If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, you absolutely must try this Slow Cooker Ranch Chili Recipe. It’s a delightful blend of tender beef, bold spices, and that unmistakable ranch seasoning twist that makes it uniquely delicious. Perfect for cozy nights or feeding a crowd, this chili promises rich flavors developed over hours of slow cooking, making every spoonful deeply satisfying.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Slow Cooker Ranch Chili Recipe a hit. Each component plays a special role, whether it’s adding texture, zest, or a burst of color to your chili.
- 1 ¼ lb ground beef: The base protein that gets beautifully browned to add savory richness.
- 1 ¼ lb stew meat: Adds hearty chunks of tender beef that soak up all the chili flavors.
- 2 Tbsp minced onion flakes: These give a mild, oniony sweetness without the fuss of chopping fresh onions.
- 1 (15-oz) can chili beans (undrained): Beans bring creaminess and a mild earthiness that balances the spices.
- 1 (15-oz) can petite diced tomatoes (undrained): Small, flavorful tomatoes contribute acidity and body to the dish.
- 1 (10-oz) can Rotel tomatoes and diced green chiles (undrained): These add a gentle heat and vibrant green flecks for color.
- 1 (14.5-oz) can beef broth: Essential for giving your chili a savory depth and rich texture.
- 1 (6-oz) can tomato paste: A concentrated tomato punch that thickens the chili and enhances flavor intensity.
- ¼ cup chili powder: The signature spice blend that gives chili its warm, smoky backbone.
- 1 tsp cumin: Adds aromatic earthiness and a slightly nutty flavor, lifting the dish beautifully.
- 1 ½ tsp garlic powder: Garlic’s warm pungency enhances the overall taste with subtle complexity.
- 1 (1-oz) package ranch dressing mix: The superstar ingredient making this chili stand out with creamy, herby goodness.
- ¼ cup water: Helps blend the seasonings and maintain moisture throughout slow cooking.
- Salt and pepper: To taste, perfect for balancing and brightening the flavors.
How to Make Slow Cooker Ranch Chili Recipe
Step 1: Brown the Meats
Start by heating a large skillet over medium heat and cook the ground beef until it’s no longer pink — this not only develops flavor but also gets rid of excess fat. After draining, transfer the beef to your slow cooker. Next, brown the stew meat just enough for a nice sear, about 3 to 4 minutes; this step seals in juices and enhances texture. Toss these browned chunks into the slow cooker with the ground beef.
Step 2: Add the Remaining Ingredients
Now for the magic: dump in the chili beans, petite diced tomatoes, Rotel tomatoes with green chiles, beef broth, tomato paste, and all the spices including that essential ranch dressing mix and water. Stir everything gently to combine those flavors evenly. This mix will simmer slowly, letting the ranch seasoning and spices meld perfectly.
Step 3: Let It Cook Low and Slow
Cover your slow cooker and set it to LOW, allowing the chili to cook for 8 to 10 hours. The long cooking time is where the magic really happens — the meat becomes tender, the spices fully infuse the stew, and the textures harmonize into rich, savory deliciousness. When the timer dings, your kitchen will be filled with an irresistible aroma.
How to Serve Slow Cooker Ranch Chili Recipe
Garnishes
Topping your chili is just as fun as making it! Classic garnishes like shredded cheddar cheese, chopped fresh green onions, and a dollop of sour cream add creaminess and brightness. For a fresh crunch, try tortilla strips or crushed corn chips. If you’re a fan of heat, a few pickled jalapeños or a sprinkle of hot sauce will kick it up a notch.
Side Dishes
Pairing this Slow Cooker Ranch Chili Recipe with the right sides completes the meal beautifully. Cornbread or warm crusty bread is divine for dipping into that thick, flavorful broth. A crisp garden salad helps balance the richness, while roasted vegetables or a simple coleslaw provide contrast in texture and freshness.
Creative Ways to Present
Want to impress guests or spice up your usual dinner routine? Serve the chili in hollowed-out bread bowls for a rustic, cozy vibe. Or plate it over baked potatoes for a fulfilling, layered meal. You can also turn the leftovers into chili-topped nachos or spicy chili mac for a fun twist that everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover chili keeps wonderfully in the fridge for up to 4 days. Store it in an airtight container to preserve all those rich flavors and prevent drying out. When you’re ready to eat, just reheat gently on the stovetop or in the microwave until steaming hot.
Freezing
This Slow Cooker Ranch Chili Recipe freezes perfectly, making it a fantastic option for meal prep. Portion it out into freezer-friendly containers or heavy-duty zip bags, and freeze for up to 3 months. Thaw it overnight in the fridge before reheating to enjoy the flavor as if it were freshly cooked.
Reheating
To reheat, warm the chili slowly on the stovetop over medium-low heat to avoid scorching and ensure even temperature. Stir occasionally until hot. Microwaving works too; just cover and heat in short bursts, stirring in between to keep it tasty and delicious.
FAQs
Can I use other types of meat in this Slow Cooker Ranch Chili Recipe?
Absolutely! While beef is classic, you can experiment with ground turkey, chicken, or even a mix of pork and beef. Just adjust your browning times and keep an eye on cooking times for different textures.
Is the ranch dressing mix necessary?
The ranch dressing mix is what sets this recipe apart and gives it its signature flavor. If you can’t find it, you could try homemade ranch seasoning, but the pre-packaged mix is a convenient and delicious shortcut.
Can I make this chili spicier?
Definitely! For more heat, add extra diced green chiles, a pinch of cayenne pepper, or chopped fresh chili peppers. Adjust gradually, tasting as you go to get the perfect level of kick.
How thick should the chili be when it’s done?
It should be thick but still spoonable, with a hearty stew-like consistency. If it’s too thin, remove the lid and cook uncovered for the last 30 minutes to reduce the liquid.
Can I double this recipe?
Yes, you can double the ingredients, but make sure your slow cooker is large enough to hold it comfortably. You might need to increase the cooking time slightly to ensure everything is cooked through and tender.
Final Thoughts
If you want a dish that’s easy to put together but bursting with cozy, comforting flavors, this Slow Cooker Ranch Chili Recipe is a winner every time. It’s perfect for busy days when you want a home-cooked meal waiting for you, and its unique ranch twist makes it unforgettable. Give it a try and let the slow cooker do its magic — you’ll be coming back to this recipe again and again!
Print
Slow Cooker Ranch Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Entree
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Ranch Chili is a hearty and flavorful dish combining ground beef, stew meat, and a medley of beans, tomatoes, and spices, all enhanced with a zesty ranch dressing mix. Perfect for an easy, set-it-and-forget-it meal, it simmers slowly to develop rich, deep flavors ideal for chilly evenings or casual gatherings.
Ingredients
Meats
- 1 ¼ lb ground beef
- 1 ¼ lb stew meat
Vegetables & Beans
- 1 (15-oz) chili beans, undrained
- 1 (15-oz) can petite diced tomatoes, undrained
- 1 (10-oz) can Rotel tomatoes and diced green chiles, undrained
Liquids
- 1 (14.5-oz) can beef broth
- ¼ cup water
Seasonings
- 2 Tbsp minced onion flakes
- 1 (6-oz) can tomato paste
- ¼ cup chili powder
- 1 tsp cumin
- 1 ½ tsp garlic powder
- 1 (1-oz) package ranch dressing mix
- Salt and pepper to taste
Instructions
- Cook Ground Beef: In a large skillet over medium heat, cook the ground beef until it is no longer pink. Drain any excess fat to keep the chili less greasy. Transfer the cooked beef to the slow cooker.
- Brown Stew Meat: Using the same skillet, cook the stew meat just until browned, about 3 to 4 minutes. This seals in juices and adds flavor. Then add the browned stew meat to the slow cooker.
- Add Remaining Ingredients: To the slow cooker, add the minced onion flakes, chili beans (with liquid), petite diced tomatoes (with liquid), Rotel tomatoes and diced green chiles (with liquid), beef broth, tomato paste, chili powder, cumin, garlic powder, ranch dressing mix, and water. Season with salt and pepper according to your taste.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 to 10 hours. This slow simmering melds the flavors beautifully and tenderizes the meat for a rich and savory chili.
Notes
- For a thicker chili, uncover the slow cooker during the last 30 minutes of cooking to allow excess liquid to evaporate.
- You can substitute stew meat with additional ground beef or ground turkey if preferred.
- Adjust chili powder and ranch dressing mix amount to control the spice level.
- This chili can be made in advance and tastes even better the next day as flavors develop.
- Serve with toppings like shredded cheese, sour cream, or chopped green onions for added texture and flavor.
