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- 1.5 lbs ground beef - 2 cans kidney beans, drained and rinsed - 1 can black beans, drained and rinsed - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 green bell pepper, diced - 1 red bell pepper, diced - 1 jalapeño, deseeded and minced (optional) - 2 tablespoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon ground black pepper - 1/2 teaspoon salt - 1 cup beef broth - 1 can diced tomatoes (28 oz), with juices I find that using fresh ingredients makes all the difference. The ground beef is the star of the show. I prefer using grass-fed beef for its rich flavor. The beans add great texture and fiber. Kidney beans bring a hearty bite, while black beans add a unique taste. Now, let’s talk about the vegetables. Onions and garlic are must-haves. They create a base of flavor that really shines. Bell peppers add sweetness and color. The jalapeño, if you like heat, gives your chili a nice kick. Adjust the amount to fit your taste. Spices bring everything together. Chili powder is the main spice, giving the chili its warm flavor. Cumin and smoked paprika add depth and a hint of smokiness. Salt and pepper bring out all the flavors. Finally, the liquid ingredients are key. Beef broth adds richness, while diced tomatoes add acidity. This combo helps meld all the flavors together during cooking. Trust me, this chili will be packed with flavorful goodness! {{ingredient_image_2}} To start, you need to brown the meat in a skillet. Heat some oil over medium-high heat. Place the ground beef in the skillet. Cook until the beef is brown, breaking it apart with a spatula. This step adds flavor to your chili. Once the beef is fully cooked, drain the excess fat. This keeps your chili from being too greasy. Set the beef aside for later. Next, let's cook the vegetables. In the same skillet, add the chopped onion, minced garlic, diced green bell pepper, and diced red bell pepper. Sauté these for about five minutes. You want the veggies to be tender and fragrant. This step builds a nice flavor base for your chili. Now it’s time to combine everything in the slow cooker. Transfer the sautéed mixture along with the browned beef into the slow cooker. Then, add the drained kidney beans, black beans, and diced tomatoes along with their juices. Don’t forget the tomato paste, chili powder, ground cumin, smoked paprika, black pepper, salt, and beef broth. If you like heat, add the minced jalapeño. Stir everything together until well mixed. Finally, it's time to cook the chili. Cover the slow cooker with the lid. Set it to low for six to eight hours or high for three to four hours. Cooking on low lets the flavors develop more. The longer it cooks, the better it tastes. When it’s done cooking, taste the chili and adjust the seasoning if needed. Enjoy the rich flavors of your slow cooker beef chili! To make your chili even better, think about adding more spices. A pinch of oregano or cayenne pepper can bring out more taste. If you want it spicy, toss in more jalapeños or a splash of hot sauce. Start slow, so you can control the heat. When serving, top your chili with fresh cilantro and a dollop of sour cream. You can also add shredded cheese for extra creaminess. For a fun crunch, serve it with warm cornbread or crispy tortilla chips. They pair perfectly with the rich flavors of the chili. Be careful not to overcook your chili. If you leave it too long, the meat can turn tough. On the other hand, undercooking leaves flavors unblended. Also, always drain your beans well. Not draining them can make your chili watery, so be sure to rinse and drain before adding them. Pro Tips Brown the Beef Well: Ensure the ground beef is well-browned to enhance the flavor of the chili. This step adds depth and richness to the overall dish. Use Fresh Ingredients: Opt for fresh vegetables and herbs whenever possible. Fresh ingredients can significantly elevate the taste and texture of your chili. Customize the Heat: Adjust the spiciness by varying the amount of jalapeño or adding different types of peppers. Taste as you go to find your perfect heat level. Let it Rest: Allow the chili to sit for at least 30 minutes after cooking before serving. This resting period allows the flavors to meld and intensify. {{image_4}} You can switch up the beef in your chili. Turkey or chicken works great. Ground turkey gives a leaner option. Chicken adds a nice flavor too. Just follow the same steps as with beef. For a vegetarian or vegan twist, skip the meat. Use lentils or mushrooms instead. These options still pack a punch in flavor. Get creative with your chili! Adding extra veggies makes it heartier. Think about zucchini or corn for a sweet bite. You can also toss in carrots or spinach. They blend well and add color. When it comes to beans, feel free to mix it up. Use pinto or cannellini beans for a different taste. Each bean adds its own texture and flavor. Do you like heat? You can easily spice things up. Add more jalapeños or a dash of cayenne pepper. A bit of hot sauce can also do the trick. If you prefer a milder flavor, tone down the spices. Reduce chili powder or leave out the jalapeños. You can always add spices later if needed. Taste as you go for the best results. You can keep your beef chili in the fridge for up to four days. Use airtight containers to store it. This helps keep the chili fresh and tasty. Make sure to let it cool down before sealing it up. Label the container with the date, so you know when you made it. To freeze chili, let it cool first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. This way, it can last up to three months. When you’re ready to eat it, move it to the fridge overnight to thaw. You can also thaw it in the microwave if you're in a hurry. When reheating, you can use either a microwave or stovetop. For the microwave, place the chili in a bowl and cover it with a lid. Heat it in short bursts, stirring in between. This helps it heat evenly. If using the stovetop, pour the chili into a pot. Stir it often and heat it on medium until hot. This method also keeps the flavors fresh. Yes, you can! Many people enjoy chili without beans. You can use more meat or add grains like quinoa or rice. Some great substitutes include: - Extra ground beef or turkey - Chopped mushrooms for a meaty texture - Lentils for a healthy touch This way, you still get a tasty chili without beans. Chili is perfect with many sides. Here are some great options: - Warm cornbread for a sweet touch - Tortilla chips for crunch - Rice to soak up the chili - A fresh salad for balance These sides make a complete meal. If your chili is too thin, here are some easy tips: - Add more tomato paste for thickness - Stir in some masa harina or cornmeal - Let it cook longer with the lid off These methods help you achieve the right texture. You can cook chili overnight, but be safe! Use the low setting to keep it safe. Here are tips: - Make sure your slow cooker is in good shape - Start it before bed and check in the morning - If cooking for more than 8 hours, add extra broth This way, you wake up to a delicious meal waiting for you! Slow cooker beef chili combines rich flavors and hearty ingredients. We covered the main components like beef, beans, spices, and veggies. I shared step-by-step instructions for cooking and tips for enhancing taste. Remember to avoid common mistakes while preparing your chili. Experiment with different proteins and spices to make it your own. Store any leftovers properly for future meals. Now, enjoy your delicious chili with your favorite toppings!

Hearty Slow Cooker Beef Chili

A delicious and comforting beef chili made in a slow cooker, perfect for gatherings.
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, finely 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 ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon salt
  • 1 cup beef broth
  • 1 jalapeño deseeded and minced (optional for heat)
  • Fresh cilantro, for garnish

Instructions
 

  • In a large skillet, heat a drizzle of cooking oil over medium-high heat. Add the ground beef and cook thoroughly until browned, breaking it apart with a spatula as it cooks. Once fully cooked, drain any excess fat and set the beef aside.
  • In the same skillet, add the chopped onion, minced garlic, diced green bell pepper, and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.
  • Transfer the sautéed mixture along with the ground beef into the slow cooker.
  • To the slow cooker, add the drained kidney beans, black beans, diced tomatoes (including their juices), tomato paste, chili powder, ground cumin, smoked paprika, black pepper, salt, beef broth, and minced jalapeño (if using). Stir all the ingredients together until evenly combined.
  • Cover the slow cooker with the lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. This allows the flavors to meld beautifully together.
  • Once cooking time is complete, taste the chili and adjust the seasoning with more salt or spices if desired.
  • Ladle the warm chili into bowls and garnish generously with fresh cilantro on top.

Notes

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