Slow Cooker Hearty Beef Chili (Print Version)

Hearty beef and bean chili simmers to perfection in your slow cooker. Packed with spices, ready when you are.

# What to Use:

→ 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 Prepare:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat from the skillet.
02 - Transfer cooked 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 over the mixture.
04 - Stir all ingredients thoroughly to distribute seasonings evenly. Cover and cook on LOW setting for 6-8 hours or on HIGH setting for 3-4 hours.
05 - Taste the chili and adjust salt, pepper, or spice level as desired before serving.
06 - Ladle chili into bowls. Serve hot with optional garnishes such as shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Advice:

01 -
  • Minimal prep, maximum flavor: Fifteen minutes of chopping and you're done, with six hours of cooking happening while you do literally anything else.
  • It freezes beautifully: Make a double batch and you'll have emergency dinners waiting in your freezer for weeks.
  • The kind of comfort that sticks with you: This chili has a way of becoming the dish people ask you to bring to gatherings.
02 -
  • Browning the beef is worth it: I skipped it once thinking I was saving time, and the chili tasted flat and one-dimensional; now I never skip it, even when I'm exhausted.
  • Drain and rinse your canned beans: This removes the starchy liquid that would turn your chili gummy and muddy the flavors you've worked to build.
  • Don't add fresh garnishes until serving: Fresh cilantro or green onions lose their brightness if they sit in the hot chili for hours; add them right before eating.
03 -
  • Use a good beef broth, not water: This quiet decision makes the entire pot taste more developed and intentional.
  • If your chili tastes too acidic, add a pinch of sugar: Sometimes the tomatoes are just having an acidic day, and a little sweetness balances things out perfectly.
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