Slow Cooker Hearty Beef Chili (Print View)

Hearty beef and bean chili with tomatoes, spices, minimal prep for cold days.

# Components:

→ Meats

01 - 1 pound ground beef

→ Vegetables

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

→ Beans and Legumes

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

→ Tomatoes and Liquids

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

→ Spices and 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 and cook ground beef until no longer pink, approximately 5-7 minutes. Drain excess fat. Transfer to slow cooker.
02 - Add diced onion, minced garlic, diced bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker with cooked beef.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper into the slow cooker.
04 - Stir all ingredients with a wooden spoon until well combined and seasonings are evenly distributed.
05 - Cover slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours.
06 - Taste the chili and adjust salt, pepper, or spices as desired before serving.
07 - Ladle chili into bowls and serve hot, garnished with shredded cheese, sour cream, chopped green onions, or fresh cilantro if desired.

# Expert Advice:

01 -
  • It's genuinely hands-off once you've prepped—set it and forget it while life happens around you.
  • The flavor deepens as it cooks, giving you that slow-cooked richness that tastes like you've been tending a pot all afternoon.
  • Leftovers freeze beautifully, so you're basically giving yourself future meals for free.
02 -
  • Always rinse your canned beans—this one change eliminates that weird metallic aftertaste and cuts down on digestive drama afterward.
  • Browning the meat isn't mandatory, but those caramelized bits add a savory depth that takes this from okay to genuinely craveable.
03 -
  • Browning the ground beef first develops a richer flavor foundation, but if you're truly short on time, the dump-and-go method works—you just trade 15 minutes of prep for slightly less intense depth.
  • Taste as you go near the end of cooking and adjust seasoning conservatively; flavors concentrate as the liquid reduces, and it's easier to add more spice than to undo it.
Return