Slow Cooker Chili


  • Author: Beatriz Garcia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Texan


Units Scale
  • 2 Tablespoons olive oil
  • 2 lbs ground beef
  • 1 medium sweet onion
  • 3 bell peppers
  • 3 Tablespoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons unsweetened cocoa powder
  • 1 Tablespoon dried oregano
  • 1/4 teaspoon ground cinnamon
  • 6 oz. can tomato paste
  • 28 oz. can crushed tomatoes
  • 14 oz. can chickpeas
  • 14 oz. can black beans
  • 14 oz. can dark red kidney beans
  • 1 cup chicken or beef broth or water
  • Kosher salt and black pepper to your taste level
  • 1 large jalapeno (optional)
  • 1 small chipotle pepper with 1 teaspoon adobo sauce (optional)


1. Prepare The Vegetables

Dice the onion into small, ½ inch pieces. 

Remove the core and seeds from the bell peppers and dice them into ½ inch pieces.

Rinse and drain the beans.

Set all of the vegetables aside. 

2. Brown the Meat

Sauté the chopped onions for 2-3 minutes in a skillet and then add the ground beef. Add a pinch of salt / pepper to your taste.

 Cook the ground beef thoroughly (about 8 minutes). 

Drain the meat mixture and place into the slow cooker.

3. Add the Flavor

Sprinkle the chili powder, garlic powder, cocoa powder, oregano, and cinnamon over the meat mixture.

Pour in the beans, add the can of diced tomatoes over everything, and then the broth or water. 

Add your raw bell pepper and top with salt and pepper.

4. Stir Everything and Set the Timer

Set your slow cooker to low heat for 7-8 hours or cook on high heat for about 5-6 hours.

If I’m at home, I normally do the high-heat method. But if I’m going to be out all day, I’ll do low and slow.