Slow Cooker Dump-and-Simmer Chili for Potlucks

Why You’ll Love This Recipe

• Set-it-and-forget-it convenience with true slow-cooker comfort.
• Browned beef and onions add deep, savory flavor without babysitting.
• Uses pantry staples and a store-bought seasoning packet for weeknight ease.
• Scales well for potlucks and game days, and reheats beautifully.

Grocery List

• Produce: 1 large yellow onion, 1 large red bell pepper (plus optional scallions, cilantro, and jalapeño for garnish)
• Dairy: Shredded cheddar, sour cream (optional for serving)
• Pantry: Ground beef, 2 cans (15 oz) tomato sauce, 3 cans (15 oz) mixed beans, chili seasoning packet (1.25 oz), apple cider vinegar, brown sugar, salt, black pepper, neutral oil, water or low-sodium beef broth

Full Ingredients

For the Chili (10 servings)

• 2 lb ground beef (80/20)
• 1 large yellow onion, diced (about 2 cups)
• 1 large red bell pepper, diced (about 1½ cups)
• 2 cans (15 oz each) tomato sauce
• 3 cans (15 oz each) mixed beans (kidney, pinto, black), drained and rinsed
• 1 packet (1.25 oz) store-bought chili seasoning mix (or 3 tbsp from a bulk jar)
• 1 tbsp apple cider vinegar
• 1 tbsp packed brown sugar
• 1 cup water or low-sodium beef broth
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper
• 1 tbsp neutral oil (only if using lean beef)

Optional Toppings & Sides

• Shredded cheddar or pepper jack
• Sour cream or plain Greek yogurt
• Sliced scallions, chopped cilantro, pickled or fresh jalapeños
• Tortilla chips, cornbread, or baked potatoes
• Lime wedges (for brightness)

Step-by-Step Instructions

Step 1: Prep the veggies and preheat your skillet

Dice the onion and bell pepper into small, even pieces so they soften at the same rate. Place a large skillet over medium-high heat. If using lean beef, add 1 tablespoon oil to help with browning.

Step 2: Brown the beef and onions

Add the ground beef and onion to the hot skillet. Cook, breaking the beef into crumbles, until the meat is no longer pink and browned bits develop on the pan bottom, 5–7 minutes. Drain excess fat. Splash 2–3 tablespoons water into the skillet and scrape up the browned bits with a wooden spoon.

Step 3: Load the slow cooker

Transfer the beef, onions, and scraped-up juices to a 5–6 quart slow cooker. Add the bell pepper, tomato sauce, mixed beans, chili seasoning packet, vinegar, brown sugar, and the 1 cup water or broth. Stir thoroughly to combine.

Step 4: Slow-cook until flavors meld

Cover and cook on LOW for 6 hours (or on HIGH for 3 hours) until the peppers are tender and the flavors have mingled. Avoid lifting the lid during cooking to keep the heat steady.

Step 5: Adjust seasoning and texture

Stir the chili. Taste and season with the kosher salt and black pepper. If you want a brighter finish, add an extra ½–1 teaspoon vinegar. If you prefer slightly sweeter, add another ½ teaspoon brown sugar.

Step 6: Thicken or loosen as needed

For a thicker chili, turn the slow cooker to HIGH and cook uncovered for 15–30 minutes, stirring occasionally. For a looser chili, stir in ½–1 cup additional water or broth until it reaches your preferred consistency.

Step 7: Serve

Ladle into bowls and add your favorite toppings: shredded cheddar, a dollop of sour cream, sliced scallions, chopped cilantro, or jalapeños. Great with tortilla chips, cornbread, or over baked potatoes for a party-friendly spread.

Pro Tips

• Brown quickly, but well: those caramelized bits (fond) bring big flavor to a slow-cooked dish.
• Control the salt: seasoning packets vary. Start with the packet, then salt to taste at the end.
• Keep the lid on: every peek adds roughly 10–15 minutes to the cook time.
• Hold on warm: Once done, you can keep the chili on the slow cooker’s WARM setting for up to 4 hours for potlucks.
• Customize the heat: add a minced jalapeño with the bell pepper or a splash of hot sauce at the end.

Variations

• Turkey Chili: Swap ground beef for 2 lb ground turkey; add 1 tbsp oil for browning and increase salt slightly at the end.
• Vegetarian: Omit beef and add 2 additional cans of beans and 1 cup diced mushrooms; use vegetable broth.
• Smoky-Spicy: Stir in 1–2 chopped chipotle peppers in adobo and 1 tsp adobo sauce with the tomato sauce.

Storage & Make-Ahead

Refrigerate cooled chili in airtight containers for up to 4 days. For longer storage, freeze up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stove over medium-low heat, stirring in a splash of water if needed. Chili often tastes even better the next day as the flavors continue to meld.

Nutrition (per serving)

Approximate per 1½-cup serving: 420 calories, 27 g protein, 30 g carbs, 19 g fat, 8 g fiber, 920 mg sodium (varies with seasoning mix and added salt).