomato flavor; a standard 8-ounce can works well.
• Cumin (2 tablespoons): Toasted cumin gives that classic warm, earthy backbone — measure carefully to avoid overpowering the chili powder.
• Onion powder (1 tablespoon): Adds an extra layer of mellow onion flavor that complements the fresh sautéed onion.
• Brown sugar (1 tablespoon): Balances acidity from tomatoes and brings depth; use light or dark based on preference.
• Garlic powder (1/2 tablespoon): Reinforces fresh garlic without adding texture; handy if you want a stronger garlic presence.
• Salt (1/2 tablespoon): Start with this amount and adjust after cooking to taste; canned ingredients can vary in sodium.

Instructions

Prep the Vegetables: Peel and dice 1 medium onion and 1 green bell pepper into roughly 1/4- to 1/2-inch pieces so they cook evenly. Mince 3 garlic cloves finely. Small dice ensures the vegetables soften and meld into the sauce during the slow cook without leaving large raw chunks. Sauté Aromatics and Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 2 to 3 minutes, stirring frequently, until the onion becomes translucent and the pepper begins to soften. Add the minced garlic and cook 30 seconds more until fragrant. Add 2 pounds of ground beef and cook, breaking it up with a wooden spoon, until mostly browned but not completely dry — about 6 to 8 minutes. Sprinkle 2 tablespoons of the chili powder over the meat during the last minute of browning to toast the spice and release its aroma. Finish browning until no pink remains and most juices evaporate. Combine Everything in the Slow Cooker: Transfer the browned beef and aromatic mixture into a 6-quart slow cooker. Add both cans of beans (15.5 ounces each) — drained or undrained to your preference — plus the entire 29-ounce can of diced tomatoes and 8 ounces of tomato sauce. Stir in the remaining 1 tablespoon chili powder, 2 tablespoons cumin, 1 tablespoon onion powder, 1 tablespoon brown sugar, 1/2 tablespoon garlic powder, and 1/2 tablespoon salt. Mix thoroughly so the spices distribute evenly. Taste a spoonful of the raw mixture for salt balance (it will concentrate during cooking) and adjust if needed. Slow Cook: Set the slow cooker to LOW and cook for 4 hours. If you prefer to cook longer, the chili will develop more depth on LOW for 6 to 8 hours; HIGH for 2 to 3 hours works too but the texture will be slightly different. Midway through cooking, give it a stir and check liquid levels — if it’s too thick, add 1/2 cup water or beef broth. If you want a thicker texture at the end, remove the lid for the last 30 minutes to concentrate flavors. Finish and Serve: Once the beef is tender and the flavors have melded, taste and adjust seasonings with additional salt, a pinch of sugar, or more chili powder if desired. Let rest for 10 minutes before serving to let flavors settle. Serve with optional toppings like shredded cheddar, chopped green onions, sour cream, cilantro, or crushed tortilla chips.

Storage Tips

Store cooled chili in airtight, shallow containers to chill quickly and preserve quality. Refrigerate for up to 4 days; for longer storage, freeze in meal-sized portions for up to 3 months. When freezing, leave a little headspace in the container because liquids expand. To reheat, thaw overnight in the refrigerator and warm gently in a saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it seems dry. Avoid reheating more than once to maintain best texture and flavor.

Ingredient Substitutions

Swap ground turkey or chicken for beef for a lighter version; cook similarly but add 1 tablespoon of oil to replace fat. For a vegetarian option, replace meat with cooked lentils and chopped mushrooms (about 3 cups combined) and use vegetable broth. If you prefer less heat, halve the chili powder and omit any spicy canned beans; to increase heat, add a diced jalapeño during sauté or a teaspoon of chipotle in adobo. Beans can be varied — pinto, black, or cannellini work well — and canned beans save time compared to dried.

Serving Suggestions

Serve with classic sides like cornbread, steamed rice, or baked potatoes for a hearty meal. For toppings, offer shredded cheddar, diced red onion, chopped cilantro, sliced avocado, sour cream, and lime wedges so guests can customize. For a Tex-Mex twist, present bowls with tortilla chips and pickled jalapeños. For a lighter plate, serve a moderate scoop of chili atop a crisp green salad or with a side of roasted seasonal vegetables.

Cultural Background

Chili has deep roots in American and Tex-Mex culinary history with countless regional variations. Classic chili con carne — meat with chiles and spices — emerged in the American Southwest and Texas, evolving from Spanish, Mexican, and Native American influences. Today it’s a beloved comfort food with many local spins: some regions prize a bean-free meat chili, while others celebrate bean-forward stews. This slow-cooked, bean-inclusive version reflects home-cooking traditions where accessibility and hearty satisfaction take center stage.

Seasonal Adaptations

In winter, add a spoonful of molasses or a smoked paprika for depth and warmth; use fire-roasted tomatoes for a slightly smoky feel. In summer, lighten the chili by using lean turkey, adding fresh corn kernels in the last 30 minutes of cooking, and topping with fresh herbs like cilantro. For holiday gatherings, serve the chili as part of a buffet with festive cornbread muffins and seasonal salads for contrast.

Meal Prep Tips

Make a double batch, portion into four to six containers, and refrigerate for easy lunches or quick dinners throughout the week. Freeze individual portions in microwave-safe containers for grab-and-go meals. If you plan to freeze, slightly undercook the beans and vegetables so they don’t become mushy upon reheating. Label containers with the date and content to maintain rotation. Reheat gently and refresh with a squeeze of lime or a sprinkle of fresh herbs to brighten flavors.

There’s something quietly joyous about serving a warm pot of chili to family and friends — it brings people together, warms the room, and makes feeding a crowd feel effortless. Try this version, make it your own, and enjoy the little ritual of topping a steaming bowl and sharing it with the people you love.