Save My kitchen smelled like a football stadium concession stand the first time I made this chili, except better—there was actual care in it. A friend had texted asking if I could make something warm for a dinner party during an unseasonably cold October, and I remembered my mom's slow cooker always humming away during winter. I tossed everything in without fussing, and hours later people were asking for seconds while the pot kept things hot and perfect. That's when I realized chili wasn't about complexity—it was about trust and time.
I made this the night my neighbor brought over his new partner, and I was nervous about impressing them both. The chili bubbled quietly in the corner while we talked, and when we finally ate, the conversation just flowed easier—comfort food does that. He told me later it reminded him of home, and I realized that's all any of us really want from a meal.
Ingredients
- Ground beef (1 lb): Brown it first if you have ten minutes—it deepens the flavor so much you'll taste the difference, but honestly, skipping it still works if you're truly rushed.
- Onion and garlic (1 medium onion, 2 cloves): These are the foundation; don't skip them or use powder instead, fresh ones give the chili its backbone.
- Red bell pepper (1): It softens into the sauce and adds natural sweetness that balances the heat and spice.
- Kidney beans and black beans (1 can each, drained and rinsed): Rinsing removes the excess sodium and starch, which keeps your chili from tasting canned or metallic.
- Crushed tomatoes and diced tomatoes (1 can each): Using both textures gives you body and chunks at the same time, making every spoonful interesting.
- Beef broth (1 cup): This is your liquid backbone; too little and the chili thickens into paste, too much and it becomes soup.
- Chili powder, cumin, smoked paprika, oregano (2 tbsp, 1 tsp, 1 tsp, ½ tsp): These spices need time to bloom in the slow cooker, which is why this tastes so much better than quick versions.
- Salt, black pepper, cayenne (½ tsp, ½ tsp, ¼ tsp optional): Start conservative with salt since the broth already has some, and add cayenne only if you want real heat.
Instructions
- Brown your beef (optional but worth it):
- Heat a skillet over medium and crumble the ground beef in, stirring occasionally until it loses all pink color and starts turning golden at the edges. Drain off the fat in a colander and set the beef aside—this step takes maybe seven minutes but gives you meaty depth that's hard to replicate.
- Build your slow cooker:
- Add the cooked beef, diced onion, garlic, bell pepper, both drained cans of beans, crushed tomatoes, diced tomatoes, and beef broth into your slow cooker in whatever order feels natural. Don't worry about layering or being precise—the slow cooker handles it all.
- Season and stir:
- Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne right over the top. Give everything a good stir so the spices distribute throughout rather than settling on one spot.
- Set it and forget it:
- Cover your slow cooker and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours if you're in a hurry. Your kitchen will start smelling incredible after about two hours.
- Taste and adjust:
- Before serving, give it a final stir and taste it—add more salt, cayenne, or even a squeeze of lemon juice if something feels flat. Chili forgives last-minute tweaks beautifully.
Save One winter a friend was going through something hard, and I brought over a container of this chili with cornbread. She told me years later that wasn't the fix, but it meant someone was thinking of her, and that mattered more than she could say at the time. Food connects us in quiet ways sometimes.
The Slow Cooker is Your Friend
There's something almost meditative about low-and-slow cooking—you set it in the morning and it works while you live your day. Unlike stovetop chili that needs stirring and attention, this one just transforms on its own. The flavors marry and deepen in ways quick cooking can't touch, and the beans soften into velvet while staying intact.
Make It Your Own
I've added everything from a chopped chipotle pepper to a splash of coffee to extra corn, and it's almost impossible to wreck this recipe. Vegetarian friends get their version with an extra can of beans and mushrooms if they want earthiness. The recipe is flexible because chili exists in a thousand versions across a thousand kitchens, and there's no single right way to make it.
Serving and Storage Wisdom
Serve this with shredded cheese, a dollop of sour cream, chopped green onions, or fresh cilantro if you have it—let people top their own bowls. This chili honestly tastes better the next day after spending a night in the refrigerator, and it freezes beautifully in containers for up to three months.
- Cornbread or rice on the side turns this into the kind of meal people remember and ask for again.
- A squeeze of fresh lime juice right before eating brightens everything without making it taste like a different dish.
- This recipe doubles easily if you need to feed a crowd—just use a larger slow cooker and add a bit more cooking time.
Save Chili is one of those dishes that gets better with repetition and memory—the more you make it, the more it becomes yours. This one is waiting for you on the next cold day.
Recipe FAQs
- → Can I make this chili without browning the meat first?
Yes, you can skip browning the meat for a true dump-and-go method. However, browning the ground beef beforehand adds depth of flavor and helps render excess fat, resulting in a richer-tasting chili.
- → How can I make this chili vegetarian?
Simply omit the ground beef and add an extra can of beans such as pinto or chickpeas. You can also add corn, diced zucchini, or mushrooms for additional texture and heartiness.
- → Can I cook this chili on high instead of low?
Absolutely. Cook on high for 3-4 hours instead of low for 6-8 hours. The low setting allows flavors to meld more gradually, but high works well when you're short on time.
- → How long can I store leftover chili?
Store leftover chili in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.
- → What can I serve with this chili?
This chili pairs wonderfully with cornbread, tortilla chips, or served over rice. Top with shredded cheese, sour cream, diced avocado, chopped green onions, or fresh cilantro for added flavor and texture.
- → How can I adjust the spice level?
For milder chili, reduce or omit the cayenne pepper. For more heat, add extra cayenne, diced jalapeños, or a chipotle pepper in adobo sauce. Always taste and adjust seasoning before serving.