Food and Recipes Slow Cooker Recipes Slow-Cooker Chili Is Everything Good About Fall Be the first to rate & review! This classic slow-cooker chili recipe is tailgate-certified. By Melissa Gray Published on September 6, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 30 mins Total Time: 3 hrs 30 mins Servings: 10 This slow-cooker chili recipe keeps things simple but full of protein with ground beef, light red kidney beans, diced tomatoes, and spices like chili powder, cumin, and paprika. Onion, bell pepper, and fresh garlic keeps things punchy, fresh, and flavorful. Nothing beats a classic beef chili, and while many recipes require fishing out the Dutch oven, this one leans into the ease and simplicity of a good slow-cooker recipe. Learn how to make this slow-cooker chili with beef and beans. Serve it for Sunday dinner, and eat the leftovers all week long—or be the hit of the tailgate. Ingredients for Slow-Cooker Chili Ground chuck: Brings texture, heft, and a hearty, meaty flavor to the chili. Yellow onion: An aromatic base that flavors the overall chili dish.Green bell pepper: With yellow onion, bell pepper helps to build the aromatic base of the chili. Chopped garlic: Adds some punchiness and balances out the richness with some strong, savory depth of flavor.Chili powder: Gives the chili that rich, warm, classic spiced pepper flavor.Kosher salt and black pepper: Enhances the overall flavor.Ground cumin: An earthy spice, cumin is nutty, savory, and warm, which compliments the chili flavors perfectly.Paprika: Sweet and slightly smoky, adding some piquant edge to the chili.Light red kidney beans: Add protein in addition to the meat, as well as some unctuous texture. Light red kidney beans have a nice balance of a tender yet still structured skin with velvety interior, but you could use any favorite beans of choice.Diced tomatoes: Chunks of tomato provide some texture, but also some deep and fresh-feeling tomato flavor.Tomato sauce: Provides majority of the liquid base of this chili, which helps all the ingredients cook evenly, but it also brings some classic tomatoey flavor and acidic notes to round it all out. Caitlin Bensel; Food Stylist: Torie Cox How Long To Slow Cook Chili Cook slow-cooker chili for 3 hours on high or 6 hours on low. This is one dish that doesn't necessarily get better with extra cooking time because the moisture with evaporate and the beans can become too mushy, so watch the clock. How To Keep Slow-Cooker Chili Hot at a Tailgate While some tailgate sites come with electricity, you might find yourself off the grid, searching for an outlet to crank the slow-cooker back up. We’d recommend making your chili as close to travel time as possible or reheating just before leaving—slow-cooker bases retain heat surprisingly well, and you can wrap and cover it in extra aluminum foil to keep it warm. What To Serve With Slow-Cooker Chili The whimsical Walking Taco is a fun way to serve this chili. Provide small bags of corn chips like Fritos and go to town with toppings—and there’s the added plus that you don’t have to worry about bowls. (Just be sure to remember napkins.) Our Tips For Making Slow-Cooker Chili This is an incredibly simple recipe, but even a few extra tricks can come in handy for guaranteeing this is your best batch of chili yet: If you prefer a thicker chili, only use 1 can of tomato sauce, or alternatively, drain the two cans of diced tomatoes.You can use any canned beans that you like; swap light red kidney beans for dark red kidney beans or any preferred beans of choice. How To Store Slow-Cooker Chili Chili is even better the next day: Store it in an airtight container in the refrigerator for up to 5 days. Or if you're cooking for a future meal, store the chili in a freezer-safe container in the freezer for up to 3 months. Thaw overnight in the fridge, and reheat on the stove. Stir in broth or water if the chili is too thick. Editorial contributions by Catherine Jessee. Ingredients 2 lb. ground chuck 1 medium-size yellow onion, chopped (1 1/4 cups) 1 small green bell pepper, chopped (1 cup) 1 Tbsp. finely chopped garlic (from 1 large clove) 1 1/2 Tbsp. chili powder 2 tsp. kosher salt 1 1/2 tsp. black pepper 1 tsp. ground cumin 1 tsp. smoked paprika 2 (15-oz.) cans light red kidney beans, drained and rinsed 2 (14.5-oz.) cans diced tomatoes, undrained 2 (15-oz.) cans tomato sauce Directions Heat a large skillet over medium-high. Add ground chuck, onion, bell pepper, and garlic; cook, stirring occasionally, until beef is browned and crumbly, about 5 minutes. Caitlin Bensel; Food Stylist: Torie Cox Stir in chili powder, salt, black pepper, cumin, and paprika. Cook, stirring constantly, until beef and vegetables are well coated, about 1 minute, and remove from heat. Caitlin Bensel; Food Stylist: Torie Cox Drain beef mixture. Caitlin Bensel; Food Stylist: Torie Cox Add beef mixture, kidney beans, diced tomatoes, and tomato sauce to a 5-quart slow cooker; stir to combine. Caitlin Bensel; Food Stylist: Torie Cox Cover and cook until heated through and thickened slightly, about 3 hours on HIGH or 6 hours on LOW. Caitlin Bensel; Food Stylist: Torie Cox Rate It Print Additional reporting by Catherine Jessee Catherine Jessee Catherine Jessee is an Assistant Digital Food Editor at Southern Living. She is a writer, editor, and recipe developer with a passion for Appalachian foodways, culture, and history. Prior to joining the Southern Living, Catherine tested and developed recipes for print and digital publications like EatingWell, Food & Wine, Real Simple, Serious Eats, Southern Living, and more. learn more