Slow Cooker Beef Chili (Thick, Rich, Game Day Ready)

A good pot of beef chili is a fall essential. Thick, rich, a little smoky, with tender beef and beans in a sauce that clings to the spoon. This slow cooker version delivers all of that with 20 minutes of work in the morning and a house that smells incredible by afternoon.

The secret is not one ingredient but a handful of small ones. Browning the beef properly, toasting the spices, and adding a spoonful of cocoa powder and a splash of coffee for depth. None of it is hard. All of it shows up in the bowl.

This recipe makes enough for eight hungry people, or dinner tonight plus a freezer stash. Chili is one of the few dishes that gets better every time you reheat it.

Why this recipe works

Chili has a hundred variations. These are the choices that make this one reliably great.

• Ground beef at 85 percent lean has enough fat to brown deeply and stay tender, and you drain the excess so the chili is rich but not greasy.
• The spices are toasted in the skillet with the aromatics, which blooms their flavor and gets rid of any raw, dusty taste.
• Cocoa powder and brewed coffee add bitterness and depth that make the chili taste like it simmered for two days.
• Crushed tomatoes plus diced tomatoes give a thick base with some texture instead of a thin, soupy one.
• Masa harina stirred in at the end thickens the chili and adds a subtle corn flavor that tastes traditional.
• Beans go in at the start so they absorb the seasoning, but they stay intact because the chili does not run past 8 hours.

Ingredients you’ll need

The measured list is in the recipe card below. Here is what matters about each component.

Ground beef. Two pounds of 85 percent lean ground beef. Leaner beef gives a drier chili. Fattier beef needs more draining but tastes richer.

Onion, jalapeño and garlic. The aromatic base. One jalapeño with the seeds removed adds flavor with only mild heat.

Chili powder, cumin, smoked paprika, oregano and cayenne. The spice blend. Three full tablespoons of chili powder is not a typo. Beef and beans need it.

Cocoa powder and coffee. One tablespoon of unsweetened cocoa and half a cup of brewed coffee. Neither is detectable on its own. Together they add a dark, savory depth.

Crushed tomatoes and diced tomatoes. A 28 oz can of crushed for body and a 14.5 oz can of diced for texture.

Kidney beans and pinto beans. One can of each, drained and rinsed. Kidney beans hold their shape, pintos turn creamy.

Beef broth. One cup of low sodium broth to loosen the pot enough to simmer.

Masa harina. Two tablespoons of this fine corn flour stirred in at the end thickens the chili. Cornmeal or a few crushed tortilla chips work in a pinch.

Ingredient notes and smart substitutions

Ground beef

Ground chuck is the same thing as 80 to 85 percent lean and works perfectly. For a chunkier chili, swap 1 lb of the ground beef for 1 lb of chuck roast cut into 1/2 inch cubes and browned the same way. Ground turkey works too, but see our slow cooker turkey chili for a version built around it. All meat should be fully thawed before browning.

Beans

Black beans, cannellini or great northern beans can replace either can. For a no bean Texas style chili, leave them out and add an extra pound of beef. Dried beans should be cooked separately until tender and added in the last hour, since they do not soften reliably in acidic tomato liquid.

Chili powder

Standard chili powder is a blend of ground chiles, cumin, garlic and oregano. If you have pure ancho or New Mexico chile powder, use 2 tbsp and add 1/2 tsp more cumin and 1/2 tsp garlic powder. For a smokier pot, replace 1 tsp of the chili powder with chipotle powder.

Cocoa and coffee

Skip both if you prefer and the chili is still good. To replace the coffee, use 1/2 cup more beef broth plus 1 tsp Worcestershire sauce. A square of dark chocolate stirred in at the end can stand in for the cocoa powder.

Tomatoes

Fire roasted diced tomatoes add a smoky note in the same amount. Tomato sauce can replace the crushed tomatoes if that is what you have. Avoid whole peeled tomatoes unless you crush them by hand first.

How to make it

1. Brown the beef

Heat a large skillet over medium high heat. Add the ground beef and cook, breaking it into crumbles, for 8 to 10 minutes until deeply browned. Ground beef is safe at 160°F, and it will be far past that after a day in the cooker, but browning it fully now is what gives the chili its meaty flavor.

Work in two batches so the beef sears instead of steams. Drain off all but about 2 tbsp of the fat.

2. Cook the aromatics and toast the spices

Add the onion, jalapeño and garlic to the skillet with the beef and cook 4 to 5 minutes until softened. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne and cocoa powder. Cook 1 to 2 minutes, stirring constantly, until the spices smell toasty.

3. Fill the slow cooker

Scrape everything into a 6 quart slow cooker. Add the crushed tomatoes, diced tomatoes with their juice, drained beans, broth, coffee, Worcestershire, brown sugar, salt, pepper and bay leaf. Stir until combined.

4. Cook low and slow

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Leave the lid alone. Every peek lets heat escape and stretches the cook time.

5. Thicken

Remove the bay leaf. Sprinkle the masa harina over the chili and stir it in thoroughly. Cover and cook on HIGH for 15 to 20 minutes until the chili has thickened and no longer tastes raw from the corn flour.

6. Taste and serve

Taste and adjust with salt, a pinch more chili powder or a splash of vinegar or lime juice for brightness. Ladle into bowls and pile on cheddar, sour cream, diced onion, sliced jalapeños and crushed tortilla chips.

Common mistakes and how to fix them

Greasy chili. Too much fat left in the skillet. Drain all but 2 tbsp after browning. If the finished chili has a slick on top, skim it with a spoon or lay a paper towel on the surface for a few seconds.

Thin chili. The masa harina step fixes most of it. If it is still loose, cook on HIGH with the lid off for another 20 to 30 minutes.

Bland chili. Almost always salt. Taste, add 1/2 tsp, stir and taste again. If it is salty enough but still flat, add a splash of vinegar and a teaspoon more chili powder.

Bitter chili. Too much cocoa or scorched spices. A tablespoon of brown sugar and a squeeze of lime balance it out.

Mushy beans. The chili ran too long. Stick to 8 hours on LOW at most, or add the beans for the last 2 hours if your day runs long.

Timing and make ahead plan

Brown the beef and cook the aromatics and spices the night before. Cool and refrigerate. In the morning, tip the skillet mixture into the cooker with the cans and broth, and you are done in three minutes.

For a 6 p.m. dinner, start on LOW between 8 and 10 a.m. The chili holds for 2 hours on WARM without any loss in quality.

The whole pot can be made up to 4 days ahead. The flavor deepens overnight. Reheat on the stovetop until it bubbles and reaches 165°F.

For game day, make the chili the day before, then reheat it in the slow cooker on LOW for 2 hours and switch to WARM. It holds safely for up to 4 hours as long as it stays above 140°F.

Set the toppings out in small bowls right before guests arrive. Cold sour cream and cheese should not sit out longer than 2 hours.

Tips for the best slow cooker beef chili

Brown the beef in batches and let it sit undisturbed for a minute or two before stirring. Deep brown crust equals deep flavor.

Toast the spices. One minute in the hot skillet with the beef fat makes a bigger difference than any single ingredient.

Do not skip the acid at the end. A splash of red wine vinegar or lime juice makes the whole pot taste brighter.

Let the chili rest 10 minutes off the heat before serving. The flavors settle and it thickens slightly.

Make it a day ahead if you can. Chili on day two is a better version of itself.

Variations

Texas style. Skip the beans, use 3 lb of cubed chuck roast instead of ground beef, and add 1 tbsp more chili powder.

Smoky bacon chili. Cook 6 slices of chopped bacon first, then brown the beef in the bacon fat. Add the bacon back to the pot.

Extra spicy. Leave the jalapeño seeds in, add a second jalapeño, and stir in 1 or 2 chopped chipotles in adobo.

Beer chili. Replace the coffee and broth with 12 oz of dark beer such as a porter or stout.

Chili with sausage. Swap 1 lb of the ground beef for 1 lb of bulk Italian or chorizo sausage for a spicier, richer pot.

Equipment that makes this easier

A 6 quart slow cooker holds this recipe with room to stir. An 8 quart handles a double batch for a party.

A large cast iron or heavy stainless skillet browns beef better than a thin nonstick pan. A wide, flat spatula or a ground meat chopper breaks up the crumbles quickly.

A fine mesh strainer set over a bowl makes draining the beef fat clean and quick.

A ladle and freezer safe containers or quart bags handle portioning. Label the bags with the date.

Scaling up or down

To halve, use 1 lb beef, one 15 oz can of crushed tomatoes, half a can of diced tomatoes and one can of beans in a 4 quart cooker. Keep the cook time the same.

To double, brown 4 lb beef in batches and use an 8 quart cooker. Add 1 hour on LOW. Never fill the cooker more than two thirds full.

The spice blend scales in a straight line. Make extra and store it in a jar for the next pot.

What to serve with it

Cornbread, saltines or tortilla chips are the classics. A baked potato, a bowl of rice or a pile of Fritos turns a bowl of chili into a full plate.

For a party spread, put this next to the slow cooker pulled pork and let people build sandwiches and bowls. For a lighter contrast, add a pot of slow cooker white chicken chili. The fall freezer meal prep guide has a plan for stocking up with this and other freezer friendly dinners.

How to store, freeze and reheat

Cool the chili within 2 hours of cooking and refrigerate in a covered container for up to 4 days.

To freeze, portion cooled chili into freezer bags or containers, leaving an inch of headspace. Freeze flat for up to 3 months. Thaw overnight in the fridge or in a bowl of cold water.

Reheat on the stovetop over medium heat, stirring occasionally, until it bubbles and reaches 165°F. Add a splash of broth or water if it has tightened up. In the microwave, cover and heat in 2 minute bursts, stirring between each.

Keep toppings separate and add them fresh at serving time.

Leftover ideas

Chili dogs and chili cheese fries are the obvious wins. Spoon warm chili over hot dogs or crispy fries and top with cheddar and onion.

Make chili mac by stirring chili into cooked elbow macaroni with cheese. Or layer chili, tortilla chips and cheese for nachos and broil for 3 minutes.

Fill a baked potato, a bowl of rice or a warm flour tortilla. Chili burritos with rice and cheese freeze well for lunches.

Top a bowl of chili with a fried egg and hot sauce for a hearty breakfast.

Nutrition notes

A generous 1 1/2 cup serving comes in around 420 to 500 calories with roughly 32 grams of protein and about 10 grams of fiber, before toppings. The range depends on the fat content of your beef and how thoroughly you drain it.

Cheese, sour cream and chips add up quickly. A spoonful of Greek yogurt, diced onion and cilantro keep it lighter.

To reduce sodium, rinse the beans well, use low sodium broth and pick no salt added tomatoes. The chili will still taste fully seasoned once you salt it to taste at the end.

Frequently asked questions

Do you have to brown ground beef before putting it in the slow cooker?

For the best chili, yes. Browning creates the deep, meaty flavor and a crumbly texture. Raw beef added to the cooker cooks safely but turns pale and soft and releases more fat into the chili.

How long does beef chili take in the slow cooker?

Cook it on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, then 15 to 20 minutes more on HIGH after stirring in the masa harina to thicken.

How do I thicken slow cooker chili?

Stir in 2 tbsp masa harina or fine cornmeal and cook 15 to 20 minutes on HIGH. You can also cook with the lid off on HIGH for 20 to 30 minutes, or mash some of the beans against the side of the pot.

Why add cocoa powder and coffee to chili?

Both add bitterness and depth that balance the sweet tomatoes and make the chili taste like it simmered for days. You will not taste chocolate or coffee. They simply make the chili taste more like itself.

Can I make this chili without beans?

Yes. Leave out both cans of beans and add an extra pound of ground beef or cubed chuck roast. Reduce the broth to 1/2 cup since there will be less to absorb it.

How long does chili last in the fridge?

Refrigerated in a covered container, chili keeps for up to 4 days. Reheat it until bubbling and at least 165°F. For longer storage, freeze it in flat bags for up to 3 months.