Slow Cooker Chili Ground Beef (Printable)

A hearty, flavorful chili slow-cooked with beef, beans, tomatoes, and spices for cozy meals.

# What You'll Need:

→ Meats

01 - 2 lbs ground beef (85% lean)

→ Vegetables

02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 2 cans (15 oz each) diced tomatoes with juices
07 - 1 can (6 oz) tomato paste
08 - 2 cans (15 oz each) kidney beans, drained and rinsed
09 - 1 can (15 oz) black beans, drained and rinsed
10 - 1 cup beef broth

→ Spices & Seasonings

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

→ Optional Toppings

18 - Chopped cilantro
19 - Shredded cheddar cheese
20 - Sour cream
21 - Diced avocado
22 - Sliced jalapeños

# Directions:

01 - In a large skillet over medium heat, brown ground beef until no pink remains, breaking it apart with a spoon; drain excess fat.
02 - Transfer cooked beef to slow cooker and add onion, bell peppers, garlic, diced tomatoes with juices, tomato paste, kidney beans, black beans, and beef broth.
03 - Incorporate chili powder, cumin, smoked paprika, oregano, cayenne pepper if using, salt, and black pepper; stir thoroughly to blend.
04 - Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
05 - Taste chili and adjust seasoning as needed before serving.
06 - Ladle hot chili into bowls and offer optional toppings as desired.

# Expert Advice:

01 -
  • It cooks itself while you do literally anything else, no babysitting required.
  • The flavor deepens as it sits, so leftovers taste even better the next day.
  • One pot feeds a crowd or gives you easy lunches for the week without any extra work.
02 -
  • Don't skip draining the beef, or you'll end up with a greasy layer on top that nobody wants.
  • Rinsing the beans is non-negotiable, the canning liquid makes the chili gummy and dull.
  • If it looks too thick after a few hours, add a splash more broth or water and stir.
03 -
  • Brown the beef in batches if your skillet is small, overcrowding steams the meat instead of browning it.
  • Let the chili rest for 10 minutes after cooking before serving, the flavors settle and it thickens slightly.
  • If you're making it ahead, undercook it slightly so it doesn't turn mushy when you reheat.

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