Slow Cooker Chili

Name: Slow Cooker Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 8 servings
Ingredients: 2 lbs ground beef; 1 large onion, diced; 3 cloves garlic, minced; 2 (15 oz) cans kidney beans, drained and rinsed; 2 (15 oz) cans black beans, drained and rinsed; 1 (28 oz) can crushed tomatoes; 1 (15 oz) can diced tomatoes; 3 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp ground cayenne pepper; Salt and pepper to taste; 2 cups beef broth; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 8 hours

🍽 Serves: 8

★★★★★

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Get ready to embrace the cozy comfort of a hearty bowl of slow cooker chili. This recipe combines rich flavors with minimal effort, making it a perfect choice for busy days or leisurely weekends. Let your slow cooker do the work while you enjoy the mouthwatering aroma that fills your home.

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Ingredients for Slow Cooker Chili

Ground beef is the hearty base of our chili, providing depth and richness. Choose a lean option to keep it balanced. Onion and garlic add aromatic layers that enhance the overall flavor. With kidney beans and black beans, you get a satisfying texture and a boost of protein. Crushed tomatoes and diced tomatoes bring a tangy, fresh element. Our spice blend of chili powder, ground cumin, smoked paprika, and cayenne pepper packs a flavorful punch. Bell peppers not only add color but also a slight sweetness. Finally, olive oil ensures everything cooks smoothly, while beef broth makes it all come together in a luscious, savory sauce.

Tips & Tricks

For a thicker chili, remove the lid for the last 30 minutes of cooking to let some liquid evaporate.
Brown the meat in batches if your skillet is small—crowding prevents proper browning.
Experiment with your spice level; add more cayenne for a kick or lessen it for a milder dish.

Serving Suggestions

This chili is begging for a side of warm, crusty bread or a slice of buttery cornbread. It’s also fantastic over a bed of rice or with a side of tortilla chips for scooping. For a fresh twist, top with a dollop of sour cream, a sprinkle of shredded cheese, or a handful of chopped cilantro.

Frequently Asked Questions

Can I use ground turkey instead of beef?: Absolutely! Ground turkey is a leaner option and works well with the spices in this recipe.
How can I make this chili vegetarian?: Omit the beef and add more beans or some lentils for extra protein. Use vegetable broth instead of beef broth.
Can I freeze the leftovers?: Yes, this chili freezes beautifully. Just let it cool completely, then store in airtight containers or freezer bags. It will keep for up to 3 months in the freezer.

Slow Cooker Chili Recipe Walkthrough

Start by heating a tablespoon of olive oil in a skillet over medium-high heat. Add your ground beef and cook until it's beautifully browned, breaking it up as you go. Don’t rush this step—let it develop a nice color for added flavor. Once browned, drain any excess fat to keep things from getting too greasy.

Next, toss in your diced onion and minced garlic. Stir them around with the beef until the onions turn translucent. This should only take a few minutes, and the aroma will be irresistible.

Transfer this savory mixture into your slow cooker, which will become the magic vessel for our chili. Add the rinsed kidney beans and black beans, the cans of crushed tomatoes and diced tomatoes. Sprinkle in the measured chili powder, cumin, smoked paprika, and cayenne pepper. Season generously with salt and pepper to taste. Pour in the beef broth to create a luxurious base.

Now, for a splash of color and sweetness, stir in the diced red and green bell peppers. Mix everything well to ensure the spices and flavors are evenly distributed throughout.

Cover the slow cooker and set it on low for 8 hours if you're planning a long, leisurely cook, or on high for 4 hours if you’re a bit pressed for time. Stir occasionally if you’re around, but it’s not critical. Before serving, taste and adjust the seasoning if needed.

Why You'll Love This Recipe

Simplicity at its best: hands-off cooking that doesn’t require constant attention.
Perfectly balanced spices to create a warm, inviting flavor profile.
Make-ahead convenience: ideal for meal prepping or freezing leftovers.
Hearty and filling, making it a great one-pot meal for the whole family.

Ingredients

2 lbs ground beef

1 large onion, diced

3 cloves garlic, minced

2 (15 oz) cans kidney beans, drained and rinsed

2 (15 oz) cans black beans, drained and rinsed

1 (28 oz) can crushed tomatoes

1 (15 oz) can diced tomatoes

3 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

1 tsp ground cayenne pepper

Salt and pepper to taste

2 cups beef broth

1 red bell pepper, diced

1 green bell pepper, diced

1 tbsp olive oil

Step-by-step Instructions

1. In a skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess fat.

2. Add diced onions and minced garlic to the skillet and cook until onions are translucent.

3. Transfer the beef mixture to a slow cooker. Add kidney beans, black beans, crushed tomatoes, diced tomatoes, chili powder, cumin, smoked paprika, cayenne pepper, salt, pepper, and beef broth.

4. Stir in the diced bell peppers.

5. Cover and cook on low for 8 hours or on high for 4 hours.

6. Stir occasionally, adjusting seasoning if necessary.

7. Serve hot, garnished with your choice of toppings like sour cream, shredded cheese, or chopped cilantro.

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