5-Ingredient Slow Cooker Chili That Nobody Can Resist
There are recipes you make once and forget, and then there are recipes that become legendary in your household. This slow cooker chili is firmly in the second category. Rich, hearty, and packed with flavor, it’s the kind of dish that draws people into the kitchen before it’s even done cooking. We’re talking straight-from-the-pot, wooden-ladle-in-hand, no-patience-required good.
The best part? You only need five ingredients. No long grocery lists, no complicated techniques, no babysitting the stove. Just toss everything into your slow cooker, walk away, and come home to something that smells like a Sunday miracle. Whether you’re feeding a crowd after church or just want dinner handled before the week gets busy, this recipe delivers every single time.
Ingredients
- 2 pounds ground beef, browned and drained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (15 ounces each) kidney beans or pinto beans, drained and rinsed
- 1 can (15 ounces) whole kernel corn, drained
- 1 packet (1.25 ounces) chili seasoning mix
Method
- In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain off any excess fat and set aside.
- Add the browned ground beef to the slow cooker as your base layer.
- Pour in the entire can of diced tomatoes, juices and all. This forms the saucy, tomatoey backbone of the chili.
- Add the drained and rinsed beans. Using a mix of kidney beans and pinto beans gives you great texture, but either works on its own.
- Stir in the drained corn kernels for a subtle sweetness that balances the savory depth of the meat.
- Sprinkle the entire packet of chili seasoning mix over everything and stir well until all the ingredients are thoroughly combined.
- Place the lid on the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Give it a good stir before serving and taste to adjust seasoning if needed. Serve hot, straight from the pot.
Tips for Making It Even Better
If you want a thicker chili, remove the lid for the last 30 minutes of cooking on HIGH to let some of the liquid cook off. You can also mash a small portion of the beans against the side of the slow cooker to naturally thicken the broth without adding anything extra.
Love a little heat? Add a pinch of cayenne pepper or a few dashes of hot sauce when you stir everything together. Prefer a smokier flavor? A teaspoon of smoked paprika stirred in at the beginning goes a long way.
How to Serve It
This chili is incredible on its own, but a few simple toppings can take it over the top. Think shredded cheddar cheese, a dollop of sour cream, sliced green onions, crushed tortilla chips, or a wedge of warm cornbread on the side. It also makes a fantastic topping for baked potatoes or nachos if you happen to have leftovers — which, honestly, is unlikely.
Storage and Leftovers
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. It reheats beautifully on the stovetop or in the microwave, and the flavors actually deepen overnight, making it arguably even better the next day. This chili also freezes exceptionally well for up to 3 months, so consider making a double batch while you’re at it.
