Slow Cooker Ground Beef Chili (Print Version)

Hearty slow-cooked chili made with ground beef, beans, tomatoes, and spices, perfect for cozy dinners.

# 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 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 it 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 for 3 to 4 minutes until softened.
03 - Transfer the browned beef and sautéed vegetables to the slow cooker.
04 - Stir in jalapeño (if using), kidney beans, black beans, crushed tomatoes, diced tomatoes with juices, and beef broth.
05 - Mix in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (optional), salt, and black pepper until well combined.
06 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, stirring occasionally.
07 - Taste and modify seasoning as desired before serving.
08 - Ladle chili into bowls and garnish with choice of shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Tips:

01 -
  • You brown the meat once and then basically forget about it—perfect for when you want a home-cooked meal without hovering over the stove.
  • The slow cooking transforms ordinary canned tomatoes and ground beef into something that tastes like it simmered all day with intention.
  • It's naturally gluten-free and adaptable, so you can feed almost anyone without stress.
02 -
  • Never skip the browning step—it's what separates a flat, one-note chili from one that tastes like it matters.
  • Rinsing canned beans removes the thick liquid that can make chili gluey; this small step improves texture dramatically.
  • Chili is genuinely better the next day because the flavors continue to marry and deepen even after cooking stops.
03 -
  • Buy whole spices and toast them briefly if you have time—it sounds fancy but takes two minutes and transforms the flavor from good to unforgettable.
  • If your chili seems thin after cooking, leave the lid off for the last 30 minutes to let excess liquid evaporate and concentrate the flavor.

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