Classic Slow Cooker Chili with Tender Beef and Homemade Seasoning

Slow cooking gives the beef time to become tender while the browned meat and chili seasoning flavor the tomato base throughout. This classic slow cooker chili combines ground beef, black and kidney beans, diced tomatoes, and tomato sauce into a saucy, rich bowl with juicy beef.

Lean 85/15 ground beef avoids the need to spoon off much rendered fat, while a generous diced onion contributes sweet notes that disappear into the chili. Garlic, chili powder, cumin, garlic powder, dried oregano, salt, and pepper are cooked briefly with the beef. Rinsed black and kidney beans, two kinds of diced tomatoes, and tomato sauce supply the finished body and texture in a thick, spoonable chili.

After the long cook, the beef should be tender and the mixture should look saucy rather than dry, with beans and diced tomatoes still giving it texture. Cooking on high takes 3–4 hours; low takes 6–8 hours. Salt is the detail most likely to need attention, since canned beans and tomato products vary from brand to brand. Start lighter, taste at the end, and add more only if needed.

Serve it family-style with mild cheddar or Mexican shredded cheese, chopped green or red onion, avocado, cilantro, sour cream, jalapeños, and tortilla or pita chips. It also works as chili cheese dip, on chili dogs, or over baked potatoes. The article notes that refrigerated leftovers keep well, making these alternate servings useful for another meal.