The Perfect Slow Cooker Sunday Chili Recipe!

Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!

The food here is so much more varied and delicious than I ever expected. You can find incredible homemade meals everywhere you go if you’re willing to look for them.

One dish that completely won me over since moving here is chili. It’s a staple at church cookouts, potlucks, tailgates, and family gatherings. And let me tell you it’s nothing like the chili I grew up with back in the UK.

Ours, which we called “chili con carne,” was usually a small serving spooned over rice. But American chili? It’s an entirely different experience. It’s hearty, rich, and comforting. The kind of dish that feels like a hug in a bowl.

People take their chili seriously here, and I’ve learned that recipes are often family treasures passed down for generations. Each one a little different, each one made with love. It reminds me a bit of a stew but thicker, smokier, and full of bold flavors.

Sometimes it’s served with cornbread, other times with sour cream, scallions, or cheese. My own version is inspired by the famous Texas Roadhouse Chili, with a touch of smoky depth that my family adores.

This recipe has quickly become a Sunday tradition for us. It’s perfect for busy days when you want to feed a crowd without fuss. The slow cooker does most of the work while you’re at church or spending time with family. By the time everyone’s ready to eat, you have a pot of rich, flavorful chili waiting for you.

And here’s the best part – it’s full of hidden vegetables. Frozen ones work best because they soften beautifully and almost disappear into the sauce, sneaking in extra nutrients without anyone noticing. Perfect for picky eaters (and grownups who’d rather not admit they’re picky too).

And it’s ridiculously budget-friendly too, important if you’re on a budget like our family.

And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!

As always, these photos are from my real kitchen here in our sweet military base home. No AI recipe images or staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!

So roll up your sleeves and let’s head into the kitchen to make a tasty batch of homemade from-scratch chili the whole family will love!

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Equipment

• Large Pan
• Slow Cooker (or Instant Pot Pro with slow cooker lid like I mentioned above)
• Knife
• Cutting board
• Mixing bowl
• Can opener
• Spatula
• Ground meat chopper
• Measuring spoons, cups, and jugs
• Spoon for stirring

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Ingredients

Serves 6-8

• 2 lbs cooked and drained ground beef (I like to prep and freeze mine ahead of time)
• 1 to 2 tbsp olive oil
• 1 cup diced frozen onion
• 1 cup diced frozen celery
• 1 cup diced frozen carrots
• 2 tbsp minced garlic
• 2 tbsp jarred jalapeños, diced
• 1 can (14 oz) cooked beans of choice, rinsed and drained (kidney beans are great)
• 1 can (28 oz) crushed tomatoes
• 2 tsp cumin powder
• 2 tsp chili powder (smoky varieties give great depth)
• 1 ½ tbsp smoked paprika (don’t skip this — it’s the magic ingredient!)
• ½ tsp ground black pepper
• 2 tsp table salt
• 1 tbsp Italian seasoning
• ¼ tsp crushed red pepper flakes
• 1 tbsp brown sugar
• 1 tbsp white vinegar
• 1 beef stock cube or 1 tbsp beef bouillon powder
• ¾ to 1 cup water (depending on how thick you like your chili)
• 1 to 2 tbsp masa harina (to thicken to your preference)

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Step by Step Instructions

Step 1: Brown and drain your ground beef in a pot.

If using an Instant Pot Pro, you can do this right in the same pot using the sauté function.

(Top tip: I brown my ground beef in bulk, drain it, then freeze portions for quick use on busy days.)

Step 2: Remove the beef and set it aside.

Step 3: Add olive oil to the pot, then add the frozen onions, celery, and carrots to make your mirepoix.

If cooking for very picky eaters, use your ground meat chopper to break the veggies down into fine bits as they soften. Cook on medium-low until the onions turn translucent.

Step 4: Add the minced garlic and diced jalapeños.

Cook another 5 minutes on low while you prep your sauce mixture.

Step 5: Make the tomato-chili sauce.

In a separate bowl, combine crushed tomatoes, cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, red pepper flakes, brown sugar, and vinegar.

Stir until well mixed.

Step 6: Add the drained beans, water, and beef stock cube to the vegetables. Return the cooked beef to the pot and stir to combine.

Step 7: Pour in your tomato sauce mixture, stir well, and turn off the heat.

Step 8: Transfer everything to your slow cooker (or like me simply switch your Instant Pot to the slow cooker function) and cook on LOW for 8–10 hours.

If using the Instant Pot’s slow cooker function like me, you may need to set it on HIGH for 10 hours since it runs slightly cooler.

Step 9: About 30 minutes before serving, stir in the masa harina to thicken the chili. Stir well and cover again until ready to serve.

Serve hot with your favorite toppings or sides.

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Notes and Troubleshooting

Notes

• The smoked paprika is what gives this chili its signature flavor so don’t skip it!
• You can substitute ground turkey or venison for beef if you want a leaner version.
• Using frozen vegetables not only saves prep time but also keeps the nutrients locked in.

Troubleshooting

• If the chili feels too thick after slow cooking, add a splash of water or broth.
• If it tastes too acidic, stir in an extra pinch of brown sugar.

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Storage

Store cooled chili in airtight containers in the fridge for up to 3 days. It also freezes beautifully for up to 3 months.

Reheat slowly on the stovetop or in the microwave, adding a splash of water if needed.

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Serving Ideas

• Cornbread (recipe coming soon!)
• Crushed tortilla chips and sour cream for a Tex Mex twist
• Fresh scallions, shredded cheese, or avocado on top
• Perfect for after-church lunches, potlucks, and chilly nights

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The Takeaway

Slow cooked chili is one of the easiest ways to feed a hungry crowd without stress. It’s hearty, flavorful, and budget friendly.

The hidden vegetables make it secretly healthy, and the smoky seasoning makes it unforgettable.

Whether it’s for after church, a tailgate, or a quiet weekend at home, this chili always hits the spot!

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What to Try Next?

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Share & Rate This Recipe!

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Last update on 2026-07-14 / Affiliate links / Images from Amazon Product Advertising API