Published: · Modified: by Nicki Sizemore · This post may contain affiliate links
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This slow cooker beef chili is reminiscent of the chilis I devoured growing up in the Midwest, but with an amplified, richer flavor thanks to a slew of secret ingredients. It's sophisticated yet nostalgic—perfect for any crowd or occasion. There's no better meal to snuggle up with on a snow day, game day or plain ‘ole Sunday. (Step-by-step VIDEO below!)
I tested this recipe almost a dozen times when writing my book, Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019). It was worth all the work - this is seriously the best slow cooker beef chili! It has a subtle kick of spice, a hint of sweetness, and an irresistible umami-rich flavor.
Secret ingredients
The crockpot chili recipe gets its incredible flavor from a few secret ingredients, most of which are pantry staples. The easy-to-find ingredients transform the chili into something seriously special. Here’s the run-down:
- Fire roasted canned tomatoes: provide a wood-fired complexity
- Chipotle chili: gives a kick of spice
- Maple syrup: lends subtle sweetness
- Tamari or soy sauce: imparts savory “umami-ness”
- Cacao powder: provides a cooked-all-day richness
- Beer: balances everything out with its pleasant bitterness
How to make this slow cooker beef chili recipe:
- In a skillet, brown 2 pounds of ground beef, then transfer it to a slow cooker. In the same skillet, quickly sauté onions, carrots, garlic and jalapeño pepper. Scrape them into the slow cooker with the beef (sautéing the vegetables will build flavor and ensure that they cook all the way through).
- Add the remaining ingredients, and season with salt and pepper.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Finish the chili with a bit more salt and pepper, if needed, then devour.
Slow cooker turkey chili
You can absolutely make this chili using ground turkey if you prefer. Just go for dark meat turkey, which is juicier and will stand up better to the bold flavors.
Serving suggestions
I like to arrange several toppings for people to sprinkle over their bowls. Shredded cheddar cheese, sour cream, scallions and pickled jalapeños are just some ideas; you could also go for diced avocado, crushed tortilla chips, hot sauce, or whatever you and your family love. I serve this chili with these Jalapeño Cheddar Cornbread Muffins (which are also in the book!). The slightly sweet and cheesy muffins are PERFECT for sopping up the spiced chili.It's also awesome with this Skillet Cornbread.
Recipe tips:
- You’ll need a 4- to 7-quart slow cooker for this recipe (I recommend this 6-quart model). Different models cook at different rates, so use the times as an approximation (but don’t worry; this is a very forgiving chili!).
- It's important to sauté the beef first for two reasons. First, it allows you to drain off the fat (otherwise you'd end up with a greasy, heavy chili). Secondly, it helps to build flavor.
- The ingredient list might look long, but these are mostly things you’ll already have in your pantry and spice cabinet.
- If you’re gluten-free, be sure to use a gluten-free beer (I use Omission Pale Ale).You can also swap out the beer for chicken broth, if you prefer.
- Strained tomatoes give the chili body. I use Pomi brand (which comes in a box). If you can’t find strained tomatoes, you can use canned tomato puree instead.
- You can swap in ground turkey (preferably dark meat) for the beef.
- I serve this chili with these Jalapeño Cheddar Cornbread Muffins or this Skillet Cornbread.
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
FAQs
Can you make the chili ahead?
YES! Chili gets even better with time, so go ahead and make it today for tomorrow’s party (though that being said, it’s also delicious straight out of the slow cooker!)
Is chili better in the slow cooker?
The slow cooker is the ultimate tool for making chili. Its gentle heat softens and melds the various flavors, giving the chili a rich, cooked-all-day flavor. Even better, you can leave the slow cooker to do its thing while you go about your day!
How long can you leave chili in a slow cooker?
While you should cook the chili for the amount of time specified in the recipe instructions, you can leave it in the slow cooker on a "warm" setting for up to 4 hours.
Can you put raw beef in a slow cooker?
While it's safe to put raw beef in a slow cooker as long as you cook it all the way through, I don't recommend doing it for this recipe. By browning the beef on the stovetop first you're able to drain off the fat, resulting in a luscious broth that's not greasy. Also, browning the meat builds flavor, giving the chili more dimension.
Can I overcook chili in a slow cooker?
While there's some flexibility in the timing of slow cooker chili, if it cooks for too long the beans will break down and the meat will dry out. It's best to stick with the suggested timing, although an extra hour usually won't do any harm.
Other slow cooker meals to try:
- See all my Slow Cooker Recipes
- Slow Cooker Carnitas
- Perfect Slow Cooker Salmon
- Vegetable Massaman Curry
- Slow Cooker Pulled Pork
- Slow Cooker Turkey Meatballs
Watch the video!
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
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The BEST Slow Cooker Chili
Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal, by Nicki Sizemore (Storey Publishing, 2019). This is my very favorite beef chili; it’s reminiscent of the versions I grew up with in the Midwest but with an amplified, rich flavor that I crave every snow day, game day or plain ‘ole Sunday. I know it looks like a lot of ingredients, but they’re mostly things you’ll have in your pantry and spice cabinet. A chipotle chili gives the chili a kick of spice, maple syrup lends sweetness, tamari imparts savory “umami-ness” and beer’s pleasant bitterness balances everything out. The chili is even better the next day. I love to serve it with these with Jalapeño Cheddar Spoonbread Muffins.
Prep Time30 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: slow cooker beef chili, slow cooker chili, slow cooker chili recipe
Servings: 6 people
Author: Nicki Sizemore
Ingredients
Stovetop prep
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds ground beef
- Salt and freshly ground black pepper
- 1 large onion, finely diced
- 2 medium carrots, finely diced
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
Slow cooker
- 1 28- ounce can fire roasted diced tomatoes
- 1 cup strained tomatoes (such as Pomi brand)
- 1 cup beer (lager or pale ale, gluten-free if needed)
- 1 15- ounce can black beans, drained and rinsed
- 1 canned chipotle chile, finely chopped
- 1 tablespoon tamari or soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon raw cacao powder or unsweetened cocoa powder
For serving
- Toppings, such as: chopped tomatoes, sliced scallions, shredded cheddar cheese, sour cream and/or pickled jalapeños
- Jalapeño Cheddar Cornbread Muffins (optional)
Instructions
Stovetop prep
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the beef, and season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until browned, about 5 to 7 minutes. Drain the meat in a colander or strainer set over a bowl (reserve the skillet).
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and carrots, and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 3 to 5 minutes. Add the garlic and jalapeño, and cook 1 minute longer.
Slow cooker
Scrape the vegetables into a 4- to 7-quart slow cooker and add the drained beef, diced tomatoes, strained tomatoes, beer, black beans, chipotle chile, tamari, maple syrup, chile powder, cumin, oregano and cacao powder. Season with salt and pepper, and stir to combine. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Season with salt and pepper to taste.
Serve
Ladle the chili into bowls and sprinkle with the toppings of your choice. Serve the Jalapeño Cheddar Cornbread Muffins alongside, if you wish.
Notes
Storage: The chili can be refrigerated for up to 5 days or frozen for up to 3 months.
Slow Cooker Jumpstarts:
- Up to 1 day ahead: Chop the onions, carrots, garlic and jalapeño and refrigerate separately (or you can go ahead and cook them off).
Tips:
- You’ll need a 4- to 7-quart slow cooker for this recipe (I recommend this 6-quart model). Different models cook at different rates, so use the times as an approximation (but don’t worry; this is a very forgiving chili!).
- It's important to sauté the beef first for two reasons. First, it allows you to drain off the fat (otherwise you'd end up with a greasy, heavy chili). Secondly, it helps to build flavor.
- The ingredient list might look long, but these are mostly things you’ll already have in your pantry and spice cabinet.
- If you’re gluten-free, be sure to use a gluten-free beer (I use Omission Pale Ale). You can also swap out the beer for chicken broth, if you prefer.
- Strained tomatoes give the chili body. I use Pomi brand (which comes in a box). If you can’t find strained tomatoes, you can use canned tomato puree instead.
- You can swap in ground turkey (preferably dark meat) for the beef.
- I serve this chili with these Jalapeño Cheddar Cornbread Muffins or this Skillet Cornbread.
- Get a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker!
More Gluten-Free Dinner Recipes
- Easy Sausage Baked Pasta with Ricotta (One Skillet!)
- Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
- Juicy Yogurt Marinated Grilled Chicken
Reader Interactions
Comments
Debra Dominguez says
What is a substitute for the beer?
Reply
Nicki Sizemore says
Hi Debra, you can swap out the beer for chicken broth. I hope you enjoy!!
Reply
Jeff says
This is my new GOTO chili recipe and everyone loves it. Have made it a couple of times this season already and both times I went 50/50 on pork and beef because this is what I had in the fridge and it worked great. Also used some dried chipotles instead of the canned and was able to get that smoky goodness. Thank you for sharing!
Reply
Nicki Sizemore says
Hi Jeff! This makes me so happy to hear. Thank you for sharing, and I love your tips!
Reply
Jenny Spencer says
Knew. Not new. Sorry.
Reply
Jenny Spencer says
Nicki this is by far my most favorite chili EVER! Since I have your cook books now, I made this recipe out of the slow cooker one. It was so good, I new I had to let you know in the comments. Delicious.Raine. 🙂
P.S. I have already made two of the slow cooker meals from your book! This chili and your lentil soup. Both were amazing. Next is a Build - A Bowl meal!!!!! I can't wait. xo
Reply
Nicki Sizemore says
Hooray! You never cease to impress me with how much you cook, Raine! I'm thrilled you liked the chili, and I can't wait to hear what you think about the Build-a-Bowl recipes. Happy cooking!
Reply
MJ says
This is now my new go to beef chili! It's easy to make and tastes sooo good! I don't have a slow cooker, so I made it in a dutch oven and then put it in a low temp oven for 4 hours. It came out thick and creamy and yummy. I also made the Jalapeño Cheddar Spoonbread Muffins. Fantastic!!Reply
Nicki Sizemore says
I'm so glad you like the chili!! That's a fantastic tip about cooking the chili in a dutch oven. Thank you!
Reply
