Slow Cooker Chili with Ground Beef

Snow was falling sideways outside my apartment window when I first threw together this chili. I had just moved to a city where winter actually meant winter, and my roommate suggested something that would simmer all day and make the whole place smell like comfort. The building smelled incredible for hours, and neighbors actually knocked on the door to ask what was cooking.

Last year during football season, I made a triple batch for friends who gathered at my place most Sundays. Now it is become our unofficial tradition, and honestly the best part is how everyone crowds into the kitchen, toppings scattered everywhere, building their own perfect bowls.

Ingredients

• Ground beef: Use whatever fat percentage you prefer, but do not skip draining the excess after browning
• Onion and bell peppers: The duo creates a sweet foundation that balances the spices beautifully
• Garlic: Add it during the quick sauté so it mellows into the background
• Kidney beans and black beans: The combination gives you both texture and protein without overwhelming the beef
• Diced tomatoes with juices: Every bit of liquid adds body to the final chili
• Tomato paste: This small can concentrates the tomato flavor into something rich and deep
• Beef broth: Check labels if gluten is a concern for you
• Chili powder: The backbone of the spice blend, so use something fresh if possible
• Ground cumin: Adds that earthy note people recognize but cannot quite place
• Smoked paprika: Brings a subtle smokiness without needing actual smoke
• Dried oregano: A quiet herb that rounds out the bolder spices
• Salt and black pepper: Taste at the end since some broths bring their own saltiness
• Cayenne pepper: Start small if you are unsure about heat levels

Instructions

Brown the beef:

Cook it in a large skillet over medium high heat until fully browned, then drain off the fat before moving on

Soften the vegetables:

Toss in the onion, peppers, and garlic for just 2 or 3 minutes until they release their fragrance

Combine everything in the slow cooker:

Dump in the beef mixture, both beans, tomatoes, tomato paste, broth, and all your spices

Let it simmer:

Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours if you are pressed for time

Adjust and serve:

Taste a spoonful and tweak the salt, pepper, or cayenne before ladling into bowls

Save to Pinterest

My dad swears the secret is letting it rest in the fridge overnight, letting flavors really marry. He might be right, but honestly the way steam fogs up glasses when everyone digs in fresh from the pot feels like the real magic.

Making It Your Own

Ground turkey works beautifully if you want something lighter, and I have made excellent versions with plant based crumbles for vegetarian friends. The spices carry the dish forward regardless of protein choice.

Heat Level

Some people crave gentle warmth while others want their forehead to sweat. Start with the suggested cayenne and add more after the first hour of cooking, tasting as you go since heat intensifies over time.

Serving Ideas

Cornbread baked in a cast iron skillet turns this into a full meal. A simple green salad with bright vinaigrette cuts through the richness.

• Set up a toppings bar so everyone can customize their bowl
• Crushed saltines or tortilla chips add satisfying crunch
• A squeeze of fresh lime right before eating wakes everything up

Save to Pinterest

There is something deeply satisfying about a meal that takes care of itself while you live your life. This chili has been my answer to busy days and hungry crowds for years.

Your Recipe Questions

→ Can I make this chili spicier?

Absolutely. Increase the cayenne pepper to ½-1 teaspoon, add diced jalapeños during cooking, or stir in hot sauce before serving. You can also use a spicier chili powder blend.

→ What toppings work best with this chili?

Classic toppings include shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro. You can also add crushed crackers, cornbread, or a dollop of Greek yogurt instead of sour cream.

→ Can I freeze the leftovers?

Yes, this chili freezes beautifully. Cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.

→ Can I use different types of meat?

Ground turkey, chicken, or plant-based meat work well as substitutes. Browning still helps develop flavor, but adjust cooking time slightly as leaner meats may cook faster.

→ Do I need to brown the beef first?

Browning the beef and vegetables before adding to the slow cooker creates deeper flavor and renders excess fat. While you can skip this step for convenience, the final dish will have better texture and taste with this initial step.

→ How long does this chili stay fresh in the refrigerator?

Properly stored in an airtight container, this chili will keep for 4-5 days in the refrigerator. The flavors often taste even better the next day as they continue to develop.