Slow Cooker Chili (Printable Version)

Hearty chili with ground beef, beans, tomatoes, and spices. Minimal prep, perfect for cold winter days.

# 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

# How To Make It:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it into crumbles as it cooks. Drain excess fat from the skillet.
02 - Transfer the cooked beef to the 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, ensuring spices are fully distributed throughout the mixture.
05 - Cover the slow cooker and set to LOW heat. Cook for 6 to 8 hours, or on HIGH for 3 to 4 hours, until flavors meld and chili reaches desired consistency.
06 - Taste the chili and add additional salt, pepper, or spices as needed to suit your preference.
07 - Ladle chili into bowls and serve hot. Garnish optionally with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Advice:

01 -
  • It's a genuine set-it-and-forget-it situation that somehow tastes like you actually tried.
  • The slow cooker does the heavy lifting while you live your life, and the house smells incredible the whole time.
  • It stretches a modest amount of meat into six generous servings that feel substantial and satisfying.
02 -
  • Rinsing your canned beans isn't optional if you want clarity in your broth; that starchy coating turns everything cloudy and slightly gluey.
  • The smoked paprika makes an outsized difference, so resist the urge to substitute it with regular paprika, which tastes flat by comparison.
03 -
  • If your slow cooker runs hot, start checking at the five-hour mark on low; some models finish faster than others, and you want the beans tender, not falling apart.
  • Make this recipe on a day when you're going to be home, because there's something deeply satisfying about the aroma building throughout the afternoon.
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