Slow Cooker Chili Beef (Print Version)

Savory slow-cooked chili with beef, beans, tomatoes, and warming spices ideal for hearty meals.

# What You'll Need:

→ Meats

01 - 2 lbs ground beef (85% lean)

→ Vegetables

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 (15 oz) cans diced tomatoes with juices
07 - 1 (6 oz) can tomato paste
08 - 2 (15 oz) cans kidney beans, drained and rinsed
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tbsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1/2 tsp cayenne pepper (optional)
16 - 1 1/2 tsp salt
17 - 1/2 tsp black pepper

→ Optional Toppings

18 - Chopped cilantro
19 - Shredded cheddar cheese
20 - Sour cream
21 - Diced avocado
22 - Sliced jalapeños

# How to Cook:

01 - Heat a large skillet over medium heat and brown the ground beef until no pink remains, breaking it apart with a spoon. Drain excess fat.
02 - Place the browned beef into the slow cooker.
03 - Add onion, bell peppers, garlic, diced tomatoes with juices, tomato paste, kidney beans, black beans, and beef broth to the slow cooker.
04 - Stir in chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper to combine evenly.
05 - Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
06 - Taste and season as needed before serving. Serve hot with desired toppings.

# Expert Advice:

01 -
  • It builds flavor while you do absolutely anything else, no babysitting required.
  • The spices bloom slowly and the beef stays tender without any fuss.
  • Leftovers taste even better the next day, and it freezes like a dream.
02 -
  • Do not skip draining the beef, that extra grease will pool on top and make the whole pot slick.
  • Rinse your canned beans or the starchy liquid will turn your chili gummy instead of hearty.
  • Resist lifting the lid to stir every hour, you lose heat and add cooking time for no real benefit.
03 -
  • Taste your chili powder before adding it, old spices can turn bitter and ruin the whole pot.
  • If the chili looks too thick near the end, stir in a splash of broth or water to loosen it up.
  • Let it rest for ten minutes after cooking so the flavors settle and the first bite does not burn your tongue.

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