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- 1.5 lbs ground beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 red bell pepper, diced - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (15 oz) black beans, drained and rinsed - 1 can (28 oz) diced tomatoes (with juices) - 2 tablespoons tomato paste - 2 tablespoons chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1/2 teaspoon salt - 1 cup beef broth - 1 jalapeño, deseeded and minced (optional for heat) When I make slow cooker beef chili, I always start with fresh ground beef. It gives the chili a rich flavor. I chop one onion and mince two cloves of garlic. These add depth and aroma to the dish. Next, I use two types of bell peppers. One green and one red. They add color and sweetness. I also include two cans of kidney beans and one can of black beans. They make the chili hearty and nutritious. For the base, I choose one can of diced tomatoes with juices. Tomato paste also thickens the chili nicely. Spices are key for flavor. I add two tablespoons of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. These spices make the chili warm and inviting. Finally, I include beef broth to bring everything together. If you like heat, add a minced jalapeño. This dish needs just a few simple ingredients to create a comforting meal. {{ingredient_image_1}} - First, brown 1.5 lbs of ground beef in a large skillet. Cook it over medium-high heat until it's fully brown. This step adds great flavor. Drain any excess fat and set the beef aside. - Next, in the same skillet, sauté 1 medium chopped onion, 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced red bell pepper. Cook them until they soften, about 5 minutes. This mix brings a lovely aroma. - Now, transfer the cooked beef and sautéed veggies into your slow cooker. - Add 2 cans of kidney beans (drained and rinsed), 1 can of black beans (drained and rinsed), and 1 can of diced tomatoes with their juices. Don't forget to add 2 tablespoons of tomato paste, 2 tablespoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1/2 teaspoon of salt. - Pour in 1 cup of beef broth. If you like heat, add 1 minced jalapeño (deseeded). Stir everything until well combined. - Cover the slow cooker and set it to cook. You can choose low for 6-8 hours or high for 3-4 hours. Low gives flavors time to meld beautifully. - To check doneness, taste it before serving. If needed, adjust the seasoning. Enjoy the rich flavors that develop during cooking! To make your slow cooker beef chili even better, you can adjust the spice levels. If you like heat, add more chili powder or use a spicier pepper. For a milder taste, skip the jalapeño or reduce the chili powder. You can also add new ingredients for variety. Try corn, zucchini, or even some diced carrots. Each will bring a new twist to your dish. Chili should be thick, but if it’s too thin, you can thicken it easily. First, let it cook uncovered for the last hour. This helps the liquid reduce. You can also add a bit of cornstarch mixed with water. Stir this into the chili and let it cook for a few more minutes. If it’s too thick, add a little more beef broth or water until you reach your preferred consistency. When it comes to serving, cornbread and tortilla chips pair perfectly with your chili. They add a nice texture and make for a filling meal. For toppings, I love adding sour cream or shredded cheese. Fresh cilantro on top adds a bright flavor. You can even mix and match toppings for your guests. This makes the meal even more fun and tasty! Pro Tips Brown the Beef: Make sure to brown the ground beef well to develop rich flavors before adding it to the slow cooker. Layer the Ingredients: For the best flavor, layer the ingredients in the slow cooker, starting with the beans and tomatoes, then add the meat and veggies on top. Adjust the Heat: If you want a spicier chili, leave some seeds in the jalapeño or add a pinch of cayenne pepper for extra heat. Let it Rest: After cooking, let the chili sit for 10-15 minutes before serving to allow the flavors to meld even more. {{image_2}} You can change up the meat in your chili. Try using turkey or chicken for a lighter dish. Both options still give great flavor. If you want a meat-free option, lentils or tofu work well. Lentils add protein and texture. Tofu absorbs the chili's flavors, making it tasty. You can make your chili mild or spicy. If you like heat, add more jalapeños or use a spicy chili powder. For a milder chili, skip the jalapeños and use sweet bell peppers instead. You can also add extra veggies like zucchini or corn for a fresh twist. These ingredients add flavor and nutrients. Spices can change your chili's vibe. Add cumin and chili powder for a classic taste. For a Mexican twist, include oregano or chipotle. For a Cuban touch, add cumin and a bit of lime juice. If you want an Indian flair, try adding garam masala or curry powder. Each spice creates new and exciting flavors. To store leftover chili, let it cool first. Then, place it in an airtight container. You can keep it in the fridge for about three to four days. This way, you can enjoy it again soon! For freezing chili, use a freezer-safe container or bag. Leave some space at the top for expansion. It will stay fresh for up to three months. When reheating, thaw it overnight in the fridge. Then, heat it gently on the stove or in the microwave. Stir well to make sure it warms evenly. Portion your chili into single servings. This makes it easy to grab a meal later. You can even use leftover chili in new dishes, like chili nachos or chili mac. Get creative and mix it into soups or casseroles for a quick meal. It takes about 6-8 hours on low. If you cook on high, it takes 3-4 hours. Cooking longer on low gives more time for the flavors to blend. Always check to make sure the chili is hot and tasty before serving. Yes, you can use dried beans! Here’s how: - Soak 1 cup of dried kidney and black beans overnight. - Drain and rinse them before adding to the slow cooker. - Cook on low for around 8-10 hours or on high for 4-6 hours. Make sure they are soft before serving. Dried beans add a great texture and flavor. You can reheat chili on the stove or in the microwave. - For the stove, place it in a pot over low heat. Stir often until hot. - For the microwave, use a microwave-safe bowl. Heat in 1-minute bursts, stirring in between. Both methods keep the flavor strong. Add a splash of broth if it seems thick. You now have all the tools to make a great slow cooker beef chili. We covered the key ingredients, step-by-step instructions, and tips to enhance flavor. You learned how to adapt the recipe for different tastes, store it properly, and even answered common questions. Make this chili your own with easy tweaks. Remember, cooking is about finding joy in the process. Enjoy each bite and share it with friends and family for the best experience.

Hearty Slow Cooker Beef Chili

A rich and flavorful beef chili made in a slow cooker, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1.5 lbs ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes (with juices)
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 cup beef broth
  • 1 jalapeño deseeded and minced (optional for heat)
  • to taste fresh cilantro, for garnish

Instructions
 

  • In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain the excess fat and set aside.
  • In the same skillet, sauté the chopped onion, garlic, green bell pepper, and red bell pepper until they are softened, about 5 minutes.
  • Transfer the sautéed vegetables and cooked beef into the slow cooker.
  • Add the kidney beans, black beans, diced tomatoes (with juices), tomato paste, chili powder, cumin, smoked paprika, black pepper, salt, beef broth, and minced jalapeño (if using) into the slow cooker. Stir until everything is well combined.
  • Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the flavors meld together beautifully.
  • Once cooked, taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh cilantro on top.

Notes

Serve with cornbread or tortilla chips for a complete meal.
Keyword beef, chili, comfort food, slow cooker