Slow Cooker Chili Ground Beef

I threw everything into the slow cooker one Sunday morning before a hike, and when we came back hours later, the whole house smelled like a diner. My partner opened the door and said it smelled better than any restaurant we'd been to that month. We stood in the kitchen with bowls piled high, too hungry to even sit down. That chili disappeared faster than I expected.

I made this for a potluck once and forgot to bring bowls, so people ate it straight from paper cups with spoons. Someone asked for the recipe before they even finished eating. A friend texted me two days later saying she'd already made it twice. It's that kind of recipe.

Ingredients

• Ground beef (2 lbs, 85% lean): The fat adds richness without making it greasy, and browning it first builds a deeper base flavor that you'll taste in every bite.
• Onion (1 large, finely chopped): It softens into sweetness over the long cook and balances the heat from the spices.
• Red and green bell peppers (1 each, diced): They add color and a mild vegetal sweetness that rounds out the tomato tang.
• Garlic (3 cloves, minced): Fresh garlic mellows beautifully in the slow cooker and threads through the whole pot.
• Diced tomatoes (2 cans, 15 oz each): Use the juices too, they thin the chili just enough and carry all the spice.
• Tomato paste (6 oz can): This thickens everything and intensifies that deep tomato backbone.
• Kidney beans and black beans (2 cans kidney, 1 can black, drained and rinsed): Rinsing them cuts the starchiness and keeps the chili from getting gummy.
• Beef broth (1 cup): It loosens the mixture so it doesn't turn into a thick paste, and adds a savory undertone.
• Chili powder (2 tbsp): The main spice here, it brings warmth and a little smokiness without overwhelming heat.
• Ground cumin (1 tbsp): Earthy and essential, it makes the chili taste like chili.
• Smoked paprika (1 tsp): A small amount goes a long way, adding a campfire-like depth.
• Dried oregano (1 tsp): It cuts through the richness with a hint of herbaceousness.
• Cayenne pepper (1/2 tsp, optional): Start small, you can always add more heat at the end.
• Salt and black pepper (1 1/2 tsp salt, 1/2 tsp pepper): Season at the start, then taste again before serving because the flavors concentrate as it cooks.

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium heat until no pink remains, breaking it into crumbles with a wooden spoon. Drain off the excess fat so the chili doesn't get oily.

Load the slow cooker:

Transfer the beef to your slow cooker, then add the onion, both bell peppers, garlic, diced tomatoes with their juices, tomato paste, both types of beans, and beef broth. It'll look crowded at first, but it all settles.

Season generously:

Stir in the chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper. Mix everything thoroughly so the spices coat all the ingredients.

Let it cook low and slow:

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. The longer it goes, the more the flavors marry together.

Taste and adjust:

Before serving, taste the chili and add more salt, pepper, or cayenne if needed. Serve hot with your favorite toppings piled on top.

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One winter evening, I ladled this into mismatched bowls for friends who showed up unannounced. We sat around the table for two hours, talking and going back for seconds. Someone said it tasted like the kind of meal that makes you want to stay a little longer. I think about that night every time I make it.

How to Store and Reheat

Let the chili cool completely, then store it in airtight containers in the fridge for up to 5 days. It reheats beautifully on the stove over low heat or in the microwave, and honestly tastes better the next day when the spices have had time to settle. For longer storage, freeze it in portions for up to 3 months and thaw overnight in the fridge before reheating.

Ways to Make It Your Own

Swap ground turkey or chicken for a leaner version that's just as satisfying. Add a can of corn or a diced zucchini in the last hour for extra texture. If you like it fiery, toss in a chopped jalapeño or a spoonful of hot sauce when you add the spices. I've also stirred in a square of dark chocolate at the end for a subtle richness that surprised everyone.

Serving Suggestions

This chili is perfect over a pile of white rice or beside a warm wedge of cornbread. I love it topped with shredded cheddar, a dollop of sour cream, and fresh cilantro for contrast. Sometimes I'll set out bowls of diced avocado, sliced jalapeños, and lime wedges so everyone can build their own bowl.

• Serve it over baked potatoes for a hearty twist that feels like comfort in a bowl.
• Pair it with tortilla chips and let people scoop it up like a dip.
• Leftovers make an incredible topping for hot dogs or nachos the next day.

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This chili has never let me down, whether I'm feeding two people or ten. It's the kind of recipe that makes you look like you tried harder than you did, and that's exactly what a good slow cooker meal should do.

Recipe Questions & Answers

→ Can I substitute ground turkey for the beef?

Yes, ground turkey can be used as a lighter alternative and will work well with the same spices and cooking method.

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

Cook on Low for 6–8 hours or on High for 3–4 hours to allow flavors to meld and the beef to become tender.

→ What toppings pair well with this chili?

Chopped cilantro, shredded cheddar cheese, sour cream, diced avocado, and sliced jalapeños complement the dish beautifully.

→ Is this chili gluten-free?

Yes, all main ingredients are naturally gluten-free. Just be sure any broth or canned goods used are labeled gluten-free.

→ How can I make this chili spicier?

Increase the cayenne pepper or add fresh chopped jalapeños for extra heat.

→ Can leftovers be frozen?

Yes, leftovers freeze well and can be stored for up to three months for later enjoyment.