How To Cook Slow Cooker Chili: The Simplest, Easiest Method

Prep: 15 mins

Cook: 360 mins

Difficulty: Easy

Servings: 8 Servings

Areally good bowl of chili delivers tender beans, seasoned beef, and a savory tomato base laced with just enough spice to wake up your senses. And better yet, all of this can be made in the slow cooker. But with so many ways to make this classic dish, it’s often hard to find a simple, straightforward technique for making chili that delivers exactly what we expect in a bowl. If you invest your prep time in making chili powder from scratch and browning the beef really well, you’ll have the best bowls of simple, tasty chili waiting in the slow cooker when you get home.

Ingredients

2 tablespoons ground chili powder, like ancho chile
1 tablespoon ground cumin
1 tablespoon dried Mexican oregano
1 tablespoon garlic powder (optional)
2 teaspoons chipotle chili powder (optional)
1 tablespoon olive oil
1 pound ground beef, preferably ground chuck
1/2 teaspoon kosher salt
2 (15-ounce) cans dark kidney beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
1 cup low-sodium beef broth, chicken broth, beer, or water
1 teaspoon apple cider vinegar
Shredded cheddar cheese
Chips or crackers, such as Fritos, tortilla chips, saltines, or oyster crackers
Sour cream
Sliced green onions
Measuring spoons and cups
Small mixing bowl
4-quart or larger slow cooker
12-inch skillet

Instructions

Make the chili seasoning. Place the chili powder, cumin, oregano, garlic powder, and chipotle chili powder in a small bowl. Whisk with a fork to combine.
Preheat the slow cooker. Set a 4-quart or larger slow cooker to low and allow it to heat while the beef browns.
Brown the ground meat. Heat the oil in a large 10- or 12-inch cast iron skillet over medium-high heat until shimmering. Add the beef, season with the salt, and use a stiff spatula or wooden spoon to break the meat up into large pieces. Let the meat brown without moving for 4 to 5 minutes. Break the meat up into smaller pieces with your spatula and continue to cook until mostly cooked through, 2 to 3 minutes more.
Combine the beef, beans, tomatoes, and broth in the slow cooker. Transfer the browned meat to the slow cooker. Add at least 3 tablespoons of the chili seasoning (save the remainder for another use). Add the beans, tomatoes, tomato paste, and broth. Stir to combine.
Cook on low for 8 hours. Cover and cook the chili on the LOW setting for 8 hours. Avoid stirring it too often or you'll break down the beans.
Add the cider vinegar and serve. Stir in the cider vinegar just before serving. Serve with garnishes if desired.