Slow Cooker Chili (Thick and Hearty)

Thick and hearty slow cooker chili with ground beef, kidney beans, tomatoes, and a smoky spice blend. A cozy, crowd-pleasing dinner or game day.

Course dinner

Cuisine American, Mexican

Diet Gluten Free

Keyword chili, comfort food, crock pot, Crockpot, hearty, one pot, Slow Cooker, slow cooker chili

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 277

Heat a large skillet over medium high heat. Add the olive oil, onion, and pepper, sprinkle with ¼ teaspoon salt, and cook until just softened, about 3 minutes, stirring frequently.
Add the ground beef, sprinkle with ¼ teaspoon salt, and cook until browned and just cooked through, about 5 minutes. Add the beef stock and stir to get any browned bits from the bottom of the pan.
Carefully transfer the cooked beef and onion mixture to a 5- or 6-quart slow cooker. Add the beans, tomato sauce, diced tomatoes, garlic powder, cumin, paprika, chili powder, sugar, and 1 teaspoon salt, stirring to combine.
Cover and cook on high for 3-5 hours, or low for 5-7, or until the beef is very tender.
Taste and adjust seasons as desired and serve with optional toppings.

Spice Level: This is not a spicy chili. If you'd like more spice, up the chili powder to 2 teaspoons or more, add a chopped jalapeño along with the onion, and/or top the chili with hot sauce.
Top it Right: Don't forget the toppings! You can't go wrong with guacamole, sour cream, shredded cheese, diced onion, and corn chips.
Balanced Flavor: I used a teaspoon of sugar in this recipe to balance out the acidity of the tomatoes. It won't make the chili sweet, but if you're watching your sugar intake, you can leave it out.