Slow Cooker Chili Recipe

This chili con carne with beans recipe is not only delicious, but I think it’s also flexible. That’s because I’m able to add or swap out some of the ingredients, according to what I have on hand or what I want that day. We love it served with these homemade tortilla chips or tostadas with melted cheese.

I use a variety of different beans. Some of my favorites are pinto beans, chili beans, navy beans, and black beans. You can even add more than one type if you like. Sometimes I use ground turkey instead of ground beef. It doesn’t matter as long as you and your family enjoy it.

Chili with Meat (and Beans if You Want Them)

Of course, you’ll need certain elements to call it chili con carne. But you can adjust many of the ingredients to suit your personal taste.

This slow cooker chili with beans can also be made in an Instant Pot or in a soup pot on top of the stove. I just happened to have time in the morning to make it in the slow cooker. Plus I enjoy the flavor of Crock Pot chili because the flavors meld as it cooks all day.

If you use an Instant Pot, cook on full pressure for about 30 minutes and allow it to release on its own. When I’m pressed for time, this is how I cook it.

On top of the stove, cook it for at least a couple of hours. It’s also a good idea to stir it once in a while to keep it from scorching at the bottom of the pot. I only make it on the stovetop when I’ll be home while it’s cooking. And I especially like to cook it in my Dutch oven.

Chili Con Carne Ingredients

The most basic ingredients for this traditional chili include ground beef (con carne), tomato sauce, and chili powder (or more time-consuming fresh chili peppers).

Other ingredients I typically include are diced onions, diced peppers, beans, canned diced tomatoes and cinnamon. You can basically use any type of beans for chili con carne.

I typically prefer either red kidney beans or pinto beans. But it’s totally up to you and your personal preference. I also like black beans when I’m in the mood for something a little different.

Next comes the cinnamon. Yes, I really do put cinnamon in the chili because it adds more depth to the flavor. You don’t have to add it, but give it a try. I bet you’ll start using it once you do. Most people will detect something different, but unless they see you add it they won’t know what it is.

You may add more salt, but I don’t feel that it needs it. However, this is your chili, so make it how you like it. I’m a big believer in taking a recipe and changing things up to make it your own. But then I’m never afraid of failure in the kitchen because that often leads to new discoveries.

If you think something might be good, try it in a small amount if you’re concerned about wasting food. Then expand the recipe if you like it.

My mother liked a thinner consistency to her chili, so she added beef broth. If you want to try this, start out with a half cup of broth and add more later if you want.

There are so many ways to make this chili recipe your own. I’ve also added sun dried tomatoes. I chop them up really small, and they plump up as they cook with the chili. Most of the time, I add garlic. However, I was out of it, so I left it out. I have to admit that it’s much better with garlic because that one simple ingredient adds just the right amount of flavor.

For exact measurements of each ingredient and full directions, go to the recipe card at the bottom of the page. You can even print out the card by clicking on the “print” button.

How to Make Chili Con Carne with Beans in a Slow Cooker

First of all, brown the ground beef (or ground turkey). I use a hamburger chopper to make the job easier. However, if you don’t have one, a fork or spoon will work.

Drain the browned ground beef and pour it into the slow cooker. If you use a lower-fat ground beef, you probably won’t have to drain it.

Next, you need to sauté the onions and peppers until they are tender. Add them to the ground beef.

Pour in a can or two of drained kidney beans or chili beans. I usually don’t stir it again at this point, but it’s okay if you do.

Then add the tomato sauce and diced tomatoes. When I don’t have diced tomatoes in the pantry, I add more tomato sauce.

Next, sprinkle in the chili powder. I’m guilty of being a little heavy-handed with chili powder. So if you like extra spicy chili, add as much as you want. Or if it’s the heat you want, reach for the cayenne. That’s good too!

If you want to add cinnamon, do it now. I like this one because it adds a richness to the flavor.

Finally, add a cup of water. When I want to thicken the chili, I whisk some finely ground cornmeal into the water.

Give it a quick stir and put the lid on the pot. Turn the slow cooker on low and go about your business for the day.

Your chili will be ready to eat in 4 hours, but you can cook it longer if you want. That’s part of the beauty of a slow cooker. In fact, it’s probably better if you cook it for 6 hours.

I enjoy eating my chili con carne topped with sour cream, plain yogurt, cheese, or nothing. In other words, this chili is delicious, no matter how you eat it.

Chili Con Carne on the Stovetop

If you prefer to cook your chili on the stovetop, that’s fine. Use the same ingredients listed in this recipe for the same results.

You can cook it in a Dutch oven or your favorite soup pot. I love my Dutch oven because it holds the heat longer. Plus it’s pretty, so I can place it on a trivet in the center of the table and let everyone serve themselves.

When you use a Dutch oven, cook it over medium heat, stirring occasionally, until the chili comes to a boil. Then turn it down to low heat, pop the lid on it, and let it simmer for at least an hour.

What to Serve with Chili Con Carne

Chili con carne is delicious to eat alone. But if it’s a main meal of the day, serve it with a delicious, nutritious tomato cucumber corn salad.

Or you might enjoy this bacon lettuce and tomato salad. This is certainly old-school flavor that will bring you back to a happy time.

Fo anyone who likes extra nutrition, make this yummy broccoli slaw. In addition to being good for you, it adds color and lots of delicious flavor to your dinner.

I often serve tortilla chips, but I also like this southern style cornbread with my chili.

Another type of bread I enjoy with chili is this easy cloud bread. It’s light, fluffy, and naturally gluten-free.

When you want to make your chili dinner extra special, serve some of this homemade butter to go with the bread. It’s so easy the way I make it, but it adds an extra nice touch to the meal.

More Recipes

If you enjoy eating chili, then you’ll probably like my Instant Pot turkey chili. You can also cook this on the stovetop or in a slow cooker.

Another chili-flavored food we enjoy is this slow cooker sweet chili chicken. It has a wonderful balance of sweet and spicy.

I also enjoy this chili cornbread skillet meal from the Back to My Southern Roots blog. It’s a filling meal that can serve quite a few people.

Most of the time I serve chili with corn tortilla chips. However, I also use these almond flour tortillas that are good. Plus they’re gluten free!

This recipe is shared at Full Plate Thursday, Meal Plan Monday, and Weekend Potluck.

Please feel free to share!