Slow Cooker Ground Beef Chili (Printable)
Slow simmered chili featuring ground beef, beans, tomatoes, and warming spices for a hearty meal.
# What You'll Need:
→ Meats
01 - 1.5 lbs ground beef (85% lean)
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
07 - 1 can (15 oz) kidney beans, drained and rinsed
08 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
09 - 1 can (28 oz) crushed tomatoes
10 - 1 can (14 oz) diced tomatoes with juices
11 - 1 cup (8 fl oz) beef broth
→ Spices & Seasonings
12 - 3 tbsp chili powder
13 - 2 tsp ground cumin
14 - 1 tsp smoked paprika
15 - 1 tsp dried oregano
16 - 0.5 tsp cayenne pepper (optional)
17 - 1 tsp salt, or to taste
18 - 0.5 tsp freshly ground black pepper
→ Optional Toppings
19 - Shredded cheddar cheese
20 - Sour cream
21 - Chopped green onions
22 - Fresh cilantro
# Directions:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook, breaking up with a spoon, until no longer pink. Drain excess fat.
02 - Add diced onion, red and green bell peppers, and minced garlic to the skillet. Cook 3-4 minutes until softened.
03 - Transfer beef and sautéed vegetables to the slow cooker. Add jalapeño (if using), kidney beans, black beans, crushed tomatoes, diced tomatoes with juices, and beef broth.
04 - Stir in chili powder, ground cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper until evenly mixed.
05 - Cover and cook on low for 6-8 hours or high for 3-4 hours, stirring occasionally.
06 - Taste and modify seasoning as needed before serving.
07 - Ladle chili into bowls and garnish with optional cheddar cheese, sour cream, green onions, or cilantro.
# Expert Advice:
01 -
- It practically cooks itself while you're out, turning simple ingredients into something that tastes like you've been stirring a pot all day.
- The slow cooking method makes the spices deepen and blend together in ways that feel almost impossible to rush.
- One batch feeds a crowd and tastes even better the next day, making it your secret weapon for weeknight dinners.
02 -
- Don't skip browning the beef—it's the difference between chili that tastes good and chili that tastes like you actually cared about it.
- If your chili tastes watery after cooking, it means your slow cooker lid probably wasn't sealed well or you added too much broth; next time use slightly less liquid because slow cooking doesn't evaporate moisture the way stovetop cooking does.
03 -
- Always drain and rinse your canned beans—it removes excess sodium and that tinny flavor that can sneak into the final taste.
- If you have time, toast your spices in a dry pan for 30 seconds before adding them to the slow cooker; it wakes them up and makes them taste more alive in the final dish.