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Slow Cooker Family Chili Recipe
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Slow Cooker Family Chili (The Secret Ingredient Cook-Off)

A hearty slow cooker chili recipe with three secret ingredients from each kid — chipotle peppers, cocoa powder, and yes, mustard. 8 hours on low, feeds a crowd, costs about $8.
Course Main Course
Cuisine American
Keyword chili recipe, comfort food, crockpot chili, family chili recipe, slow cooker chili
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 10 servings
Author Maggie

Ingredients

The Base

  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1 cup beef broth

The Spices

  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 tablespoon brown sugar Nana Ruth's secret

The Secret Ingredients

  • 2 chipotle peppers in adobo sauce, chopped, plus 1 tbsp sauce Wyatt's pick — smoky heat
  • 2 tablespoons unsweetened cocoa powder Clara's pick — depth and richness
  • 1 tablespoon yellow mustard Mason's pick — tangy brightness

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up, until no pink remains (8-10 minutes). Drain most of the fat.
  2. In the same skillet, cook the diced onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  3. Transfer beef, onions, and garlic to the slow cooker. Add kidney beans, black beans, diced tomatoes (with juice), tomato paste, and beef broth. Stir to combine.
  4. Add chili powder, cumin, smoked paprika, salt, pepper, and brown sugar. Stir until spices are evenly distributed.
  5. Add the secret ingredients: chopped chipotle peppers with adobo sauce, cocoa powder, and yellow mustard. Stir well.
  6. Cover and cook on LOW for 7-8 hours, or HIGH for 3-4 hours. Low is better — the longer it cooks, the more flavors meld.
  7. About 30 minutes before serving, taste and adjust seasoning. Add more salt, cayenne for heat, broth if too thick, or leave lid off if too thin.
  8. Ladle into bowls and top with shredded cheddar, sour cream, diced onion, and serve with cornbread on the side.

Recipe Notes

Brown the beef first for deeper flavor. Don't drain the tomatoes — that juice adds body and acidity. The brown sugar balances tomato acidity. Cocoa powder adds earthiness, not chocolate flavor. Freezes beautifully for 3 months — make a double batch.