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Slow Cooker Chili


  • 2 pounds lean ground beef
  • 1 large (about 2 cups) onion, chopped
  • 2 garlic cloves, minced
  • 2 28 oz cans diced tomatoes, undrained
  • 2 15 oz cans tomato sauce
  • 2 15.5 oz cans chili beans, mild or hot
  • 1 15.5 oz can kidney beans, drained
  • 1 15.5 oz can pinto beans, drained
  • 4-5 tablespoons chili powder more or less depending on taste
  • 2 teaspoons cumin more or less depending on taste
  • 1 tablespoon garlic salt
  • 3 tablespoons Worcestershire sauce


  • In a large skillet, cook ground beef until almost done
  • Add chopped onions and garlic and cook until no pink remains in beef and onions are soft, about 3-5 minutes
  • Drain well and add to slow cooker
  • Add remaining ingredients and stir until well combined
  • Cook on low for 4-6 hours or high for 2-3 hours
  • Serve with your favorite toppings. Ours is pictured with shredded cheese and green onions with corn chips on the side.


This recipe makes enough for a crowd. It can easily be cut in half (leave out the one can pinto beans) or freeze leftovers in a freezer zip top bag and use them for another meal.
Make Ahead: Cook the ground beef, onions and garlic and store in refrigerator in covered container for 1-2 days prior to making chili.