Slow Cooker Chili Ground Beef

I threw everything into the slow cooker one Sunday morning before a hike, and when we got back the whole house smelled like a diner. My neighbor knocked to ask what I was making. That batch fed eight people with zero stress, and I've been hooked ever since.

I made this for a potluck once and forgot the toppings at home. People still went back for thirds. One guy asked if I'd been cooking chili my whole life. I laughed and told him it was my third time making it.

Ingredients

• Ground beef (2 lbs, 85% lean): The fat renders into the chili and adds richness without making it greasy. Drain it well after browning or you'll end up with an oil slick on top.
• Onion (1 large, finely chopped): Sweet and savory base that melts into the background. I chop mine small so my picky eater doesn't notice.
• Red and green bell peppers (1 each, diced): They add color and a subtle sweetness that balances the heat. I've skipped them in a pinch and it still works.
• Garlic (3 cloves, minced): Fresh is best here. The jarred stuff doesn't bloom the same way when it hits the slow cooker.
• Diced tomatoes (2 cans, 15 oz each): Use the juices too, they thin the chili just enough. Fire-roasted tomatoes add a smoky edge if you want to get fancy.
• Tomato paste (6 oz can): This thickens everything and deepens the tomato flavor. Don't skip it or your chili will taste flat.
• Kidney beans and black beans (2 cans kidney, 1 can black, drained and rinsed): Rinsing them cuts the tinny taste and keeps the chili from getting too salty. I've used pinto beans too and no one complained.
• Beef broth (1 cup): Adds body and ties everything together. Low-sodium is your friend here since you can always add salt later.
• Chili powder (2 tbsp): The backbone of the flavor. I buy good quality chili powder and it makes a noticeable difference.
• Ground cumin (1 tbsp): Earthy and warm, it's the secret ingredient people can't quite name but always love.
• Smoked paprika (1 tsp): Adds depth without heat. I didn't believe it mattered until I ran out once and the chili tasted hollow.
• Dried oregano (1 tsp): A little goes a long way. It brightens everything up without tasting like pizza.
• Cayenne pepper (1/2 tsp, optional): For the people who like a kick. Start small, you can always add hot sauce at the table.
• Salt and black pepper (1 1/2 tsp salt, 1/2 tsp pepper): Season in layers. Taste before serving and adjust, slow cookers can dull flavors slightly.

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium heat, breaking it apart with a wooden spoon until no pink remains. Drain off the excess fat or your chili will swim in grease.

Load the slow cooker:

Transfer the beef to your slow cooker and add the onion, bell peppers, garlic, diced tomatoes with their juices, tomato paste, both kinds of beans, and beef broth. It'll look like a lot, but it all fits.

Season generously:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne if you're using it, salt, and black pepper. Mix everything until the tomato paste dissolves and the spices coat evenly.

Set it and forget it:

Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours. The longer it goes, the more the flavors marry.

Taste and adjust:

Before serving, taste and add more salt, pepper, or cayenne if needed. Slow cookers can mellow spices, so don't be shy.

Serve hot:

Ladle into bowls and let everyone pile on their favorite toppings. I always set out cheese, sour cream, cilantro, avocado, and jalapeños.

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My friend brought this to a game night and we ate it straight from the slow cooker on the counter. It stayed warm for hours and people kept coming back between rounds. Someone said it tasted like the chili their dad used to make, and that's when I knew it was a keeper.

How to Store and Reheat

Let the chili cool completely before transferring it to airtight containers. It'll keep in the fridge for up to four days and actually tastes better the next day once the flavors settle. For reheating, I warm it gently on the stove over low heat, stirring occasionally and adding a splash of broth if it's thickened up too much.

Freezing for Later

This chili freezes beautifully for up to three months. I portion it into freezer bags, flatten them out so they stack, and label with the date. Thaw overnight in the fridge and reheat on the stove. It's like having a homemade meal on standby for those nights when cooking feels impossible.

Ways to Customize

Swap ground turkey or chicken for a lighter version, or go vegetarian by leaving out the meat and doubling the beans. Add a can of corn or diced green chiles for extra texture and flavor. I've stirred in a square of dark chocolate at the end before and it added a subtle richness that people couldn't quite figure out.

• Serve over rice, baked potatoes, or with a side of warm cornbread.
• Top with crushed tortilla chips for crunch.
• Stir in a spoonful of cocoa powder or a shot of espresso for deeper flavor.

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This chili has saved me on busy weekdays and impressed people on lazy weekends. It's the kind of recipe that makes you look like you tried harder than you did.

Recipe Questions & Answers

→ Can I substitute ground beef with another protein?

Yes, ground turkey or chicken work well for a lighter adaptation while keeping similar cooking times.

→ How can I adjust the heat level?

Add more cayenne pepper or fresh jalapeños for extra spice, or omit to keep it mild.

→ What beans are best suited for this dish?

Kidney and black beans provide texture and flavor balance, but you can use others like pinto if preferred.

→ Is it necessary to brown the beef first?

Browning enhances flavor and texture, but for convenience, you can skip this step with a slight sacrifice in depth.

→ Can I prepare this in advance?

Yes, this chili freezes well for up to three months and reheats easily for quick meals.