Slow Cooker Ground Beef Chili

There's something about the smell of chili simmering in a slow cooker that fills a kitchen with pure comfort—earthy spices, caramelized beef, tomatoes breaking down into a rich sauce. I discovered this recipe on a cold afternoon when my neighbor stopped by with the suggestion that I finally invest in a slow cooker, and honestly, it changed how I approached weeknight dinners. Now I throw everything together before work, and by the time I walk through the door, the house smells like home.

I made this for a group of friends during a game night, and I remember someone asking if I'd been cooking all day—they couldn't believe it was just slow cooker magic. The chili was so thick and flavorful that people actually requested the recipe, which almost never happens. That moment taught me that sometimes the simplest cooking methods create the most impressive results.

Ingredients

• Ground beef (1 ½ lbs, 85% lean): The 85% lean keeps the chili from becoming greasy, and browning it first builds a deep, savory foundation that slow-cooking then amplifies.
• Onion, red bell pepper, and green bell pepper: These three vegetables create the aromatic base; dicing them small helps them dissolve slightly into the sauce, thickening it naturally.
• Garlic (3 cloves, minced): Garlic mellows beautifully over six hours, becoming almost sweet and integral to the depth of flavor rather than sharp.
• Jalapeño (optional): Seeds removed means heat without overwhelming bite; the slow cooking gentles it into background warmth rather than a punch.
• Kidney beans and black beans: Two types give you different textures—kidney beans hold their shape while black beans soften and add creaminess.
• Crushed tomatoes and diced tomatoes with juice: The crushed ones form the sauce base, while diced ones add texture and acidity to balance the richness.
• Beef broth (1 cup): This keeps everything loose enough to meld without drying out; too much and you lose intensity, too little and it becomes paste.
• Chili powder, cumin, smoked paprika, oregano, and cayenne: These five spices work together—cumin and oregano ground it, smoked paprika adds subtle depth, and chili powder is the main voice.
• Salt and pepper: Always taste at the end; slow cooking concentrates salt, so you may need less than you'd expect.

Instructions

Brown the beef first:

Heat a large skillet over medium-high heat and break the ground beef apart with a spoon as it cooks, making sure all the pink is gone and the edges are just starting to caramelize. Drain the fat carefully but not obsessively—a little fat carries flavor and keeps the chili silky.

Sauté the aromatics:

Add the diced onion, bell peppers, and garlic to the same skillet, letting them soften for 3-4 minutes until fragrant and the onions start to turn translucent. This step builds flavor complexity that raw vegetables in a slow cooker simply cannot match.

Transfer everything to the slow cooker:

Scrape the beef and vegetables into your slow cooker, making sure to get all those browned bits stuck to the bottom of the skillet. Those browned, caramelized pieces are flavor you don't want to leave behind.

Add the beans, tomatoes, and broth:

Pour in both types of beans (drained and rinsed to reduce bloating), both cans of tomatoes, and the beef broth, stirring gently to combine. The tomato juices will start pooling at the bottom—that's exactly right.

Season and stir:

Add all the spices—chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and pepper—and stir everything thoroughly until the spices are distributed. Don't worry about it looking perfect; the slow cooker will do the blending.

Let it cook low and slow:

Cover and cook on low for 6-8 hours, stirring occasionally if you're home, or simply let it go the full time undisturbed. The longer it sits, the more the spices mellow and marry together into something greater than their individual parts.

Taste and adjust:

Before serving, taste carefully and adjust salt or spices as needed—you might find it needs a pinch more heat or salt. This is your moment to make it exactly right for your palate.

Save to Pinterest

I'll never forget the first time someone asked for seconds and then thirds, pushing their bowl forward sheepishly like they were afraid to want more. That's when I realized this chili had become something I made regularly, something people looked forward to, something that transformed an ordinary weeknight into something worth remembering.

Why Slow Cooking Changes Everything

A regular chili on the stovetop can be good in forty minutes, but it will never taste like this—the slow cooker's gentle, steady heat allows flavors to deepen and mellow without breaking down the beans or curdling anything. The spices soften into the background rather than standing out sharply, and the beef becomes so tender it practically dissolves. There's something almost meditative about knowing it's happening without you.

Bean Strategy and Bean Texture

Using two types of beans isn't just about variety; it's about creating layers of texture and flavor. Kidney beans stay firm and substantial throughout the cooking time, giving you something to bite into, while black beans soften further and lend an earthy sweetness and creaminess to the sauce itself. If you dislike one or the other, absolutely swap them out, but the combination feels intentional and complete.

Serving and Customizing Your Chili

Chili is one of those dishes that improves with personalization—some people want it thickened with cornbread on the side, others pile it over rice, and still others insist on a specific topping that makes it theirs. I've learned that a small bowl of shredded cheddar, sour cream, green onions, and fresh cilantro set out separately lets everyone build their own version.

• Save the toppings for serving time; adding them during cooking can thin the chili or soften the cheese into graininess.
• Leftover chili actually tastes better on day two or three as the flavors continue to marry, and it freezes beautifully for up to three months.
• If you prefer it spicier, add extra jalapeño at the beginning or a pinch of cayenne at the end, tasting as you go.

Save to Pinterest

This chili has become my answer to almost everything—a cold night, a friend stopping by, a week when I need meals ready to go. It's proof that sometimes the best cooking happens when you're not standing over the stove.

Recipe Questions & Answers

→ How long should I cook the chili in a slow cooker?

Cook on low for 6-8 hours or high for 3-4 hours to let flavors meld beautifully.

→ Can I adjust the spiciness?

Yes, increase the jalapeño or cayenne pepper for a spicier result, or omit for milder flavor.

→ What are good topping options?

Try shredded cheddar, sour cream, chopped green onions, or fresh cilantro for added flavor and texture.

→ Can I substitute the ground beef?

Ground turkey or chicken can be used as lighter alternatives while maintaining the dish's essence.

→ Is it okay to prepare in advance?

This chili tastes even better the next day, making it perfect for meal prep or leftovers.

→ What side dishes pair well?

Serve with cornbread, rice, or a simple green salad to complement the hearty chili.