A good slow cooker chili is thick, deeply seasoned and tastes like it simmered all day, because it did. This version browns the beef with onion, bell pepper and garlic before it goes into the crockpot, then cooks it low and slow with kidney and black beans, crushed tomatoes and a blend of chili powder, cumin, smoked paprika and oregano.

What Makes This Version Work

Browning the beef first. Raw ground beef added straight to a slow cooker turns gray, clumps together and releases fat into the chili. Browning it in a skillet creates flavor, breaks it into small crumbles and lets you drain the excess fat before it goes in the pot.

Not too much liquid. Slow cookers trap moisture, so liquid barely reduces. This recipe uses only 1 cup of broth on top of the tomatoes so the chili ends up thick, not soupy.

A layered spice blend. Chili powder brings the main flavor, cumin adds earthiness, smoked paprika gives a hint of smoke without any meat, and oregano adds a slightly herbal note.

Ingredient Notes

85% lean ground beef: It has enough fat for flavor without making the chili greasy. Ground turkey works; add 1 tablespoon of oil when browning.
Beans: Rinse canned beans to remove the starchy, salty liquid. Pinto beans can replace either variety. For no-bean chili, add an extra ½ pound of beef.
Chili powder: American chili powder is a blend of ground chiles and spices, not pure cayenne. Brands vary in heat, so start with the 2 tablespoons and adjust at the end.
Crushed tomatoes: They give a thicker base than diced tomatoes. Fire-roasted crushed tomatoes add extra smokiness.
Green bell pepper: A red or poblano pepper works for a sweeter or slightly spicier chili.

Cues for Each Step

Brown the beef until no pink remains and some bits are crusty, 6 to 8 minutes. Drain off all but about a tablespoon of fat. After adding the vegetables, cook just until the garlic smells fragrant.

Stir the spices in thoroughly so they do not sit in clumps on the surface. After 6 hours on LOW, the chili should be thick, deep red-brown, and the beans soft but whole.

Taste before serving. Chili often needs a final pinch of salt. A teaspoon of brown sugar softens acidity from the tomatoes, and a squeeze of lime brightens a flat-tasting pot.

Common Mistakes

Watery chili. Too much broth, or the lid trapping steam. Remove the lid for the last 30 to 45 minutes on HIGH to reduce it.
Greasy surface. Not draining the beef. Skim the top with a spoon if needed.
Mushy beans. Cooking far beyond 8 hours on LOW. Canned beans are already cooked.
Flat flavor. Under-salting, or old spices. Taste and adjust at the end.

Variations

Spicier: Add 1 diced jalapeño with the onion and ½ teaspoon of cayenne.
Thicker, Texas-style: Stir 2 tablespoons of masa harina mixed with ¼ cup of water into the chili for the last 30 minutes.
Chili mac: Stir leftover chili into cooked elbow macaroni and top with cheddar.
Stovetop: Simmer everything in a Dutch oven, partly covered, for 1½ hours, stirring often.

Storage, Freezing and Leftovers

Chili tastes even better the next day after the spices settle. Refrigerate for up to 4 days. Freeze in portions for up to 4 months, leaving room for expansion in the container. Thaw overnight and reheat on the stove, adding a splash of broth if it is too thick.

Frequently Asked Questions

Do I have to brown the beef first?

It is strongly recommended. Browning adds flavor, prevents clumps and lets you drain the fat. Raw beef in the slow cooker gives a greasy, bland chili.

How do I thicken watery chili?

Cook uncovered on HIGH for 30 to 45 minutes, mash some of the beans against the side of the pot, or stir in masa harina mixed with water.

What toppings go with chili?

Shredded cheddar, sour cream, sliced green onions, diced onion, avocado, crushed tortilla chips or cornbread on the side.

Can I cook it on HIGH?

Yes, for 3 to 4 hours. LOW gives more time for the flavors to blend.