Slow Cooker Hearty Chili (Printable version)

Hearty beef and bean chili with spices, perfect for cold days. Minimal prep required.

# Ingredient List:

→ 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 Steps:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, breaking it apart as it cooks. Drain excess fat. This step is optional for a true dump-and-go preparation, but browning develops deeper flavor.
02 - Transfer cooked beef to slow cooker. Add diced onion, minced garlic, diced bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper over the mixture.
04 - Stir all ingredients until well combined, ensuring seasonings are evenly distributed.
05 - Cover slow cooker and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours, until flavors meld and chili reaches desired consistency.
06 - Taste chili and adjust salt, pepper, or spices as needed before serving.
07 - Ladle into bowls and serve hot. Garnish optionally with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you get on with your day, and somehow that makes it taste even better.
  • It's the kind of recipe that tastes better the next day, so you're actually grateful to have leftovers.
  • Unlike fussy stovetop chili, this one forgives imprecision and rewards patience with deep, complex flavor.
02 -
  • Rinsing your canned beans isn't just a suggestion—it removes the thick starch that makes homemade chili taste like it came from a can, and it only takes 30 seconds.
  • If you have time to brown the beef, do it; if you don't, the chili will still be delicious, but that caramelized flavor is the difference between good and unforgettable.
  • Slow cookers concentrate flavors, so start with less salt than you think you need and taste before adjusting—you can always add more, but you can't take it out.
03 -
  • If your chili tastes one-dimensional after cooking, it usually means it needs more salt or acid—a squeeze of fresh lime juice or a pinch more cumin can bring buried flavors to life.
  • Browning the beef in small batches rather than all at once lets the meat develop a proper crust instead of steaming, which is the difference between okay and restaurant-quality caramelization.
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