There’s something so comforting about a big bowl of chili that’s been simmering all day in the slow cooker.

This Easy-to-Make Slow Cooker Chili combines tender ground beef, smoky chorizo, beans, and a rich tomato base with warm spices.

It’s hearty, flavorful, and perfect for cozy dinners or meal prep.

Why You’ll Love This Recipe

The slow cooker does all the work, letting the flavors deepen over hours.

The chorizo adds smoky, savory notes that make this chili extra special.

It’s hearty, filling, and loaded with protein, making it a satisfying meal.

Leftovers taste even better the next day, and they freeze beautifully.

What You’ll Need (Ingredient Highlights)

Ground beef – lean beef gives the chili richness without too much grease.

Chorizo sausage – adds smoky, spiced flavor that balances the beans.

Onion, garlic, and bell pepper – the aromatic base for depth and sweetness.

Kidney beans and brown beans – hearty, creamy, and protein-packed.

Diced tomatoes – keep the chili saucy and flavorful.

Salsa – adds tang and extra seasoning in one step.

Chili powder, cumin, and cocoa powder – the spice blend that creates a bold, earthy flavor.

Pro Tips Before You Start

Brown the meat first—this adds flavor and prevents excess grease in the slow cooker.

Don’t skip the cocoa powder—it enhances the richness of the chili without making it taste like chocolate.

Cook on low heat for the best flavor, though high heat can be used if you’re short on time.

Chili thickens as it sits, so add a splash of broth or water when reheating leftovers if needed.

How to Make Easy-to-Make Slow Cooker Chili

Step 1 – Sauté the aromatics

Heat olive oil in a skillet over medium heat.

Cook onion, garlic, and bell pepper until softened.

Step 2 – Brown the meats

Add ground beef and chorizo (removed from casing) to the skillet.

Cook, breaking apart the meat, until no pink remains.

Step 3 – Transfer to slow cooker

Drain any excess grease, then transfer the cooked meat and vegetables to the slow cooker.

Step 4 – Add seasonings and beans

Stir in chili powder, cocoa powder, cumin, diced tomatoes, kidney beans, brown beans, and salsa. Mix well.

Step 5 – Slow cook to perfection

Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until flavors are rich and beans are tender.

Step 6 – Serve and garnish

Ladle into bowls and top with sour cream, cheddar cheese, green onions, or sliced avocado.

What to Serve Them With

Fresh cornbread or cheesy biscuits for dipping.

Tortilla chips for crunch and scooping.

A side salad for a lighter balance to the hearty chili.

Variations / Substitutions

Swap ground beef for ground turkey or chicken for a lighter version.

Use black beans instead of kidney beans if that’s what you have.

Add corn or zucchini for extra veggies.

Make it spicier by adding jalapeños or extra chili powder.

Storage & Leftovers

Store in an airtight container in the refrigerator for up to 4 days.

Freeze cooled chili in freezer-safe containers for up to 3 months.

Reheat gently on the stove or in the microwave, adding a splash of broth if too thick.

FAQs

Can I make this chili without chorizo?
Yes, just use extra ground beef or substitute with Italian sausage.

Do I need to soak the beans first?
No, canned beans work perfectly—just drain and rinse.

Can I cook this on the stovetop instead?
Yes, simmer it on low for 1–2 hours, stirring occasionally.

How can I make it less spicy?
Use mild chili powder and skip the salsa with heat.

What’s the purpose of cocoa powder?
It deepens the flavor and adds richness without tasting like chocolate.

Can I prep this the night before?
Yes, cook the meat and veggies, store them in the fridge, then add everything to the slow cooker in the morning.

Final Thoughts

This Easy-to-Make Slow Cooker Chili is a hearty, comforting dish that’s perfect for any occasion.

It’s easy to prepare, full of bold flavor, and great for feeding a crowd.

Once you try this recipe, it might just become your go-to chili.