Slow Cooker Chili Beef (Print Version)
Hearty chili simmered slowly with beef, beans, tomatoes, and spices for rich, comforting flavors.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (85% lean)
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) crushed tomatoes
10 - 1 can (14 oz) diced tomatoes with juices
11 - 1 cup beef broth
→ Spices & Seasonings
12 - 3 tbsp chili powder
13 - 2 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1 tsp dried oregano
16 - ½ tsp cayenne pepper (optional)
17 - 1 tsp salt, or to taste
18 - ½ tsp freshly ground black pepper
→ Optional Toppings
19 - Shredded cheddar cheese
20 - Sour cream
21 - Chopped green onions
22 - Fresh cilantro
# How to Cook:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until no longer pink. Drain excess fat.
02 - Add diced onion, red and green bell peppers, and minced garlic to the skillet. Cook for 3-4 minutes until vegetables are softened.
03 - Move the beef and vegetable mixture into the slow cooker.
04 - Stir in jalapeño (if using), kidney beans, black beans, crushed tomatoes, diced tomatoes with juices, and beef broth.
05 - Incorporate chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir until evenly combined.
06 - Cover and cook on low heat for 6-8 hours or on high for 3-4 hours, stirring occasionally to meld flavors.
07 - Taste the chili and adjust salt or spices as needed before serving.
08 - Spoon chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro as desired.
# Expert Advice:
01 -
- It practically cooks itself while you live your life, filling your home with an amazing aroma that builds anticipation for dinner.
- The slow, gentle heat transforms simple ingredients into something rich and complex that tastes like you've been stirring a pot all afternoon.
- You can customize the heat level and toppings completely, so it works for everyone at your table from mild to wild.
02 -
- Don't skip the browning step—those caramelized bits in the skillet create depth that you can't get any other way, and the brief sauté of the vegetables adds dimension that raw ingredients won't.
- If your chili seems too thin after cooking, you can mix a tablespoon of cornstarch with a little cold water and stir it in during the last 30 minutes, but most of the time the long cooking time will reduce it to the right consistency naturally.
- Taste it before serving rather than assuming the seasoning is perfect—slow cookers can sometimes mute flavors slightly, and a little extra salt or a pinch more spice at the end makes a real difference.
03 -
- If you're cooking for picky eaters, hold back some of the spices and let them customize their own heat level at the table rather than making it too mild for everyone.
- Use good quality canned tomatoes—they're the foundation of the flavor, and the difference between a good brand and a mediocre one is noticeable in the final bowl.