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Nothing beats walking in after a chilly day and smelling this slow simmered chili. The spicy aroma fills your home, cooking low and slow until every bite pops with flavor. I've tweaked it a million times—my friends and family always hope I'm making this when they're coming over.
This dish started out as my go-to for tailgates and potluck gatherings. It caught on quick and now I double it just so we have enough for frozen weeknight dinners. People always come back for another bowl.
Tasty Ingredients
- Black beans: bring a hearty bite and a protein kick Rinse those beans well to get rid of extra starch
- Chili beans in sauce: add smoky, saucy depth Go for a thick reddish sauce—any brand works fine
- Salsa: makes it zesty and sneaks in extra veggies Pick any salsa you like, jarred or homemade, mild or medium
- Diced tomatoes with green chiles: add just enough heat and a hit of flavor Rotel always works, but any kind is fine
- Tomato sauce: helps thicken everything and gives that rich tomato base Look for sauce with no extra herbs
- Petite diced tomatoes: give tang and body Bright-colored, sugar-free brands are best
- Salt and black pepper: simple, but they make all the other flavors pop Taste and tweak till it’s just right
- Chili powder, garlic powder, and onion powder: this trio brings all the spice and depth Use the freshest spices you can for more flavor
- Green bell pepper: brings a mellow earthy note Look for peppers that feel heavy, not wrinkled
- White onion: adds sweetness and rounds out the flavors Stick to ones with shiny, untouched skin
- Lean ground beef: gives the chili its meaty bite but keeps it light I like at least ninety percent lean so it’s flavorful but not greasy
Simple Step-by-Step
- Serve It Up:
- Spoon the hot chili into bowls. Throw on your favorite toppings like cheese or scallions and dig in.
- Thicken Things Up:
- If the chili is thinner than you want, leave the lid off during the last hour on LOW or for half an hour on HIGH so extra liquid can cook out and it gets thicker.
- Let the Slow Cooker Take Over:
- Transfer your beef and veggie mix to a slow cooker that fits at least eight quarts. Make sure the beef is spread evenly on the bottom.
- Meld and Simmer:
- Set the slow cooker on LOW for six to eight hours or crank it to HIGH for five to six. Give it a stir whenever you get the chance so nothing sticks. Long, slow cooking makes all the flavors blend together perfectly.
- Pour the Rest In:
- Dump in petite diced tomatoes, tomato sauce, diced tomatoes with chiles, salsa, chili beans (undrained), and drained black beans. Stir carefully until everything’s mixed, but don’t go wild—you want it combined, not mushy.
- Wake Up the Spices:
- Add chili powder, garlic powder, onion powder, salt, and pepper right into the skillet. Give it a good stir and keep cooking for another five minutes so those spices come alive and coat everything.
- Soften the Veggies:
- Add diced white onion and bell pepper to the beef. Stir and cook for three to five minutes—it’ll start to smell amazing and the veggies get soft.
- Brown the Beef:
- In a big skillet, crumble ground beef and cook over medium-high. Keep stirring so all the meat browns up. Once it’s mostly cooked and barely pink (about eight to ten minutes), pour off the extra fat so it’s not greasy.
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Those chili beans in sauce really make this dish special for me. Every bite has that saucy magic. My kids are always back for seconds, and we made a tradition—after the first snow, it’s chili night with mountains of toppings.
Leftover Hacks
This chili does awesome in the fridge and actually gets better overnight. Store leftovers once they're cooled in a container with a tight lid for up to four days. Warm it up on the stove or toss in the microwave. If it's too thick, just add a splash of water. Freezes like a champ too—pack into freezer bags or containers once cooled, and you’re good for three months.
Swap Options
Want it lighter? Ground turkey works instead of beef. Vegetarian? Grab plant-based crumbles or toss in extra beans instead of meat. Out of green bell pepper? Use jalapeno or red bell instead. Try kidney beans or pinto in place of black for something different.
How to Serve
Put out bowls of cheese, chopped scallions, and sour cream for folks to top their bowls. Cornbread goes perfectly on the side. I like a green salad to make dinner feel fresh. Throw a chili bar party—just set out tortilla chips, diced avocado, and hot sauce so everyone can have it their way.
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Where This Dish Comes From
This classic comfort food has deep roots in Texas and all through the Southwest. Each area has their own way—some add beans, some use only meat, others go all out with wild spice mixes. With this slow cooker version, you get those old-school flavors but with zero fuss.
Recipe FAQs
- → What kind of beef should I pick?
Go for lean ground beef—it browns up nicely and keeps your chili tasty without all the extra fat.
- → Can I swap in different beans?
For sure! Try pinto, white, or kidney beans. Though, mixing chili beans and black beans makes the flavor pop most.
- → What if my chili's a bit runny?
Just pop the slow cooker top off for the last hour, and some of that liquid will cook off so your chili thickens up.
- → How spicy does this get?
This one leans mild to medium, but you can add hot sauce or bump up the chili powder for extra kick if you want.
- → What's the best way to save leftovers?
Let your chili cool all the way, then stash it in an airtight container. It’ll keep in the fridge around four days, or freeze for up to three months.
- → How do I make it meatless?
No problem! Skip the beef and load in more beans or toss in some corn and zucchini for plant-powered goodness.