Classic Slow Cooker Chili

  • Author: Kelley


A classic beef chili made in the slow cooker. The chili has the perfect bean to beef ratio!


  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 lb. ground beef
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons paprika
  • 1  teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 128 oz can diced tomatoes
  • 114 oz can tomato sauce
  • 112 oz jar chili sauce (Heinz is my favorite)
  • 1/2 low sodium cup beef broth
  • 214 oz cans of kidney beans, drained and rinsed


  1. Heat olive oil in a large sauté pan over medium heat. Add onion and bell pepper. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Drain off any excess fat and transfer beef mixture to the slow cooker.
  2. Add chili powder, paprika, cumin, coriander and a pinch of kosher salt to beef mixture. Stir to evenly coat the meat.
  3. Add diced tomatoes, tomato sauce, chili sauce, beef broth, and kidney beans. Stir and cover with lid.
  4. Cook on low for 4-6 hours.
  5. Serve chili topped with your favorite toppings. Mine are: sour cream, diced red onion, and a squirt of yellow mustard. 🙂