Slow Cooker Chili Beef

The house still smells incredible when I walk in the door after being gone for hours. That slow cooker magic happened again, rich and beefy and impossibly welcoming.

Last winter during that endless stretch of gray weekends, I put this on before heading out to run errands. Coming home to that aroma made the whole day feel better somehow.

Ingredients

• 2 lbs ground beef: The foundation that gives this chili its hearty soul and protein packed staying power
• 1 large onion, diced: Sweetens as it cooks, melting into the background and adding depth
• 1 red bell pepper, diced: Brings a subtle sweetness and beautiful flecks of color throughout
• 1 green bell pepper, diced: Adds earthy balance and classic chili flavor youre used to
• 3 cloves garlic, minced: Fresh aromatic bite that mellows beautifully over hours of cooking
• 1 (28 oz) can diced tomatoes: The acidic backbone that keeps everything bright and balanced
• 1 (15 oz) can kidney beans, drained and rinsed: Creamy and substantial, they hold their shape perfectly
• 1 (15 oz) can black beans, drained and rinsed: Earthy contrast that adds variety and extra protein
• 1 (15 oz) can corn kernels, drained (optional): Little pops of sweetness that everyone loves
• 3 tbsp chili powder: The main spice event, bringing warmth and that classic chili flavor
• 2 tsp ground cumin: Essential earthiness that makes it taste like real chili
• 1 tsp smoked paprika: Secret weapon that adds subtle smokiness without the grill
• 1 tsp dried oregano: Herbal undertone that rounds out the spice blend beautifully
• 1/2 tsp cayenne pepper (optional): Adjustable heat level so you can make it your way
• 1 1/2 tsp salt: Essential for bringing all the flavors together
• 1/2 tsp black pepper: Background warmth that enhances everything else
• 1 cup beef broth: Creates that perfect chili consistency, not too thick and not too thin
• 2 tbsp tomato paste: Concentrated umami that deepens the whole pot

Instructions

Brown the beef:

In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up as it goes. Drain the excess fat so your chili isnt greasy.

Combine everything:

Transfer the beef to your slow cooker and add all the vegetables, beans, corn, spices, tomatoes, broth, and tomato paste. Stir everything together until well combined.

Let it cook:

Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Your kitchen will start smelling amazing after the first hour.

Season to taste:

Taste and adjust the salt or cayenne as needed before serving. Sometimes a little extra salt wakes everything up.

Serve it up:

Ladle into bowls and add your favorite toppings like shredded cheese, sour cream, cilantro, or jalapeños.

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Sunday football at my brothers house became a tradition built around this recipe. Everyone knew to arrive hungry and the slow cooker was always empty by the fourth quarter.

Make It Your Own

Try swapping ground turkey for a lighter version or go plant based with your favorite meat substitute. The spices and vegetables carry the recipe just as well.

Serving Ideas

Cornbread is the classic pairing but dont overlook serving over rice for extra heartiness. Tortilla chips on the side add the perfect crunch.

Storage And Meal Prep

This chili keeps well in the fridge for up to five days and actually improves as it sits. I always make a double batch knowing half will go straight into the freezer for those nights I need a quick meal.

• Let the chili cool completely before freezing for the best texture
• Label your freezer containers with the date so you use the oldest first
• Thaw overnight in the refrigerator rather than in the microwave

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Theres something about a pot of chili bubbling away that makes any house feel like home. I hope this recipe becomes one of those go tos for you too.

Common Recipe Questions

→ Can I use other meats instead of ground beef?

Yes, ground turkey or plant-based substitutes work well as lighter alternatives.

→ How long should the chili cook in a slow cooker?

Cook on low for 6-8 hours or on high for 3-4 hours for best flavor development.

→ Can I prepare this dish ahead of time?

Absolutely, it’s perfect for meal prep and flavors improve after refrigerating or freezing.

→ What toppings complement this chili?

Shredded cheese, sour cream, chopped cilantro, and sliced jalapeños add great flavor and texture.

→ Is it possible to make this dish spicier?

Yes, adding cayenne pepper or a diced jalapeño boost the heat nicely.

→ Can this chili be paired with side dishes?

Cornbread, rice, or tortilla chips are excellent accompaniments to balance the flavors.