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slow cooker chili
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4.8 from 5 votes

Slow Cooker Chili

Course Main Course
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 8
Author Holly


  • 1 ½ lbs. lean ground beef
  • 1/2 cup chopped white onion
  • 2 cloves garlic, minced
  • 2 cans (14.5 ounces, each) diced tomatoes, undrained
  • 2 cans (15 ounces, each) chili beans in sauce, undrained
  • 2 cans (8 ounces, each) tomato sauce
  • 2 Tablespoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Sour cream
  • Grated cheese
  • Green onions
  • Fritos


  • In a large skillet cook beef, onion and minced garlic over medium heat for 8 to 10 minutes, stirring occasionally, until beef is brown. Drain grease and pour into a greased 4 to 6 quart slow cooker.
  • Add diced tomatoes, chili beans, tomato sauce, chili powder, cumin, salt and pepper. Stir until well combined.
  • Cover and cook on low heat for 6 hours.


TO FREEZE: Cook chili as directed. Let cool. Place cooled chili in two large ziplock freezer bags. Place in freezer. Stays good frozen for up to 3 months. To reheat place frozen chili bag in fridge to thaw for 24 hours. Then place thawed chili in a large pot on stove top. Cook over medium heat until fully warmed through.