Slow Cooker Rocky Mountain Oyster Chili

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty slow-cooked chili featuring tender Rocky Mountain oysters with bold spices and beans, perfect for adventurous eaters seeking a taste of Colorado tradition. This American-inspired beef recipe, ready in about 380 minutes, pairs Rocky Mountain oysters, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, peeled and sliced into 1/2-inch pieces Rocky Mountain oysters
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 2 tsp ground cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 2 cups beef broth
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• optional, for serving sour cream

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add 1 lb sliced Rocky Mountain oysters and sauté for 3-4 minutes until lightly browned but still tender. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, cooking for 3-5 minutes until translucent and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 2 tbsp chili powder, and 1 tsp smoked paprika, cooking for 1 minute to release aromas. Transfer this mixture to the slow cooker.
4. Step 4: Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained kidney beans, 2 cups beef broth, 1 1/2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir gently to combine.
5. Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours until flavors meld and chili thickens.
6. Step 6: Serve hot, garnished with 1/4 cup chopped fresh cilantro and a dollop of sour cream if desired.