Slow-Cooker Beef Chili Recipe with Rich Smoky Flavor

This slow cooker beef chili evokes the hearty versions I grew up with in the Midwest, but with deeper, more complex flavor thanks to a few pantry-friendly additions. It feels both sophisticated and comforting—perfect for a snowy afternoon, game day or an easy Sunday dinner. A short video demonstrates the steps below.

I refined this recipe through many tests while preparing my book, Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal (Storey Publishing, 2019). The result is, in my opinion, the best slow cooker beef chili: it has a gentle heat, a touch of sweetness and a savory, umami depth that keeps you coming back for more.

Secret ingredients

This chili gets its distinctive flavor from a handful of simple, easy-to-find ingredients. They lift the finished dish from ordinary to memorable without adding a lot of fuss. Here’s what to keep on hand:

• Fire-roasted canned tomatoes: add a subtle smoky, charred note that mimics a wood-fire flavor.
• Chipotle chiles (canned and finely chopped): bring a warm, smoky heat.
• Maple syrup: balances the spice with a hint of natural sweetness.
• Tamari or soy sauce: contributes deep savory umami that rounds out the tomatoes and spices.
• Cacao or unsweetened cocoa powder: adds a background richness and depth that develops as the chili simmers.
• Beer (lager or pale ale): lends a pleasant bitter balance; substitute chicken broth for a non-alcohol option.

How to make this slow cooker beef chili:

1. Brown 2 pounds of ground beef in a large skillet over medium-high heat. Season with salt and pepper. Drain the beef and set it aside.
2. In the same skillet, add a bit of oil and quickly sauté the diced onion, carrots, minced garlic and seeded, minced jalapeño until softened—this builds flavor and helps the vegetables finish cooking.
3. Transfer the vegetables and drained beef to a 4- to 7-quart slow cooker. Add fire-roasted diced tomatoes, strained tomatoes, beer, drained black beans, chopped canned chipotle, tamari (or soy sauce), maple syrup, chili powder, ground cumin, dried oregano and cacao powder. Season with salt and pepper and stir to combine.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. Taste and adjust salt and pepper before serving.

Slow cooker turkey chili

This recipe works well with ground turkey. Choose dark meat for better texture and juiciness; it holds up to the bold flavors of the sauce and spices far better than very lean meat.

Serving suggestions

Offer a selection of toppings so everyone can personalize their bowl: shredded cheddar, sour cream, sliced scallions, pickled jalapeños, diced avocado, crushed tortilla chips or hot sauce. I like to serve this chili with Jalapeño Cheddar Cornbread Muffins or a simple skillet cornbread—the slight sweetness and cheese are perfect for sopping up the spiced chili.

Recipe tips:

• Use a 4- to 7-quart slow cooker; a 6-quart model is a reliable middle ground. Slow cooker temperatures vary, so use the recommended times as a guideline.
• Sauté the beef first to drain excess fat and to develop a richer flavor—this prevents a greasy finished chili and adds depth.
• Most of the ingredients are pantry staples, so the list looks longer than it really is.
• If you need a gluten-free version, choose a gluten-free beer or substitute chicken broth.
• Strained tomatoes (tomato purée or boxed strained tomatoes) give the chili body; if you can’t find them, canned tomato purée is a good substitute.
• Make-ahead: chili often tastes better the next day once the flavors meld.

*This post originally included some affiliate links to products used and recommended by the author.

FAQs

Other slow cooker meals to try:

• Slow cooker white bean & chicken soup
• Slow cooker carnitas
• Slow cooker salmon
• Vegetable Massaman curry
• Easy BBQ pulled pork (slow cooker)
• Slow cooker turkey meatballs

Watch the video!

See a step-by-step demonstration to help with the stovetop prep and slow cooker assembly.

Subscribe

Sign up for weekly recipes and kitchen tips to get more ideas for slow-cooker meals and easy, flavorful cooking.

Get the recipe!

The BEST Slow Cooker Chili

By Nicki Sizemore

Adapted from Fresh Flavors for the Slow Cooker: Reinvent the Slow Cooked Meal, by Nicki Sizemore (Storey Publishing, 2019).

This beef chili is rich, layered and nostalgic. Chipotle adds smoke and heat, maple syrup brings a touch of sweetness, tamari contributes umami, and a bit of beer adds balancing bitterness. It improves after a day in the fridge and is delicious with a cheesy cornbread on the side.

Servings: 6 people

Prep Time: 30 mins

Cook Time: 3–6 hrs (depending on setting)

Total Time: about 3 hrs 30 mins (high) / 6–7 hrs (low)

Ingredients

Stovetop prep

• 2 tablespoons extra virgin olive oil, divided
• 2 pounds ground beef
• Salt and freshly ground black pepper
• 1 large onion, finely diced
• 2 medium carrots, finely diced
• 4 garlic cloves, minced
• 1 jalapeño pepper, seeded and minced

Slow cooker

• 1 28-ounce can fire-roasted diced tomatoes
• 1 cup strained tomatoes (or tomato purée)
• 1 cup beer (lager or pale ale) or chicken broth
• 1 15-ounce can black beans, drained and rinsed
• 1 canned chipotle chile, finely chopped
• 1 tablespoon tamari or soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon raw cacao powder or unsweetened cocoa powder

For serving

• Toppings: chopped tomatoes, sliced scallions, shredded cheddar, sour cream, pickled jalapeños, avocado, crushed tortilla chips
• Jalapeño Cheddar Cornbread Muffins or skillet cornbread (optional)

Instructions

Stovetop prep

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, season with salt and pepper, and brown, breaking it up with a spoon, about 5–7 minutes. Drain the beef and reserve the skillet.
2. Add the remaining tablespoon of oil to the skillet over medium heat. Sauté the onion and carrots, seasoning with salt and pepper, until they begin to soften, about 3–5 minutes. Add the garlic and jalapeño and cook 1 minute more.

Slow cooker

1. Scrape the vegetables into the slow cooker. Add the drained beef, fire-roasted tomatoes, strained tomatoes, beer, black beans, chipotle, tamari, maple syrup, chili powder, cumin, oregano and cacao. Season with salt and pepper and stir to combine.
2. Cover and cook on low for 6–7 hours or on high for 3–4 hours. Taste and adjust seasoning before serving.

Serve

1. Ladle the chili into bowls and offer toppings so everyone can customize their bowl. Serve with cornbread or muffins if desired.

Notes

Storage: Refrigerate up to 5 days or freeze for up to 3 months.

Make-ahead tips: Chop vegetables up to one day ahead or cook them and store separately until ready to combine in the slow cooker.

Tips: Browning the beef and sautéing the vegetables improves texture and flavor. Use a gluten-free beer if needed, or substitute chicken broth. Strained tomatoes add body; canned tomato purée is a fine alternative.