Slow Cooker Beef Chili

I started making this chili on a Sunday afternoon when the wind rattled the windows and I had absolutely nothing planned. The beef was sitting in the fridge, the canned beans were in the pantry, and I figured I'd let the slow cooker do the heavy lifting. By evening, the whole house smelled like cumin and tomatoes, and I knew I'd stumbled onto something I'd be making all winter long.

The first time I served this to friends, I panicked because I'd forgotten to buy toppings. We ended up raiding the fridge for whatever we had, shredded cheese, a dollop of sour cream, some cilantro I almost threw out, and it turned into this build your own situation that everyone loved. Now I always set out a little spread and let people customize their bowls however they like.

Ingredients

• Beef chuck (2 lbs): This cut becomes melt in your mouth tender after hours in the slow cooker, and it holds up to all those bold spices without falling apart.
• Onion (1 large, diced): The base of the flavor, it softens and sweetens as it cooks, giving the chili depth you can actually taste.
• Red bell pepper (1, diced): Adds a slight sweetness and a pop of color that makes the whole pot look more inviting.
• Garlic (4 cloves, minced): Fresh garlic gives the chili a punch that jarred stuff just cant match, especially after it simmers for hours.
• Jalapeño (1, seeded and diced, optional): If you want a little heat that builds slowly, toss this in, but leave it out if you prefer things mild.
• Kidney beans (2 cans, 15 oz each): Hearty and firm, they soak up the broth and spices without turning mushy.
• Black beans (1 can, 15 oz): They add a creamier texture and a slightly earthy flavor that balances the kidney beans perfectly.
• Diced tomatoes (2 cans, 14.5 oz each): The juices are just as important as the chunks, they create the base that everything simmers in.
• Tomato paste (1 can, 6 oz): This thickens the chili and deepens the tomato flavor, giving it that rich, dark color.
• Beef broth (1 cup): Adds savory depth and helps everything come together into a cohesive, flavorful pot.
• Chili powder (2 tbsp): The backbone of the spice blend, it brings warmth and a subtle smokiness.
• Ground cumin (2 tsp): This is what makes it smell like chili, earthy and warm with a hint of nuttiness.
• Smoked paprika (1 tsp): A little smoky sweetness that makes the chili taste like it's been simmering over a fire.
• Dried oregano (1 tsp): Adds a slight herbal note that rounds out all the heavy spices.
• Cayenne pepper (½ tsp, optional): For those who like a little kick that lingers on the tongue.
• Salt and black pepper: Season to taste, but don't skimp, these bring everything into focus.

Instructions

Brown the beef:

Heat a large skillet over medium high heat and sear the beef cubes on all sides until they develop a nice crust, about 5 minutes total. Transfer them straight into the slow cooker, they'll release even more flavor as they cook low and slow.

Sauté the vegetables:

In the same skillet, toss in the onion, bell pepper, garlic, and jalapeño if using. Stir them around for 2 to 3 minutes until they soften and smell amazing, then scrape everything into the slow cooker.

Add beans, tomatoes, and broth:

Pour in the kidney beans, black beans, diced tomatoes with their juices, tomato paste, and beef broth. Stir it all together so the tomato paste dissolves and coats everything evenly.

Season the pot:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne if you want heat, salt, and black pepper. Give it a good stir to distribute the spices throughout the pot.

Slow cook:

Cover the slow cooker and set it on low for 6 to 8 hours, or high for 4 hours. The beef should be fork tender and the flavors fully blended when it's done.

Taste and adjust:

Before serving, taste the chili and add more salt, pepper, or a pinch of cayenne if it needs a boost.

Serve hot:

Ladle into bowls and let everyone top theirs with cilantro, sour cream, cheese, or green onions.

Save Pin

One cold evening, I made a huge batch of this and froze half in individual containers. Weeks later, when I had no energy to cook, I pulled one out and reheated it, and it was like getting a warm hug from my past self. It's become my secret weapon for busy weeks when I need something comforting without any effort.

Making It Your Own

If you prefer ground beef, you can absolutely swap it in, just brown it well and drain off the fat before adding it to the slow cooker. I've also tossed in a diced chipotle pepper in adobo sauce when I wanted a smoky, spicy kick that sneaks up on you. Some people like to add corn or a handful of chopped kale in the last hour, and honestly, this chili is forgiving enough to handle whatever you throw at it.

Serving Suggestions

I love serving this with a big pan of cornbread or a bowl of steamed white rice on the side. The cornbread soaks up the broth beautifully, and the rice turns it into a full meal that sticks with you. If you're feeding a crowd, set out little bowls of toppings and let everyone build their own perfect bowl, it turns dinner into something a little more interactive and fun.

Storage and Leftovers

This chili keeps in the fridge for up to 4 days, and the flavors just get deeper as it sits. You can also freeze it in airtight containers for up to 3 months, just thaw it overnight in the fridge and reheat gently on the stove. I like to portion it out before freezing so I can grab exactly what I need without defrosting a giant batch.

• Reheat on the stovetop over low heat, adding a splash of broth if it's too thick.
• Freeze in single serving containers for easy grab and go lunches.
• Top with fresh cilantro and a squeeze of lime right before serving to brighten everything up.

Save Pin

This chili has become one of those recipes I make without thinking, the kind that feels like home no matter where I am. I hope it fills your kitchen with the same warmth and comfort it's brought to mine.

Recipe Questions & Answers

→ What cut of beef is best for slow cooking?

Beef chuck cut into 1-inch cubes is ideal for slow cooking as it becomes tender and flavorful over time.

→ Can I adjust the heat level in this dish?

Yes, including or excluding jalapeño and cayenne pepper lets you control the spiciness to your preference.

→ How can I thicken the chili if needed?

Removing the slow cooker lid during the last 30 minutes of cooking helps reduce liquid and thicken the dish.

→ What are some good serving suggestions?

Serve with cornbread or over rice for a heartier meal; toppings like sour cream and shredded cheddar add extra flavor.

→ Is it possible to substitute ground beef here?

Yes, ground beef can be browned and drained before adding to the slow cooker for a quicker preparation.