Slow Cooker Chili
Slow Cooker Chili – Homemade chili is easy to make with this crockpot chili recipe, giving you bowls of fantastic classic chili flavor. Garnish with your favorite toppings for all the delicious fun!
Everyone should have a go-to chili recipe. Don’t you agree?
I still think Mom makes the best chili in the world. Part of the reason is that I love how she seasons it and that she adds a little brown sugar to give just a hint of sweetness. But it took me a long time to figure out that it was her use of fresh canned tomatoes that put its flavor over the top. For all those years growing up, I just took it for granted. How I now yearn for her chili filled with summer preserved goodness!
For a long time, I struggled to find a chili recipe that both Blake and I wanted to call “ours”.
And then, about five years after we were married, I made this Slow Cooker Chili recipe. Blake said, “Never make chili any way but this way again.”
Slow Cooker Chili
It might seem that this was a monumental moment of our relationship. If chili can really make that happen for a couple, I’m not completely certain.
All I do know is that this slow cooker chili recipe has continued to be our family’s go-to chili. And I get requests for the recipe whenever I make it for guests.
For fun chili recipes that wander a bit from the classic, try my:
How to make crockpot chili
It’s easy to make chili in a slow cooker.
And I especially like this recipe because it makes a large quantity. It’s great for feeding a larger group or for freezing half for a future meal. Because, yes, this chili can be frozen with great results.
Start off by browning ground beef or a combination of ground beef and ground turkey in a multi-cooker slow cooker. If your slow cooker doesn’t have a browning function, brown the meat in a skillet and transfer it to the slow cooker. Then add all the remaining ingredients – some of which are diced tomatoes, tomato sauce, beef stock, beans, chili powder, and cumin – and stir to combine. Set the heat to “high” and let the chili simmer away for six hours or so, stirring every couple hours if convenient. It’s really that easy.
What to serve with chili
I like to make a batch of Honey Cornbread Muffins to serve with chili.
And our girls love when there are leftover cornbread muffins to eat for breakfast the following morning. Hatti and Tessa warm up the muffins and eat them with a little butter and jam.
The muffins are the perfect chili dippers, with a bit of sweetness that contrasts with the savory chili.
Our family also really, really, REALLY likes Fritos corn chips with chili. Sometimes I buy the regular ones, shown in my photos. And sometimes I buy the scoops, which are awesome for just scooping up the chili, no spoon needed. Either way, those salty corn chips are fabulous with chili.
So much of our fun with food deals with dipping and scooping, don’t you agree?!
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* Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds. * And...this recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 1
Amount Per Serving: Calories: 588 Total Fat: 29g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 155mg Sodium: 973mg Carbohydrates: 33g Fiber: 7g Sugar: 16g Protein: 49g
* Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.
* And...this recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
This post was previously published in 2012. Some of the photographs and some of the text were updated in 2019.
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