Slow Cooker Chili with Ground Beef (Printable View)
Rich, hearty beef chili with beans and spices simmers to perfection in your slow cooker for an effortless comforting meal.
# What You 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, to taste)
→ Optional Toppings
18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped green onions
21 - Fresh cilantro
# How-To Steps:
01 - Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart 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 with the beef. Sauté for 2–3 minutes until vegetables are slightly softened.
03 - Transfer the beef and vegetable mixture to a 5–6 quart slow cooker.
04 - Add kidney beans, black beans, diced tomatoes with their juices, tomato paste, beef broth, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to combine all ingredients.
05 - Cover and cook on low heat for 6–7 hours (or on high heat for 3–4 hours) until flavors have melded and chili is thickened.
06 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot topped with shredded cheddar cheese, sour cream, green onions, or fresh cilantro if desired.
# Expert Advice:
01 -
- The house fills with the kind of aroma that makes neighbors wander over to investigate
- Set it and forget it means you can actually relax while dinner cooks itself
- Leftovers somehow taste better on day two, if they last that long
02 -
- The chili thickens up considerably as it sits, so do not panic if it looks a little soupy at hour three
- Taste again after the first couple hours of cooking, as some spices bloom more than others over time
03 -
- Brown your beef and vegetables even though it feels like extra work, that maillard reaction builds layers of flavor you cannot get from slow cooking alone
- Set out toppings in small bowls and let people build their own perfect bowl