Slow Cooker Chili

Slow Cooker Chili

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.

Ingredients

  • olive oil
    2 tbsp
  • yellow or red onion

    finely chopped

    1 large
  • kosher salt
  • ground beef

    80 percent lean, 20 percent fat

    2 lb
  • garlic cloves

    finely chopped

    8
  • can tomato paste
    1
  • sweet paprika
    1 tbsp
  • chipotle powder
    2 tsp
  • ground cumin
    2 tsp
  • garlic powder
    2 tsp
  • onion powder
    2 tsp
  • mustard powder
    2 tsp
  • hot smoked paprika
    2 tsp
  • cayenne powder
    ½ tsp
  • ground cinnamon
    ½ tsp
  • ground cloves
    ¼ tsp
  • pilsner beer

    such as modelo especial

    12 oz
  • can diced or crushed tomatoes in juice
    1
  • cider vinegar
    ¼ c
  • maple syrup or dark brown sugar
    2 tbsp
  • soy sauce
    2 tbsp
  • beef stock bouillon paste

    such as better than bouillon

    2 tsp
  • unsweetened cocoa powder
    1 ½ tsp
  • cans kidney beans

    drained and rinsed

    2
  • cans pinto beans

    drained and rinsed

    2
  • worcestershire sauce
    1 tbsp
  • hot sauce

    grated sharp cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Directions

  1. 1

    Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

  2. 2

    Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)

  3. 3

    When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Slow Cooker Chili

Slow Cooker Chili

612 cal

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About this Recipe

Craving a deeply flavorful, comforting chili that practically cooks itself? This Slow Cooker Chili recipe delivers a rich, savory experience perfect for chilly evenings or game day gatherings, promising a big batch with minimal fuss.

What sets this chili apart is the thoughtful layering of flavors, going beyond the basics with unexpected additions like unsweetened cocoa, soy sauce, and Worcestershire sauce. These secret ingredients work in harmony to deepen the savory notes and add incredible complexity, while the slow cooker does all the heavy lifting, allowing the flavors to meld beautifully over time for a truly exceptional chili.

Prepare for a hearty, thick chili brimming with robust, savory flavors. You'll taste the warmth of classic chili spices like chipotle powder, cumin, and both sweet and hot smoked paprika, all expertly balanced by the subtle tang of cider vinegar and the richness of maple syrup or dark brown sugar. The long, gentle simmer ensures every spoonful is deeply infused with a rich, complex taste, resulting in a truly comforting dish that's perfect for feeding a crowd and satisfying serious chili cravings.

This recipe offers flexibility to suit your preferences. Feel free to adjust the amount of cayenne powder to control the heat, adding more for a fiery kick or less for a milder experience. While the recipe specifies kidney beans and pinto beans, you can easily swap in other canned beans you have on hand, ensuring they are also drained and rinsed. A slight adjustment to the maple syrup or cider vinegar can also fine-tune the sweet-tang balance to your liking.

This substantial Slow Cooker Chili is ideal for any gathering, from casual weeknight dinners to big celebrations like the Super Bowl or New Year's Day. Serve it warm and let guests customize their bowls with a selection of toppings such as grated sharp cheddar, sliced scallions, a dollop of sour cream, a dash of hot sauce, and crunchy crushed tortilla chips.

Frequently Asked Questions

Slow Cooker Chili Recipe | Only Recipes