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Slow Cooker Beef Chili

Slow Cooker Beef Chili

The ultimate comfort food recipe, perfect for busy weeknights or cozy weekends, offering a rich and satisfying meal with minimal effort. This easy recipe delivers classic chili flavor that’s both delicious and budget-friendly.
You'll adore this Slow Cooker Beef Chili because its deep, slow-simmered flavor is unparalleled, creating a surprisingly complex taste without any fuss. It’s also incredibly economical, costing a fraction of what you'd pay for restaurant-style chili. The combination of hearty beans, tender ground beef, and the perfect blend of spices makes it a true crowd-pleaser, far richer and more satisfying than a quick weeknight taco filling.
This recipe is your secret weapon for effortless, delicious meals that fill your home with an irresistible aroma. Imagine coming home to a perfectly cooked, comforting bowl of chili every time. Don't just take our word for it; whip up a batch of this Slow Cooker Beef Chili this week and experience the magic for yourself!
This Slow Cooker Beef Chili is a warming, hearty, and wonderfully simple dish that’s perfect for any occasion. We encourage you to give it a try for a comforting and budget-friendly meal that your whole family will love.
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Prep Time 15 minutes
Cook Time 3 minutes
Prep Time 15 minutes
Total Time 3 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large yellow onion chopped
  • 2 bell peppers any color, chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 (15 ounce) can kidney beans drained and rinsed
  • 1 (15 ounce) can black beans drained and rinsed
  • 1 (10 ounce) can Rotel (diced tomatoes with green chilies) undrained
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper optional, for a spicier chili
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup beef broth optional, for a thinner chili

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. In a large skillet over medium-high heat, cook the ground beef until it's browned and no longer pink. Drain off any excess grease. This step is crucial for developing flavor and removing unwanted fat.
    2 pounds lean ground beef
  2. Add the chopped onion and bell peppers to the same skillet. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 large yellow onion, 2 bell peppers, 3 cloves garlic
  3. Transfer the browned ground beef, sautéed onions, bell peppers, and garlic to your slow cooker.
    2 pounds lean ground beef, 1 large yellow onion, 2 bell peppers, 3 cloves garlic
  4. Pour in the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, drained and rinsed black beans, and the can of Rotel (undrained).
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (10 ounce) can Rotel (diced tomatoes with green chilies)
  5. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, 1/2 teaspoon black pepper
  6. If you prefer a thinner chili, stir in about 1 cup of beef broth.
    1 cup beef broth
  7. Stir all the ingredients together thoroughly to ensure everything is well combined.
  8. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chili is heated through and the flavors have melded beautifully.
  9. Before serving, taste the chili and adjust the salt and pepper as needed. If you want it spicier, you can add a pinch more cayenne pepper.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze for 2-3 months. Reheat on the stovetop or in the microwave.