Slow Cooker Chili (Print Version)

Hearty chili with ground beef, beans, tomatoes, and spices. Perfect for cold days with minimal prep required.

# 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, optional

# Method:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat before transferring to the slow cooker.
02 - Transfer browned beef to 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 mixture.
04 - Stir all ingredients until evenly combined and spices are fully distributed throughout the mixture.
05 - Cover slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until flavors meld and vegetables are tender.
06 - Taste the chili and adjust salt, pepper, or spices as needed to reach desired flavor profile.
07 - Transfer to serving bowls. Garnish optionally with shredded cheese, sour cream, chopped green onions, or fresh cilantro as preferred.

# Expert Advice:

01 -
  • It's the kind of dish that practically makes itself—you'll actually have time to breathe while it simmers.
  • The flavor deepens as it cooks, rewarding your patience with something infinitely better than the sum of its parts.
  • Leftovers taste even better the next day, so one batch feeds you twice if you're lucky.
02 -
  • Rinsing your canned beans removes excess sodium and starch that can make the chili cloudy and overly thick.
  • Don't skip the smoked paprika—it's the secret ingredient that makes people ask what makes this chili taste different from others.
03 -
  • If your slow cooker runs hot, start checking at the five-hour mark rather than waiting the full six—better to catch it early than serve mushy beans.
  • A pinch of cinnamon stirred in at the end might sound strange, but it adds a subtle warmth that people can't quite name.
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