Slow Cooker Beef Chili

My apartment smelled like a chili cook-off competition for three straight days once, and I did not mind one bit. I had invited friends over for what I thought would be a casual Sunday dinner, but the slow cooker worked its magic so well that people kept coming back until Wednesday. Something happens to beef chuck when you leave it alone with tomatoes and spices for six hours, it transforms into something that feels like a hug in a bowl.

The first time I made this for my dad, he took one bite and called my mom to tell her I had finally learned to cook. The beef gets so tender you barely need a knife, and the beans soak up all that spiced tomato goodness until they are perfect little flavor bombs. My neighbor actually knocked on my door to ask what I was making, which I consider the ultimate compliment.

Ingredients

• 2 lbs beef chuck: Cutting it into cubes gives you something substantial to chew on, but ground beef works perfectly fine if you are short on time or energy
• 1 large onion: I always cry when dicing onions, but the sweetness they add to chili is worth every single tear
• 1 red bell pepper: These add a subtle sweetness and beautiful color that makes the chili look as good as it tastes
• 3 cloves garlic: Fresh minced garlic makes all the difference, jarred garlic just does not have the same punch
• 1 jalapeño: Leave the seeds in if you like heat, remove them if you prefer things on the milder side
• 1 can crushed tomatoes: These create that thick, rich base that makes chili feel substantial and satisfying
• 1 can diced tomatoes: I like the little chunks of tomato you get in every spoonful
• 2 cans kidney beans: These hold their shape beautifully after hours of slow cooking
• 1 can black beans: They add a nice color contrast and a slightly creamier texture
• 2 tbsp tomato paste: This little tube concentrates all the tomato flavor and makes the chili taste like it simmered all day
• 3 tbsp chili powder: This is the backbone of the flavor, so do not be shy with it
• 2 tsp ground cumin: Cumin gives chili that distinctive earthy flavor we all recognize and love
• 1 tsp smoked paprika: This adds a subtle smokiness that makes people think you cooked it over a fire
• 1 tsp dried oregano: A little herbaceous balance to all those warm spices
• 1/2 tsp cayenne pepper: Adjust this based on your spice tolerance, I usually start with less and add more later
• 1 1/2 tsp salt: Essential for bringing out all the flavors, but taste at the end before adding more
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference if you have the patience
• 1 cup beef broth: Use a good quality one, it provides the liquid base and extra depth of flavor

Instructions

Brown the beef with intention:

Get a large skillet screaming hot over medium high heat, then add your beef in batches so you do not crowd the pan. Let each piece develop a nice brown crust, which translates directly into deeper flavor in your final chili. Drain off excess fat but keep those browned bits stuck to the pan, that is where the flavor lives.

Start building the base:

Transfer all that beautiful browned beef into your slow cooker, then add the onion, red bell pepper, garlic, and jalapeño right on top. Seeing everything colorful and fresh in there before the long cook makes me feel like I have my life together.

Add all the cans and spices:

Pour in both cans of tomatoes, the tomato paste, all those beautiful beans, and every single spice listed. Add the beef broth last and give everything a good stir until the spices are evenly distributed and the beef is submerged in all that flavorful liquid.

Walk away and trust the process:

Cover your slow cooker, set it to low, and let it do its thing for 6 to 8 hours. The hardest part is not lifting the lid every hour to check on it, but resist the urge because that heat needs to stay trapped inside.

The final taste test:

Once the beef is fork tender and your whole house smells amazing, give it a taste and adjust the seasoning if needed. I almost always add a pinch more salt and sometimes an extra dash of cayenne at this stage.

Make it your own:

Ladle hot chili into bowls and let everyone add their own toppings. I love watching how differently people dress their bowls, some go heavy on the cheese while others pile on the cilantro and green onions.

Save

I once made a triple batch for a Super Bowl party and watched my normally quiet football obsessed friends argue passionately about whether beans belong in chili. The empty slow cooker at the end of the night settled the debate pretty effectively. Now it is the one thing everyone asks me to bring to potlucks, and I never say no because it is so easy to make.

Making It Ahead

The flavors in this chili have this magical way of getting better overnight, which makes it perfect for meal prep or making ahead for parties. I often cook it the day before, let it cool completely, then refrigerate it overnight. The next day, just rewarm it gently on the stove and you will notice the spices have mellowed and deepened in ways that make the extra planning absolutely worth it.

Serving Ideas

While this chili is completely satisfying on its own, I have discovered some serving combinations that take it to another level. My grandmother always served chili over steaming white rice, which I thought was strange until I tried it and now I cannot go back. Cornbread is the classic pairing for good reason, that slightly sweet crumb soaks up the broth perfectly.

Freezer Tips

This chili freezes beautifully, which is why I always make a double batch even when I think I do not need that much. Let it cool completely before portioning into freezer safe containers, leaving about an inch of space at the top because liquids expand when frozen. It keeps for up to three months and tastes just as good as the day you made it.

• Label your containers with the date because frozen chili all looks the same after a few weeks
• Thaw overnight in the refrigerator rather than on the counter for food safety
• Add a splash of fresh broth when reheating if it seems too thick after freezing

Save

There is something deeply satisfying about a meal that takes care of itself while you go about your day. This chili has become my go to for busy weeks, unexpected guests, and days when I just want the house to smell amazing without much effort.