Slow Cooker Chili Beef (Print version)
A rich blend of ground beef, beans, and spices slow-cooked for deep, hearty flavors.
# What you'll need:
→ Meats
01 - 1½ lbs ground beef (lean or regular)
→ 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 (or to taste)
16 - ½ tsp black pepper
17 - ¼–½ tsp cayenne pepper (optional)
→ Optional Toppings
18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped green onions
21 - Fresh cilantro
# Method:
01 - In a large skillet over medium-high heat, cook the ground beef until no longer pink, breaking it apart as it cooks. Drain excess fat and set aside.
02 - Add the diced onion, red and green bell peppers, and minced garlic to the skillet with the beef. Cook for 2–3 minutes until vegetables are slightly softened.
03 - Transfer the beef and vegetable mixture to a 5–6 quart slow cooker. Add kidney beans, black beans, diced tomatoes with juices, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to combine all ingredients.
04 - Cover and cook on low setting for 6–7 hours, or on high setting for 3–4 hours, until flavors are fully developed and chili has thickened.
05 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot, topped with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro if desired.
# Expert advice:
01 -
- The slow cooker does almost all the work, leaving you free to enjoy your day
- Leftovers taste even better after the flavors have mingled overnight
02 -
- The chili thickens as it cools, so don't panic if it looks thinner than restaurant chili
- Taste again after the first hour of cooking to catch seasoning adjustments early
03 -
- Rinse your beans thoroughly to avoid murky chili
- Don't lift the lid too often, or you'll lose precious heat