Slow Cooker Chili Con Carne is a comforting and hearty dish that’s packed with tender ground beef, beans, tomatoes, and a perfect blend of spices. This chili simmers all day in the slow cooker, letting the flavors come together beautifully while filling your kitchen with a warm, inviting aroma.
I love making this chili on busy days because it’s so easy to prepare—just throw everything into the slow cooker, set it, and forget it until dinnertime. The best part is how the slow cooking makes the meat incredibly tender and the sauce rich and flavorful without extra effort from me.
I usually serve this chili topped with shredded cheese, a dollop of sour cream, and some chopped green onions, alongside warm cornbread or tortilla chips. It’s great for sharing with family or friends, and there’s always enough for leftovers, which taste even better the next day.
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives this chili a rich, hearty base. If you want a leaner option, try ground turkey or chicken. For a different texture, small pieces of chuck roast work well too.
Kidney Beans: They add creaminess and protein. If you’re not a fan, black beans or pinto beans are great alternatives and still hold up well in the slow cooker.
Tomatoes & Tomato Paste: Canned diced tomatoes add juiciness and acidity. Tomato paste thickens the chili and boosts flavor. If you only have tomato sauce, you can use that but reduce the added broth slightly.
Chili Powder & Spices: Chili powder is key for that classic chili flavor. Smoked paprika adds a subtle smoky taste, but if you don’t have it, regular paprika works too. Adjust cayenne pepper to control heat.
Vegetables: Onion, garlic, and green bell pepper create a flavorful base. If you want extra veggies, consider adding chopped carrots or celery.
How Do You Get the Best Flavor and Texture in Slow Cooker Chili?
Browning the beef first is important. It adds depth to the chili and prevents meat from tasting bland or mushy. Skip this step, and you might lose flavor and get less appealing texture.
- Heat olive oil in a skillet on medium-high.
- Add ground beef and break apart with spatula.
- Cook until nicely browned and no pink remains, about 6-8 minutes.
- Remove beef and use the same pan to soften onions, garlic, and peppers.
Slow cooking low and slow (6-8 hours) gives the spices time to develop and meld. Remember to taste at the end and adjust salt or heat to your liking.
Equipment You’ll Need
- Slow cooker – I love mine because it frees up stovetop space and makes the chili perfect after hours of simmering.
- Large skillet – helps browning the beef and sautéing vegetables for extra flavor.
- Spatula or wooden spoon – makes stirring and breaking up the meat easy.
- Measuring cups and spoons – ensure accuracy for spices and liquids.
- Knife and cutting board – for chopping onions, peppers, and garlic.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner chili with a lighter taste.
- Add chopped jalapeños or hot sauce to spice it up if you like more heat.
- Mix in diced sweet potatoes or carrots for extra sweetness and nutrition.
- Top with shredded cheese, sour cream, or avocado slices for added creaminess and flavor.
Slow Cooker Chili Con Carne
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs (900g) ground beef (or chuck roast cut into small pieces)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 2 tbsp tomato paste
- 1 cup beef broth
Spices & Seasonings:
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 tbsp olive oil (for browning)
For Garnishing:
- Lime wedges
- Fresh cilantro
- Sour cream
How Much Time Will You Need?
This chili needs about 15 minutes of prep time to brown the meat and chop vegetables. Then, cooking in the slow cooker takes 6 to 8 hours on low or 3 to 4 hours on high. So plan accordingly for a delicious meal ready when you want it!
Step-by-Step Instructions:
1. Brown the Meat:
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula until it’s nicely browned and no longer pink. This step adds rich flavor to your chili. Once browned, transfer the meat to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add the chopped onion, minced garlic, and diced green bell pepper. Cook for about 4 to 5 minutes until they soften and become fragrant. Then add these to the slow cooker on top of the meat.
3. Add the Remaining Ingredients:
Pour in the diced tomatoes, tomato paste, kidney beans, and corn kernels. Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Pour the beef broth over everything. Stir gently to combine all the ingredients evenly.
4. Cook the Chili:
Cover the slow cooker and let it cook on low for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking lets the flavors blend together and thickens the chili to a delicious consistency.
5. Taste and Adjust:
Before serving, give your chili a taste and add more salt, pepper, or chili powder if you want it spicier or more flavorful.
6. Serve and Garnish:
Spoon the chili into bowls while hot. Top with a dollop of sour cream, sprinkle fresh cilantro leaves on top, and add a lime wedge on the side for a zesty finish. Enjoy your hearty, comforting meal!
Can I Use Frozen Beef for This Chili?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the fridge overnight before browning. This ensures even cooking and better texture in your chili.
Can I Make This Chili Without a Slow Cooker?
Absolutely! You can cook everything in a large pot on the stove. After browning the meat and sautéing veggies, add all ingredients and simmer gently for about 1 to 1.5 hours, stirring occasionally.
How Do I Store Leftover Chili?
Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months—just thaw in the fridge overnight before reheating.
Can I Add Other Vegetables to the Chili?
Yes! Feel free to add diced carrots, celery, or even zucchini for extra nutrition and flavor. Just chop them finely and sauté along with the onions and peppers before adding to the slow cooker.