Slow Cooker Hearty Beef Chili (Printable)

Hearty beef and bean chili simmers all day in your slow cooker with tomatoes and spices for an easy, comforting meal.

# Ingredient List:

→ Meats

01 - 1 pound 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 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed

→ Tomatoes & Liquids

07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) 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, breaking it into crumbles as it cooks. Drain excess fat from the skillet.
02 - Transfer the cooked ground beef to a 5-quart slow cooker. Add diced onion, minced garlic, diced red 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 into the slow cooker.
04 - Stir all ingredients together until well combined and seasonings are evenly distributed.
05 - Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, until flavors meld and chili reaches desired consistency.
06 - Taste the chili and adjust salt, pepper, or spices as needed before serving.
07 - Ladle hot chili into bowls and garnish with shredded cheese, sour cream, chopped green onions, or fresh cilantro if desired.

# Expert Suggestions:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, returning to a home that smells like someone spent hours in the kitchen.
  • The flavors deepen and meld together in a way that stovetop chili can never quite achieve, creating something that tastes like it took days instead of minutes to prepare.
02 -
  • Skipping the browning step makes this truly a dump-and-go recipe, but those five minutes of browning add a depth that transforms the final dish.
  • The chili will actually taste better the next day after the flavors have had time to get acquainted overnight in the refrigerator.
03 -
  • When browning the meat, leave it undisturbed for a minute or two before breaking it up to develop more flavorful caramelization.
  • Adding a tablespoon of cocoa powder or a square of dark chocolate brings a mysterious depth that guests can never quite identify but always love.
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