Slow Cooker Chili Beef (Print Version)
Hearty chili with ground beef, beans, tomatoes, and spices slow-simmered to perfection.
# 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 (15 oz) cans diced tomatoes
07 - 1 (6 oz) can tomato paste
08 - 2 (15 oz) cans kidney beans, drained and rinsed
09 - 1 (15 oz) can 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 the ground beef until no longer pink, breaking it up with a spoon. Drain excess fat.
02 - Move the cooked ground beef to the slow cooker.
03 - Add chopped onion, diced red and green bell peppers, minced garlic, diced tomatoes with their juices, tomato paste, kidney beans, black beans, and beef broth into the slow cooker.
04 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, optional cayenne pepper, salt, and black pepper.
05 - Mix all ingredients thoroughly to ensure even distribution of flavors.
06 - Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
07 - Taste and adjust seasonings if necessary before serving.
08 - Serve hot topped with desired optional ingredients such as cilantro, shredded cheddar, sour cream, avocado, or jalapeños.
# Expert Tips:
01 -
- It cooks itself while you do literally anything else, and somehow tastes better because of it.
- The spices meld into something deeper and warmer than stovetop chili ever manages.
- Leftovers get even better after a night in the fridge, which means lunch is already handled.
- You can double the batch without any extra effort and freeze half for when you need a win.
02 -
- Browning the beef first is non-negotiable, raw ground meat turns gray and greasy in the slow cooker.
- Don't lift the lid to stir halfway through, every peek adds 15 minutes to the cook time and lets out all the steam.
- If your chili looks too thin at the end, leave the lid cracked for the last 30 minutes to let it thicken up.
03 -
- Toast your chili powder and cumin in a dry skillet for 30 seconds before adding them, it wakes up the oils and makes the spices smell incredible.
- Add a square of dark chocolate or a tablespoon of cocoa powder in the last hour for depth without sweetness, it sounds weird but it works.
- If you like it smoky, throw in a chopped chipotle pepper in adobo sauce instead of the cayenne.