Slow-Cooker Cowboy Chili

By Angela Sellari Jump to Recipe

This winter, warm up to a bowl of our hearty Slow-Cooker Cowboy Chili, a rib-sticking meal guaranteed to put some color in your cheeks!

We eat a lot of beans in this household. Not only because they were a staple of my Latin American upbringing, but also because they’re incredibly healthy. Beans are an excellent source of fiber and protein. Plus, they’re also so versatile. I’ll have them on wraps, in grain bowls, stews, soups, dips, and robust chilis such as this one.

Especially in winter, when temperatures dip and all I’m craving is a bowl of instant comfort, chili is my go-to. And the great thing is that I have an ever-growing collection of recipes, each one more delicious than the next. With its mix of beans, hearty beef, and rich taste, this latest creation is certainly one for the books! My family loves spicy dishes, so we are quite generous with the hot sauce, but you can definitely adjust the spice level to your liking.

The great thing about this recipe is that I can start it before I head out the door in the morning and later have the pleasure of coming home to a hot meal. All I need to complement those steamy bowls are some sour cream, a little cheddar, and a handful of tortilla chips. Now if that doesn’t spell comfort food!

Tasty tips and tweaks

For a lighter dish, feel free to use ground turkey or chicken instead of the ground beef. You can also easily make this recipe meatless by substituting the ground beef with tofu crumbles, rehydrated textured vegetable protein, or a plant-based ground beef substitute. Brown the product of choice, and add it to the slow cooker during the final 30 minutes of cooking. Of course, you’ll want to replace the beef stock and beef bouillon cubes with vegetable stock and vegetable bouillon cubes.

For an even heartier chili, you might want to add things like bacon, sliced sausage, corn, chopped peppers, or mushrooms. Craving more flavor? Stir in some chipotle paste or smoked paprika powder for a touch of smokiness. And my best tip? Add one tablespoon of cocoa powder! It will balance the acidity of the tomatoes and add complexity and a subtle earthiness that makes this recipe even more irresistible.

How do I store leftovers?

Once cooled, transfer leftover chili to an airtight container and store it in the fridge for up to 3 days. For longer storage, freeze it in a Ziploc bag or freezer-safe container for up to 3 months. Thaw overnight in the fridge. Reheat in a pan on the stovetop until piping hot.

Serving suggestions

You’ll love this rib-sticking chili over a bowl of Cilantro-Lime Rice or atop a baked sweet potato. In the case of the latter, I recommend serving it with a crisp green salad on the side.

If you’re looking for more chili recipes to warm you up this winter, allow us to help! Try this satisfying Vegan Chili, our meaty No-Bean Chili, or our easy Black Bean Chili.

Slow-Cooker Cowboy Chili

Angela Sellari

This winter, warm up to a bowl of our hearty Slow-Cooker Cowboy Chili, a rib-sticking meal guaranteed to put some color in your cheeks!

5 from 3 votes

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Prep Time 15 minutes mins

Cook Time 9 hours hrs 37 minutes mins

Total Time 9 hours hrs 52 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 174 kcal

Ingredients

  

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• 1 tablespoon olive oil
• 1 pound ground beef
• 1 package mixed dried beans (16 ounces), checked for stones and rinsed
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon chili powder
• 1 can diced green chiles (4 ounces)
• 1 can tomato paste (6 ounces)
• 2 cans diced tomatoes (14 1/2 ounces each)
• 2 beef bouillon cubes crumbled
• Hot sauce to taste
• 4 cups beef broth
• 2 cups water
• Cheddar cheese, sour cream, tortilla chips optional toppings

Instructions

 

• Heat the olive oil in a frying pan over medium heat and brown the beef, breaking it apart as you go, for approximately 7 minutes. Drain off excess grease and set aside.
• Pour rinsed beans into a 6-quart slow cooker. Add the cooked beef, onion, garlic, chili powder, green chiles, tomato paste, diced tomatoes, and bouillon cubes. Add a few drops of hot sauce.
• Add broth and water, and give it a quick stir. Put the lid on the slow cooker.
  
• Cook on high for 4 1/2 to 5 1/2 hours or on low for 8 1/2 to 9 1/2 hours.
• Remove the lid during final 30 minutes of cooking time to get a thicker consistency.
• Taste and adjust the seasoning if necessary.
• Serve with toppings of choice.
  

Nutrition

Calories: 174kcalCarbohydrates: 9gProtein: 11gFat: 11gSaturated Fat: 4gSodium: 783mgFiber: 2g

Keyword Slow Cooker Cowboy Chili

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