Simple Slow Cooker Chili

Chili is one of those hit or miss dishes for me. I like the meat, not a lot of beans, but I still want it to be hearty and filling. I don’t like it too soupy. I want the sauce to have some substance to it not be tomato juice.  I like a few tomato chunks but not all chunky tomatoes and it has to be substantial enough for me to eat with tortilla chips, not a spoon. I guess I am a bit picky, hmmm.


I did get a picture of the chili with cheese over it but forgot to get a picture of the sour cream and us eating it with tortilla chips.  Everyone liked this version, especially me because if wasn’t overly fussy to make. Other than browning the meat and onion in the skillet there was no thought to the dish.

We served this with cheddar cheese, sour cream and tortilla chips for dinner. This makes great leftovers over potatoes or fries, or a hearty lunch.

Tip: When you are cooking ground beef cook an extra two or three pounds and divide it up into freezer bags when cooled. Store it in the freezer for quick easy meals like this one or tacos on busy days when you don’t want to or don’t have the time to cook the ground beef first!

Simple Chili

  • Servings: 6-8
  • Difficulty: easy
  • Print

A simple hearty chili that you can eat with a tortilla chip!


    • 1 tablespoon olive oil
    • 3 cloves garlic, minced finely
    • 1 1/2 lbs. ground beef
    • 1 medium onion, diced
    • 2 (16 oz) can kidney beans, drained and rinsed
    • 1 (28 oz) can petite diced tomatoes
    • 1 (16 oz) can tomato sauce
    • 1 (6 oz) can tomato paste
    • 2+ tablespoons chili powder
    • 2 teaspoons paprika
    • 2 teaspoons cocoa powder
    • 1 teaspoons sugar
    • salt and black pepper
    • cheddar cheese, sour cream, tortilla chips for serving, as desired


  1. Heat olive oil in a large and deep non-stick skillet over medium-high heat.
  2. Add onion and allow to soften, then add garlic and saute 1 minute longer. Pour onions into slow cooker.
  3. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.Drain most of fat from beef, leaving about 2 Tbsp in with beef. Pour browned beef into slow cooker.
  4. Stir in diced tomatoes, tomato sauce, tomato paste, and beans into the beef and onions,
  5. Cover with lid and cook on low heat for 5 – 6 hours.
  6. Serve warm with desired toppings.

14 Comments Add yours

  1. Now you’re talking. 😋

    Liked by 1 person

    1. koolaidmoms says:

      Super simple dishes that cook all day are right up my alley!

      Liked by 1 person

      1. My crockpot is a life-saver. 😋

        Liked by 1 person

        1. koolaidmoms says:

          I love my slow cooker!

          Liked by 1 person

  2. syl65 says:

    Chili is my all time favorite dish, no matter the season. I remember my mom made this for me on my birthday in AUGUST!!! It was awesome 😋 Thanks for all you share, Marci 😊

    Liked by 2 people

    1. koolaidmoms says:

      Awe, how sweet of your mom! I never think to make dishes like this in the summer. What a great idea!


      1. syl65 says:

        It was worth the extra heat 😄

        Liked by 1 person

    1. koolaidmoms says:


      Liked by 1 person

    1. koolaidmoms says:

      Thank you for sharing!


  3. Espirational says:

    I’m really picky about what goes in my chili too, although I do like to experiment. I see you do use my “secret ingredient” (the chili powder) in yours too. I love that added depth of flavor it adds.

    Liked by 1 person

  4. Espirational says:

    Typo — darn it! I meant to say cocoa powder.. Sounds strange but adds so much.

    Liked by 1 person

    1. koolaidmoms says:

      Lol! I wasn’t sure what you meant but I get it now!

      Liked by 1 person

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