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Best Slow Cooker Football Chili for a Crowd

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This hearty, meaty chili is perfect for game day, tailgates, and gatherings. Made with ground beef, beans, and a smoky chipotle kick, it’s a crowd-pleaser that gets better the next day.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds ground beef (80/20 blend)
  • 3 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Two 14.5-ounce cans fire-roasted diced tomatoes
  • One 8-ounce can tomato sauce
  • 1 cup low-sodium beef broth
  • Two 15-ounce cans dark red kidney beans, drained and rinsed
  • One 15-ounce can black beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce, minced, plus 1 teaspoon adobo sauce
  • Salt and black pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, diced avocado, fresh cilantro, sliced jalapeños, crushed tortilla chips

Instructions

  1. Brown the Beef: Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the 3 pounds of ground beef. Break it up with a wooden spoon and let it cook undisturbed for 3-4 minutes to get a good sear. Then stir and continue cooking until the beef is browned all the way through, about 6-8 minutes total. Drain off the excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the Aromatics: Reduce the heat to medium and add the diced onion to the same pan. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  3. Bloom the Spices: Add the chili powder, cumin, smoked paprika, oregano, and crushed red pepper flakes to the pan. Stir constantly for about 1 minute until fragrant.
  4. Deglaze the Pan: Pour in about 1/2 cup of the beef broth and scrape up all the browned bits from the bottom of the pan. Let it simmer for a minute, then turn off the heat.
  5. Layer the Slow Cooker: Transfer the beef and onion mixture to your slow cooker. Add the diced tomatoes (with their juices), tomato sauce, remaining beef broth, drained kidney beans, drained black beans, minced chipotle pepper, and adobo sauce. Stir to combine.
  6. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  7. Adjust Seasoning: About 30 minutes before serving, taste the chili and adjust the salt and pepper. Add more chipotle for heat or a pinch of sugar if the tomatoes are too acidic.
  8. Serve and Garnish: Ladle the chili into bowls and let everyone customize their own toppings.

Notes

Don’t skip browning the meat—it creates deep flavor. Watch liquid levels; slow cookers trap steam. Season in layers for best results. Let chili rest on warm for 30 minutes before serving. For a thicker chili, remove the lid for the last 30 minutes of cooking or stir in a tablespoon of tomato paste.

Nutrition

Keywords: slow cooker chili, football chili, game day chili, crowd chili, beef chili, chili for a crowd

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