Listen, busy mama! The gang’s favorite weeknight supper is Slow Cooker Chili. This isn’t just dinner, rather it is the goat to getting that gang fed, warming up empty stomachs on chilling nights, and grabbing the opportunity for an actual moment to breathe while it slowly cooks away.
Set once, forget forever, and return home to something magical. I want to thank Beef Checkoff in sponsoring this recipe; as always, in my honest mom opinion, beef makes for an unbeatable chili!
Why This Slow Cooker Chili is a Mama’s Dream:
- Hands-Off Hero: Brown the beef & onions (maybe 10 mins?), dump everything else in the crock, and walk away. Glorious!
- Feeds an Army (or Growing Kids): Perfect for big families or planned leftovers (more on that later!).
- Kid-Friendly Base: Mildly seasoned so even picky palates usually dig in. Easy to spice up individual bowls!
- Teachable Moments: Fantastic for getting little helpers involved safely (measuring spices, rinsing beans, setting up toppings!).
- Smells Like Home: Nothing beats walking in after a crazy day to that rich, savory aroma.
Ingredients for Slow Cooker Chili
- 1.5 lbs Lean Ground Beef (90/10 or 93/7): Leaner means less greasy chili, less skimming. Beef’s flavor is key – trust me!
- 1 Large Onion, Chopped: Don’t skimp! It sweetens up beautifully as it cooks down. Kids won’t even know it’s there.
- 2 Cloves Garlic, Minced: Flavor foundation! (Or use 1 tsp garlic powder if you’re *really* pinched for time).
The Magic Seasoning Mix (Mix these first in a small bowl):
- 3 Tbsp Chili Powder (Yes, 3! It’s flavor, not just heat)
- 1 Tbsp Ground Cumin
- 1.5 tsp Garlic Powder
- 1.5 tsp Dried Oregano
- 1.5 tsp Salt (or to taste)
- 1 tsp Black Pepper
The Canned Good Brigade (Just dump ’em in!):
- 1 (15 oz) can Dark Red Kidney Beans, rinsed & drained
- 1 (15 oz) can Black Beans, rinsed & drained (or Pinto beans work too!)
- 1 (15 oz) can Diced Tomatoes, UNDRAINED (Juices = good flavor!)
- 1 (10 oz) can Diced Tomatoes & Green Chilies (like Rotel – mild for kids!)
- 1 (15 oz) can Tomato Sauce
Optional Flavor Boost: 1 cup Beef Broth (especially if you like it a bit saucier).
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Spice It Up (For the Grown-Ups!):
Kid-Friendly = Mild. Perfect as-is for most families.
Want Heat? Add 1/4 – 1/2 tsp Cayenne Pepper to the seasoning mix OR let everyone add their favorite hot sauce at the table. Easy fix!
Let’s Get Cooking! (Super Simple Steps):
Making chili in the slow cooker doesn’t get any easier. It’s as simple as browning the beef and onions then adding all of the canned ingredients to the slow cooker and turning it on. If you have a multicooker with a slow cooker function, you can saute and slow cook all in the same pot.
- SAUTE the beef and onions in a skillet then add garlic and seasonings to the pan.
- TRANSFER the beef mixture to a 6 Qt Slow Cooker.
- ADD REMAINING INGREDIENTS – rinsed and drained beans, diced tomatoes with their juice and tomato sauce.
- SLOW COOK – cover and set slow cooker on low 6-8 hours or on high 3-4 hours then season more to taste if needed.
Toppings Bar = Happy Family!
- Set these out and let everyone build their own perfect bowl:
- Shredded Cheese (Cheddar, Mexican blend, Monterey Jack)
- Sour Cream or Plain Greek Yogurt
- Diced Avocado or Guacamole
- Chopped Fresh Cilantro
- Sliced Green Onions
- Diced Red Onion
- Sliced Jalapeños (for the brave souls!)
- Crushed Tortilla Chips or Fritos (for scooping!)
- A squeeze of fresh lime juice!
Serving Up Smiles (Beyond the Bowl):
- Classic: Ladle into bowls and let the topping frenzy begin! Serve with cornbread, crusty bread, or tortilla chips.
- Baked Potato Bar: Bake some potatoes, split them open, and smother with hot chili and cheese. Filling and fun!
- Chili Cheese Dogs: Elevate hot dogs to epic status!
- Nachos or Taco Salad: Fantastic leftover hack!
- Chili Cheese Dip: Warm leftover chili, top with extra cheese, and broil until bubbly. Serve with tortilla chips – instant party appetizer!
Mom’s Smart Storage Tips:
- Fridge: Let cool completely. Store in airtight containers for up to 4-5 days. Chili often tastes even better the next day!
- Freezer: Freeze cooled chili in:
- Family-Sized Portions: In large freezer bags (lay flat to save space) or containers for up to 3 months.
- Individual Portions: In muffin tins (once frozen, pop out and store in a bag) or small containers – perfect for quick lunches!
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave. Add a splash of water or broth if it seems too thick.
Kitchen Lessons for the Little Chefs
- Cooking together is my favorite way to bond with the kids—and teach life skills! When they help:
- We practice food safety, like washing hands after handling raw meat.
- We learn proper measuring techniques for spices and sauces.
- They discover how low-and-slow cooking transforms simple ingredients into something extraordinary.
Why This Recipe Rocks Family Life:
In between the disorder of homework, activities, and just life, this chili is a warm embrace served in a bowl. Being budget-friendly, this chili uses mostly pantry goods. Meanwhile, the slow cooker takes care of all the hard work.
Having the kids involved with anything from rinsing beans to measuring spices and setting up the toppings will give them enormous pride, enough to make them sit down to eat it! Leftovers, on the other hand, mean another night off from fixing dinner. Mama, it is a complete triple win! So, go ahead and enjoy your well-earned rest while these beautiful aromas fill your kitchen. You’ve got this!
