Slow Cooker Beef Chili (Printable)
Tender beef and beans simmered slowly with spices and tomatoes for a rich, hearty meal.
# What You'll Need:
→ Meat & Protein
01 - 2 lbs beef chuck, cut into 1-inch cubes (or ground beef)
02 - 2 cans (15 oz each) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
04 - 1 large onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 2 cans (14.5 oz each) diced tomatoes with juice
→ Liquids & Base
09 - 1 cup beef broth
10 - 2 tbsp tomato paste
→ Spices & Seasonings
11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp cayenne pepper
15 - 1 tsp dried oregano
16 - 1 tsp salt
17 - 1/2 tsp black pepper
→ Optional Toppings
18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped cilantro
21 - Sliced jalapeños
# Directions:
01 - Heat a large skillet over medium-high heat. Add beef in batches if needed, searing until browned on all sides. Transfer to the slow cooker. If using ground beef, brown and crumble before transferring.
02 - In the same skillet, cook onion, red and green bell peppers for 3-4 minutes until softened. Add garlic and cook 1 more minute. Transfer mixture to the slow cooker.
03 - Add drained beans, diced tomatoes with juice, beef broth, tomato paste, chili powder, cumin, smoked paprika, cayenne, oregano, salt, and black pepper to the slow cooker. Stir well to combine all ingredients.
04 - Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is tender and flavors have melded together.
05 - Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, sour cream, chopped cilantro, or sliced jalapeños.
# Expert Tips:
01 -
- The beef becomes impossibly tender after six hours of slow cooking, almost like a pot roast but with way less effort
- It makes enough for a crowd or a week of meal prep lunches, and somehow tastes even better on day two
02 -
- Browning the beef first creates flavor compounds that you cannot get from slow cooking alone, so do not skip this step
- The chili will thicken as it cools, so if it looks too thin while cooking, trust that it will come together perfectly
03 -
- If you are using ground beef, drain the excess fat before adding it to the slow cooker
- Stir halfway through cooking if you are home to prevent anything from sticking to the bottom