This is the kind of recipe I turn to when life is busy but I still want something comforting on the table. It’s straightforward, forgiving, and it rewards patience. Brown the beef in the morning, set the slow cooker, and come home to a pot of chili that smells like a little victory.
It uses pantry staples and a couple of canned goods, so it’s easy to pull together even on a rushed day. The flavor develops gently over eight hours on low, which lifts simple ingredients into something deep and warming. No precision cooking skills required—just a skillet, a slow cooker, and the patience to let it do its work.
I’ll walk you through shopping notes, the exact steps, common traps, options for swaps, and how to store or reheat leftovers. This post keeps the instructions and ingredient amounts exactly as written in the recipe so you can follow along without guesswork.
Ingredients
- 1 lb ground beef — provides the beefy base; brown first to build flavor and remove excess fat.
- 1 tsp salt — seasons the chili; add as stated to control overall seasoning.
- ¼ tsp pepper — a touch to balance spices without overpowering.
- 3½ Tbsp chili powder — primary spice for chili flavor; measure carefully for intended heat and depth.
- 2 (15-oz) Bush’s chili beans, undrained — brings body, texture, and seasoned beans straight from the can.
- 2 (14.5-oz) diced tomatoes, undrained — adds acidity and liquid; keep undrained to maintain cooking liquid.
- 4 Tbsp dried minced onions — rehydrates in the slow cooker and distributes onion flavor evenly.
- 1 garlic clove, minced — small but important aromatic; mince finely so it disperses through the chili.
Your Shopping Guide
Buy what’s labeled. The recipe uses Bush’s chili beans specifically; those cans are pre-seasoned and add a particular flavor and texture. If you prefer another brand, note the seasoning difference and adjust salt to taste later. Look for 14.5-oz cans of diced tomatoes; that size keeps the liquid ratios the recipe expects.
For ground beef, 80/20 or 85/15 will work well. Higher fat content gives more flavor but also more initial fat to drain. If you want leaner chili, choose 90/10 and expect a slightly drier texture unless you compensate with a splash of broth or tomato juice (not required by the recipe, only if you prefer).
Chili powder varies by brand. This recipe calls for 3½ tablespoons, which is generous and intentional to deliver classic chili flavor. If your chili powder is extra hot, reduce slightly on first try and adjust subsequent batches.
How to Prepare Slow Cooker All Day Beef Chili
- Heat a large skillet over medium-high heat. Add 1 lb ground beef and break it up with a spoon or spatula. Cook until browned and no longer pink, about 5–7 minutes.
- Drain excess fat from the skillet. Transfer the browned beef to the slow cooker.
- Add 1 tsp salt, 1/4 tsp pepper, 3 1/2 Tbsp chili powder, 4 Tbsp dried minced onions, and 1 minced garlic clove to the slow cooker with the beef.
- Add the two 15-oz cans Bush’s chili beans (undrained) and the two 14.5-oz cans diced tomatoes (undrained) to the slow cooker. Stir well to combine.
- Cover and cook on low for 8 hours. Stir before serving.
Why It’s Crowd-Pleasing
This chili checks the boxes people expect: meat-forward flavor, a balanced warmth from chili powder, and a familiar tomato-bean base. It’s not fussy; it tastes like the kind of home-cooked chili people remember from family dinners. The long, slow cook softens the beans and lets the spices knit together in a way quick stovetop methods don’t replicate.
It’s also flexible at serving time. Offer shredded cheese, sour cream, crackers, cornbread, or tortilla chips on the side. People can customize bowls, which makes feeding a group much easier. The recipe is simple enough that you can make a big batch without sweating the details.
No-Store Runs Needed
If you keep a few basics in the pantry—canned tomatoes, canned beans, dried onion, and staples like salt and pepper—you can make this almost spontaneously. Ground beef is the only fresh item required aside from the single garlic clove. If you don’t have fresh garlic, a 1/4 teaspoon garlic powder is a common substitute in a pinch, but it will slightly change the fresh-garlic note.
Because the beans are used undrained and the tomatoes provide liquid, this recipe doesn’t need added broth or water. That makes it convenient when you’re low on fresh ingredients or short on time to prep a full set of aromatics.
What’s in the Gear List
Minimal gear is required. Use a large skillet for browning and a standard slow cooker that holds at least 4–6 quarts. A skillet with good heat distribution helps brown the beef evenly. A colander or spoon is handy to drain fat. A sturdy wooden spoon or heatproof spatula will make stirring the slow cooker easy before serving.
If your slow cooker has a “low” setting, that’s what the recipe specifies. Don’t be tempted to convert this to a high setting unless you adjust timing; high will cook faster but won’t develop the same slow-cooked melding of flavors.
Avoid These Traps
Overcrowding the skillet when browning can steam the meat instead of browning it. Brown in a single layer; if your skillet is small, brown the beef in two batches. Don’t skip draining excess fat unless you want an extra-greasy chili. The recipe directs draining for balance.
Watch the chili powder quantity. Brands vary, and 3½ tablespoons is a lot if your chili powder is very spicy. If you’re unsure, measure as written the first time and make notes for the next batch. Stir well when you add the cans so the dried onions and spices can hydrate and spread evenly.
Variations for Dietary Needs
Gluten-free: This recipe is naturally gluten-free if your canned products are labeled gluten-free. Check labels on canned beans and tomatoes if you need certification.
Lower fat: Use lean ground beef or ground turkey. If you use leaner meat, consider adding a tablespoon of olive oil while browning to keep some richness.
Vegetarian: Replace the ground beef with a plant-based crumbled protein and swap Bush’s chili beans for plain beans plus added bean seasoning. You’ll need to adjust spices and possibly add a tablespoon of tomato paste or extra chili powder to boost depth.
Spice adjustments: Reduce chili powder or use a mild blend. To increase smokiness, add a teaspoon of smoked paprika (this adds a new ingredient, so add only if you already have it on hand).
Chef’s Rationale
The method is intentional: browning the beef first locks in savory flavor through the Maillard reaction. Draining the fat avoids a greasy end result. The dried minced onions rehydrate in the slow cooker and spread flavor without the need to sweat fresh onions first—this keeps the recipe quick and easy.
Using canned chili beans instead of plain beans shortens prep and deepens flavor because those beans are already seasoned. Keeping tomatoes and beans undrained preserves liquid and texture so the slow cooker doesn’t dry out. The single garlic clove is modest but effective when cooked low and slow for hours.
Make-Ahead & Storage
Make-Ahead
You can brown the beef and combine everything in the slow cooker insert the night before. Refrigerate the insert overnight and set the cooker to start the next morning. Alternatively, assemble in a heatproof container and refrigerate, then transfer to the slow cooker before cooking.
Storage
Cool chili to room temperature within two hours of cooking, then refrigerate in airtight containers for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally. If reheating from frozen, thaw overnight then reheat slowly. Avoid boiling rapidly; slow, even reheating keeps the texture intact.
Ask & Learn
People often ask how to make the chili thicker. Reduce liquid by leaving the slow cooker lid slightly ajar in the last hour or remove the lid and cook on high for 20–30 minutes to evaporate some moisture. You can also mash a few beans against the side of the cooker to thicken naturally.
Another frequent question: How to adjust salt? The recipe lists 1 tsp salt; canned products can vary. Taste near the end of cooking and adjust with small pinches if needed. It’s easier to add than to remove.
Make It Tonight
Want this for dinner tonight? You can. Brown the beef, assemble everything in the slow cooker, and set it on low for 8 hours. If you’re short on time, cook it on low for at least 4–5 hours to allow flavors to come together, though full depth happens at the 8-hour mark.
Serve it with grated cheese, a dollop of sour cream, chopped green onions, or cornbread. It’s a straightforward dish that feeds a crowd and rewards a small investment of time in the morning. Set it, forget it, and come back to dinner that smells like home.
Slow Cooker All Day Beef Chili
Ingredients
Ingredients
- 1 lbground beef
- 1 tspsalt
- 1/4 tsppepper
- 3 1/2 Tbspchili powder
- 2 15-ozBush's chili beans, ,undrained
- 2 14.5-ozdiced tomatoes, ,undrained
- 4 Tbspdried minced onions
- 1 garlic clove minced
Instructions
Instructions
- Heat a large skillet over medium-high heat. Add 1 lb ground beef and break it up with a spoon or spatula. Cook until browned and no longer pink, about 5–7 minutes.
- Drain excess fat from the skillet. Transfer the browned beef to the slow cooker.
- Add 1 tsp salt, 1/4 tsp pepper, 3 1/2 Tbsp chili powder, 4 Tbsp dried minced onions, and 1 minced garlic clove to the slow cooker with the beef.
- Add the two 15-oz cans Bush's chili beans (undrained) and the two 14.5-oz cans diced tomatoes (undrained) to the slow cooker. Stir well to combine.
- Cover and cook on low for 8 hours. Stir before serving.
Equipment
- 10-inch skillet
- Meat Masher Tool
- 6-qt Slow Cooker
- Dutch Oven
Notes
For a spicier chili, substitute a can or two of Rotel diced tomatoes and green chiles for one of cans of diced tomatoes.
I prefer to use dried minced onion. Feel free to substitute fresh diced onion. You can also add bell peppers if you would like.
Can Slow Cooker Chili be made in advance? Yes! You can assemble the chili the night before and add it to the slow cooker in the morning.You can cook the chili in the slow cooker and refrigerate it until ready to serve. Reheat the chili on the stovetop or in the microwave.
You can cook the chili in the slow cooker and refrigerate it until ready to serve. Reheat the chili on the stovetop or in the microwave.
Can I make All Day Beef Chili on the stovetop? Yes! Add the ingredients to a Dutch oven or large pot. Bring to a boil and simmer until the chili is warm and reached the desired consistency.
Can All Day Beef Chili be frozen? Yes! You can freeze the leftover chili for a quick meal later. Cool the chili completely and transfer to plastic freezer bags and freeze. When ready to eat, thaw and reheat on the stovetop or in the microwave.
Can I cook the chili on HIGH in the crock pot? Yes! You can cook the chili for 3 or 4 hours on HIGH if you prefer.
