Slow Cooker Chili Beef (Printable)

Hearty chili simmered slowly with ground beef, beans, and colorful peppers for cozy mealtime comfort.

# What You’ll Need:

→ Meats

01 - 2 lbs ground beef

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 (28 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 (15 oz) can corn kernels, drained

→ Spices & Seasonings

10 - 3 tbsp chili powder
11 - 2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 1/2 tsp salt
16 - 1/2 tsp black pepper

→ Liquids

17 - 1 cup beef broth
18 - 2 tbsp tomato paste

# How-To Steps:

01 - Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess fat and transfer to the slow cooker.
02 - Add the onion, bell peppers, garlic, diced tomatoes with juice, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, beef broth, and tomato paste to the slow cooker. Stir thoroughly to combine all ingredients.
03 - Cover and cook on low setting for 6 to 8 hours, or on high for 3 to 4 hours, until flavors have melded and vegetables are tender.
04 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot with your choice of garnishes such as shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.

# Expert Advice:

01 -
  • Set it and forget it cooking that lets your slow cooker do all the heavy lifting
  • Freezes beautifully so you can make a big batch and save half for later
  • Crowd pleasing comfort food that works for weeknight dinners or weekend gatherings
02 -
  • Browning the beef first adds a depth of flavor you cannot get from throwing it in raw
  • The chili will taste better the next day as the spices have time to really meld together
  • Resist the urge to lift the lid too often, every peek adds about 15 minutes of cooking time
03 -
  • Add a diced jalapeño with the vegetables if you want more heat that comes through clearly
  • A splash of vinegar or lime juice right before serving brightens the whole pot

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