This slow cooker beer chili is one of my favorite recipes to make when I’m feeding a crowd because it’s effortless, hearty, and always a hit. I love being able to throw everything into the slow cooker, let it simmer, and end up with a big pot of cozy, flavor-packed chili that people can help themselves to and add all their favorite toppings. This hearty chili really is a dream, and I think you’re going to love it; it may just become your new go-to chili recipe.
Why You Will Love This Slow Cooker Chili
- The beer adds a rich depth of flavor and complexity you can’t get any other way.
- Whether it’s a game day party or a potluck, it easily feeds a crowd with minimal effort.
- The leftovers! It tastes even better the next day.
- It’s hearty, cozy, and perfect for busy weeknights when you don’t want to think about dinner.
- The slow cooker process is a dream; set-it-and-forget-it has never been better!
Ingredients You Will Need
- Olive Oil: Used to sauté the onion and build the flavor. You can also use butter or avocado oil.
- Onion: I love to use yellow onion to add savory sweetness and depth. You can also use a white onion.
- Spices: Salt, ground cumin, sweet paprika, dried oregano, and chili powder; the perfect chili spice combination.
- Fresh Garlic: I like to finely mince the garlic with either a microplane grater or a garlic press to release all the flavor.
- Ground Beef: Lean ground beef is my preference for this recipe. You can also use ground turkey or ground chicken.
- Beans: I love to use the combination of red kidney beans and black beans, but you can use your favorite bean combo.
- Tomatoes: I use diced tomatoes and pureed tomatoes. You can use stewed, petite diced, or fresh tomatoes, if you prefer.
- Beer: I used an IPA for this chili recipe because I think the darker beer adds delicious flavor. I have suggestions below for alternatives.
- Brown Sugar: Just a touch of sweetness balances the acidity and enhances the chili’s overall flavor.
Kitchen Tools You Will Need
- Large Pot, Dutch Oven, or Large Skillet
- Slow Cooker
- Cutting Board
- Sharp Knife
- Wooden Spoon
Toast your spices
Stir the cumin, paprika, oregano, and chili powder into the hot beef mixture for 30–60 seconds to wake up their flavor before adding everything to the crock pot.
How to Make This Easy Slow Cooker Chili Recipe
- Heat the olive oil in a large pot on medium heat, add in the diced onion, sprinkle with salt, and cook to soften. Add the garlic and cook before adding the meat to the pan.
- Cook for 5-6 minutes until it has browned. Add the spices and stir to coat well, and then transfer everything in the pan to a slow cooker.
- Add the beans, canned tomatoes, and beer to the slow cooker, stirring until well combined. Cover and cook on high for 4 hours.
- Serve with your favorite toppings and enjoy!
How to Modify
- Mix it up with the beans; try pinto beans, red beans, or cannellini beans.
- Change the ground meat, and try ground turkey, ground chicken, or ground lamb for delicious, rich results.
- If you don’t care for IPA, I would choose a beer you prefer. A lager, porter, or amber ale would all give a rich flavor. You can also omit the beer if you don’t care for it.
- If you want a spicy chili, add a bit of cayenne pepper or a splash of hot sauce.
Dietary Customizations
- Paleo: For an alternative to beans, try diced green bell pepper and some diced sweet potatoes, and swap the brown sugar for coconut sugar or maple syrup.
- Vegetarian: Use plant-based “ground meat” or omit the meat altogether for vegetarian chili.
Serving Suggestions
Set up a toppings bar with your favorite chili toppings, like shredded cheese, sour cream, chopped green onions, cilantro, sliced jalapeños, and corn chips, so everyone can customize their bowl.
Serve with Jalapeno Cheddar Corn Bread and Whipped Hot Honey Butter or tortilla chips for scooping and dipping.
Have something fresh on the side, like a simple green salad, Mexican Couscous Salad, or a Classic Creamy Coleslaw.
Common Questions
Yes! You can prep everything the night before and store it in the fridge, then cook it in the slow cooker on low heat all day or on high for 4-6 hours.
I prefer IPA beer for this recipe for its stoutness and rich flavor, but a mild beer also works, like lagers, amber ales, or brown ales, to add depth without overpowering the chili.
Store your leftover chili in an airtight container in the fridge for up to 4–5 days, or freeze for up to 3 months. Be sure to bring it to room temperature before storing to prevent condensation and contamination.
Simmer a little longer uncovered to reduce the liquid, or add some tomato paste for thickness.
Absolutely! You can add vegetables like zucchini, bell peppers, or sweet potatoes, or use cauliflower rice for bulk.
More Soups and Stews You Will Love:
If you make this Easy Slow Cooker Chili, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Easy Slow Cooker Chili
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 1 tsp salt
- 3 cloves garlic minced
- 2 lbs ground beef
- 1 ½ tbsp cumin
- 2 tsp paprika
- 1 tsp oregano
- 2 tbsp chili powder
- 2 15oz cans Red kidney beans
- 1 15oz can Black beans
- 1 28oz can diced tomatoes
- 1 28oz can pureed tomatoes
- 1/2 cup beer
- 1 tbsp brown sugar
Instructions
- Heat the olive oil in a large pot on medium heat, add in the diced onion, sprinkle with salt and leave to cook for 5 minutes, add the garlic and cook for an additional 1 minute before adding the ground beef to the pan.
- Add in the ground beef and use a wooden spoon to break it up as it cooks. Cook for 5-6 minutes until it has browned. Add the cumin, paprika, oregano and chili powder and stir so that all of the beef is well coated and then transfer everything in the pan to a slow cooker.
- Add to the slow cooker the beans, canned tomatoes and beer and stir so its all well mixed. Put on the lid and leave to cook on high for 4 hours.
- Serve with sour cream, grated cheddar cheese and chopped scallions or cilantro
Tried This Recipe?
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