Slow Cooker Chili (Printable Version)

Hearty beef and bean chili simmered low and slow with aromatic spices. Perfect comfort food for cold weather.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Beans & Legumes

05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed

→ Tomatoes & Liquids

07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) diced tomatoes
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper

# Steps:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking apart with a spoon. Drain excess fat. Optional step for enhanced flavor, but may be skipped for a true dump-and-go method.
02 - Transfer cooked beef to a 5-quart or larger slow cooker. Add diced onion, minced garlic, diced bell pepper, drained kidney beans, drained black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over the ingredients in the slow cooker.
04 - Stir all ingredients until well combined, ensuring spices are evenly distributed throughout.
05 - Cover the slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours, until flavors have melded and chili reaches desired consistency.
06 - Taste the chili and adjust salt, pepper, or spices as needed before serving.
07 - Ladle into bowls and serve hot. Garnish optionally with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Insights:

01 -
  • The hands-off approach means youre free to tackle your day while dinner practically makes itself in the background.
  • The flavors deepen magically over those slow cooking hours, creating something far more complex than the sum of its humble ingredients.
02 -
  • Browning the beef first isnt just a suggestion, its the difference between good chili and unforgettable chili, something I learned after making this recipe the lazy way twice.
  • Let the chili rest for 10 minutes with the lid off before serving, which allows the flavors to settle and intensify in a way that surprised me the first time I accidentally did it.
03 -
  • If youre home during cooking, add the bell pepper during the last two hours instead of at the beginning, which preserves its color and gives a fresher flavor contrast.
  • A splash of vinegar or squeeze of lime just before serving wakes up all the flavors in a way that seems like magic, especially if the chili tastes like something is missing.
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