Slow Cooker Ground Beef Chili (Print Version)

Hearty chili with ground beef, beans, tomatoes, and spices slowly simmered to develop deep flavors.

# What You'll Need:

→ Meats

01 - 1 ½ lbs ground beef (85% lean)

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans

07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

09 - 1 can (28 oz) crushed tomatoes
10 - 1 can (14 oz) diced tomatoes with juices
11 - 1 cup beef broth

→ Spices & Seasonings

12 - 3 tablespoons chili powder
13 - 2 teaspoons ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - ½ teaspoon cayenne pepper (optional)
17 - 1 teaspoon salt, or to taste
18 - ½ teaspoon freshly ground black pepper

→ Optional Toppings

19 - Shredded cheddar cheese
20 - Sour cream
21 - Chopped green onions
22 - Fresh cilantro

# Step-by-Step Guide:

01 - Heat a large skillet over medium-high and brown the ground beef, breaking it up until no longer pink. Drain excess fat.
02 - Add diced onion, red and green bell peppers, and minced garlic to the skillet. Sauté for 3 to 4 minutes until softened.
03 - Transfer the cooked beef and vegetables to the slow cooker.
04 - Add jalapeño (if using), kidney beans, black beans, crushed and diced tomatoes with juices, and beef broth to the slow cooker.
05 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper until well combined.
06 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally.
07 - Taste and modify seasoning as needed before serving.
08 - Ladle chili into bowls and garnish with shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro as desired.

# Expert Suggestions:

01 -
  • It practically cooks itself while you live your day—six hours of hands-off simmering means deeper, more complex flavors than any quick version.
  • The bean-and-beef combination keeps it satisfying and protein-packed, so it feels like a real meal without being heavy.
  • One pot means one cleanup, and the leftovers taste even better the next day, making this a meal-prep dream.
02 -
  • Browning the beef in a skillet first is non-negotiable—it creates flavor that raw beef cannot contribute, and it's the single most important step that separates good chili from mediocre chili.
  • Don't skip rinsing canned beans; it removes the thick liquid that makes chili gummy and allows the beans to add texture without breaking down into mush.
  • Slow cooker lids hold steam that drips back down, concentrating flavors beautifully, but it also means you need less liquid than you'd think—resist the urge to add more broth.
03 -
  • If your chili seems too thin after cooking, resist adding cornstarch or flour—instead, leave the slow cooker uncovered on high for the last thirty minutes to let excess moisture evaporate and flavors concentrate.
  • Ground turkey or chicken works beautifully as a leaner swap for beef, though you'll want to brown it first just the same to build the same depth.

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