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Table of Contents
- 1 Classic Beef Slow Cooker Chili
- 2 Classic Beef Slow Cooker Chili
- 3 Slow Cooker White Chicken Chili
- 4 Slow Cooker White Chicken Chili
- 5 Spicy Slow Cooker Turkey Chili
- 6 Spicy Slow Cooker Turkey Chili
- 7 Vegetarian Slow Cooker Chili Recipe
- 8 Vegetarian Slow Cooker Chili Recipe
- 9 Slow Cooker Texas-Style Beef Chili
- 10 Slow Cooker Texas-Style Beef Chili
- 11 Slow Cooker Three Bean Chili
- 12 Slow Cooker Three Bean Chili
- 13 Slow Cooker Buffalo Chicken Chili
- 14 Slow Cooker Buffalo Chicken Chili
- 15 Sweet Potato Slow Cooker Chili
- 16 Sweet Potato Slow Cooker Chili
- 17 Slow Cooker Cincinnati-Style Chili
- 18 Slow Cooker Cincinnati-Style Chili
- 19 Slow Cooker Pumpkin Turkey Chili
- 20 Slow Cooker Pumpkin Turkey Chili
- 21 Slow Cooker Smoky Beef Chili
- 22 Slow Cooker Smoky Beef Chili
- 23 Slow Cooker Green Chicken Chili
- 24 Slow Cooker Green Chicken Chili
- 25 Slow Cooker Beer Chili Recipe
- 26 Slow Cooker Beer Chili Recipe
- 27 Slow Cooker Black Bean Chili
- 28 Slow Cooker Black Bean Chili
- 29 Slow Cooker Chipotle Beef Chili
- 30 Slow Cooker Chipotle Beef Chili
- 31 Slow Cooker Bacon Cheeseburger Chili
- 32 Slow Cooker Bacon Cheeseburger Chili
- 33 Slow Cooker Quinoa Vegetarian Chili
- 34 Slow Cooker Quinoa Vegetarian Chili
- 35 Slow Cooker Loaded Baked Potato Chili
- 36 Slow Cooker Loaded Baked Potato Chili
- 37 Slow Cooker Venison Chili Recipe
- 38 Slow Cooker Venison Chili Recipe
- 39 Slow Cooker Italian Sausage Chili
- 40 Slow Cooker Italian Sausage Chili
- 41 Slow Cooker Taco Chili Recipe
- 42 Slow Cooker Taco Chili Recipe
- 43 Slow Cooker Cornbread Chili Bake
- 44 Slow Cooker Cornbread Chili Bake
- 45 Slow Cooker Chorizo Bean Chili
- 46 Slow Cooker Chorizo Bean Chili
- 47 Slow Cooker Award-Winning Beef Chili
- 48 Slow Cooker Award-Winning Beef Chili
- 49 Slow Cooker Chili Mac Recipe
- 50 Slow Cooker Chili Mac Recipe
Classic Beef Slow Cooker Chili
Classic Beef Slow Cooker Chili
This is the chili that'll have everyone asking for seconds! It's hearty, flavorful, and practically makes itself while you're busy getting ready for the big game. Plus, your house will smell absolutely amazing all day long.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and bell pepper until the meat is no longer pink, about 8-10 minutes. Drain excess fat.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Transfer the beef mixture to your slow cooker. Add the kidney beans, black beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper.
- Stir everything together until well combined. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and sliced green onions.
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This is the chili that’ll have everyone asking for seconds! It’s hearty, flavorful, and practically makes itself while you’re busy getting ready for the big game. Plus, your house will smell absolutely amazing all day long.
Classic Beef Slow Cooker Chili
Ingredients
- ☐
2 pounds ground beef (80/20 works great) - ☐
1 large onion, diced - ☐
1 green bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 (15-ounce) cans kidney beans, drained and rinsed - ☐
1 (15-ounce) can black beans, drained and rinsed - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 (6-ounce) can tomato paste - ☐
1 cup beef broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Shredded cheddar cheese, sour cream, and green onions for topping
Instructions
- In a large skillet over medium-high heat, brown the ground beef with the diced onion and bell pepper until the meat is no longer pink, about 8-10 minutes. Drain excess fat.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant.
- Transfer the beef mixture to your slow cooker. Add the kidney beans, black beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, paprika, salt, and pepper.
- Stir everything together until well combined. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and sliced green onions.
Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
If you're looking for something a little different from traditional chili, this creamy white chicken version is a total crowd-pleaser! It's lighter than beef chili but still super satisfying, and the kids absolutely love it. Trust me, this one will become a regular in your game day rotation!
Ingredients
Method
- Place the chicken breasts in the bottom of your slow cooker. Add the Great Northern beans, green chiles, diced onion, and minced garlic.
- Pour the chicken broth over everything, then add the cumin, oregano, cayenne pepper (if using), salt, and black pepper. Stir gently to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese and shredded Monterey Jack cheese. Stir until the cheeses are completely melted and the chili is creamy, about 5-10 minutes.
- Serve hot with tortilla chips, fresh cilantro, lime wedges, and sliced avocado on top. Absolutely delicious!
If you’re looking for something a little different from traditional chili, this creamy white chicken version is a total crowd-pleaser! It’s lighter than beef chili but still super satisfying, and the kids absolutely love it. Trust me, this one will become a regular in your game day rotation!
Slow Cooker White Chicken Chili
Ingredients
- ☐
1½ pounds boneless, skinless chicken breasts - ☐
3 (15-ounce) cans Great Northern beans, drained and rinsed - ☐
1 (4-ounce) can diced green chiles - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
3 cups chicken broth - ☐
2 teaspoons ground cumin - ☐
1 teaspoon dried oregano - ☐
½ teaspoon cayenne pepper (optional, for heat) - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
4 ounces cream cheese, softened and cubed - ☐
1 cup shredded Monterey Jack cheese - ☐
Tortilla chips, cilantro, lime wedges, and avocado for serving
Instructions
- Place the chicken breasts in the bottom of your slow cooker. Add the Great Northern beans, green chiles, diced onion, and minced garlic.
- Pour the chicken broth over everything, then add the cumin, oregano, cayenne pepper (if using), salt, and black pepper. Stir gently to combine.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Add the cubed cream cheese and shredded Monterey Jack cheese. Stir until the cheeses are completely melted and the chili is creamy, about 5-10 minutes.
- Serve hot with tortilla chips, fresh cilantro, lime wedges, and sliced avocado on top. Absolutely delicious!
Spicy Slow Cooker Turkey Chili
Spicy Slow Cooker Turkey Chili
This turkey chili is perfect for when you want something with a kick that's still a bit lighter than traditional beef chili. It's packed with flavor, has just the right amount of heat, and is a great way to switch things up on game day. Your guests who love spicy food will be coming back for bowl after bowl!
Ingredients
Method
- In a large skillet over medium-high heat, cook the ground turkey with the diced onion and red bell pepper until the turkey is browned and cooked through, about 8-10 minutes. Break up the turkey into small pieces as it cooks.
- Add the minced jalapeños and garlic to the skillet and cook for another 2 minutes, stirring frequently.
- Transfer the turkey mixture to your slow cooker. Add the black beans, pinto beans, diced tomatoes, tomato sauce, and chicken broth.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and hot sauce. Mix everything together until well combined.
- Cover and cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The flavors will develop beautifully as it cooks!
- Taste and adjust the heat level if needed by adding more hot sauce or cayenne pepper. Serve hot with shredded cheese, a dollop of sour cream, sliced jalapeños, and warm cornbread on the side.
This turkey chili is perfect for when you want something with a kick that’s still a bit lighter than traditional beef chili. It’s packed with flavor, has just the right amount of heat, and is a great way to switch things up on game day. Your guests who love spicy food will be coming back for bowl after bowl!
Spicy Slow Cooker Turkey Chili
Ingredients
- ☐
2 pounds ground turkey (93% lean) - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
2 jalapeño peppers, seeded and minced - ☐
4 cloves garlic, minced - ☐
1 (15-ounce) can black beans, drained and rinsed - ☐
1 (15-ounce) can pinto beans, drained and rinsed - ☐
1 (28-ounce) can diced fire-roasted tomatoes - ☐
1 (15-ounce) can tomato sauce - ☐
1 cup chicken broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon cayenne pepper - ☐
1 teaspoon dried oregano - ☐
1½ teaspoons salt - ☐
½ teaspoon black pepper - ☐
1 tablespoon hot sauce (adjust to taste) - ☐
Shredded cheese, sour cream, sliced jalapeños, and cornbread for serving
Instructions
- In a large skillet over medium-high heat, cook the ground turkey with the diced onion and red bell pepper until the turkey is browned and cooked through, about 8-10 minutes. Break up the turkey into small pieces as it cooks.
- Add the minced jalapeños and garlic to the skillet and cook for another 2 minutes, stirring frequently.
- Transfer the turkey mixture to your slow cooker. Add the black beans, pinto beans, diced tomatoes, tomato sauce, and chicken broth.
- Stir in the chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, black pepper, and hot sauce. Mix everything together until well combined.
- Cover and cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The flavors will develop beautifully as it cooks!
- Taste and adjust the heat level if needed by adding more hot sauce or cayenne pepper. Serve hot with shredded cheese, a dollop of sour cream, sliced jalapeños, and warm cornbread on the side.
Vegetarian Slow Cooker Chili Recipe
Who says chili needs meat to be amazing? This veggie-packed version is so hearty and flavorful, even your meat-loving husband won’t miss the beef! It’s loaded with beans, veggies, and just the right amount of spice to keep everyone coming back for seconds.
Vegetarian Slow Cooker Chili Recipe
Who says chili needs meat to be amazing? This veggie-packed version is so hearty and flavorful, even your meat-loving husband won't miss the beef! It's loaded with beans, veggies, and just the right amount of spice to keep everyone coming back for seconds.
Ingredients
Method
- Add all beans, crushed tomatoes, corn, onion, bell peppers, and garlic to your slow cooker.
- Pour in the vegetable broth and stir to combine.
- Add chili powder, cumin, paprika, salt, and pepper, stirring everything together until well mixed.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, and tortilla chips.
Vegetarian Slow Cooker Chili
Ingredients
- ☐
2 cans (15 oz each) black beans, drained and rinsed - ☐
1 can (15 oz) kidney beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
1 can (15 oz) corn, drained - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
1 green bell pepper, diced - ☐
3 cloves garlic, minced - ☐
2 cups vegetable broth - ☐
3 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- Add all beans, crushed tomatoes, corn, onion, bell peppers, and garlic to your slow cooker.
- Pour in the vegetable broth and stir to combine.
- Add chili powder, cumin, paprika, salt, and pepper, stirring everything together until well mixed.
- Cover and cook on low for 6 hours or high for 3-4 hours.
- Taste and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, green onions, and tortilla chips.
Slow Cooker Texas-Style Beef Chili
This is the real deal, mama—authentic Texas chili with big chunks of beef and no beans (don’t worry, the purists will approve!). It’s rich, smoky, and has just enough kick to make game day extra exciting. Let it simmer all day and your house will smell absolutely incredible!
Slow Cooker Texas-Style Beef Chili
This is the real deal, mama—authentic Texas chili with big chunks of beef and no beans (don't worry, the purists will approve!). It's rich, smoky, and has just enough kick to make game day extra exciting. Let it simmer all day and your house will smell absolutely incredible!
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side. Transfer to slow cooker.
- In the same skillet, sauté onions until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
- Add crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the slow cooker. Stir well to combine.
- Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and falling apart.
- About 30 minutes before serving, mix masa harina with ¼ cup water to make a paste. Stir into chili to thicken.
- Serve with diced onions, shredded cheese, and crackers or cornbread on the side.
Slow Cooker Texas-Style Beef Chili
Ingredients
- ☐
4 lbs beef chuck roast, cut into ½-inch cubes - ☐
2 tablespoons vegetable oil - ☐
2 large onions, diced - ☐
6 cloves garlic, minced - ☐
2 cans (28 oz each) crushed tomatoes - ☐
2 cups beef broth - ☐
¼ cup chili powder - ☐
2 tablespoons cumin - ☐
1 tablespoon smoked paprika - ☐
2 teaspoons oregano - ☐
1 teaspoon cayenne pepper - ☐
2 tablespoons masa harina (corn flour) - ☐
2 tablespoons salt - ☐
1 teaspoon black pepper
Instructions
- Heat oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side. Transfer to slow cooker.
- In the same skillet, sauté onions until softened, about 5 minutes. Add garlic and cook for 1 more minute. Transfer to slow cooker.
- Add crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper to the slow cooker. Stir well to combine.
- Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and falling apart.
- About 30 minutes before serving, mix masa harina with ¼ cup water to make a paste. Stir into chili to thicken.
- Serve with diced onions, shredded cheese, and crackers or cornbread on the side.
Slow Cooker Three Bean Chili
This crowd-pleaser is perfect when you’ve got a mix of eaters to feed—it’s got ground beef for the carnivores and three types of beans for extra heartiness. Plus, it’s super budget-friendly, which is always a win in my book! Make a double batch because trust me, it’ll disappear fast.
Slow Cooker Three Bean Chili
This crowd-pleaser is perfect when you've got a mix of eaters to feed—it's got ground beef for the carnivores and three types of beans for extra heartiness. Plus, it's super budget-friendly, which is always a win in my book! Make a double batch because trust me, it'll disappear fast.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain excess fat and transfer to slow cooker.
- Add all three types of beans, diced tomatoes, tomato paste, onion, bell pepper, and garlic to the slow cooker.
- Pour in the beef broth and add chili powder, cumin, paprika, salt, black pepper, and cayenne if using. Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally if possible.
- Taste and adjust seasonings as needed. Serve hot with your favorite chili toppings like shredded cheddar cheese, sour cream, chopped cilantro, and jalapeño slices.
Slow Cooker Three Bean Chili
Ingredients
- ☐
2 lbs ground beef - ☐
1 can (15 oz) kidney beans, drained and rinsed - ☐
1 can (15 oz) black beans, drained and rinsed - ☐
1 can (15 oz) pinto beans, drained and rinsed - ☐
2 cans (14.5 oz each) diced tomatoes - ☐
1 can (6 oz) tomato paste - ☐
1 large onion, chopped - ☐
1 green bell pepper, chopped - ☐
3 cloves garlic, minced - ☐
1½ cups beef broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons cumin - ☐
1 teaspoon paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
¼ teaspoon cayenne pepper (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up as it cooks. Drain excess fat and transfer to slow cooker.
- Add all three types of beans, diced tomatoes, tomato paste, onion, bell pepper, and garlic to the slow cooker.
- Pour in the beef broth and add chili powder, cumin, paprika, salt, black pepper, and cayenne if using. Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, stirring occasionally if possible.
- Taste and adjust seasonings as needed. Serve hot with your favorite chili toppings like shredded cheddar cheese, sour cream, chopped cilantro, and jalapeño slices.
Slow Cooker Buffalo Chicken Chili
If your family loves buffalo wings, they’re going to go absolutely crazy for this spicy, tangy chili! It’s got all those classic buffalo flavors we love, but in a hearty, warming bowl that’s perfect for game day. Plus, you can easily adjust the heat level depending on who’s eating—just add more or less hot sauce to make everyone happy!
Slow Cooker Buffalo Chicken Chili
If your family loves buffalo wings, they're going to go absolutely crazy for this spicy, tangy chili! It's got all those classic buffalo flavors we love, but in a hearty, warming bowl that's perfect for game day. Plus, you can easily adjust the heat level depending on who's eating—just add more or less hot sauce to make everyone happy!
Ingredients
Method
- Place chicken breasts in the bottom of your slow cooker.
- Add onion, garlic, white beans, diced tomatoes, chicken broth, buffalo sauce, chili powder, and cumin. Stir to combine.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese until fully melted and incorporated. Let cook for an additional 15 minutes.
- Serve hot, topped with blue cheese crumbles and a drizzle of ranch dressing. Add celery sticks on the side for the full buffalo experience!
Slow Cooker Buffalo Chicken Chili
Ingredients
- ☐
2 pounds boneless, skinless chicken breasts - ☐
1 cup Frank’s RedHot sauce (or your favorite buffalo sauce) - ☐
2 cans (15 oz each) white beans, drained and rinsed - ☐
1 can (15 oz) diced tomatoes - ☐
3 cups chicken broth - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
1 tablespoon chili powder - ☐
1 teaspoon cumin - ☐
1/2 cup cream cheese, softened - ☐
Blue cheese crumbles, celery sticks, and ranch dressing for serving
Instructions
- Place chicken breasts in the bottom of your slow cooker.
- Add onion, garlic, white beans, diced tomatoes, chicken broth, buffalo sauce, chili powder, and cumin. Stir to combine.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Stir in softened cream cheese until fully melted and incorporated. Let cook for an additional 15 minutes.
- Serve hot, topped with blue cheese crumbles and a drizzle of ranch dressing. Add celery sticks on the side for the full buffalo experience!
Sweet Potato Slow Cooker Chili
This healthy twist on traditional chili is secretly one of my kids’ favorites—they love the touch of sweetness from the sweet potatoes! It’s packed with nutrients, fiber, and flavor, so you can feel good about serving it to your crew. The sweet potatoes break down beautifully in the slow cooker and add such a nice creamy texture to every bite.
Sweet Potato Slow Cooker Chili
This healthy twist on traditional chili is secretly one of my kids' favorites—they love the touch of sweetness from the sweet potatoes! It's packed with nutrients, fiber, and flavor, so you can feel good about serving it to your crew. The sweet potatoes break down beautifully in the slow cooker and add such a nice creamy texture to every bite.
Ingredients
Method
- Brown the ground meat in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat and transfer to slow cooker.
- Add sweet potatoes, black beans, crushed tomatoes, diced tomatoes with green chilies, onion, bell pepper, and garlic to the slow cooker.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until sweet potatoes are fork-tender.
- Give it a good stir and taste for seasoning, adjusting salt and spices as needed.
- Serve in bowls topped with shredded cheese, a dollop of sour cream, and sliced green onions. Cornbread on the side is always a hit!
Sweet Potato Slow Cooker Chili
Ingredients
- ☐
1½ pounds ground beef or turkey - ☐
2 large sweet potatoes, peeled and diced into ½-inch cubes - ☐
2 cans (15 oz each) black beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
1 can (15 oz) diced tomatoes with green chilies - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
3 cloves garlic, minced - ☐
2 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Shredded cheese, sour cream, and green onions for topping
Instructions
- Brown the ground meat in a large skillet over medium-high heat, breaking it up as it cooks. Drain excess fat and transfer to slow cooker.
- Add sweet potatoes, black beans, crushed tomatoes, diced tomatoes with green chilies, onion, bell pepper, and garlic to the slow cooker.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper until everything is well combined.
- Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until sweet potatoes are fork-tender.
- Give it a good stir and taste for seasoning, adjusting salt and spices as needed.
- Serve in bowls topped with shredded cheese, a dollop of sour cream, and sliced green onions. Cornbread on the side is always a hit!
Slow Cooker Cincinnati-Style Chili
Okay, so this one might seem a little different if you’ve never had Cincinnati chili before—but trust me, it’s incredible! The warm spices like cinnamon and cocoa give it such a unique, complex flavor that’ll have everyone asking what your secret ingredient is. Serve it over spaghetti with a mountain of cheese (the traditional “three-way”), and watch it disappear!
Slow Cooker Cincinnati-Style Chili
Okay, so this one might seem a little different if you've never had Cincinnati chili before—but trust me, it's incredible! The warm spices like cinnamon and cocoa give it such a unique, complex flavor that'll have everyone asking what your secret ingredient is. Serve it over spaghetti with a mountain of cheese (the traditional "three-way"), and watch it disappear!
Ingredients
Method
- Brown ground beef in a large skillet over medium-high heat, breaking it into small pieces. Drain fat and transfer to slow cooker.
- Add onion, garlic, tomato sauce, tomato paste, beef broth, and apple cider vinegar to the slow cooker.
- Stir in all the spices: chili powder, cocoa powder, cinnamon, cumin, paprika, allspice, cayenne pepper, and salt. Add bay leaves.
- Mix everything together until well combined. The mixture will be fairly thin—that's exactly what you want!
- Cover and cook on LOW for 5-6 hours or HIGH for 3 hours. Remove bay leaves before serving.
- To serve Cincinnati-style: Place a portion of cooked spaghetti in each bowl, ladle chili on top, and pile high with shredded cheddar cheese. Add diced onions and warm kidney beans if you want to make it a "five-way"!
Slow Cooker Cincinnati-Style Chili
Ingredients
- ☐
2 pounds ground beef - ☐
1 large onion, finely chopped - ☐
4 cloves garlic, minced - ☐
1 can (15 oz) tomato sauce - ☐
2 tablespoons tomato paste - ☐
2 cups beef broth - ☐
2 tablespoons apple cider vinegar - ☐
2 tablespoons chili powder - ☐
1 tablespoon unsweetened cocoa powder - ☐
1 teaspoon ground cinnamon - ☐
1 teaspoon ground cumin - ☐
1 teaspoon paprika - ☐
½ teaspoon allspice - ☐
½ teaspoon cayenne pepper - ☐
2 bay leaves - ☐
1 teaspoon salt - ☐
1 pound spaghetti, cooked - ☐
Shredded cheddar cheese, diced onions, and kidney beans for topping
Instructions
- Brown ground beef in a large skillet over medium-high heat, breaking it into small pieces. Drain fat and transfer to slow cooker.
- Add onion, garlic, tomato sauce, tomato paste, beef broth, and apple cider vinegar to the slow cooker.
- Stir in all the spices: chili powder, cocoa powder, cinnamon, cumin, paprika, allspice, cayenne pepper, and salt. Add bay leaves.
- Mix everything together until well combined. The mixture will be fairly thin—that’s exactly what you want!
- Cover and cook on LOW for 5-6 hours or HIGH for 3 hours. Remove bay leaves before serving.
- To serve Cincinnati-style: Place a portion of cooked spaghetti in each bowl, ladle chili on top, and pile high with shredded cheddar cheese. Add diced onions and warm kidney beans if you want to make it a “five-way”!
Slow Cooker Pumpkin Turkey Chili
Slow Cooker Pumpkin Turkey Chili
This fall-inspired chili is the perfect way to sneak some extra veggies into game day! The pumpkin adds a subtle sweetness and creamy texture that pairs beautifully with lean ground turkey. Your guests will be asking for the recipe before halftime!
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground turkey with the diced onion and minced garlic until the turkey is cooked through and no longer pink, about 8-10 minutes. Drain any excess fat.
- Transfer the cooked turkey mixture to your slow cooker.
- Add the pumpkin puree, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, cinnamon, salt, and pepper to the slow cooker. Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Taste and adjust seasonings as needed before serving. Top with your favorite chili toppings like sour cream, shredded cheese, green onions, or tortilla chips.
This fall-inspired chili is the perfect way to sneak some extra veggies into game day! The pumpkin adds a subtle sweetness and creamy texture that pairs beautifully with lean ground turkey. Your guests will be asking for the recipe before halftime!
Slow Cooker Pumpkin Turkey Chili
Ingredients
- ☐
2 pounds ground turkey - ☐
1 large onion, diced - ☐
3 cloves garlic, minced - ☐
1 (15-ounce) can pumpkin puree - ☐
2 (15-ounce) cans kidney beans, drained and rinsed - ☐
1 (28-ounce) can diced tomatoes - ☐
2 cups chicken broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon cinnamon - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground turkey with the diced onion and minced garlic until the turkey is cooked through and no longer pink, about 8-10 minutes. Drain any excess fat.
- Transfer the cooked turkey mixture to your slow cooker.
- Add the pumpkin puree, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, cinnamon, salt, and pepper to the slow cooker. Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Taste and adjust seasonings as needed before serving. Top with your favorite chili toppings like sour cream, shredded cheese, green onions, or tortilla chips.
Slow Cooker Smoky Beef Chili
Slow Cooker Smoky Beef Chili
This is the classic, hearty chili that'll make you the MVP of game day! The smoky paprika and chipotle peppers give it that rich, deep flavor that keeps everyone coming back for seconds. It's basically a warm hug in a bowl!
Ingredients
Method
- Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 6-8 minutes total. Transfer to slow cooker.
- In the same skillet, sauté the onions and bell peppers until softened, about 5 minutes. Add garlic and cook for another minute. Transfer to slow cooker.
- Add the black beans, pinto beans, crushed tomatoes, tomato paste, beef broth, and chopped chipotle peppers to the slow cooker.
- Stir in the chili powder, smoked paprika, cumin, brown sugar, salt, and pepper. Mix everything together until well combined.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and flavors have melded together.
- Serve hot with cornbread, shredded cheddar cheese, sour cream, and diced jalapeños on the side.
This is the classic, hearty chili that’ll make you the MVP of game day! The smoky paprika and chipotle peppers give it that rich, deep flavor that keeps everyone coming back for seconds. It’s basically a warm hug in a bowl!
Slow Cooker Smoky Beef Chili
Ingredients
- ☐
3 pounds beef chuck, cut into 1-inch cubes - ☐
2 tablespoons olive oil - ☐
2 large onions, chopped - ☐
1 red bell pepper, diced - ☐
1 green bell pepper, diced - ☐
5 cloves garlic, minced - ☐
2 (15-ounce) cans black beans, drained and rinsed - ☐
1 (15-ounce) can pinto beans, drained and rinsed - ☐
2 (28-ounce) cans crushed tomatoes - ☐
1 (6-ounce) can tomato paste - ☐
2 cups beef broth - ☐
3 chipotle peppers in adobo sauce, chopped - ☐
¼ cup chili powder - ☐
2 tablespoons smoked paprika - ☐
2 tablespoons ground cumin - ☐
1 tablespoon brown sugar - ☐
2 teaspoons salt - ☐
1 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes on all sides until browned, about 6-8 minutes total. Transfer to slow cooker.
- In the same skillet, sauté the onions and bell peppers until softened, about 5 minutes. Add garlic and cook for another minute. Transfer to slow cooker.
- Add the black beans, pinto beans, crushed tomatoes, tomato paste, beef broth, and chopped chipotle peppers to the slow cooker.
- Stir in the chili powder, smoked paprika, cumin, brown sugar, salt, and pepper. Mix everything together until well combined.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until beef is tender and flavors have melded together.
- Serve hot with cornbread, shredded cheddar cheese, sour cream, and diced jalapeños on the side.
Slow Cooker Green Chicken Chili
Slow Cooker Green Chicken Chili
If you're looking for something a little lighter but still packed with flavor, this green chili is your answer! It's zesty, slightly spicy, and the white beans make it super filling. Plus, it's a nice break from the traditional red chili everyone expects!
Ingredients
Method
- Place the chicken breasts in the bottom of your slow cooker.
- Add the diced onion, minced garlic, green chiles, salsa verde, white beans, and chicken broth to the slow cooker.
- Sprinkle in the cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Stir gently to combine, making sure the chicken is submerged in the liquid.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the fresh cilantro and lime juice. Taste and adjust seasonings if needed.
- Serve hot topped with shredded Monterey Jack cheese, avocado slices, sour cream, and tortilla chips for dipping.
If you’re looking for something a little lighter but still packed with flavor, this green chili is your answer! It’s zesty, slightly spicy, and the white beans make it super filling. Plus, it’s a nice break from the traditional red chili everyone expects!
Slow Cooker Green Chicken Chili
Ingredients
- ☐
2½ pounds boneless, skinless chicken breasts - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
2 (4-ounce) cans diced green chiles - ☐
1 (16-ounce) jar salsa verde - ☐
3 (15-ounce) cans white beans (Great Northern or cannellini), drained and rinsed - ☐
3 cups chicken broth - ☐
2 teaspoons ground cumin - ☐
1 teaspoon dried oregano - ☐
1 teaspoon chili powder - ☐
½ teaspoon cayenne pepper (optional, for extra heat) - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
½ cup fresh cilantro, chopped - ☐
Juice of 1 lime
Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Add the diced onion, minced garlic, green chiles, salsa verde, white beans, and chicken broth to the slow cooker.
- Sprinkle in the cumin, oregano, chili powder, cayenne pepper (if using), salt, and black pepper. Stir gently to combine, making sure the chicken is submerged in the liquid.
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the fresh cilantro and lime juice. Taste and adjust seasonings if needed.
- Serve hot topped with shredded Monterey Jack cheese, avocado slices, sour cream, and tortilla chips for dipping.
Slow Cooker Beer Chili Recipe
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This hearty beer chili is going to be your new game day MVP! The beer adds such amazing depth of flavor, and honestly, your slow cooker does all the heavy lifting while you’re getting the party ready. Trust me, once your guests smell this simmering away, they’ll be counting down the minutes until kickoff!
Slow Cooker Beer Chili Recipe
This hearty beer chili is going to be your new game day MVP! The beer adds such amazing depth of flavor, and honestly, your slow cooker does all the heavy lifting while you're getting the party ready. Trust me, once your guests smell this simmering away, they'll be counting down the minutes until kickoff!
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink and the onion is softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant. Drain any excess fat.
- Transfer the beef mixture to your slow cooker.
- Add the beer, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally if you're around.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and chopped green onions.
Slow Cooker Beer Chili
Ingredients
- ☐
2 pounds ground beef - ☐
1 large onion, diced - ☐
4 cloves garlic, minced - ☐
12 ounces beer (lager or amber ale works great) - ☐
2 (15-ounce) cans kidney beans, drained and rinsed - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 (6-ounce) can tomato paste - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
Shredded cheddar cheese, sour cream, and green onions for serving
Instructions
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is no longer pink and the onion is softened, about 8-10 minutes. Add the garlic and cook for another minute until fragrant. Drain any excess fat.
- Transfer the beef mixture to your slow cooker.
- Add the beer, kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, salt, and pepper. Stir everything together until well combined.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally if you’re around.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like shredded cheese, sour cream, and chopped green onions.
Slow Cooker Black Bean Chili
Looking for a meatless option that’ll still satisfy even the biggest appetites? This black bean chili is packed with protein, fiber, and so much flavor that nobody will miss the meat. Plus, it’s budget-friendly and perfect for feeding a crowd without breaking the bank!
Slow Cooker Black Bean Chili
Looking for a meatless option that'll still satisfy even the biggest appetites? This black bean chili is packed with protein, fiber, and so much flavor that nobody will miss the meat. Plus, it's budget-friendly and perfect for feeding a crowd without breaking the bank!
Ingredients
Method
- Add the black beans, diced tomatoes with their juices, vegetable broth, onion, red bell pepper, green bell pepper, and garlic to your slow cooker.
- Stir in the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) until everything is well combined.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the vegetables are tender and the flavors have melded together beautifully.
- About 30 minutes before serving, use a potato masher or the back of a spoon to mash about 1/3 of the beans against the side of the slow cooker. This creates a nice, thick texture while keeping some beans whole.
- Stir in the lime juice just before serving. Top with fresh cilantro, diced avocado, and serve with tortilla chips for scooping.
Slow Cooker Black Bean Chili
Ingredients
- ☐
4 (15-ounce) cans black beans, drained and rinsed - ☐
1 (28-ounce) can diced tomatoes with juices - ☐
2 cups vegetable broth - ☐
1 large onion, diced - ☐
1 red bell pepper, diced - ☐
1 green bell pepper, diced - ☐
4 cloves garlic, minced - ☐
2 tablespoons chili powder - ☐
1 tablespoon ground cumin - ☐
1 teaspoon dried oregano - ☐
1 teaspoon salt - ☐
1/2 teaspoon black pepper - ☐
1/4 teaspoon cayenne pepper (optional, for heat) - ☐
2 tablespoons lime juice - ☐
Fresh cilantro, diced avocado, and tortilla chips for serving
Instructions
- Add the black beans, diced tomatoes with their juices, vegetable broth, onion, red bell pepper, green bell pepper, and garlic to your slow cooker.
- Stir in the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper (if using) until everything is well combined.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the vegetables are tender and the flavors have melded together beautifully.
- About 30 minutes before serving, use a potato masher or the back of a spoon to mash about 1/3 of the beans against the side of the slow cooker. This creates a nice, thick texture while keeping some beans whole.
- Stir in the lime juice just before serving. Top with fresh cilantro, diced avocado, and serve with tortilla chips for scooping.
Slow Cooker Chipotle Beef Chili
If you love a little smoky heat, this chipotle beef chili is calling your name! The chipotle peppers give it that perfect kick without being overwhelming, and the slow cooking process makes the beef so tender it practically melts in your mouth. Fair warning: this one always disappears fast at our house!
Slow Cooker Chipotle Beef Chili
If you love a little smoky heat, this chipotle beef chili is calling your name! The chipotle peppers give it that perfect kick without being overwhelming, and the slow cooking process makes the beef so tender it practically melts in your mouth. Fair warning: this one always disappears fast at our house!
Ingredients
Method
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer the browned beef to your slow cooker.
- In the same skillet, sauté the onion and jalapeño until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer to the slow cooker.
- Add the chopped chipotle peppers with adobo sauce, crushed tomatoes, pinto beans, kidney beans, beef broth, chili powder, cumin, cocoa powder, oregano, salt, and pepper to the slow cooker. Stir everything together really well.
- Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is incredibly tender and shreds easily with a fork.
- Give it a good stir before serving, breaking up any larger pieces of beef. Taste and adjust seasoning if needed—you might want to add more adobo sauce if you like it spicier!
- Serve hot with dollops of sour cream, shredded Monterey Jack cheese, and sliced green onions on top.
Slow Cooker Chipotle Beef Chili
Ingredients
- ☐
3 pounds beef chuck roast, cut into 1-inch cubes - ☐
2 tablespoons olive oil - ☐
1 large onion, diced - ☐
1 jalapeño, seeded and diced - ☐
5 cloves garlic, minced - ☐
3-4 chipotle peppers in adobo sauce, chopped (plus 2 tablespoons adobo sauce) - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 (15-ounce) can pinto beans, drained and rinsed - ☐
1 (15-ounce) can kidney beans, drained and rinsed - ☐
2 cups beef broth - ☐
3 tablespoons chili powder - ☐
2 tablespoons ground cumin - ☐
1 tablespoon cocoa powder (trust me on this!) - ☐
1 teaspoon dried oregano - ☐
1 1/2 teaspoons salt - ☐
1/2 teaspoon black pepper - ☐
Sour cream, shredded Monterey Jack cheese, and sliced green onions for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides, about 3-4 minutes per batch. Transfer the browned beef to your slow cooker.
- In the same skillet, sauté the onion and jalapeño until softened, about 5 minutes. Add the garlic and cook for another minute. Transfer to the slow cooker.
- Add the chopped chipotle peppers with adobo sauce, crushed tomatoes, pinto beans, kidney beans, beef broth, chili powder, cumin, cocoa powder, oregano, salt, and pepper to the slow cooker. Stir everything together really well.
- Cover and cook on LOW for 8-10 hours or on HIGH for 5-6 hours, until the beef is incredibly tender and shreds easily with a fork.
- Give it a good stir before serving, breaking up any larger pieces of beef. Taste and adjust seasoning if needed—you might want to add more adobo sauce if you like it spicier!
- Serve hot with dollops of sour cream, shredded Monterey Jack cheese, and sliced green onions on top.
Slow Cooker Bacon Cheeseburger Chili
This hearty chili combines all the flavors your family loves from a classic bacon cheeseburger into one cozy bowl! It’s the ultimate crowd-pleaser for game day, and trust me, the kids will go crazy for this one. Plus, you can set it and forget it while you get everything else ready for the big game.
Slow Cooker Bacon Cheeseburger Chili
This hearty chili combines all the flavors your family loves from a classic bacon cheeseburger into one cozy bowl! It's the ultimate crowd-pleaser for game day, and trust me, the kids will go crazy for this one. Plus, you can set it and forget it while you get everything else ready for the big game.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is softened, about 8-10 minutes. Drain excess fat.
- Transfer the cooked beef and onion to your slow cooker.
- Add the kidney beans, crushed tomatoes, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir everything together until well combined.
- Cover and cook on low for 6 hours or high for 3 hours, stirring occasionally if possible.
- About 30 minutes before serving, stir in half of the crumbled bacon and 1 cup of shredded cheddar cheese.
- Serve hot, topped with remaining bacon, cheese, and your favorite burger toppings like sour cream, pickles, and diced tomatoes.
Bacon Cheeseburger Chili
Ingredients
- ☐
2 pounds ground beef - ☐
12 ounces bacon, cooked and crumbled - ☐
1 large onion, diced - ☐
2 (15-ounce) cans kidney beans, drained and rinsed - ☐
1 (28-ounce) can crushed tomatoes - ☐
1 (15-ounce) can tomato sauce - ☐
2 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon garlic powder - ☐
2 cups shredded cheddar cheese - ☐
Salt and pepper to taste - ☐
Optional toppings: sour cream, pickles, additional cheese, diced tomatoes
Instructions
- In a large skillet over medium-high heat, brown the ground beef with the diced onion until the meat is fully cooked and the onion is softened, about 8-10 minutes. Drain excess fat.
- Transfer the cooked beef and onion to your slow cooker.
- Add the kidney beans, crushed tomatoes, tomato sauce, chili powder, cumin, garlic powder, salt, and pepper. Stir everything together until well combined.
- Cover and cook on low for 6 hours or high for 3 hours, stirring occasionally if possible.
- About 30 minutes before serving, stir in half of the crumbled bacon and 1 cup of shredded cheddar cheese.
- Serve hot, topped with remaining bacon, cheese, and your favorite burger toppings like sour cream, pickles, and diced tomatoes.
Slow Cooker Quinoa Vegetarian Chili
Looking for a healthier option that still packs tons of flavor? This protein-rich quinoa chili is perfect for your vegetarian friends or anyone trying to lighten things up a bit. I love that it’s so filling and nutritious, but nobody misses the meat!
Slow Cooker Quinoa Vegetarian Chili
Looking for a healthier option that still packs tons of flavor? This protein-rich quinoa chili is perfect for your vegetarian friends or anyone trying to lighten things up a bit. I love that it's so filling and nutritious, but nobody misses the meat!
Ingredients
Method
- Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to your slow cooker.
- Stir in the diced bell pepper, onion, and minced garlic.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly.
- Cover and cook on low for 4 hours or on high for 2 hours, until the quinoa is tender and has absorbed most of the liquid.
- Stir in the frozen corn during the last 30 minutes of cooking.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like diced avocado, fresh cilantro, a squeeze of lime, and crunchy tortilla chips.
Quinoa Vegetarian Chili
Ingredients
- ☐
1 cup uncooked quinoa, rinsed - ☐
1 (15-ounce) can black beans, drained and rinsed - ☐
1 (15-ounce) can kidney beans, drained and rinsed - ☐
1 (28-ounce) can diced tomatoes - ☐
1 (15-ounce) can tomato sauce - ☐
2 cups vegetable broth - ☐
1 large bell pepper, diced - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon smoked paprika - ☐
1 cup frozen corn - ☐
Salt and pepper to taste - ☐
Optional toppings: avocado, cilantro, lime wedges, tortilla chips
Instructions
- Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, tomato sauce, and vegetable broth to your slow cooker.
- Stir in the diced bell pepper, onion, and minced garlic.
- Add the chili powder, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly.
- Cover and cook on low for 4 hours or on high for 2 hours, until the quinoa is tender and has absorbed most of the liquid.
- Stir in the frozen corn during the last 30 minutes of cooking.
- Taste and adjust seasonings as needed. Serve hot with your favorite toppings like diced avocado, fresh cilantro, a squeeze of lime, and crunchy tortilla chips.
Slow Cooker Loaded Baked Potato Chili
Think of your favorite loaded baked potato, but in chili form! This creamy, comforting bowl is basically a hug in food form. It’s rich, it’s indulgent, and it’s exactly what you need on game day when you want something a little different from traditional chili.
Slow Cooker Loaded Baked Potato Chili
Think of your favorite loaded baked potato, but in chili form! This creamy, comforting bowl is basically a hug in food form. It's rich, it's indulgent, and it's exactly what you need on game day when you want something a little different from traditional chili.
Ingredients
Method
- In a large skillet, brown the ground beef with the diced onion over medium-high heat until fully cooked, about 8 minutes. Drain any excess fat.
- Transfer the beef mixture to your slow cooker and add the diced potatoes and minced garlic.
- Pour in the chicken broth and stir in the cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper.
- Cover and cook on low for 5 hours or on high for 2.5 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, cut the cream cheese into cubes and stir it into the chili along with 1 cup of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese is melted and everything is creamy.
- Serve hot in bowls topped with sour cream, green onions, remaining shredded cheese, and the rest of the bacon crumbles. So good!
Loaded Baked Potato Chili
Ingredients
- ☐
2 pounds ground beef - ☐
6 medium russet potatoes, peeled and diced into 1/2-inch cubes - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
4 cups chicken broth - ☐
1 (10.5-ounce) can condensed cream of chicken soup - ☐
8 ounces cream cheese, softened - ☐
2 cups shredded cheddar cheese - ☐
8 slices bacon, cooked and crumbled - ☐
1 teaspoon garlic powder - ☐
1 teaspoon onion powder - ☐
1/2 teaspoon paprika - ☐
Salt and pepper to taste - ☐
Toppings: sour cream, green onions, extra shredded cheese, extra bacon
Instructions
- In a large skillet, brown the ground beef with the diced onion over medium-high heat until fully cooked, about 8 minutes. Drain any excess fat.
- Transfer the beef mixture to your slow cooker and add the diced potatoes and minced garlic.
- Pour in the chicken broth and stir in the cream of chicken soup, garlic powder, onion powder, paprika, salt, and pepper.
- Cover and cook on low for 5 hours or on high for 2.5 hours, until the potatoes are fork-tender.
- About 30 minutes before serving, cut the cream cheese into cubes and stir it into the chili along with 1 cup of the shredded cheddar cheese and half of the crumbled bacon. Stir until the cheese is melted and everything is creamy.
- Serve hot in bowls topped with sour cream, green onions, remaining shredded cheese, and the rest of the bacon crumbles. So good!
Slow Cooker Venison Chili Recipe
Slow Cooker Venison Chili Recipe
If you've got a hunter in the family, this is the perfect way to use that venison! This hearty chili is rich, warming, and so tender after a slow simmer. Even if your kids are picky, they'll love how mild and flavorful this turns out!
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground venison, breaking it apart as it cooks, about 8-10 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened and fragrant.
- Transfer the venison mixture to your slow cooker.
- Add the kidney beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally if possible.
- Taste and adjust seasonings as needed before serving.
- Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, and jalapeños.
If you’ve got a hunter in the family, this is the perfect way to use that venison! This hearty chili is rich, warming, and so tender after a slow simmer. Even if your kids are picky, they’ll love how mild and flavorful this turns out!
Slow Cooker Venison Chili
Ingredients
- ☐
2 lbs ground venison - ☐
1 large yellow onion, diced - ☐
3 cloves garlic, minced - ☐
2 (15-oz) cans kidney beans, drained and rinsed - ☐
1 (28-oz) can crushed tomatoes - ☐
1 (6-oz) can tomato paste - ☐
1 cup beef broth - ☐
3 tablespoons chili powder - ☐
2 teaspoons ground cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon salt - ☐
½ teaspoon black pepper - ☐
Optional toppings: shredded cheddar cheese, sour cream, diced onions, jalapeños
Instructions
- In a large skillet over medium-high heat, brown the ground venison, breaking it apart as it cooks, about 8-10 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and cook for 3-4 minutes until softened and fragrant.
- Transfer the venison mixture to your slow cooker.
- Add the kidney beans, crushed tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir everything together until well combined.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, stirring occasionally if possible.
- Taste and adjust seasonings as needed before serving.
- Serve hot with your favorite toppings like shredded cheese, sour cream, diced onions, and jalapeños.
Slow Cooker Italian Sausage Chili
Slow Cooker Italian Sausage Chili
This chili brings a fun Italian twist to game day! The sweet and spicy Italian sausage adds incredible flavor and keeps things interesting. It's always a huge hit with my crowd, and I love that it's different from your typical chili recipe!
Ingredients
Method
- In a large skillet over medium-high heat, cook the Italian sausage and ground beef together, breaking them up with a spoon, until browned and cooked through, about 10 minutes. Drain excess fat.
- Transfer the cooked meat to your slow cooker.
- Add the diced bell pepper, onion, garlic, cannellini beans, diced tomatoes, tomato sauce, chili powder, Italian seasoning, fennel seeds, salt, and red pepper flakes (if using) to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours.
- Give it a good stir and taste for seasoning, adding more salt or spices if needed.
- Serve hot with a sprinkle of Parmesan cheese and fresh basil, alongside crusty bread for dipping.
This chili brings a fun Italian twist to game day! The sweet and spicy Italian sausage adds incredible flavor and keeps things interesting. It’s always a huge hit with my crowd, and I love that it’s different from your typical chili recipe!
Slow Cooker Italian Sausage Chili
Ingredients
- ☐
1½ lbs Italian sausage (mild or spicy), casings removed - ☐
1 lb ground beef - ☐
1 medium green bell pepper, diced - ☐
1 medium onion, diced - ☐
4 cloves garlic, minced - ☐
2 (15-oz) cans cannellini beans, drained and rinsed - ☐
1 (28-oz) can diced tomatoes with juice - ☐
1 (15-oz) can tomato sauce - ☐
2 tablespoons chili powder - ☐
1 tablespoon Italian seasoning - ☐
1 teaspoon fennel seeds - ☐
1 teaspoon salt - ☐
½ teaspoon crushed red pepper flakes (optional) - ☐
Toppings: grated Parmesan cheese, fresh basil, crusty bread
Instructions
- In a large skillet over medium-high heat, cook the Italian sausage and ground beef together, breaking them up with a spoon, until browned and cooked through, about 10 minutes. Drain excess fat.
- Transfer the cooked meat to your slow cooker.
- Add the diced bell pepper, onion, garlic, cannellini beans, diced tomatoes, tomato sauce, chili powder, Italian seasoning, fennel seeds, salt, and red pepper flakes (if using) to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours.
- Give it a good stir and taste for seasoning, adding more salt or spices if needed.
- Serve hot with a sprinkle of Parmesan cheese and fresh basil, alongside crusty bread for dipping.
Slow Cooker Taco Chili Recipe
Slow Cooker Taco Chili Recipe
All the flavors you love from taco night come together in one easy slow cooker dish! This is seriously one of the most requested recipes in my house. The kids go wild for it, and I love how simple it is to throw together!
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no pink remains, about 8-10 minutes. Drain the fat.
- Transfer the cooked ground beef to your slow cooker.
- Add the taco seasoning and ranch dressing mix to the slow cooker and stir to coat the meat.
- Add the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, diced tomatoes, and beef broth. Stir everything together until well combined.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Give the chili a good stir before serving.
- Ladle into bowls and top with shredded cheese, sour cream, crushed tortilla chips, green onions, and diced avocado. Enjoy with extra chips on the side!
All the flavors you love from taco night come together in one easy slow cooker dish! This is seriously one of the most requested recipes in my house. The kids go wild for it, and I love how simple it is to throw together!
Slow Cooker Taco Chili
Ingredients
- ☐
2 lbs ground beef - ☐
1 packet (1 oz) taco seasoning - ☐
1 packet (1 oz) ranch dressing mix - ☐
1 (15-oz) can black beans, drained and rinsed - ☐
1 (15-oz) can pinto beans, drained and rinsed - ☐
1 (15-oz) can corn, drained - ☐
1 (10-oz) can diced tomatoes with green chilies (like Rotel) - ☐
1 (15-oz) can tomato sauce - ☐
1 (14.5-oz) can petite diced tomatoes with juice - ☐
1 cup beef broth - ☐
Toppings: shredded Mexican cheese, sour cream, tortilla chips, sliced green onions, diced avocado
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no pink remains, about 8-10 minutes. Drain the fat.
- Transfer the cooked ground beef to your slow cooker.
- Add the taco seasoning and ranch dressing mix to the slow cooker and stir to coat the meat.
- Add the black beans, pinto beans, corn, diced tomatoes with green chilies, tomato sauce, diced tomatoes, and beef broth. Stir everything together until well combined.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours.
- Give the chili a good stir before serving.
- Ladle into bowls and top with shredded cheese, sour cream, crushed tortilla chips, green onions, and diced avocado. Enjoy with extra chips on the side!
Slow Cooker Cornbread Chili Bake
This genius recipe combines two game day favorites into one amazing dish! The cornbread topping gets slightly crispy around the edges while staying soft and fluffy on top of the hearty chili. It’s the ultimate comfort food that’ll have everyone coming back for seconds.
Slow Cooker Cornbread Chili Bake
This genius recipe combines two game day favorites into one amazing dish! The cornbread topping gets slightly crispy around the edges while staying soft and fluffy on top of the hearty chili. It's the ultimate comfort food that'll have everyone coming back for seconds.
Ingredients
Method
- Brown ground beef and onion in a large skillet over medium-high heat. Drain excess fat.
- Transfer beef mixture to slow cooker. Add kidney beans, crushed tomatoes, chili powder, cumin, and salt. Stir to combine.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- In a medium bowl, mix cornbread mix, egg, and milk until just combined.
- Pour cornbread batter evenly over the chili in the slow cooker. Do not stir.
- Cover and cook on HIGH for 1 hour, until cornbread is cooked through.
- Sprinkle with cheddar cheese, cover for 5 minutes to melt, then serve hot.
Slow Cooker Cornbread Chili Bake
Ingredients
- ☐
2 lbs ground beef - ☐
1 large onion, diced - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
2 tablespoons chili powder - ☐
1 teaspoon cumin - ☐
1 teaspoon salt - ☐
1 box (8.5 oz) cornbread mix - ☐
1 egg - ☐
1/3 cup milk - ☐
1 cup shredded cheddar cheese
Instructions
- Brown ground beef and onion in a large skillet over medium-high heat. Drain excess fat.
- Transfer beef mixture to slow cooker. Add kidney beans, crushed tomatoes, chili powder, cumin, and salt. Stir to combine.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours.
- In a medium bowl, mix cornbread mix, egg, and milk until just combined.
- Pour cornbread batter evenly over the chili in the slow cooker. Do not stir.
- Cover and cook on HIGH for 1 hour, until cornbread is cooked through.
- Sprinkle with cheddar cheese, cover for 5 minutes to melt, then serve hot.
Slow Cooker Chorizo Bean Chili
If you’re looking to spice things up this game day, this chorizo chili is your new go-to! The smoky, spicy chorizo adds incredible depth of flavor that’ll make your guests wonder what your secret ingredient is. Best part? It’s mostly hands-off cooking time, so you can focus on getting everything else ready.
Slow Cooker Chorizo Bean Chili
If you're looking to spice things up this game day, this chorizo chili is your new go-to! The smoky, spicy chorizo adds incredible depth of flavor that'll make your guests wonder what your secret ingredient is. Best part? It's mostly hands-off cooking time, so you can focus on getting everything else ready.
Ingredients
Method
- In a large skillet, cook chorizo and ground beef over medium-high heat until browned, breaking up with a spoon. Add onion and garlic, cooking for 3 more minutes.
- Drain excess fat and transfer meat mixture to slow cooker.
- Add black beans, pinto beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, and salt. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Taste and adjust seasonings as needed before serving.
- Serve hot with sour cream, fresh cilantro, and lime wedges on the side.
Slow Cooker Chorizo Bean Chili
Ingredients
- ☐
1 lb fresh Mexican chorizo, casings removed - ☐
1 lb ground beef - ☐
1 large onion, chopped - ☐
3 cloves garlic, minced - ☐
2 cans (15 oz each) black beans, drained and rinsed - ☐
2 cans (15 oz each) pinto beans, drained and rinsed - ☐
1 can (28 oz) diced tomatoes - ☐
1 can (6 oz) tomato paste - ☐
2 cups beef broth - ☐
2 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon smoked paprika - ☐
1 teaspoon salt - ☐
Sour cream, cilantro, and lime wedges for serving
Instructions
- In a large skillet, cook chorizo and ground beef over medium-high heat until browned, breaking up with a spoon. Add onion and garlic, cooking for 3 more minutes.
- Drain excess fat and transfer meat mixture to slow cooker.
- Add black beans, pinto beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, smoked paprika, and salt. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Taste and adjust seasonings as needed before serving.
- Serve hot with sour cream, fresh cilantro, and lime wedges on the side.
Slow Cooker Award-Winning Beef Chili
This is the recipe that’s won me bragging rights at more than one chili cook-off! The secret is the blend of spices and a touch of cocoa powder that adds incredible richness without making it taste like chocolate. It’s hearty, warming, and absolutely perfect for feeding a hungry crowd on game day.
Slow Cooker Award-Winning Beef Chili
This is the recipe that's won me bragging rights at more than one chili cook-off! The secret is the blend of spices and a touch of cocoa powder that adds incredible richness without making it taste like chocolate. It's hearty, warming, and absolutely perfect for feeding a hungry crowd on game day.
Ingredients
Method
- Heat oil in a large skillet over medium-high heat. Working in batches, brown beef cubes on all sides, about 5 minutes per batch. Transfer to slow cooker.
- In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 minute more. Transfer to slow cooker.
- Add crushed tomatoes, kidney beans, and beer to the slow cooker.
- Stir in chili powder, cumin, cocoa powder, oregano, cayenne pepper, brown sugar, salt, and black pepper. Mix everything together thoroughly.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef is tender and falls apart easily.
- Taste and adjust seasonings. If chili is too thick, add a little water or broth. If too thin, remove lid and cook on HIGH for 30 minutes.
- Serve hot topped with shredded cheese, sour cream, and chopped green onions.
Slow Cooker Award-Winning Beef Chili
Ingredients
- ☐
3 lbs beef chuck roast, cut into 1/2-inch cubes - ☐
2 tablespoons vegetable oil - ☐
2 large onions, diced - ☐
1 green bell pepper, diced - ☐
1 red bell pepper, diced - ☐
6 cloves garlic, minced - ☐
2 cans (28 oz each) crushed tomatoes - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (12 oz) beer (or beef broth) - ☐
3 tablespoons chili powder - ☐
2 tablespoons cumin - ☐
1 tablespoon unsweetened cocoa powder - ☐
2 teaspoons oregano - ☐
1 teaspoon cayenne pepper - ☐
1 tablespoon brown sugar - ☐
2 teaspoons salt - ☐
1 teaspoon black pepper - ☐
Shredded cheese, sour cream, and chopped green onions for topping
Instructions
- Heat oil in a large skillet over medium-high heat. Working in batches, brown beef cubes on all sides, about 5 minutes per batch. Transfer to slow cooker.
- In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and cook for 1 minute more. Transfer to slow cooker.
- Add crushed tomatoes, kidney beans, and beer to the slow cooker.
- Stir in chili powder, cumin, cocoa powder, oregano, cayenne pepper, brown sugar, salt, and black pepper. Mix everything together thoroughly.
- Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours, until beef is tender and falls apart easily.
- Taste and adjust seasonings. If chili is too thick, add a little water or broth. If too thin, remove lid and cook on HIGH for 30 minutes.
- Serve hot topped with shredded cheese, sour cream, and chopped green onions.
Slow Cooker Chili Mac Recipe
Talk about the ultimate game day comfort food! This Slow Cooker Chili Mac combines two crowd favorites into one hearty, cheesy dish that’ll have everyone coming back for seconds. It’s basically heaven in a bowl, and your slow cooker does all the hard work while you focus on enjoying the game.
Slow Cooker Chili Mac Recipe
Talk about the ultimate game day comfort food! This Slow Cooker Chili Mac combines two crowd favorites into one hearty, cheesy dish that'll have everyone coming back for seconds. It's basically heaven in a bowl, and your slow cooker does all the hard work while you focus on enjoying the game.
Ingredients
Method
- In a large skillet over medium-high heat, brown the ground beef with diced onion and minced garlic until the meat is fully cooked and no longer pink, about 8-10 minutes. Drain any excess fat.
- Transfer the cooked beef mixture to your slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, stirring occasionally if possible.
- About 30 minutes before serving, stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the liquid. Cover and continue cooking until the pasta is tender.
- Once the macaroni is cooked, stir in half of the cheddar and Monterey Jack cheese until melted and creamy.
- Serve hot in bowls, topped with the remaining cheese. Add your favorite toppings like sour cream, green onions, or jalapeños if desired!
Slow Cooker Chili Mac
Ingredients
- ☐
2 lbs ground beef - ☐
1 medium onion, diced - ☐
3 cloves garlic, minced - ☐
2 cans (15 oz each) kidney beans, drained and rinsed - ☐
1 can (28 oz) crushed tomatoes - ☐
1 can (15 oz) tomato sauce - ☐
2 cups beef broth - ☐
3 tablespoons chili powder - ☐
1 tablespoon cumin - ☐
1 teaspoon paprika - ☐
Salt and pepper to taste - ☐
2 cups elbow macaroni, uncooked - ☐
2 cups shredded cheddar cheese - ☐
1 cup shredded Monterey Jack cheese
Instructions
- In a large skillet over medium-high heat, brown the ground beef with diced onion and minced garlic until the meat is fully cooked and no longer pink, about 8-10 minutes. Drain any excess fat.
- Transfer the cooked beef mixture to your slow cooker. Add kidney beans, crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Stir everything together until well combined.
- Cover and cook on LOW for 3-4 hours or on HIGH for 2-3 hours, stirring occasionally if possible.
- About 30 minutes before serving, stir in the uncooked elbow macaroni. Make sure the pasta is fully submerged in the liquid. Cover and continue cooking until the pasta is tender.
- Once the macaroni is cooked, stir in half of the cheddar and Monterey Jack cheese until melted and creamy.
- Serve hot in bowls, topped with the remaining cheese. Add your favorite toppings like sour cream, green onions, or jalapeños if desired!
