Can you believe I spent the first 28 years of my life thinking I didn’t like chili? I had tried it multiple times, every time not really enjoying it and wondering what all of the hype was about. That was until my dear partner made a batch for himself. I took one curious bite and was blown away!
So what was the difference between all of the other chilies and this magical one? Brown sugar and cocoa powder!
I kid you not, those two ingredients make all of the difference. They add a touch of sweetness and depth that balance the other robust flavors. After some tweeks and experiments, we’ve come up with what I truly believe to be The Best Slow Cooker Chili.
- Servings-12 cups
- Total Time-8 hours
Slow Cooker Chili Ingredients:
- Ground Beef– we’ve found that a fat ratio of 80/20 has the best flavor, but a leaner ground beef can also be used.
- Red Onion– diced
- Garlic– minced
- Canned Diced Tomatoes
- Canned Crushed Tomatoes
- Canned Tomato Sauce– this is different than marinara. Tomato sauce generally comes in a can and can be found with the diced tomatoes and paste. It’s essentially a puree of cooked down tomatoes.
- Tomato Paste
- Jalapenos– jarred or fresh.
- Beef Broth– beef broth adds to the strong robust flavor of the chili.
- Spices– chili powder, ground cumin, sweet paprika, and ground coriander.
- Brown Sugar– this is a must when making chili! It adds a sweetness that really balances the flavor.
- Cocoa Powder– cocoa powder is the star of this show. It adds depth and complexity to your chili that will keep you coming back for more.
- Canned Light and Dark Kidney Beans– kidney beans are hearty and firm, which means they stand up well when cooked into a chili. If you are unable to find kidney beans, go for any other firmer bean such as black bean or pinto.
Topping Suggestions:
- Fritos– or any kind of corn chips. The salty crunch is a must.
- Sour Cream– we love the contrast of the cold sour cream to the warm crock pot chili.
- Shredded Cheese- our favorite is sharp cheddar!
- Chives
How to Make Slow Cooker Chili:
- Brown Meat– In a frying pan, heat a touch of neutral cooking oil . Add ground beef and season with a bit of salt and pepper. Cook ground beef, breaking up with a spatula until gently browned and crumbled.
- Set It & Forget It– Add ground beef along with remaining ingredients to slow cooker. Give it all a good stir and set it to cook on low for 6-8 hours or high for 3-4 hours.
- Plate & Serve– Scoop out a generous portion of your homemade chili into a bowl. Top with sour cream, shredded cheese, fritos, and chives.
Slow-Cooker Chili Leftovers:
- Store– leftover chili will last in the refrigerator for about 3-4 days when properly stored in an airtight container. Chili can be frozen for up to 3 months. If freezing, allow chili to cool completely before adding to chosen freezer safe container (freezer bags for the win!) If using a freezer bag, press air out and flatten before placing long side down into the freezer.
- Reheat- chili can be reheated on the stove top in a saucepan over medium-low heat. Stir and simmer until warmed through. If reheating frozen chili, allow to thaw before cooking.
Tips & Recipe Notes:
- We like to add the fat from the ground beef into our chili. It adds quite a bit of flavor and keeps things moist. If you would like less fat in your chili, you can use a slotted spoon to scoop your ground beef from the frying pan to the slow cooker, or drain the ground beef on a paper towel before adding it in.
- To thicken chili, remove slow cooker lid and allow to simmer on low for 20-30 minutes before serving. This allows some of the liquid to evaporate.
More Cozy Soups & Stews You Will Love:
- Black Eyed Pea Stew
- Garlic & Bacon Brothy Beans
- Easy Spicy Sausage & White Bean Soup
- Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
- Creamy Sausage, Kale, & Ravioli Soup
- Creamy Cabbage & Orzo Stew
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Slow Cooker Chili
Equipment
- Slow Cooker
- Skillet
- Spatula
Ingredients
- 1 tbsp oil
- 2 lbs ground beef 80/20 blend
- 1 red onion diced
- 1 1/2 tbsp minced garlic
- 15 oz diced tomatoes
- 15 oz crushed tomatoes
- 14 oz tomato sauce
- 3 oz tomato paste
- 8 oz jar mild jalapeños drained
- 1 cup beef broth
- 1.5 tbsp chili powder
- 3-4 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp sweet paprika
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp ground coriander
- 15 oz can dark kidney beans drained
- 15 oz can light kidney beans drained
- Salt & pepper to taste
Toppings:
- Fritos
- Sour cream
- Shredded cheese we like sharp cheddar
- Chives
Instructions
- Brown Meat– In a frying pan, heat a touch of neutral cooking oil . Add ground beef and season with a bit of salt and pepper. Cook ground beef, breaking up with a spatula until gently browned and crumbled.
- Set It & Forget It– Add ground beef along with remaining ingredients to slow cooker. Give it all a good stir and set it to cook on low for 6-8 hours or high for 3-4 hours. Add salt and pepper to taste. To thicken chili, remove slow cooker lid and allow to simmer on low for 20-30 minutes before serving. This allows some of the liquid to evaporate.
- Plate & Serve– Scoop out a generous portion into a bowl. Top with sour cream, shredded cheese, fritos, and chives.