Best Chili Recipe

Look, I get it. It’s cold, you’re tired, and the idea of chopping onions sounds like actual torture. Enter this slow-cooker chili that basically makes itself while you binge your show in peace. One pot, zero drama, maximum “oh wow I’m a genius” vibes.

Why This Recipe is Awesome

This isn’t just chili—it’s the chili that ruins all other chili for you. It’s thick, smoky, a little spicy, and tastes like it took way more effort than it actually did. Idiot-proof? 100%. I’ve made it half-asleep and hungover and it still slaps. Plus it feeds a crowd OR gives you lunches for days, which is basically winning at adulting.

Ingredients You’ll Need

Grab these bad boys (serves 6-8 normal humans or 4 very hungry ones):

• 2 lbs ground beef (80/20 is perfect—don’t @ me with the lean stuff, we need the flavor)
• 1 large onion, diced (or be lazy and buy pre-chopped, no judgment)
• 4 cloves garlic, minced (or the jarred kind if you’re feeling rebellious)
• 2 cans (15 oz each) kidney beans, drained and rinsed (dark red because they’re prettier)
• 1 can (15 oz) black beans, drained and rinsed (variety is the spice of life)
• 2 cans (28 oz each) crushed tomatoes (the big ones, trust me)
• 1 can (6 oz) tomato paste (for that thick, cling-to-the-spoon magic)
• 2 cups beef broth (or chicken if that’s what’s in the fridge)
• 3 tbsp chili powder (yes, really)
• 1 tbsp cumin (don’t skip this, it’s the soul of the chili)
• 2 tsp smoked paprika (regular paprika is a sad substitute)
• 1 tsp oregano (Mexican if you’re fancy)
• 1-2 tsp cayenne (adjust to your spice tolerance—start with 1 unless you hate yourself)
• Salt & pepper to taste (you’ll need more than you think)
• Optional but encouraged: 1-2 tbsp brown sugar (cuts the acid, makes it next-level)
• Toppings (later, calm down): sour cream, cheddar, green onions, Fritos because why not

PIN IT

Step-by-Step Instructions

1. Brown the beef in a large skillet over medium-high heat. Break it up like you’re mad at it. Drain most of the fat but leave a little for flavor (we’re not monsters).
2. Toss the beef into your slow cooker. Look at you go.
3. Cook the onion in the same skillet for 4-5 minutes until soft. Add garlic for the last minute so it doesn’t burn and turn bitter (nobody wants bitter garlic energy).
4. Dump onions + garlic into the slow cooker. You’re basically done with actual cooking now.
5. Add everything else except the beans—tomatoes, paste, broth, all the spices, brown sugar if using. Stir it like you mean it.
6. Cook on LOW for 6-8 hours or HIGH for 3-4. Go live your life.
7. Add the beans in the last hour so they don’t turn to mush. Stir again.
8. Taste and adjust seasoning. This is when you add more salt, cayenne, or a splash of hot sauce if you’re feeling chaotic.
9. Serve in big bowls with ALL the toppings. Extra points if you crush Fritos on top like a savage.

Common Mistakes to Avoid

• Skimping on spices because you’re scared → results in sad, bland soup.
• Adding beans at the beginning → hello, bean mush city.
• Using lean ground beef and wondering why it tastes like regret.
• Not tasting before serving → always taste and adjust, people.
• Cooking on high the whole time because you’re impatient → it’ll work, but low and slow is where the magic happens.

Alternatives & Substitutions

• Ground turkey or plant-based crumbles work great if you’re doing the meatless thing. Just add an extra teaspoon of smoked paprika for depth.
• No slow cooker? Do it all in a Dutch oven on the stovetop—simmer low for 2-3 hours, stirring occasionally.
• Want it thicker? Mash some of the beans against the side of the pot or add a cornstarch slurry at the end.
• Too spicy? Stir in more sour cream or a spoonful of honey at the end. We don’t judge crybabies here.
• Beer version (because yes): swap 1 cup of broth for a dark beer. You’re welcome.

FAQs

Can I make this on the stovetop instead?

Yes, lazy bones! Just simmer everything (after browning) for 1.5-2 hours on low, stirring now and then.

Will it freeze well?

It freezes LIKE A DREAM. Portion it out and thank past-you in two months.

Can I add corn or bell peppers?

Go wild. Toss them in with the onions if you want. I won’t tell the chili police.

Is this spicy?

Medium-ish. If your tongue is made of tissue paper, start with ½ tsp cayenne and work up.

Can I double it?

Absolutely—just make sure your slow cooker is big enough or split between two. Chili party!

Do I really need the brown sugar?

No, but it balances the acid and makes people go “what’s that secret ingredient?” Yes, you can take all the credit.

Final Thoughts

There you go—your new go-to chili that makes you look like a pro while barely lifting a finger. Make it once and it’ll be in your regular rotation forever, I promise. Now go forth, dump everything in the slow cooker, and bask in the smell of pure victory filling your house. You’ve totally got this.