39 Comments
This post may contain affiliate links. Please read our disclosure policy.
This slow cooker chili recipe has all the ingredients you need for it to be extra special, plenty of beef, vegetables, and homemade seasonings! Don’t settle for ho-hum chili recipes with basic flavor; make my version instead.
Featured Comment
This is DELICIOUS chili ! The seasoning blend was very tasty —- just enough spice and big depth of flavor with the addition of the beer …Thank you for the wonderful recipe.
– Rosie B
Having run a slow cooker site for 12 years, I’ve tried a lot of chili – I have dozens of recipes on my site. This slow cooker chili recipe is a favorite of mine, and it consistently receives the most compliments! It has four secret ingredients (well, not so secret, since you will now see them below). The chili simmers away for the perfect amount of time in the crockpot, making it simple to make. When I first created this recipe, it was named “Chuck Wagon Chili.”
The Ingredients
Beer (secret ingredient #1): Adds amazing slightly hoppy flavor, not too strong. This ingredient I think makes this a chili cook off winner!
Beef Bouillon (secret ingredient #2) – Along with the beer, this makes an amazing FLAVORFUL base for this chili instead of using straight water.
Worcestershire Sauce (secret ingredient #3) – This is must for any beef recipe in the slow cooker, it adds a subtle savory tang that is a background taste in this chili.
Brown Sugar (secret ingredient #4) – Now, that we’ve added the three other flavors that can be strong, we add sugar to mellow everything out and it’s the key ingredient to bringing everything together.
Cooked Beef: You can use lean ground beef or one with a higher fat content. Either way, it should be browned and drained prior to adding it to the slow cooker.
Vegetables/Tomatoes: A diced white onion and green bell pepper are a must in every good chili recipe. I also use stewed tomatoes and tomato sauce.
Seasonings: Chili powder, salt, black pepper, onion powder, and cumin
Beans: Pinto beans are the best choice for this chili recipe – they are tender and the perfect size.
How to Make Slow Cooker Chili
- Add all the ingredients (secret and all) to the crockpot.
- Let simmer away all day – don’t peek, let those flavors marry.
- Ladle up and enjoy this chili all week.
Tips & Variations
Don’t Skip Browning the Meat: It’s best to brown the meat for chili on the stovetop before adding it to the slow cooker. Browning the meat adds depth of flavor, and you can drain off excess fat.
Beer Swap: If you can not add beer, just add the same amount of water.
Different Meat: Ground turkey or chicken is fine to use – still needs to be browned first. Or substitute half of the ground beef for chorizo.
Make it Spicy: Add 2 diced jalapenos for spicy chili.
Freezing: This chili freezes well, best to store in individual servings.
Best Ways to Eat Chili
- Toppings: Some of the most classic toppings for chili are cheddar cheese, a scoop of sour cream, and green onions. Add your favorite chili toppings and enjoy!
- Sides: Crockpot chili pairs well with a handful of tortilla chips, tortilla scoops, saltine crackers, or slow cooker cornbread.
- Leftovers: This chili also tastes great poured over baked potatoes or for nachos the next day.
Stove Top Method:
Brown the beef in a large stock pot or Dutch oven, then add diced onion and bell pepper and cook until they soften. Stir in the spices, pour in the beer to deglaze, and add in the remaining ingredients. Bring to a low boil, cover, and let the chili gently simmer for about an hour. Add water if the chili thickens too much.
Slow Cooker Chili Recipe
How to Video
Ingredients
- 2 lbs. ground beef , browned and drained
- 1 large white onion, diced
- 1 green bell pepper, diced
- 3 Tbsp. chili powder
- 2 tsp. salt
- ½ tsp. pepper
- 1 tsp. onion powder
- ¼ tsp. cumin
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. brown sugar
- 1 cup beer, use your favorite, I use coors light
- 29 oz. diced tomatoes, or stewed tomatoes (two14.5-oz. cans)
- 15 oz. can tomato sauce
- 30 oz. pinto beans, drained and rinsed (two 15-oz. cans)
- 1 beef bouillon cube
- 2 Tbsp. water
Instructions
- Add everything to the slow cooker, except the beef bouillon cube and the water.
- Add the beef bouillon cube and water to a microwavable glass cup. Microwave for 40 seconds, or until the water is hot enough to melt the cube. Stir the cube in the water until dissolved. Add this to the other ingredients in the slow cooker, stir.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More Slow Cooker Chili Recipes
Slow Cooker White Chicken Chili is a creamy, comforting twist perfect for chilly nights.
15 Bean Chili and Slow Cooker Cincinnati Chili each pack bold layers of flavor—one hearty with mixed legumes, the other sweet‑spiced Midwest style.
Recreate a drive‑thru favorite with Wendy’s Chili Recipe or ladle zesty hot dog chili over franks and fries for easy game‑day eats.
I made this for myself and 2 of my adult sons. It was very, very good. Thank you! It’s going to be made often!
So Glad you enjoy this recipe! We love it too!
Sarah can I use ground Turkey instead of beef?
Yes, ground turkey is GREAT in chili — some other recipes not so much, but this, yes!
Loved the chili. Next time I will double the beans and use Pork ‘n Beans and not Pinto.
Hello,
I’m planning on making this recipe for a school chili cook off. If I double the recipe, would I be able to fit it inside the 6 quarts slow cooker?
It will be a tight fit, I apologize I can’t say without testing it.
I am a professional chef tried your chili recipe, and followed the recipe exactly it is by far the worse chili I have ever tasted.
What would you do differently since you are a trained professional chef?
Looks like you are the last chef at Waffle House. Good for you.
This was very good. Used a 90/10 ground beef for very little fat and also some stew meat.
This sounds absolutely tasty, but…what if you’re more of a “traditional” chilihead that doesn’t use beans? How do I compensate the recipe ingredients with the lack of beans? Or do I need to change up anything at all? Thanks for any advice, and THANKS for all your killer recipes!! Barry Moon
I would add another 1/2 pound of ground beef.
New to the site, but people get a grip. It’s a recipe and it is subject to individual taste. Light Beer or full body beer. It’s your taste palette. This site is giving me a starting point for slow cooking. I never wanted to do this type of cooking before and have always done everything from scratch. My wife hounded me about trying to use a slow cooker because I work my business and come home late. Many recipes, are not for me, because they need to be 8+ hours in the cooker. But, I have found many that fit. Lighten up on the reviews.
I have made this multiple times. It is very good and has been well received by different groups at get togethers.
I really enjoy the videos!