Slow Cooker Ground Beef Chili (Printable)
Comforting chili blends ground beef, beans, tomatoes, and spices, slowly cooked to develop rich flavors.
# What You'll Need:
→ Meats
01 - 1½ lbs ground beef, lean or regular
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
→ Beans
06 - 1 (15 oz) can kidney beans, drained and rinsed
07 - 1 (15 oz) can black beans, drained and rinsed
→ Tomatoes
08 - 2 (14.5 oz) cans diced tomatoes with juices
09 - 1 (6 oz) can tomato paste
→ Liquids
10 - 1 cup beef broth
→ Spices
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - ½ tsp dried oregano
15 - ½ tsp salt
16 - ½ tsp black pepper
17 - ¼–½ tsp cayenne pepper
→ Optional Toppings
18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped green onions
21 - Fresh cilantro
# Directions:
01 - Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat and set aside.
02 - Add the diced onion, red and green bell peppers, and minced garlic to the skillet. Sauté for 2–3 minutes until vegetables are slightly softened and fragrant.
03 - Transfer the beef mixture to a 5–6 quart slow cooker. Add the kidney beans, black beans, diced tomatoes with juices, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to incorporate all ingredients.
04 - Cover and cook on low heat for 6–7 hours, or on high heat for 3–4 hours, until flavors have melded and chili is thickened.
05 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot, topped with shredded cheddar cheese, sour cream, green onions, or fresh cilantro if preferred.
# Expert Advice:
01 -
- The slow cooker does almost all the work while your house fills with incredible smells
- Leftovers taste even better the next day, making it perfect for meal prep
- You can customize the heat level and toppings to please everyone at your table
02 -
- Browning the beef and vegetables first adds a depth of flavor you cannot get by dumping everything in raw
- Tomato paste might seem like a small ingredient, but it creates a rich, hearty consistency that makes the chili feel substantial
- The spices will intensify as the chili cooks, so start with less cayenne than you think you need
03 -
- Rinse your beans thoroughly to remove the canning liquid, which can affect the flavor and texture
- If you have time, let the chili cool completely and refrigerate it overnight before serving