Slow Cooker Hearty Chili

Prep Time	Cook Time	Total Time
20 min	6 h	6 h 20 min

Introduction

This slow cooker hearty chili is thick, beefy, and loaded with cozy flavor that warms you from the inside out.

It’s perfect for busy weeknights, game day gatherings, or any chilly evening when you want a hands-off, comforting meal.

Smoked paprika, chili powder, and a splash of lime juice give it a rich, slightly smoky taste that really stands out.

How to Make Slow Cooker Hearty Chili

Prep mode (keeps screen active)

Prep the vegetables and slow cooker

Dice the onion and red bell pepper, and mince the garlic so everything cooks evenly and melts into the sauce.
Lightly grease the slow cooker insert with oil or cooking spray to help prevent sticking.
Brown the beef with aromatics

In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spoon.
When the beef is mostly browned, add the onion, bell pepper, and garlic, and cook until they soften, about 4 minutes.
Drain off any excess grease so the chili does not taste heavy or greasy.

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Layer everything in the slow cooker

Transfer the beef and vegetable mixture to the slow cooker, spreading it in an even layer.
Add the kidney beans, diced tomatoes with their juices, tomato sauce, beef bouillon cubes, and beef broth.
Sprinkle in the chili powder, smoked paprika, cumin, dried oregano, salt, black pepper, and cayenne, if using.
Slow cook the chili

Stir everything together until the seasonings are well distributed and the bouillon cubes are nestled into the liquid.
Cover and cook on Low for about 6 hours, or on High for about 3 hours.
The chili is done when the flavors taste blended and the texture is thick and hearty, not soupy.
Finish with lime and adjust seasoning

Stir in the lime juice right before serving to brighten the rich, meaty flavors.
Taste and add a little more salt, pepper, or cayenne if you prefer a bolder kick.
Serve hot with your favorite toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapenos.

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Substitutions

Ground beef -> ground turkey or chicken: Use lean ground turkey or chicken for a lighter chili that still tastes hearty and satisfying. The texture stays similar, but the flavor is a bit milder, so you may want extra chili powder.
Kidney beans -> black beans or pinto beans: Swap part or all of the kidney beans for black beans or pinto beans to vary the texture. These beans stay creamy but slightly firmer, giving each bite more contrast and interest.
Beef broth and bouillon -> dark beer plus one bouillon cube: Replace the 1/2 cup broth with dark beer and reduce the bouillon to one cube. The chili gains a deeper, roasty flavor and gentle bitterness that balances the tomatoes and smoky spices.

Tips

Bloom the spices in the pan: After the vegetables soften, stir the spices into the hot pan for 30 seconds before transferring everything. This blooming step wakes up the chili powder and paprika, giving a rounder, more complex flavor.
Use the right fat level in your meat: Choose 80% to 85% lean ground beef so the chili stays rich without turning greasy. Very lean meat can taste dry, even in a slow cooker, and may not carry the spices as well.
Avoid lifting the lid too often: Each time you open the slow cooker, heat escapes and the chili needs extra time to reach simmering temperature again. Try to check it only once or twice, near the middle and toward the end of cooking.
Thicken or loosen the chili as needed: If the chili seems thin near the end, cook uncovered for 15 to 20 minutes on High. If it is too thick, stir in a splash of broth or water until it looks right.
Chill overnight for deeper flavor: For the best flavor, cool the chili, refrigerate overnight, then gently reheat on the stove the next day. Resting time lets the spices mingle and usually makes the texture even thicker and silkier.

Energy	527	kcal
Protein	24	g
Total Fat	33	g
Carbohydrates	23	g
Dietary Fiber	7	g

FAQ

How can I make this chili less spicy or more kid friendly?: Skip the cayenne pepper and use mild chili powder instead of a very hot blend. You can also serve hot sauce on the side so spice lovers can adjust their own bowls.
Can I cook this chili on the stove instead of in a slow cooker?: Yes, simmer everything in a large pot after browning the meat and vegetables. Cover and cook on low heat for about 60 to 75 minutes, stirring occasionally so it does not stick. Remove the lid near the end if you want the chili a bit thicker.
Can I freeze leftovers of this chili?: Yes, this chili freezes very well and is great for meal prep. Cool it completely, portion into freezer containers, and freeze for up to three months. Thaw overnight in the fridge, then reheat gently with a splash of broth if needed.
How do I keep the beans from turning mushy in the slow cooker?: Use canned beans that are rinsed and drained, and avoid cooking much longer than the suggested time. If your slow cooker runs very hot, add the beans halfway through cooking instead of at the beginning.

Serving Suggestions

This hearty chili loves classic toppings like shredded cheddar, a dollop of sour cream, and warm cornbread on the side.

For a fun twist, spoon it over baked potatoes or fries for a cozy, game-day style chili bar.

You can also stir in a handful of shredded cheese right before serving for an extra velvety texture.

Reviews

Helen King, Jackson, MS: Made this for a weeknight and it was a solid, hearty chili, but the “nestle the bouillon cubes into the liquid” part threw me off since they did not fully dissolve in my slow cooker. Next time I’d dissolve the bouillon in the warm beef broth first before adding it. I also added a splash more broth at the end because mine thickened up a lot after a few hours. The lime at the finish is a nice touch. — 3 ★

Eunice: Glad it hit the spot, Helen! If the bouillon cubes don’t melt down smoothly, dissolving them in a little hot water or broth before adding is a great move, and adding a splash of broth near the end is perfect for loosening a chili that thickens as it cooks.