This Slow Cooker Chili recipe is packed with two types of tender beef, savory tomatoes, and a secret ingredient for tons of flavor. It’s a great comfort food recipe that you just dump, stir, and let your slow cooker do the work.
As soon as I sense a nip in the morning air, notice the leaves beginning to change, and eye pumpkins in roadside stands, I declare “Fall is here!” As the world around us cools and changes, the smells in our kitchens change, too. Caramel, apple, pumpkin, and spice begin to waft through the air.
I just love fall, y’all. I love it for many reasons, but especially for the hearty soups and stews that make their way to our tables. Chili and vegetable soup were always culinary indicators of fall in our house growing up.
This super easy, meaty chili features two types of beef and is full of flavor. The best part is how easy it is. This is one of those dump, stir, and go slow cooker recipes that are great this time of year.
It’s wonderful to get this started in the morning and come home to the amazing smells of a delicious, ready-to-eat meal. You can even prepare it the night before and place it in the refrigerator. Then just drop the crock in and turn it on the next morning. Don’t like beans in your chili? Just leave them out.
What can I substitute for the beef in this chili recipe?
This recipe has two types of beef – ground beef and stew meat – but if you’re looking to switch things up and need a substitute for the beef in this slow cooker chili, you’ve got plenty of tasty options! Whether you’re trying to lighten it up or simply want to try something different, these alternatives will still give you a delicious, hearty chili that’s packed with flavor:
- Ground turkey or chicken: Both are leaner than beef but still soak up all those rich chili spices. Just brown them up like you would the ground beef, and you’re good to go. Just be sure to adjust your seasonings since turkey and chicken have milder flavors. A little extra chili powder or cumin could really make a difference.
- Ground pork or venison: If you’re a fan of the deeper, gamey flavor, ground pork or even venison can be viable substitutions. Just keep in mind, these options will give your chili a unique flavor twist.
- For a vegetarian spin, try using a medley of beans—like black beans and pinto beans. They’ll add plenty of protein and texture, making sure your chili is just as satisfying. I’m not even a vegetarian and still find this substitution to be delicious!
No matter what you choose, don’t be afraid to get creative. The beauty of a slow cooker chili is its versatility—so mix and match to find your perfect blend.
Do I have to use the ranch dressing mix in this chili recipe?
I mean you definitely don’t HAVE to. No one is forcing you to use it, that’s for sure. But, I do highly HIGHLY recommend it. And, I know it may sound odd but this might be one of those moments I have to say, “Y’all, just trust me on this one!”
The ranch mix gives the chili an extra punch of flavor everyone will love. If you stop and think about it, ranch seasoning is simply a blend of spices and herbs, making it a perfect shortcut way to add tons of flavor to all kinds of dishes!
Does real chili have beans?
Oh, the great chili debate! Does real chili have beans? Well, if you ask a Texan, it’s a hard no. Traditional Texas chili, or chili con carne, is all about the meat and spices—no beans allowed.
But outside of Texas? Beans are fair game! Whether it’s kidney, black, or pinto beans, lots of folks love adding them in. So, does real chili have beans? Depends on who you ask! Either way, if it tastes good and gets folks around the table, that’s all that matters!
Can I make it spicier?
Oh, yes! If you like your chili with a kick, toss in some diced jalapeños, cayenne pepper, or even a chipotle pepper in adobo sauce. Just be mindful of who’s around the supper table — you don’t want to scare off the spice-sensitive folks!
Can I freeze leftovers?
Chili is a freezer superstar! Just cool it down, portion it out into airtight containers, and you’re good to go for about 3 months. It’s perfect for those nights when you don’t feel like cooking but still want a hearty meal.
How can I thicken my chili?
If your chili is looking a little too soupy, try mashing some of the beans or letting it simmer uncovered for the last 30 minutes. Cornmeal or a cornstarch slurry can also work wonders.
What toppings go best with chili?
Now we’re talking! Common favorites include shredded cheese, sour cream, diced onions, and fresh cilantro. But don’t stop there — avocado slices, jalapeños, and tortilla chips can really take it to the next level.
Recipe Card
Slow Cooker Chili
Ingredients
- 1 lb ground beef (browned and drained)
- 1 lb cubed beef stew meat
- 1 large onion (diced)
- 1 green bell pepper (seeded and diced)
- 1 (15.5-ounce) can kidney beans (drained and rinsed)
- 1 (14.5-ounce) can petite diced tomatoes (undrained)
- 1 (10-ounce) can diced tomato with green chilis with juice (like Rotel) (undrained)
- 1 (6-ounce) can tomato paste
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 (0.87 to 1.0-ounce) packet ranch dressing mix
- 3 garlic cloves (minced)
- 1 (14.5-ounce) can beef broth
Instructions
- Combine ingredients in a slow cooker and stir well. Cook on low for 8 hours (or high for 4 to 5 hours), stirring only once or twice. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Michele
Can I add filet instead of stew meat? If yes, should I just add in the beginning without searing?
I don’t see why not. Just keep in, mind the super lean filet, will have a different texture when cooked for this long.
Susan
I’m making this tomorrow and wondering if I can measure out the ranch dressing mix from the container in my attached picture instead of buying a packet? Hope that makes sense. Thank you.
Yep. This will work just fine. I think it’s typically 3 tablespoons to equal one packet, but the bottle typically has the conversion on it.
Margi
I had taken out a pound of hamburger to than to make chili tonight. Then saw yours. The only thing is I have a red pepper instead of green and no stew meat (have you seen the price of stew meat!) so it’s the only thing not going in. But with only me I’m always making adjustments. So, I’ll have some tonight but it’ll be better tomorrow as it melds. Thanks
Sure hope you’ll enjoy it!
Margaret Cline
Pretty decent chili and certainly less labor intensive than the real stuff. Beans don’t belong in chili so I left them out.
Glad you enjoyed it.
Leigh
Do you pre-cook the stew meat?
No, there’s no need, but I suppose you could if you wanted to.
Susan Hancock
I really want to try this but am wary of using the tomatoes with the green chilies. Can I just use another can of diced tomatoes or do you have another suggestion? Thanks.
DAVID Wade
Rotel comes in several heat levels. Go for the mild version if you are a bit timid at first. It’s no hotter than a mild salsa. Original adds a little more heat, but it won’t overpower.
Agreed!
Like the other suggestion, the mild version doesn’t really have any heat. But you can certainly just use regular canned tomatoes, if you’d like.
Peggy
I don’t have a slow cooker but I do have an Instant Pot. How would I cook this chili in that. I wish you had a few more IP recipes. This looks delicious by the way.
I just use my Instant Pot much. I can’t say for sure, but I’d guess you could do this for about 20 to 30 minutes on high pressure and a natural release.
Charles
Can you substitute ground chicken and cubed chicken?
I don’t see why not! Enjoy!
Mary
Made it last night and the fam bam loved it!!! Thank you!!!!
So glad to year y’all enjoyed it!!
Aileen
I do love my Texas chili which is spicy, no veggies, tomato sauce instead of diced tomatoes and no beans. However, some Texans do add beans (I do sometimes) but we use pinto beans here. But I am going to make your chili because it sounds awesome and I’ve made some of your recipes and love them all. Except I will use tomato sauce instead of the diced because my hubby doesn’t like chunky tomatoes in his food even if they are small. And I will sub the kidney beans for pintos but will otherwise follow your recipe. Thank you and I will report back! 🙂
Hope you’ll enjoy! I often use crushed tomatoes in recipes of the exact same reason. 🙂
Aileen
I made it last night, Stacey! Other than using pintos instead of kidney beans and subbing tomato sauce for the tomato chunks I followed your recipe. We all loved it, it’s a keeper! Thank you!
Awesome! Love hearing that!!
Tracy
Love this chili! It is definitely a staple at my home during the fall and winter. There’s a nip in the air here CO, so it’s what’s for dinner tonight! Thanks for sharing!
Love hearing that! Folks are always so surprised by the flavor. 🙂
Dorothy Dunton
Hi Stacey! I found a recipe (which I tweeked) for a turkey, pinto bean and chipotle chili that I made last night along with chipotle corn muffins – OMG is it good! I used smoked turkey legs. I think I’m a “chili junkie”!
Yum!
Ireisha K
OMG! I just made this for tonight’s dinner and it was DELICIOUS! It’s super easy and yummy it was my first time making homemade chili and my family absolutely loved it I’m making it a staple in my house Thank you so much.
Yay! I’m just tickled y’all enjoyed it so much!
Anita
This is our new chili. It was wonderful, I used venison for the stew meat but I browned it before adding it to the rest of the ingredients. I doubled the beef broth just because we don’t like our chili thick. if you are serving more than 4-5 I would double the recipe. The ranch does give it a wonderful flavor.
Wonderful! So glad you enjoyed it!!!
Melissa Francisco
I just made it and doubled the recipe as well it has delicious flavor, but it’s not done yet so I’ll come back and update in 6/8 hours!
Anxious to hear…
oliver blackwell
could i substitute 1lb of venison and 1lb of ground pork and brown the two then use this recipie.
Absolutely!
Bill
My turn for the monthly poker party, so I made your chili. Added I/2 more of everything for 6 guys and served with Beer and Mexican cornbread. They ate every bit of it and all said it was the best chili they ever had. Chopped up and added some jalapeño’s but other that, I followed your recipe.
Made it around noon and served at nine with sour cream and cheddar cheese. It was awesome.
Awesome, Bill! That’s quite the compliment!
Donna Mashburn
I made this last night for a group of friends here for the Auburn / Florida State game. I used 2 lbs. of ground beef and added a can of canillini beans and a can of chunky fire roasted tomatoes to make enough for a crowd. It was the best chili ever! Everyone loved it. Some like it hot so I offered pepper jack cheese to put on top for those folks. Thanks Stacey, DELICIOUS!
This comment just made my day! I’m so glad y’all enjoyed it so much!!
Trish
Hi Stacey
Commenting from the great state of North Carolina!!!
I tried your Slow Cooker Chili for the 1st time this weekend! It was excellent! Have to admit, I wasn’t quite sure about all that beef, but it turned out AWESOME!! My husband actually thought it was better the next day! This recipe will definitely be used again this winter!!
Thanks for sharing!!
That is awesome! I’m so glad that you all enjoyed it! The fact that you will be making it again is the ultimate compliment. Thanks, Trish!!
samantha
This looks so good! I do have a question If I wanted steak or Bison as a meat in it when would I add it?
Thanks, Samantha. I would still add it in the beginning. Hope it turns out great!
Bianca
What are the nutrition facts for this chili?
Hi Bianca, Because of varying brands and such, I do not keep track of nutritional info on the recipes. Here’s a great tool that might help. You can input the ingredients and it gives you estimated nutritional info: https://recipes.sparkpeople.com/recipe-calculator.asp
Celina
Hi Stacey…I can’t wait to try your recipe tonight. I make my chili with both meats as you do but I haven’t ever added ranch mix. I ~LOVE~ your site and all the recipes. Roll Tide ((tehehe))
Hi Celina! I hope you enjoy it, the ranch mix just gives it an extra punch of flavor. I’m so glad you enjoy the site! Roll Tide!
Judy
I made this Chili last Sunday and my husband absolutely loved it. It was a little hot for me. I guess a happy medium would be either a little less chili powder or less Rio Tel. Any suggestions? Otherwise it is a keeper.
Thanks for the recipe!
Judy
I’m so glad he enjoyed it! I’ve found that the heat level of chili powder varies by brand. Try using less of that. You can always add more if you need to.
terry bee
You are a great poster. Your comments mean so much more than comments like these, “Thanks, can’t wait to try it!’ and “Looks super yummy, delish!” I’m sure the people at Southern Bite appreciate what you had to say. I certainly did. Thanks again.
terry bee
Peggi Anderson
Stacey, this will be wonderful tasting chili.I plan to make it this weekend. Thanks for the recipe.Hugs to all of you.
I hope you enjoy it, Ms. Peggi!
mary
Thanks, can’t wait to try it!
mary
This sounds like an awesome chili recipe. Going to make it for Sunday Football. How many does this serve, and how big of a crockpot? thanks!
This fit well in my 5 quart CrockPot. Depending on serving size, I would say you could feed 5 or 6 people.
I used the pre-cut cubed stew meat you can buy in the grocery store. Brown the ground beef, but the stew meat goes in raw.
DONALD
NOT SURE ABOUT RANCH DRESSING WHAT DOES THAT DO FOR RECIPE
Give it a try, Donald! The chili doesn’t taste like ranch – at all. The packet is just a great blend of spices and flavor. It just gives it a punch.
Gracie
Thank you, I hesitated for a moment on the ranch packet.
🙂
Pam G
I was a little concerned too about the ranch, it tends to overwhelm things.
You won’t even taste the ranch in it. It just gives it a punch.
Elizabeth
I bet this is delicious and would like to make it. But I have a question on the beef stew. How did you prepare it for the crock pot? Did you cook it first, then cut it up in small pieces? Sounds good, would love to make this for sure.
Sandy Herman
Chili night tonight!!!!