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Slow Cooker Chili

Judd Pilossof

Servings: eight.

Use your slow cooker to make mealtime come together fast. You can brown the meat first (in a large skillet over medium-high heat), or combine the raw meat with the other ingredients and let the slow cooker do all the work.

This recipe is excerpted from Robin to the Rescue.


  • 1-1/4 lb. ground beef
  • 1/4 cup dry red wine
  • 1 Tbs. chili powder
  • 1 tsp. sugar
  • 1 tsp. ground cumin
  • 1/4 tsp. salt
  • 1/4 tsp. ground cinnamon
  • 1 clove garlic, minced
  • One 15-oz. can red kidney beans, rinsed and drained
  • One 15-oz. can black beans, rinsed and drained
  • One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
  • 6 Tbs. shredded Cheddar cheese

Sides and Toppings

  • Sour cream
  • Diced onion
  • Diced tomato
  • Diced avocado
  • Shredded cheddar Cheese
  • Warmed tortillas with honey and butter


  • Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

Make Ahead Tips

You can save even more time by combining all the ingredients in the slow cooker insert up to 2 days ahead and storing it in the refrigerator.


Rate or Review

Reviews (4 reviews)

  • HaydnR | 06/13/2021

    Only OK. Other slow cooker chili recipes are better.

  • MarieBe | 02/09/2020

    I really liked this. I precooked the ground beef. I didn't have the Mexican stewed tomatoes, so I used can of Rotel (10 oz) plus some tomato sauce & a chopped jalapeno. I only used the black beans.

    a very nice recipe I'll do again.

  • LArcher | 03/05/2017

    Funny thing, I have used slow cookers for about 20 years and never have I ever made a chili in one. Today, I used this recipe and threw in 2 small diced onions, 1 diced green pepper and a 1/2 of chopped frozen jalapeno. I also increased the chili pepper and used ancho chili pepper. This was super easy to make. Will definitely make again!

  • sandy beach | 01/12/2013

    I doubled this recipe for a party. It was very successful, but I made a few changes: I used 2/3 beef and 1/3 pork. I couldn't imagine chili without onions, so I cut one up and threw it in. The spices were good but I wanted more so added a chipotle in adobo sauce, plus a spoonful of extra adobo sauce. After a couple of hours of cooking it seemed dry so I added another can of diced tomatoes. Overall, with those changes, a great result.

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