Slow Cooker Chili with Potatoes and Cheese
When you want a hearty, comforting meal that brings together classic chili flavors and tender potatoes, this Slow Cooker Chili with Potatoes and Cheese is a wonderful choice. Made with seasoned ground beef, kidney beans, black beans, crushed tomatoes, and cubed potatoes, this slow-cooked chili is rich, filling, and full of savory flavor.
The slow cooker gives the ingredients plenty of time to simmer together, allowing the chili powder, cumin, smoked paprika, and oregano to infuse the beef and vegetables. Meanwhile, the potatoes become tender and absorb some of the flavorful tomato broth.
A generous sprinkle of shredded cheddar cheese adds a creamy, cheesy finish that makes every bowl even more satisfying. Because the potatoes and beans are included in the chili, you have a complete, filling meal without needing to prepare a separate side dish.
This recipe is ideal for busy weeknights, chilly evenings, or relaxed family dinners. Brown the beef, add the ingredients to the slow cooker, and let the flavors develop while you take care of the rest of your day.
Why Everyone Loves This Slow Cooker Chili with Potatoes and Cheese
There are plenty of reasons this Slow Cooker Chili with Potatoes and Cheese deserves a spot in your regular meal rotation.
It is hearty and filling. Ground beef, beans, and potatoes provide plenty of substance in every serving.
The flavors develop slowly. Chili powder, cumin, smoked paprika, and oregano create a warm, savory flavor as the ingredients cook together.
The potatoes make it extra comforting. Tender russet potatoes absorb the tomato-based broth and make the chili especially satisfying.
Two kinds of beans add texture. Kidney beans and black beans bring variety and complement the seasoned beef.
Cheddar cheese finishes it beautifully. Melted cheddar adds a rich, creamy touch to the warm chili.
It is convenient for busy days. Once the beef is browned and the ingredients are combined, the slow cooker handles most of the cooking.
Ingredients Overview
Vegetable oil: Helps brown the ground beef and soften the onion without sticking.
Lean ground beef: The main protein in the chili. The 85/15 blend provides flavor while allowing excess fat to be drained after browning.
Yellow onion: Adds a savory, slightly sweet flavor that builds the base of the chili.
Garlic: Fresh minced garlic gives the beef mixture a deeper, more aromatic flavor.
Russet potatoes: Two large peeled and cubed potatoes add heartiness. Cutting them into uniform ½-inch pieces helps them cook evenly.
Kidney beans: These beans have a firm texture and hold their shape well during slow cooking.
Black beans: Black beans add another layer of texture and help make the chili more filling.
Crushed tomatoes: The tomato base gives the chili its rich color and savory flavor.
Beef broth: Adds moisture and enhances the beefy flavor while the potatoes cook.
Chili powder: Provides the familiar chili flavor and warmth.
Ground cumin: Adds earthy, slightly smoky notes that complement the beef and beans.
Smoked paprika: Contributes a subtle smoky flavor.
Dried oregano: Adds an herbal note that balances the spices.
Salt and black pepper: Season the chili and bring the flavors together.
Shredded cheddar cheese: Melts over the finished chili, adding richness and a delicious cheesy finish.
Variations
This chili is easy to customize depending on what you have available.
Make it spicier: Add cayenne pepper, diced jalapeños, or extra chili powder for more heat.
Use ground turkey: Ground turkey can replace the beef for a different flavor profile. You may want to adjust the seasonings to taste.
Add bell peppers: Diced bell peppers can be sautéed with the onion for extra color and sweetness.
Try another potato: Yukon Gold potatoes can be used instead of russets. They tend to hold their shape well during cooking.
Use different cheese: Monterey Jack, Colby Jack, or a Mexican-style shredded cheese blend can replace the cheddar.
Add a smoky touch: For an optional variation, increase the smoked paprika slightly or add a small amount of chipotle powder.
Include corn: A small amount of drained or frozen corn can add sweetness and texture. Add it in moderation so it does not overwhelm the other ingredients.
These changes are optional. The original combination of beef, beans, potatoes, tomatoes, and cheddar makes a satisfying chili as written.
How to Make Slow Cooker Chili with Potatoes and Cheese
1. Brown the ground beef
Heat the vegetable oil in a skillet over medium heat.
Add the ground beef and cook, breaking it into small crumbles with a spoon or spatula.
Continue cooking until the beef is browned and no longer pink. If there is excess grease in the skillet, carefully drain it.
Browning the beef first develops a deeper flavor and helps prevent the finished chili from becoming overly greasy.
2. Cook the onion and garlic
Add the diced yellow onion to the skillet with the beef and cook until softened.
Stir in the minced garlic and cook briefly until fragrant.
Avoid browning the garlic too much, as it can develop a bitter flavor.
Transfer the beef, onion, and garlic mixture to the slow cooker.
3. Add the tomatoes and broth
Pour the crushed tomatoes into the slow cooker.
Add the beef broth and stir gently to combine the liquid with the browned beef mixture.
The tomatoes provide the main body of the chili, while the broth helps create enough moisture for the potatoes and beans to cook.
4. Season the chili
Add the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper.
Stir until the seasonings are distributed evenly throughout the tomato mixture.
If you are sensitive to salt, consider starting with a little less and adjusting the seasoning after cooking.
5. Add the potatoes and beans
Add the cubed russet potatoes, rinsed and drained kidney beans, and rinsed and drained black beans.
Stir gently to distribute the ingredients.
Make sure the potato pieces are mostly submerged in the liquid so they cook evenly. If some pieces remain above the surface, press them gently into the mixture.
6. Slow cook until tender
Cover the slow cooker with the lid.
Cook on LOW for 6–7 hours, or until the potatoes are fork-tender and the flavors have blended together.
Cooking times can vary depending on the slow cooker and the size of the potato pieces. Check the potatoes toward the end of the cooking period and continue cooking if they are still firm.
Keep the lid closed as much as possible to maintain a consistent temperature.
7. Add the cheddar cheese
Once the potatoes are tender and the chili is fully cooked, sprinkle the shredded cheddar cheese over the top.
Allow the cheese to melt into the hot chili.
You can gently stir some of the melted cheese into the chili or leave it on top for a cheesy finish in each bowl.
8. Serve warm
Ladle the chili into bowls and serve immediately.
If desired, add a little extra cheddar to each portion. The chili is filling on its own, but it also pairs well with a simple salad or warm bread.
Pro Tips and Cooking Secrets
Cut the potatoes evenly. Uniform ½-inch cubes help the potatoes cook at the same rate.
Brown the beef first. This adds savory depth and improves the texture of the finished chili.
Drain excess grease. Removing extra fat helps the tomato broth remain rich without feeling oily.
Rinse and drain the beans. This removes the canning liquid and helps keep the chili’s flavor balanced.
Submerge the potatoes. Potato pieces that sit above the liquid may cook unevenly, so gently press them down before covering the slow cooker.
Do not rush the cooking. The LOW setting gives the potatoes time to soften and the spices time to develop flavor.
Check the potatoes before serving. The chili may look ready before the potatoes are completely tender. Test a few pieces with a fork.
Add the cheese at the end. Adding cheddar once the chili is cooked helps it melt smoothly instead of becoming overcooked during the long cooking period.
Serving Suggestions
This Slow Cooker Chili with Potatoes and Cheese is a hearty main dish that can be served in generous bowls.
For a fresh contrast, pair it with a simple green salad or steamed green beans. A side of cornbread, dinner rolls, or crusty bread is also delicious for soaking up the tomato broth.
You can offer additional toppings at the table, such as extra shredded cheddar, chopped green onions, fresh parsley, or a spoonful of sour cream.
For a casual family dinner, place the slow cooker on the table and let everyone serve themselves. The chili is especially comforting on cold evenings when a warm, filling meal is just what you need.
How to Store Slow Cooker Chili with Potatoes and Cheese
Allow leftover chili to cool slightly before transferring it to airtight containers. Refrigerate promptly and use within 3–4 days.
The potatoes may absorb more liquid as the chili sits, so the leftovers can become thicker. When reheating, add a small splash of beef broth or water to loosen the mixture if necessary.
Reheat individual portions in the microwave, stirring partway through, or warm the chili in a saucepan over medium-low heat until thoroughly heated.
For longer storage, freeze the chili in freezer-safe containers for approximately 2–3 months for best quality. Keep in mind that potatoes can become softer or slightly grainy after freezing and thawing.
For the best texture, freeze portions before adding the final cheese topping if you plan to prepare the recipe specifically for freezing. Add freshly shredded cheddar when reheating and serving.
FAQs
Can I use a different type of potato?
Yes. Yukon Gold potatoes work well and generally hold their shape during slow cooking. Russet potatoes are also suitable and become tender and fluffy in the chili.
Do I need to cook the ground beef before adding it to the slow cooker?
Yes, browning the ground beef first is recommended for this recipe. It develops flavor and allows you to drain excess grease before adding the beef to the other ingredients.
Can I use canned beans?
Yes. The recipe uses canned kidney beans and black beans. Rinse and drain them before adding them to the slow cooker.
Can I make this chili spicier?
Absolutely. Add cayenne pepper, diced jalapeños, or extra chili powder. Start with a small amount and adjust the heat to your preference.
Why are my potatoes still firm?
The potato pieces may be too large, or the slow cooker may need more time. Cut the potatoes into uniform ½-inch cubes and continue cooking until they are fork-tender.
Can I cook this recipe on HIGH?
The supplied recipe uses LOW for 6–7 hours. Cooking on HIGH may be possible, but the timing will vary by slow cooker. Check the potatoes frequently enough to avoid overcooking the other ingredients.
Can I use ground turkey instead of beef?
Yes. Ground turkey can replace the beef, although the flavor will be milder. You can adjust the seasoning or use chicken broth if preferred.
What cheese works best?
Cheddar is the classic choice because it melts well and has a savory flavor. Monterey Jack or Colby Jack can also be used.
What can I serve with this chili?
Cornbread, dinner rolls, a green salad, or steamed vegetables all pair well with this hearty dish.
Slow Cooker Chili with Potatoes and Cheese
Ingredients
- 1 tablespoon vegetable oil
- 1 pound lean ground beef 85/15
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 large russet potatoes peeled and cubed into ½-inch pieces
- 1 can (15 ounces) kidney beans rinsed and drained
- 1 can (15 ounces) black beans rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Sear the beef and aromatics in a skillet, then transfer to slow cooker.
- Add liquids and spices to the slow cooker and stir well.
- Incorporate potatoes and beans, ensuring they are submerged.
- Cover and cook on Low for 6-7 hours until potatoes are tender.
- Top with cheese and serve immediately.
