Slow Cooker Beef Chili with Mushrooms and Sage

Name: Slow Cooker Beef Chili with Mushrooms and Sage
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lbs (907 g) Ground beef, 85/15 blend; 1 tbsp (15 ml) Olive oil; 1 large (227 g) Yellow onion, diced; 6 cloves (18 g) Garlic cloves, minced; 1 lb (454 g) Cremini mushrooms, sliced; 3 tbsp (27 g) Chili powder; 1 tbsp (8 g) Ground cumin; 2 cans (850 g) Kidney beans, canned (15 oz cans), drained and rinsed; 1 can (794 g) Diced tomatoes, canned (28 oz), with their juice; 1 can (425 g) Tomato sauce, canned (15 oz); 1 cup (237 ml) Beef broth or stock; 2 tbsp (6 g) Fresh sage leaves, chopped; 1½ tsp (9 g) Kosher salt (or table salt), or to taste; ½ tsp (1 g) Black pepper, freshly ground, or to taste

From the MyKitchenBank Kitchen

This slow cooker chili combines ground beef browned with mushrooms and sage for a rich, earthy depth. Kidney beans, tomatoes, and warm spices simmer low and slow for 6–8 hours, building complex flavors. Perfect for weeknight dinners, meal prep, or feeding a crowd—the chili tastes even better the next day.

Prep: 15 min
Cook: 11 min
Wait: 6 hr
Total: 6 hr 26 min
Makes: About 12 cups; serves 6–8

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Steps

Before you start

Read the full recipe; the slow cooker portion takes 6–8 hours
Prep all vegetables and measure spices before you start cooking
Use a 5–6 quart slow cooker; smaller cookers may overflow or cook unevenly
If using fresh garden sage, double the amount—shop-bought sage is more concentrated

1
Brown the ground beef
- Heat 1 tablespoon olive oil in a large 12-inch skillet over medium-high heat.
- Once the oil is shimmering, add the 2 pounds ground beef and break it apart with a wooden spoon into small crumbles, about the size of peas.
- Cook without stirring too frequently, allowing the meat to brown on the bottom, for 5–7 minutes total.
- The beef is done when no pink remains and the pieces are evenly browned.
- Do not drain the fat—it carries essential flavor into the chili.
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Ready when: No pink visible; beef is crumbly and evenly browned
Tip: Breaking beef into uniform small pieces ensures even, quick browning. Don't drain the rendered fat—it's flavorful.
2
Sauté onion, garlic, and mushrooms
- Add the diced onion and minced garlic to the skillet with the browned beef.
- Stir well and cook for 1–2 minutes until fragrant.
- Add the sliced mushrooms and stir occasionally, cooking until the mushrooms release their liquid and soften, about 5–6 minutes total in this step.
- The mushrooms will shrink noticeably and most of the liquid they released will evaporate, leaving a concentrated, flavorful mixture.
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Ready when: Mushrooms are tender; onion is soft and translucent; minimal liquid remains in the pan
Tip: Sautéing mushrooms before the slow cooker removes excess moisture, preventing a watery chili. This step is crucial for proper texture.
3
Add and bloom the spices
- Reduce the heat to medium.
- Stir in 3 tablespoons chili powder and 1 tablespoon ground cumin.
- Cook, stirring constantly, for about 1 minute.
- You'll notice the mixture darkens and becomes very fragrant as the spices' essential oils bloom in the hot fat.
- This step deepens the spices' flavor significantly.
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Ready when: Spices are very fragrant; the mixture looks darker and more saturated
Tip: Blooming spices in fat before liquid is added makes them taste richer and prevents them from tasting raw or dusty in the finished chili.
4
Transfer to slow cooker and combine
- Pour the entire skillet contents—beef, vegetables, and fat—into a 5–6 quart slow cooker.
- Add the 2 cans drained and rinsed kidney beans, 1 can diced tomatoes (28 oz) with their juice, 1 can tomato sauce (15 oz), 1 cup beef broth, 2 tablespoons chopped fresh sage, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.
- Stir everything together thoroughly with a wooden spoon until well combined; make sure there are no pockets of unmixed spices or beans at the bottom.
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Ready when: All ingredients are evenly distributed; no visible dry spice pockets remain
Tip: Include the juice from the canned tomatoes—it adds vital acidity and liquid. Ensure the fresh sage is in small, chopped pieces for even distribution.
5
Slow cook the chili
- Cover the slow cooker and set it to LOW.
- Cook for 6–8 hours on low heat, or if you're in a hurry, cook on HIGH for 3–4 hours.
- The chili is fully done when it's gently simmering at the edges, the beef has completely broken down into tender pieces, the beans are very soft, and the flavors have melded together into something rich and complex.
- The fresh sage will no longer taste sharp but instead mellow and herbal.
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Ready when: Chili gently simmers at the edges; flavors are deep and well-developed; sage is mellow
Tip: Don't lift the lid repeatedly to check progress—each opening releases heat and adds 15–20 minutes to cooking time. Trust the process.
6
Taste and adjust seasonings
- Stir the hot chili carefully.
- Using a spoon or ladle, scoop out a small portion into a bowl and let it cool slightly so you can taste it safely.
- Remember that the broth has reduced and concentrated over the cooking time, intensifying all the flavors.
- If you want more spiciness, stir in additional chili powder 1 teaspoon at a time; if you want more salt, add it in small pinches.
- Stir well and taste again before adding more.
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Ready when: Chili tastes well-seasoned and balanced to your preference
Tip: The broth has reduced significantly, concentrating all seasonings. Add adjustments very gradually—you can always add more, but you can't remove it.

Good to know

Tips

Brown the ground beef without draining the fat—the rendered fat carries deep, rich flavor into the chili.
Sauté the mushrooms before adding them to the slow cooker to expel excess moisture and prevent a watery final dish.
Layer in fresh toppings just before serving: diced raw onion, shredded cheddar, sour cream, cilantro, or corn chips add textural contrast and brightness.
This chili tastes even better the next day, as the flavors meld and deepen overnight. Make it a day or two ahead if possible.

Make ahead

You can brown the beef and sauté the vegetables up to 1 day ahead. Cool the mixture completely, cover, and refrigerate. In the morning, transfer the refrigerated mixture to the slow cooker, add the remaining ingredients, and cook as directed. Alternatively, assemble everything in the slow cooker insert (except the fresh sage, which is better added fresh) the night before, cover and refrigerate the insert overnight, then place it in the slow cooker base in the morning and cook on low.

Storage & reheating

Room temperature: up to 2 hours (keep covered). Refrigerator: 4–5 days in an airtight container. Freezer: up to 3 months in freezer-safe containers or bags laid flat. Thaw overnight in the refrigerator. To reheat: warm gently in a pot over medium heat, stirring occasionally, for 10–15 minutes until hot throughout. Add a splash of broth if it seems too thick.

Substitutions

Ground beef, 85/15 blend → Ground turkey or ground lamb. Turkey yields a leaner chili; lamb creates a richer, more robust flavor. Cook the same way.
Cremini mushrooms → Button mushrooms, sliced portobello caps, or shiitake mushrooms. Any of these work well; shiitake adds earthiness, portobellos add a meatier texture.
Fresh sage leaves → 1 tablespoon dried sage or 2 tablespoons fresh thyme. Dried sage is more concentrated, so use less. Thyme offers a milder, slightly minty herb note.
Kidney beans, canned (15 oz cans) → Black beans, pinto beans, or a mixture of both. Each provides a slightly different texture and flavor. Mix and match for a heartier, more varied chili.