Slow Cooker Chili Beef

The smell of chili has always signaled home to me, especially on those gray afternoons when winter refuses to loosen its grip. My grandmother kept a small ceramic crock on her counter, and something was always bubbling away, filling the whole house with warmth. This recipe came together one desperate Sunday when I'd forgotten to start dinner until noon, and my slow cooker saved the day completely. Now it's my go-to for lazy weekends and feeding a crowd without any fuss.

I brought this to a Super Bowl party years ago, and people kept asking where I'd ordered it from. There's something about long, slow simmering that turns simple ingredients into something extraordinary. My neighbor now requests it every time snow's in the forecast, and I never say no.

Ingredients

• 1½ lbs ground beef: I use lean to avoid excessive draining, but regular works fine if you don't mind skimming some fat later
• 1 large onion, diced: Yellow onions sweeten beautifully as they cook, but white work too
• 1 red bell pepper, diced: Adds color and subtle sweetness that balances the spices
• 1 green bell pepper, diced: Classic chili flavor that feels familiar and comforting
• 3 cloves garlic, minced: Fresh garlic makes a difference here, don't skip it
• 1 can kidney beans, drained and rinsed: These hold their shape through hours of cooking
• 1 can black beans, drained and rinsed: I love the contrast and extra protein they add
• 2 cans diced tomatoes with juices: Fire-roasted tomatoes add depth if you can find them
• 1 can tomato paste: Concentrates the sauce and gives body
• 1 cup beef broth: Homemade is ideal, but any good quality broth works perfectly
• 2 tbsp chili powder: This is your backbone spice, don't be shy with it
• 1 tsp ground cumin: Adds that earthy, distinctive chili flavor
• 1 tsp smoked paprika: My secret ingredient for depth
• ½ tsp dried oregano: A little goes a long way
• ½ tsp salt: Start here, adjust at the end
• ½ tsp black pepper: Freshly ground makes a noticeable difference
• ¼–½ tsp cayenne pepper: Adjust based on your heat tolerance

Instructions

Brown the beef:

Cook the ground beef in a large skillet over medium-high heat until it's no longer pink, then drain off the excess fat

Soften the vegetables:

Add the diced onion, bell peppers, and garlic to the same skillet and cook for 2 to 3 minutes until they smell wonderful

Start the slow cooker:

Transfer everything to your slow cooker

Add everything else:

Dump in both kinds of beans, tomatoes, tomato paste, broth, and all those spices

Stir it together:

Mix everything thoroughly until the tomato paste dissolves into the liquid

Let it cook:

Cover and set to low for 6 to 7 hours, or high if you're in a rush for 3 to 4 hours

Taste and adjust:

Before serving, check the seasoning and add more salt or heat if needed

Serve it up:

Ladle into bowls and let everyone add their favorite toppings

Save

This chili became a tradition in our house the year my son started tackle football. Those cold Saturday afternoons, coming home to that smell, felt like the best kind of welcome. Now he requests it before every big game, and I'm happy to oblige.

Making It Your Own

Sometimes I throw in a diced jalapeño if I'm feeling adventurous, or swap in ground turkey when we've had too much beef lately. A splash of coffee or dark chocolate adds incredible depth that nobody can quite put their finger on.

Serving Suggestions

Cornbread feels almost mandatory, but I've also served this over baked potatoes or rice. My husband loves it with crushed crackers, while the kids demand extra cheese on everything.

Storage and Make Ahead Tips

This chili actually improves after a day or two in the refrigerator, making it perfect for meal prep. I often double the batch and freeze half for those nights when cooking anything feels impossible.

• Cool completely before transferring to airtight containers
• Freeze for up to 3 months without any texture issues
• Thaw overnight in the refrigerator for the best results

Save

There's something deeply satisfying about a meal that takes care of itself while you go about your day. This chili has fed us through sick days, snow days, and countless Tuesdays when energy ran low.

Recipe FAQs

→ Can I substitute ground beef with other proteins?

Yes, ground turkey or plant-based alternatives work well and provide lighter, varied flavors while still absorbing the spices beautifully.

→ How can I adjust the spice level?

Increase or reduce cayenne pepper or add diced jalapeños to tailor the heat to your preference.

→ Is it necessary to brown the beef first?

Browning adds depth of flavor by caramelizing the meat, enhancing the overall complexity of the chili.

→ Can this dish be made in advance?

Yes, leftovers freeze well for up to three months, making it convenient for meal prep.

→ What are some suitable toppings?

Shredded cheddar cheese, sour cream, chopped green onions, and fresh cilantro complement the rich flavors perfectly.

→ Is this dish gluten-free?

It can be, provided that broth and canned goods used are verified gluten-free.