Slow Cooker Beef Chili (Printable View)

Comforting slow cooker chili with tender beef, beans, tomatoes, and rich spices for a warm, filling meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes or ground beef

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 1 (28 oz) can crushed tomatoes
07 - 1 (15 oz) can diced tomatoes
08 - 2 (15 oz) cans kidney beans, drained and rinsed
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 2 tbsp tomato paste

→ Spices & Seasonings

11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1/2 tsp cayenne pepper
16 - 1 1/2 tsp salt
17 - 1/2 tsp black pepper

→ Liquids

18 - 1 cup beef broth

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Brown the beef in batches to develop rich flavor, draining excess fat as needed. For ground beef, break apart while cooking until browned.
02 - Add the browned beef to a 6-quart slow cooker.
03 - Add diced onion, bell pepper, minced garlic, and jalapeño to the slow cooker.
04 - Pour in crushed tomatoes, diced tomatoes, and tomato paste. Add kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and beef broth. Stir thoroughly to combine all spices and ingredients.
05 - Cover and cook on low setting for 6 to 8 hours, or on high for 4 hours. The beef should become very tender and flavors fully melded.
06 - Taste the chili and adjust salt, pepper, or cayenne as desired before serving.
07 - Serve hot, optionally topped with shredded cheddar cheese, sour cream, chopped cilantro, or sliced green onions.

# Expert Advice:

01 -
  • The house smells incredible all day long, which is basically free aromatherapy
  • It makes enough for dinner tonight plus lunch tomorrow, maybe even the day after
  • You can throw everything in the slow cooker and walk away until dinner time
02 -
  • That extra tablespoon of cocoa powder might sound strange, but it adds incredible depth that no one can quite put their finger on
  • Ground turkey or chicken work beautifully here if you want something lighter, just do not skip the browning step
  • This chili actually tastes better the next day, so do not stress about making it exactly when you plan to serve it
03 -
  • Use a 6 quart slow cooker minimum, anything smaller and you will be cramming ingredients in uncomfortably
  • Let the chili rest for 15 minutes before serving, this helps the flavors settle and the thickened texture develop

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