Easy Slow Cooker Chili with homemade seasoning and robust flavor! Packed with protein and perfect for a weeknight dinner!
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We try to mix it up a little when it comes to easy dinners! Adding this slow cooker chili to our dinner rotation is a must! It’s super easy to make and it taste so good!
Sometimes we don’t think about dinner ahead of time, because really who has the time? I try to menu plan on the weekends and then look at my plan every morning in the evening for the next day so can keep on track or I adjust it as needed. If you find yourself wanting chili but didn’t get it into the slow cooker early enough you can definitely make it in the instant pot! This instant pot three bean chili is one that I make on repeat during the fall and winter!
HOW TO MAKE SLOW COOKER CHILI
Ingredients:
- Ground beef: The best beef to us is 90/10. The less fat in the beef means you won’t have to drain it.
- Yellow onion: chopped
- Garlic: you can mince this yourself or use a 1/2 teaspoon minced garlic
- Kidney beans: You can use dark, light, or a mixture of both. You can also try this with some cannellini beans or chili beans to really bump up the spice!
- Diced tomatoes: I used the kind that didn’t have any added seasoning but you any will do. Just make sure to stick to the ones that will compliment the other seasonings.
- Seasonings: chili powder. ground cumin, dried oregano, and salt. You can definitely adapt these seasonings to your taste. We have made this with just 2 teaspoons of chili powder before and it still tasted great!
Directions:
- In a large skillet set over medium heat, add the chopped onion, minced garlic, and ground beef. Cook, stirring often, until the beef is browned and the onions are soft. Cooks in 5 minutes or less.
- Drain beef if needed, transfer the beef to the slow cooker.
- Add in the beans, diced tomatoes, chili powder, cumin, oregano, and salt. Stir.
- Cook on high for 4 hours or low for 6 hours.
- Serve warm with garnishes of your choice.
TIPS AND SUGGESTION:
Can you put raw ground beef into the slow cooker? I would say yes you can, but if you do this there is not way to get the meat drained, if it’s needed until the end of cooking. Also you would have to make sure you continue to chop the meat as it cooks or it will clump up. Take the extra 5 minutes and cook it before hand. After that the slow cooker chili is hands off and you won’t have to mess with it again until ready to serve!
What to garnish chili with? We love to put sour cream and shredded cheese on ours. You can also add chopped green onions. You can use fritos or tortilla chips for a topping, the fritos are such a favorite of mine!
STORAGE: Store any leftover chili in airtight container in the refrigerator for up to four days. Freeze chili for up to 3 months.
REHEAT: From frozen, allow to thaw complete and reheat in microwave or on the stovetop.
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Slow Cooker Chili
Equipment
Ingredients
- 1 pound ground beef
- 1 yellow onion chopped
- 1 clove garlic minced ( or 1/2 teaspoon minced garlic)
- 2 15 ounce cans kidney beans, (dark or light) (do not drain)
- 2 14 ounce cans diced tomatoes (do not drain)
- 1/2 cup water
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
Instructions
- In a large skillet set over medium heat, add the chopped onion, minced garlic, and ground beef. Cook, stirring often, until the beef is browned and the onions are soft. Cooks in 5 minutes or less.
- Drain beef if needed, transfer the beef to the slow cooker.
- Add in the beans, diced tomatoes, water, chili powder, cumin, oregano, and salt. Stir.
- Cook on high for 4 hours or low for 6 hours.
- Serve warm with garnishes of your choice.
Notes
Nutrition
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