Slow Cooker Chili Beans (Printable)
A savory blend of ground beef, beans, tomatoes, and spices slow-cooked for deep, hearty flavors.
# What You’ll Need:
→ Meats
01 - 1.5 lbs ground beef, 80/20 fat ratio
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (15 oz) diced tomatoes with juices
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp black pepper
16 - 1 tsp salt, or to taste
17 - 1/4 tsp cayenne pepper (optional)
→ Optional Garnishes
18 - Chopped fresh cilantro
19 - Sour cream
20 - Shredded cheddar cheese
21 - Sliced green onions
# How-To Steps:
01 - In a large skillet over medium heat, cook the ground beef until browned, breaking apart with a spoon, about 5 to 7 minutes. Drain excess fat as needed.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet; cook until softened, approximately 2 to 3 minutes.
03 - Transfer the beef and vegetable mixture to the slow cooker. Add kidney beans, black beans, crushed tomatoes, diced tomatoes with juices, beef broth, jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to combine.
04 - Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, stirring once or twice if possible.
05 - Taste and adjust seasoning as necessary. Serve hot, garnished with desired toppings.
# Expert Advice:
01 -
- The slow cooker does the heavy lifting while you live your day, and the aroma alone makes people ask what's cooking before they even arrive.
- It's forgiving enough that you can add an extra can of beans or extra spices without ruining it, which means less kitchen anxiety and more confidence.
- Leftovers taste even better, so one batch feeds you twice and freezes beautifully for those moments when you need dinner to already exist.
02 -
- Don't skip rinsing your canned beans; the starchy liquid will make your chili thick and pasty instead of silky and layered.
- If your slow cooker runs hot, check it around the 5-hour mark; some cookers finish in less time, and overcooked chili starts to taste a bit flat.
- Chili that sits overnight tastes noticeably better because the flavors marry and deepen, so don't judge it harshly right off the cooker.
03 -
- Bloom your spices by letting them sit in the hot beef for 30 seconds before transferring everything to the slow cooker; this tiny moment releases their essential oils and deepens the final flavor.
- If your household likes different heat levels, hold back some jalapeño and cayenne and stir them in individually after serving instead of cooking them in, so people can control their own experience.