Slow Cooker Beef Chili (Printable)

A comforting blend of tender beef, beans, tomatoes, and spices cooked slowly for rich flavors.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 4 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional)

→ Beans

06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

08 - 2 cans (14.5 oz each) diced tomatoes with juices
09 - 1 can (6 oz) tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - ½ tsp ground cayenne pepper (optional)
16 - 1 tsp salt, or to taste
17 - ½ tsp black pepper

→ Optional Toppings

18 - Chopped cilantro
19 - Sour cream
20 - Shredded cheddar cheese
21 - Sliced green onions

# Directions:

01 - In a large skillet over medium-high heat, brown beef cubes on all sides, about 5 minutes. Transfer to the slow cooker.
02 - Add diced onion, red bell pepper, garlic, and jalapeño to the skillet. Sauté 2–3 minutes until softened. Transfer to the slow cooker.
03 - Add kidney beans, black beans, diced tomatoes, tomato paste, and beef broth to the slow cooker.
04 - Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper into the slow cooker. Stir to combine.
05 - Cover and cook on low for 6–8 hours or on high for 4 hours until beef is tender and flavors meld.
06 - Taste and adjust seasoning as needed before serving.
07 - Serve hot with optional toppings such as cilantro, sour cream, shredded cheddar cheese, or sliced green onions.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of warm, spicy aroma that makes everyone ask whats for dinner before they even see it.
  • The slow cooker does all the work, so you can go about your day and come home to a pot of something incredible.
  • Leftovers taste even better the next day, which means lunch is already handled.
02 -
  • Browning the beef first is not just for show, it locks in flavor and creates those caramelized bits that make the chili taste richer.
  • If your chili looks too soupy after hours of cooking, just take the lid off for the last 30 minutes and let it thicken up naturally.
03 -
  • If you want even more depth, toast the cumin and chili powder in a dry pan for 30 seconds before adding them to the slow cooker.
  • A spoonful of dark cocoa powder or a small square of dark chocolate stirred in at the end adds a richness that's hard to pinpoint but impossible to forget.

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