Slow Cooker Chili Beef

I was scrambling for something that could feed my book club without me hovering over the stove all evening. My neighbor mentioned her slow cooker chili, and I figured I had nothing to lose. The house smelled like a campfire cookout by noon, and when everyone arrived that night, the pot was waiting like a quiet hero.

The first time I made this for a winter potluck, I doubled the batch and still came home with an empty insert. Someone asked if I used a secret ingredient, and I just laughed because the secret was really just time and a good lid. Now its my default whenever I need to feed more than four people without breaking a sweat.

Ingredients

• Ground beef (2 lbs, 85% lean): This ratio gives you enough fat for flavor without leaving a slick on top, and it browns beautifully in minutes.
• Onion (1 large, finely chopped): Sweetens as it cooks and melts into the background, building that savory base you dont see but always taste.
• Red and green bell peppers (1 each, diced): They add little pops of sweetness and hold their shape just enough to feel like a real vegetable presence.
• Garlic (3 cloves, minced): Fresh garlic blooms in the slow heat and smells like heaven by hour three.
• Diced tomatoes (2 cans, 15 oz each): Use the kind with juices included, they keep everything from drying out and add bright acidity.
• Tomato paste (1 can, 6 oz): This is your umami anchor, thickening the chili and deepening the color.
• Kidney beans and black beans (1 can each, 15 oz, drained and rinsed): Rinsing them cuts the starchy liquid and lets the spices shine through.
• Beef broth (1 cup): A little liquid insurance so nothing scorches, and it ties all the flavors together.
• Chili powder (2 tbsp): The backbone of the dish, make sure its fresh or it will taste flat.
• Ground cumin (1 tbsp): Earthy and warm, it makes the whole pot smell like a Southwest kitchen.
• Smoked paprika (1 tsp): Adds a whisper of campfire without any actual smoke.
• Dried oregano (1 tsp): A little herbal lift that balances the heavier spices.
• Cayenne pepper (1/2 tsp, optional): Just enough to wake up your tongue, but you can skip it if you are feeding kids.
• Salt and black pepper (1 1/2 tsp and 1/2 tsp): Season boldly at the start, the long cook mellows everything out.

Instructions

Brown the beef:

Heat a large skillet over medium and crumble in the ground beef, stirring until no pink remains. Drain off the extra fat so your chili does not end up greasy.

Load the slow cooker:

Transfer the beef into your slow cooker, then pile in the onion, bell peppers, garlic, tomatoes with their juices, tomato paste, both beans, and the broth.

Season generously:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper. Stir everything until the spices coat the meat and vegetables evenly.

Set and forget:

Cover with the lid and cook on Low for 6 to 8 hours or High for 3 to 4 hours. The longer it goes, the more the flavors meld into something magic.

Taste and adjust:

Before serving, dip a spoon in and see if it needs more salt, heat, or a pinch of cumin. Trust your tongue.

Serve hot:

Ladle into bowls and let everyone top their own with cheese, sour cream, avocado, cilantro, or jalapeños.

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I remember the quiet pride I felt when my teenager asked if we could have this again the next week. It was not fancy, but it was exactly what we needed after a long Monday, and that felt like its own kind of victory.

Make It Your Own

Swap the ground beef for turkey or chicken if you want something leaner, just know it will be a little less rich. You can also toss in a diced jalapeño with the bell peppers for heat that builds slowly, or stir in a square of dark chocolate at the end for a hint of mole depth.

Storing and Reheating

Let the chili cool completely, then portion it into airtight containers and refrigerate for up to four days. It freezes beautifully for up to three months, and I like to thaw it overnight in the fridge before reheating on the stove over low heat, stirring now and then until its steaming.

Serving Suggestions

This chili begs for a wedge of warm cornbread or a handful of tortilla chips on the side. You can also spoon it over baked potatoes, rice, or even pasta for a quick chili mac that kids devour.

• Top with a handful of shredded cheese while its still hot so it melts into the bowl.
• A dollop of sour cream cools the heat and adds creamy contrast.
• Fresh cilantro and diced avocado make it feel like a taco in a bowl.

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This chili has earned its place in my rotation because it delivers comfort without demanding much in return. I hope it becomes one of those recipes you reach for when you need something warm, easy, and absolutely dependable.

Recipe FAQs

→ How long should I cook the chili in the slow cooker?

Cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow flavors to fully develop and the meat to become tender.

→ Can I make this dish spicier?

Yes, increase cayenne pepper or add fresh diced jalapeños for extra heat according to your preference.

→ What can I use instead of ground beef?

Ground turkey can be substituted for a lighter alternative while maintaining the dish's texture and flavor profile.

→ Are there allergen concerns with the ingredients?

The base ingredients contain no major allergens, but toppings like cheddar or sour cream may introduce dairy allergens.

→ Can leftovers be frozen?

Yes, leftovers freeze well for up to 3 months, making it convenient for future meals.