Set-It-and-Forget-It Slow-Cooker Chili

Are you in search of the ultimate comforting meal? A dish that warms the soul, fills your home with a wonderful aroma, and brings everyone together? We think we’ve found it. This rich and hearty Slow-Cooker Chili is the perfect set-it-and-forget-it meal, a lifesaver for busy weeknights and relaxed weekends. It’s the kind of soulful Comfort Food that offers a hug in every spoonful, delivering deep, layered flavours with minimal fuss. In our home, it’s a cherished favourite, right alongside our satisfying Garlic Parmesan Chicken Pasta Recipe.

We’ve dedicated a great deal of time to perfecting this recipe, carefully balancing the spices and simmering times to achieve a chili that is robust, well-rounded, and deeply satisfying. The slow cooker takes on all the heavy lifting, allowing the ingredients to meld together over hours until the beef is incredibly tender and the sauce has become thick and rich. There’s no need to stand over a hot hob; this method lets you get on with your day and return to a delicious, home-cooked meal waiting for you. Let’s begin creating a dish that is sure to become a cornerstone of your home cooking.

Why You’ll Love This Recipe

• Simple and Hands-Off: Following a brief 15-minute preparation, your slow cooker handles the rest. It’s the ideal choice for hectic days when you desire a spectacular meal without being chained to the kitchen.
• Rich, Complex Flavours: The secret to an unforgettable chili lies in cooking it low and slow. This technique allows the spices, meat, and vegetables to harmonise perfectly, creating a depth of flavour that’s simply not possible to rush on the stovetop.
• A True One-Pot Meal: We are huge fans of recipes that keep the washing-up to a minimum! As everything simmers away in the crockpot, this meal is wonderfully straightforward from beginning to end.
• Ideal for Batch Cooking: This recipe yields a generous amount, and its flavours only improve overnight. It’s perfectly suited for making in advance and freezing for quick and easy future meals.
• Make It Your Own: You are in control! Feel free to adjust the heat level, change the types of beans, or toss in some extra vegetables. We provide plenty of suggestions to help you tailor it to your taste.

Ingredients

• 1 tbsp olive oil
• 1 kg lean beef mince
• 2 medium onions, chopped
• 2 bell peppers (we like a mix of red and yellow), chopped
• 3 cloves garlic, minced
• 2 tbsp mild chilli powder (or more, to taste)
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 400g tin of chopped tomatoes
• 400g tin of kidney beans, drained and rinsed
• 400g tin of black beans, drained and rinsed
• 150g tomato purée
• 500ml beef stock
• 1 tbsp brown sugar
• Salt and freshly ground black pepper, to taste

Crafting the Perfect Slow-Cooker Chili: A Step-by-Step Guide

Although the appeal of a slow cooker is its ease, taking one preparatory step at the start elevates the final result immensely. Searing the meat and softening the vegetables beforehand establishes a richer, more savoury base for your chili. We assure you, the extra ten minutes are well worth it!

Step 1: Build Your Flavour Base

1. Sear the Beef: Warm the olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, using a spoon to break it apart, until it is browned all over. Avoid overcrowding the pan; work in two batches if you need to. Once browned, transfer the mince to your slow cooker pot with a slotted spoon, leaving the fat behind.
2. Soften the Veggies: Add the chopped onions and bell peppers to the same pan. Cook for about 5-7 minutes, stirring every so often, until they have started to soften. Add the minced garlic and continue to cook for another minute until it becomes fragrant. This “sweating” process brings out the vegetables’ natural sweetness.
3. Toast the Spices: Add the chilli powder, cumin, smoked paprika, oregano, ground coriander, and cayenne (if you’re using it) to the vegetables. Stir constantly for around 30 seconds. This technique, known as blooming, toasts the spices, which deepens their aroma and flavour.

Step 2: Combine and Cook

1. Load the Crockpot: Transfer the cooked vegetable and spice mixture into the slow cooker along with the browned mince.
2. Add Liquids and Beans: Pour in the tinned tomatoes, beef stock, and tomato purée. Add the rinsed kidney beans and black beans, followed by the brown sugar. Stir everything together until well combined.
3. Season to Taste: Add a generous amount of salt and freshly ground black pepper. You can always adjust the seasoning later, so it’s best to be cautious at this stage.
4. Set and Forget: Secure the lid on the slow cooker. Let it cook on the LOW setting for 6-8 hours or on HIGH for 3-4 hours. If time permits, we highly recommend the LOW setting, as it produces the most tender meat and richest flavours. This is the heart of a fantastic Crockpot Meal.

Step 3: Finishing Touches

1. Taste and Adjust: After the cooking time is up, give the chili a thorough stir. Taste a spoonful and adjust the seasonings as you see fit. You may wish to add more salt, an extra dash of chilli powder for more heat, or a squeeze of fresh lime juice to brighten up the overall flavour.
2. Thicken if Desired: If the chili is a bit more liquid than you prefer, you can remove the lid and cook on the HIGH setting for the last 30 minutes to allow it to reduce. As an alternative, create a slurry by mixing one tablespoon of cornflour with two tablespoons of cold water, then stir it into the chili and cook on HIGH for 15 minutes until it has thickened.

How to Serve Your Delicious Chili

A great Chili Recipe truly comes alive with the toppings! We love creating a “chili bar” so everyone can build their perfect bowl. Here are a few of our go-to suggestions:

• Creaminess: A spoonful of soured cream or Greek yoghurt, along with a generous sprinkle of grated mature cheddar cheese.
• Freshness: Finely sliced spring onions, fresh coriander, diced avocado, or some fiery jalapeño slices.
• Crunch: A handful of crushed tortilla chips or some crispy fried onions.
• On the Side: This chili is wonderful served over fluffy rice, with a baked jacket potato, or accompanied by a slice of warm, homemade cornbread for a classic touch.

If you’re on the lookout for other brilliant one-pot meals that the whole family is sure to adore, we believe you’ll also appreciate our comforting Low Carb Chicken Casserole.

Storing and Freezing Your Chili

One of the best things about this slow-cooker chili is that the flavours continue to develop, making it even more delicious the following day.

• In the Fridge: Let the chili cool down completely before placing it in an airtight container. It will stay fresh in the refrigerator for up to 4 days.
• In the Freezer: This recipe is perfect for freezing. Once fully cooled, divide it into portions in freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it gently on the hob or in the microwave.

FAQ

Conclusion: Your New Go-To Comfort Meal

And that’s our comprehensive guide to creating the most tender and flavourful slow-cooker chili. This recipe is a testament to the idea that fantastic food doesn’t require hours of active cooking time. It’s the ideal meal for feeding a family, preparing meals for the week, or simply settling down for a cosy evening at home.

We are confident that this chili will soon become a much-loved favourite in your household. It’s more than a simple recipe; it’s a chance to slow down, savour the cooking process, and share a wonderful meal with those you care about.

Are you ready to start cooking? We encourage you to try this recipe and share your thoughts in the comments section below! Remember to tag us in your social media posts with the hashtag #SlowCookerChili. We look forward to seeing your delicious creations!

Recipe Card

Prep: 15 mins
Cook: 3-8 hours
Serves: 8

Ingredients

• 1 tbsp olive oil
• 1 kg lean beef mince
• 2 medium onions, chopped
• 2 bell peppers, chopped
• 3 cloves garlic, minced
• 2 tbsp mild chilli powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 400g tin of chopped tomatoes
• 400g tin of kidney beans, drained and rinsed
• 400g tin of black beans, drained and rinsed
• 150g tomato purée
• 500ml beef stock
• 1 tbsp brown sugar
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large pan over medium-high heat. Brown the beef mince in batches, then transfer to the slow cooker pot with a slotted spoon.
2. In the same pan, add the chopped onions and bell peppers and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the chilli powder, cumin, smoked paprika, oregano, ground coriander, and cayenne pepper. Cook for 30 seconds, stirring constantly, to toast the spices.
4. Transfer the vegetable and spice mixture to the slow cooker. Add the chopped tomatoes, drained kidney beans and black beans, tomato purée, beef stock, and brown sugar. Season with salt and pepper and stir everything to combine.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
6. Before serving, taste and adjust seasonings as needed. If the chili is too thin, cook on HIGH with the lid removed for 30 minutes to reduce. Serve hot with your favourite toppings.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g

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