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Slow-Cooked Chili

This hearty slow cooker chili can cook for up to 10 hours on low in the slow cooker. It's so good to come home to its wonderful aroma after a long day away. —Sue Call, Beech Grove, Indiana
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    10 servings (2-1/2 quarts)


  • 2 pounds lean ground beef (90% lean)
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 medium onions, chopped
  • 1 green pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Shredded cheddar cheese and thinly sliced green onions, optional


  • In a large skillet, cook beef over medium heat until no longer pink; drain.
  • Transfer to a 5-qt. slow cooker. Add the next 9 ingredients. Cover and cook on low for 8-10 hours. If desired, top individual servings with cheese and green onions.

Test Kitchen Tips
  • Using lean ground beef instead of beef that’s 80% lean saves 45 calories per 4-ounce serving of beef. Lean ground beef is also 29% lower in saturated fat.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Check out our top 10 chili recipes.
  • Nutrition Facts
    1 cup: 260 calories, 8g fat (3g saturated fat), 57mg cholesterol, 712mg sodium, 23g carbohydrate (6g sugars, 7g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.


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    Average Rating:
    • Jim
      Oct 5, 2020

      Where's the CUMIN???

    • krox722
      Jun 13, 2020

      Good chili recipe. Will make again.

    • Karen
      Jun 2, 2020

      I have always made my chili from scratch. While looking at the recipe I noticed a main ingredient for chili isn't listed. Cumin! For those who say it was bland it probably was. I would suggest adding more Chili powder and also cumin about 5-10 minutes before it's done.

    • Dale
      Jan 6, 2020

      Tried this recipe for the first time and boy was it yummy.

    • stammick
      Jul 20, 2019

      Pretty tasteless. I made it for a party and was embarrassed to serve it. The only was to save it was with lots of hot sauce and lime flavored tortilla chips.

    • Psalm127-3
      Oct 21, 2018

      Robert , you had me at 40 years, if I begged could you let us in on your secrets

    • Franny
      Oct 20, 2018

      Been making this for 20 years, I add a can of chopped green chili’s, jar of sliced mushrooms and another can of rinsed beans. And DOUBLE the chili seasoning

    • robert
      Oct 17, 2018

      Kidney beans are you kidding , My chili is much better and I have been making for 40 years and improving as I go.

    • Lucy
      Sep 30, 2018

      In my previous review I neglected to mark this recipe with 5 stars because it’s so versatile.

    • msrae1950
      May 21, 2018

      After reading all the reviews stating how bland this chili was, I thought I'd share "my" version of Wendy's Copycat Chili. I "dissected" the ingredients as I ate some at the restaurant one evening and came up with an almost identical, delicious version. It's much less time consuming, no slicing 'n dicing needed, and can either be slow-cooked or made in a dutch oven on the stove in an hour or less.After browning and draining the ground beef, put it in a slow cooker with one can each of light and dark red kidney beans-drained, *optional - 1 can of diced tomatoes if desired, and one medium size jar of Picante Sauce (which comes in mild, medium, or hot strengths). Do not substitute salsa for the Picante Sauce as it doesn't do well in this recipe; stir well, and cook on low 4-5 hours. Or, simmer in the dutch oven 45 minutes or so, stirring occasionally. If you like a thinner chili you can add 1-1 1/2 cans of water, or leave as is for a nice, thick, chunky chili. Great for a late fall or cold winter's day dinner.