Slow Cooker Dr. Pepper Chili with Cheddar & Beans

A flavorful chili simmered in the slow cooker with tender beef, beans, sharp cheddar, and a hint of sweet-and-spicy Dr. Pepper—for a comforting, crowd-pleasing twist on classic chili.

Why You’ll Love This Recipe

• Unique flavor: The addition of Dr. Pepper adds a subtle sweetness and depth to the savory chili base.

• Effortless cooking: Just mix, set, and slow-cook—tiny prep, big payoff.

• Loaded with toppings: Add sharp cheddar, sour cream, and fresh herbs for a customizable, hearty meal.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb ground beef

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 can (14 oz) diced tomatoes

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 can (15 oz) pinto or black beans, drained and rinsed

• 1 cup Dr. Pepper soda

• 2 Tbsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• Salt and pepper, to taste

• 1 cup shredded cheddar cheese (plus extra for topping)

• Optional garnishes: sour cream, sliced green onions, chopped cilantro, diced jalapeño

directions

1. In a skillet over medium heat, brown ground beef with onion and garlic until meat is no longer pink; drain excess grease.

2. Transfer beef mixture to a slow cooker.

3. Add diced tomatoes, beans, Dr. Pepper, chili powder, cumin, smoked paprika, salt, and pepper; stir to combine.

4. Cover and cook on low for 6–8 hours or high for 3–4 hours.

5. Before serving, stir in shredded cheddar until melted and cohesive.

6. Serve hot, topped with additional cheddar and garnishes.

Servings and timing

• Servings: 6–8 bowls

• Prep time: 10 minutes

• Cook time: 6–8 hours (low) or 3–4 hours (high)

• Total time: approx. 6¼–8¼ hours

Variations

• Vegetarian version: Replace beef with extra beans or cooked lentils.

• Spicy kick: Add chipotle peppers in adobo or diced jalapeños.

• Beer swap: Use dark beer instead of Dr. Pepper for a different depth.

• Smoky twist: Stir in a touch of liquid smoke or smoked hot sauce.

• Creamy finish: Top each bowl with a swirl of sour cream or Greek yogurt.

storage/reheating

• Storage: Refrigerate in airtight containers for 4–5 days.

• Reheating:

  • Stovetop: Warm on medium-low, stirring occasionally, adding broth or water to loosen.

  • Microwave: Heat in 1–2 minute bursts until piping hot.

• Freezing: Cool completely, freeze in meal-size containers for up to 3 months; thaw then reheat on stove or microwave.

FAQs

1. Will the soda make it sweet?

The soda adds a subtle sweetness that complements the spice—if you prefer less sweetness, reduce Dr. Pepper to ½ cup.

2. Can I use diet soda?

Yes—but flavor may be slightly different; regular soda is preferred for better depth.

3. What beans work best?

Kidney, pinto, black, or any combination—use your favorites.

4. Can I brown meat ahead?

Absolutely—brown in advance and refrigerate, then add to the slow cooker later.

5. Can I make it spicy?

Yes—add jalapeños, chipotle, or cayenne to suit your heat preference.

6. Is it freezer‑friendly?

Yes—chili freezes well; thaw fully before reheating to preserve texture.

7. Can I add veggies?

Sure—try diced bell peppers, corn, or carrots added at the start of cooking.

8. How cheesy should it be?

Stir cheese toward the end so it melts without becoming grainy.

9. What toppings go well?

Try sour cream, chopped onions, cilantro, avocado, or jalapeños.

10. Can I use a Dutch oven instead?

Yes—cook simmering on low on the stovetop or in the oven for 1–2 hours.

Conclusion

Slow Cooker Dr. Pepper Chili with Cheddar & Beans is a creative spin on classic chili that delivers rich flavor with minimal effort. Its balance of sweet and savory, hearty beans, and melty cheese make it a family favorite—perfect for game days, meal prep, or rainy weekends.

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