There are few things better than a warm bowl of chili on a chilly day (no pun intended). Made from ground chili beef, dried and toasted Mexican chiles, tomatoes, and beans (don’t tell any fellow Texans that I put beans in my chili) this slow cooker chili recipe is like comfort in a bowl. It is perfect for those cold days when you just need something that is hearty and will warm you from the inside out.
I make my chili in a slow cooker. I mean who doesn’t love to come home and have dinner already made? My current slow cooker also browns which makes recipes like this chili recipe a one-pot dish. If you don’t have a slow cooker or crockpot you can easily make this chile in a dutch oven or stockpot.
You might also like: Turkey Taco Stuffed Sweet Potatoes
Let’s Talk Ingredients
For my chili recipe, I don’t have a long list of ingredients. Other than the toasting of the chiles it is a pretty simple recipe with little prep.
- Ground Beef or Chuck: While you can use any ground of beef (or even turkey) I prefer the beef that is ground specifically for chili. The courser grind of beef really makes it stand out in the recipe. I also go for an 80/20 beef (or turkey) so that the meat doesn’t dry out during the cooking process.
- Beans: I go for a combo of pinto and red kidney beans in my recipe but I have also made this recipe with black beans.
- Tomatoes: Since I am using dried and toasted chiles in my recipe, I use a regular can of whole peeled tomatoes.
- Chiles: I prefer a combo of Ancho chiles and Guajillo chiles in my recipe. Ancho chiles are more commonly found and they can easily replace the Guajillo chiles in this recipe. In my recipe post for Red Chile Chicken Street Tacos, I explain more about Guajillo and Ancho chiles.
- Spices: Other than salt and pepper this recipe also calls for chili powder, garlic powder, cumin seeds, and Mexican oregano. The cumin seeds are also toasted along with the chiles but if you have to substitute for ground cumin skip the step that has you toast them.
Let’s Talk Toppings
There are so many toppings that you can put on your chili. These are a few of my favorites.
- Shredded Cheddar Cheese
- Sour Cream
- Green Onions
- Diced White Onions
- Corn Bread
- Tortilla or Pita Chips
- Saltine Crackers
What to Serve with Chili
Chili only freezes well but also keeps in the refrigerator for several days which makes it great for leftovers. There are so many ways to serve chili you could have it in a different dish every night for a week. These are a couple of my go-to ways for serving chili.
- Traditional Bowl of Chili – Grab a bowl, spoon, and your favorite toppings for a hearty bowl of chili.
- Frito Pie – Serve chili with your favorite corn chips and cheese for a game day get-together.
- Baked Potato – Stuff a traditional russet or sweet potato with chili for a great gluten-free dinner.
- Corn Bread Casserole – Top your chili with your favorite cornbread batter and then bake in the oven.
- Chili Queso or Cheese Dip – Combine your favorite queso or cheese dip with equal parts chili and serve with tortilla chips for a great appetizer.
- Chili Cheese Burgers – Skip the mayo, lettuce, and tomato and instead top your burger with some chili and a slice of cheddar cheese.
Let’s Get Cooking
Are you ready for a bowl of hearty chili? I prefer to use my slow cooker but you can also use a dutch oven, large saucepan, or stockpot.
Pro-tip: Make a little extra chili as it freezes well. It makes for a great quick and easy comfort meal.
Slow Cooker Chili
- 3 Guajillo chiles, dried
- 1 Ancho chiles, dried
- 1 tsp cumin seeds, whole
- 1 15 oz can of tomatoes, whole and peeled
- ½ cup beef broth
- 1 lb ground beef or chuck, chili grind
- 1 tsp Mexican oregano, dried
- 2 tsp chili powder
- ½ tsp garlic powder
- 1 tsp salt
- 1 15 oz can of pinto beans, drained
- 1 15 oz can of red kidney beans, drained
- In a small cast-iron frying pan, toast chiles and whole cumin seeds for approximately 30 seconds. Once you begin to smell the chiles and cumin seeds they are done toasting.
- Blend toasted chiles and cumin seeds with beef broth and tomatoes until pureed. Set aside.
- In a medium frying pan brown ground beef and add salt, pepper, Mexican oregano, chili powder, and garlic powder while browning.
- Place browned ground beef in slow cooker.
- Stir chile sauce into ground beef.
- Stir drained bean into the ground beef and chile mixture.
- Cover with lid and cook on low for 5-6 hours. Taste and add salt, pepper, or additional chili powder as needed. Add ½ teaspoon at a time to avoid over spicing.
- Serve warm with favorite toppings.
Did you make this recipe?
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