Slow Cooker Hearty Beef Chili (Printable)

Hearty beef and bean chili with tomatoes, spices, and minimal prep time.

# What You’ll Need:

→ Meats

01 - 1 lb ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Beans & Legumes

05 - 1 can (15 oz) kidney beans, drained and rinsed
06 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

07 - 1 can (28 oz) crushed tomatoes
08 - 1 can (15 oz) diced tomatoes
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper, optional

# Directions:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat before transferring to the slow cooker.
02 - Transfer browned beef to the slow cooker. Add diced onion, minced garlic, diced bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
04 - Stir thoroughly to ensure all ingredients are well combined and seasonings are evenly distributed throughout the mixture.
05 - Cover the slow cooker and cook on LOW setting for 6 to 8 hours. Alternatively, cook on HIGH setting for 3 to 4 hours. The longer cooking time develops deeper flavors.
06 - Taste the chili and adjust salt, pepper, or spices as needed before serving to achieve desired flavor profile.
07 - Ladle hot chili into serving bowls. Optionally garnish with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Hints:

01 -
  • This is genuinely the most forgiving recipe in my arsenal you can add ingredients, forget ingredients, and somehow it still turns out delicious every single time.
  • The slow cooking process creates this magical marriage of flavors where even the pickiest eaters at my table ask for seconds.
02 -
  • If your chili looks too watery with an hour left to cook, leave the lid slightly ajar to allow some liquid to evaporate.
  • The first time I made this recipe, I added all the spices directly to the cooking beef and ended up with clumps that never fully incorporated even after hours in the slow cooker.
03 -
  • The chili freezes beautifully in individual portions, but I add a tiny splash of broth when reheating to bring back the original consistency.
  • For potlucks, I transport the chili in the slow cooker itself, then plug it in on warm when I arrive to keep it at the perfect serving temperature throughout the event.
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