Slow Cooker Hearty Beef Chili (Printable)

Hearty beef and bean chili with spices, perfect for cold days

# What You'll Need:

→ 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

# How To Make It:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat. This step enhances flavor but may be omitted for a dump-and-go method.
02 - Transfer cooked beef, diced onion, minced garlic, diced bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the mixture.
04 - Stir all ingredients until well combined, ensuring even distribution of spices.
05 - Cover the 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 into bowls and serve hot. Optionally garnish with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Advice:

01 -
  • The longer it simmers, the better it tastes - perfect for those days when you forget about dinner until your stomach reminds you hours later.
  • Every spoonful delivers that perfect balance of spice, protein, and heartiness that somehow makes you feel like youre being both healthy and indulgent at once.
02 -
  • Browning the meat first makes a massive difference in flavor, a shortcut I regretted when I was in a hurry one Saturday afternoon.
  • Adding the spices directly to the meat during browning rather than to the slow cooker blooms their flavor in the fat and creates dimension you cant achieve otherwise.
03 -
  • If your chili turns out too watery, remove the lid for the last hour of cooking to allow excess moisture to evaporate without sacrificing flavor.
  • A tablespoon of unsweetened cocoa powder added with the spices creates a mysterious depth that nobody will identify but everyone will appreciate.
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