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Best Slow Cooker Chili Perfect for Tailgating

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This slow cooker chili is rich, smoky, and perfectly spiced, made with ground beef, pork, beans, and a secret umami boost. It’s the ultimate crowd-pleaser for tailgates, game days, or any lazy Sunday.

Ingredients

Scale
  • 2 pounds ground beef (80/20 blend)
  • 1 pound ground pork (optional but recommended)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (6 ounces) tomato paste
  • 1 cup low-sodium beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (freshly ground)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and ground pork, breaking it up with a wooden spoon. Cook for 6-8 minutes until no pink remains. Leave about 1 tablespoon of fat in the pan for flavor. Transfer meat to the slow cooker using a slotted spoon.
  2. In the same skillet, add diced onion. Cook for 4-5 minutes until translucent, scraping up browned bits from the bottom. Add minced garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  3. In a medium bowl, whisk together crushed tomatoes, diced tomatoes (with juices), tomato paste, and beef broth. Pour over the meat and onions in the slow cooker.
  4. Add drained and rinsed kidney beans, black beans, and pinto beans. Sprinkle in chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, salt, and pepper. Add Worcestershire sauce and brown sugar. Stir everything together until well combined.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. For best texture, cook on LOW for 8 hours.
  6. About 15 minutes before serving, stir in apple cider vinegar. Taste and adjust salt and pepper if needed.
  7. Let chili rest in the slow cooker on warm for 10-15 minutes before serving.

Notes

For best flavor, brown the meat and sauté the aromatics. Do not skip the Worcestershire sauce—it adds umami. Chili tastes even better the next day. For a leaner option, use 90/10 ground beef and add 1 tablespoon olive oil. If short on time, you can skip browning the meat, but texture and flavor will be less rich.

Nutrition

Keywords: slow cooker chili, tailgating chili, game day chili, beef chili, pork chili, easy chili, crowd-pleaser chili

Find it online: https://sparklechew.com/best-slow-cooker-chili-perfect-for-tailgating/