There’s nothing like a warm bowl of chili to bring comfort and satisfaction, especially on chilly days. This ultimate slow cooker chili is a rich, hearty dish brimming with bold flavors. A perfect blend of tender meats, vibrant vegetables, smoky spices, and savory beans, this recipe creates a one-pot wonder that’s simple to prepare yet tastes like it simmered for hours. Garnish with your favorite toppings for a crowd-pleasing meal.
Ingredients for Ultimate Slow Cooker Chili
- 1 Tbsp olive oil (15 ml)
- 1 ½ lb lean ground beef (680 g)
- 1 ½ lb lean ground pork (680 g)
- 3 cups red onions, finely chopped (450 g)
- 1 cup red bell peppers, finely chopped (150 g)
- 1 cup yellow bell peppers, finely chopped (150 g)
- ½ cup poblano peppers, finely chopped (75 g)
- 2 Tbsp chili powder (30 g)
- 2 Tbsp ground cumin, or more to taste (30 g)
- 1 ½ Tbsp New Mexico chili powder (25 g) (substitute chipotle chili powder if needed)
- 1 Tbsp brown sugar, such as demerara (15 g) (or to taste)
- 1 Tbsp chipotle pepper in adobo sauce (15 ml)
- ½ Tbsp hot sauce, such as Cholula® (7.5 ml) (or to taste)
- ½ Tbsp Worcestershire sauce (7.5 ml)
- ½ Tbsp smoked paprika (7.5 g)
- 2 tsp Mexican oregano (10 g) (or substitute regular oregano)
- 2 tsp dark cocoa powder (5 g)
- ¼ tsp cayenne pepper, or to taste (1.5 g)
- 5 cups pasta sauce, such as Prego Original® (1.2 liters)
- 1 can red kidney beans, drained and rinsed (19 oz / 540 g)
- 1 can black beans, drained and rinsed (19 oz / 540 g)
- 1 can fire-roasted diced green chilies (4 oz / 115 g)
- 2 large Roma tomatoes, seeded and finely chopped (240 g)
- 6 large garlic cloves, pressed
- 1 can beer, your choice (12 oz / 355 ml) (optional)
Garnishes:
- Light sour cream
- Grated sharp cheddar cheese
- Chopped green onions
- Lime wedges (3–4 large)
How to Make Ultimate Slow Cooker Chili
Step 1: Brown the Meat and Sauté the Vegetables
In a large skillet over medium heat, warm the olive oil. Add the ground beef and ground pork, cooking until browned. Season the meat with freshly ground black pepper. Drain the meat in a colander and set aside.
In the same skillet, return it to medium heat. Sauté the red onions for about 3 minutes until nearly translucent. Add the red, yellow, and poblano peppers, cooking for another 3 minutes until slightly softened.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the drained meat to the slow cooker. Stir in the pepper and onion mixture. Add the chili powder, cumin, New Mexico chili powder, brown sugar, chipotle pepper, hot sauce, Worcestershire sauce, smoked paprika, Mexican oregano, cocoa powder, cayenne pepper, and beer (if using). Mix until the spices are evenly distributed.
Next, add the kidney beans, black beans, pasta sauce, fire-roasted green chilies, Roma tomatoes, and pressed garlic. Stir everything together until well combined.
Step 3: Cook the Chili
Cover the slow cooker and cook on Low for 6 ½ hours or High for 3–4 hours. Halfway through cooking, quickly stir the chili to ensure even blending.
Step 4: Adjust Consistency and Serve
If the chili has too much liquid, remove the lid during the last 45 minutes of cooking to allow some moisture to evaporate. Serve hot with a dollop of sour cream, shredded sharp cheddar cheese, chopped green onions, and a lime wedge. Pair with crusty bread and butter for the ultimate comfort meal.
This slow cooker chili is everything a comfort food dish should be—rich, smoky, hearty, and incredibly satisfying. The combination of meats, spices, and beans creates a flavor-packed meal that’s perfect for cozy nights or entertaining guests. Customize the heat level to your preference and enjoy the leftovers, which taste even better the next day. Serve it with your favorite toppings, and let everyone savor the deliciousness!
