Slow Cooker Ground Beef Chili

There's something deeply satisfying about opening the slow cooker lid hours later to find a rich, dark chili that's been quietly perfecting itself all day. The first time I made this, I'd thrown everything together before heading out, and when I got home, the smell hit me the moment I opened the door—that warm, spiced beef aroma mixed with tomatoes and something almost mysterious from the cumin and smoked paprika. My kitchen felt like a refuge on a cold afternoon, and I knew right then this would become a regular rotation.

I made this chili for a group of friends on a rainy Saturday, and I remember someone asking if I'd been cooking it since morning—that's when I realized the slow cooker had become my best kitchen friend. Everyone had seconds, and one friend actually asked for the recipe right there at the table, which doesn't happen often.

Ingredients

• Ground beef (85% lean): The fat content matters here—too lean and your chili tastes thin, too fatty and it feels greasy; 85% is the sweet spot that gives body without heaviness.
• Onion and bell peppers: These are your foundation, and dicing them evenly helps them break down at the same rate, giving you that silky texture throughout.
• Garlic: Minced fine so it dissolves into the sauce rather than staying in chunks.
• Kidney and black beans: Draining and rinsing removes excess sodium and the metallic taste that canned beans can sometimes have.
• Crushed and diced tomatoes: Using both gives you texture and deep tomato flavor; the crushed ones add body, the diced ones stay slightly chunky.
• Beef broth: This carries all your spices deeper into the chili and keeps it from becoming too thick.
• Chili powder, cumin, smoked paprika, and oregano: This blend creates warmth and complexity; the smoked paprika especially is what makes people ask if you used a secret ingredient.
• Cayenne pepper: Optional but worth adding if you like heat that builds slowly rather than hits all at once.

Instructions

Brown the beef first:

In a skillet over medium-high heat, break up the ground beef with a spoon until it's no longer pink and starting to brown slightly. This step matters because you're developing flavor, not just cooking it through—drain off the fat afterward so your chili doesn't end up greasy.

Soften the vegetables:

Add your diced onion, bell peppers, and garlic to the same skillet for 3-4 minutes, letting them release their flavor into the beef. The pan should smell almost sweet and savory at this point.

Transfer everything to the slow cooker:

Move the beef and vegetable mixture into your slow cooker, then add the beans, both types of tomatoes, and broth. Stir everything so nothing settles at the bottom.

Season and cook low and slow:

Mix in all your spices, cover, and let it cook on low for 6-8 hours (or high for 3-4 hours if you're short on time). The longer it goes, the more the spices meld into something almost savory and sweet.

Taste and adjust:

Before serving, taste it—if it needs more depth, a pinch more chili powder helps; if it tastes flat, salt is usually the answer. Don't skip this step because your palate is the best judge.

Serve and top:

Ladle into bowls and let everyone dress their own with cheddar, sour cream, green onions, or cilantro based on what they're craving that day.

Save Pin

There's a moment when you're eating chili on a cold evening, and the warmth spreads through you, and you realize this simple bowl is exactly what your body needed. That's when chili stops being just dinner and becomes comfort in a bowl.

Make It Your Own

Some people swear by ground turkey for a lighter version, and honestly, it works—you lose a little richness but gain something fresher. I've also thrown in extra jalapeños when I wanted more heat, and once I added a tablespoon of cocoa powder because I'd read that somewhere, and it did something subtle and interesting to the depth of flavor.

Leftovers Are a Gift

This chili actually tastes better the next day because the spices have more time to settle and deepen into each other. I usually make a double batch and freeze half for those nights when cooking feels impossible.

Ways to Serve It

Chili is flexible enough to work with whatever you're craving—I've served it over rice, with cornbread on the side, in a bowl topped with cheese and onions, and even over hot dogs when I wanted something different.

• Cornbread is the classic pairing and soaks up the sauce in a way that just makes sense.
• Serve it over rice if you want something heartier, or let it sit at room temperature for 10 minutes before serving so the flavors aren't muffled by heat.
• Leftover chili makes an incredible chili cheese potato topping or taco filling the next day.

Save Pin

This is the kind of recipe that becomes a staple because it works every time and actually improves with age. Make it once and you'll understand why it stays in rotation for years.

Recipe Questions & Answers

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

Cook on low for 6-8 hours or high for 3-4 hours to allow flavors to fully develop and the beef to tenderize.

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken can be substituted for a lighter variation without compromising taste.

→ What spices give this chili its flavor?

Chili powder, ground cumin, smoked paprika, oregano, and optional cayenne pepper create a rich and warming spice profile.

→ How can I adjust the heat level?

Increase or omit jalapeño and cayenne pepper to control spiciness according to preference.

→ What toppings complement this chili?

Try shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro to add contrast and freshness.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free. Just ensure any broth or canned goods used are certified gluten-free.