Slow Cooker Chili with Ground Beef (Print Version)
Hearty beef and bean chili simmered low and slow with tomatoes and spices for ultimate comfort food.
# What You'll Need:
→ Meats
01 - 1½ lbs ground beef
→ 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
# 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 garlic to the skillet. Sauté for 2–3 minutes until slightly softened and fragrant.
03 - Transfer the beef and vegetable mixture to a 5–6 quart slow cooker.
04 - Add the kidney beans, black beans, diced tomatoes with their juices, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to combine all ingredients.
05 - Cover and cook on low heat for 6–7 hours, or on high heat for 3–4 hours, until flavors are fully developed and chili has thickened.
06 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro if desired.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day
- Leftovers somehow taste even better the next time around
02 -
- Resist the urge to lift the lid too often, as heat escapes and extends cooking time
- The chili thickens as it cools, so do not worry if it looks thinner than you expect
03 -
- Freeze portions in flat freezer bags for quick weeknight meals
- Double the spice blend if you plan to scale up the recipe