A pot of chili simmering all day sounds like the perfect cozy, winter dinner idea. But what if you didn’t have to stay near that pot, stirring and loving on your easy (yet time-consuming) chili? Enter: the slow cooker. This slow cooker chili recipe brings all the long, slow-cooked flavors to your dinner table, without hovering over a simmering pot all day long!

Is chili better in a slow cooker?

We say, yes! Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking. Making chili in a slow cooker appliance, like slow cooker turkey chili or slow cooker white chicken chili, gives you just that result with zero effort.

Can you put raw ground beef in a slow cooker?

You can certainly put raw ground beef in the slow cooker (as well as raw onions, bell peppers, and garlic) but browning them first in a skillet will provide lots of extra flavor. It may seem easier to throw the beef in raw, but we recommend browning the meat in your skillet first!

What kind of beans go best in chili?

Beans are a super versatile chili ingredient. This recipe calls for four cans of red kidney beans, but you can use what you have on hand. Black or pinto beans make a nice swap, as well as white beans such as great northern or cannellini varieties. And in case you were wondering, you can mix and match as many types as you like!