Slow Cooker Chili Beef

The smell of chili simmering all day has a way of turning a regular Wednesday into something worth coming home to. I started making this slow cooker version after realizing I could throw everything together before work and return to a house that smelled like a campfire cookout. No standing over the stove, no last-minute panic, just beef, beans, and spices doing their thing while I forgot about dinner entirely.

I made this for a group of friends during a snowstorm once, and we ended up eating bowls of it on the couch with too many toppings and not enough napkins. Someone brought cornbread, someone else brought beer, and the chili just kept everyone warm and full while the wind howled outside. It became the thing I make when I want people to feel taken care of without making it obvious.

Ingredients

• Ground beef (2 lbs, 85% lean): The fat renders out during browning and adds richness, but drain most of it or the chili gets greasy.
• Onion (1 large, finely chopped): Breaks down into sweetness over the long cook, so don't skip it even if you think you don't like onions.
• Red and green bell peppers (1 each, diced): They add color and a slight vegetal sweetness that balances the heat and tomato.
• Garlic (3 cloves, minced): Fresh garlic matters here, the jarred stuff just doesn't carry the same punch after six hours.
• Diced tomatoes (2 cans, 15 oz each): Use the kind with juices, they create the base of the sauce and keep everything moist.
• Tomato paste (6 oz can): This thickens the chili and deepens the tomato flavor without making it watery.
• Kidney beans and black beans (2 cans and 1 can, drained): Rinse them well or the chili gets starchy and cloudy.
• Beef broth (1 cup): Adds savory depth, but you can use water if that's all you have.
• Chili powder (2 tbsp): The backbone of the flavor, make sure yours isn't ancient or it'll taste like dust.
• Ground cumin (1 tbsp): Earthy and warm, it's what makes chili taste like chili instead of spaghetti sauce.
• Smoked paprika (1 tsp): Brings a hint of campfire without any actual smoke or effort.
• Dried oregano (1 tsp): A little herbal note that rounds everything out.
• Cayenne pepper (1/2 tsp, optional): Start small, you can always add hot sauce later but you can't take it back.
• Salt and black pepper (1 1/2 tsp and 1/2 tsp): Season at the beginning, then taste at the end because the flavors concentrate as it cooks.

Instructions

Brown the beef:

Heat a large skillet over medium and crumble in the ground beef, breaking it up with a wooden spoon until no pink remains. Drain off most of the fat, leaving just enough to keep it from being dry.

Load the slow cooker:

Transfer the beef into your slow cooker, then add the onion, both bell peppers, garlic, diced tomatoes with their juices, tomato paste, kidney beans, black beans, and beef broth.

Add the spices:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne if using, salt, and black pepper. Stir everything together until the tomato paste is dissolved and the spices are evenly distributed.

Set it and forget it:

Cover the slow cooker and set it to Low for 6 to 8 hours, or High for 3 to 4 hours if you're in a hurry. The longer it goes, the richer it gets.

Taste and adjust:

Before serving, give it a stir and taste for seasoning. Add more salt, a pinch of sugar if it's too acidic, or a dash of hot sauce if you want more heat.

Serve it up:

Ladle the chili into bowls and let everyone pile on their favorite toppings. It's better when it's a little messy.

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The first time I brought this to a potluck, someone asked for the recipe and I realized I'd never written it down. It was just something I'd figured out by feel, adjusting the spices until it tasted right. Now it's the thing people expect me to bring, and I'm fine with that because it's the easiest crowd-pleaser I know.

Making It Your Own

Swap the ground beef for ground turkey or chicken if you want something lighter, just add a tablespoon of oil to the pan so it doesn't stick. I've also done half beef and half pork sausage, which gives it a little extra richness and a hint of fennel. If you're vegetarian, leave out the meat entirely and add an extra can of beans plus some diced sweet potato for body.

Storing and Reheating

This chili keeps in the fridge for up to five days and actually tastes better the next day once the flavors have married. Freeze it in portions using freezer bags laid flat, they stack like files and thaw faster than containers. Reheat on the stove with a splash of broth or water to loosen it up, the microwave works too but stir it halfway through so it heats evenly.

Serving Suggestions

I like mine with a fat handful of shredded cheddar, a dollop of sour cream, and some diced avocado if I remembered to buy one. Cornbread on the side is classic, but tortilla chips work just as well for scooping. You can also serve it over rice, baked potatoes, or even pasta if you want to stretch it further.

• Set out all the toppings in bowls and let people build their own, it turns dinner into something interactive.
• A squeeze of lime right before eating brightens everything up and cuts through the richness.
• Leftovers make an excellent topping for nachos, hot dogs, or scrambled eggs the next morning.

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This is the kind of recipe that makes you look like you tried harder than you did. Serve it on a cold night and watch everyone go quiet for the first few bites.

Your Recipe Questions

→ What type of beef works best for this chili?

Use 85% lean ground beef for a good balance of flavor and fat, which helps keep the chili moist and tender.

→ Can the chili be made spicier?

Yes, add extra cayenne pepper or fresh jalapeños to increase heat according to your preference.

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

Cook on low for 6 to 8 hours or on high for 3 to 4 hours to fully develop flavors and tenderize ingredients.

→ Are there suitable alternatives to ground beef?

Ground turkey can be substituted for a lighter variation while maintaining a similar texture.

→ What are good serving suggestions for this chili?

Serve with cornbread, over rice, or topped with shredded cheddar, sour cream, cilantro, or avocado.

→ Can leftovers be stored safely?

Yes, leftovers freeze well for up to three months, making it convenient for future meals.