Slow Cooker Beef Chili

The smell of chili simmering has this way of taking over the whole house, settling into every corner like a promise that something good is coming. I started making this recipe back when I had a tiny apartment kitchen and barely any counter space, but that slow cooker was my best friend through cold winters and busy Sundays when I wanted something hearty without hovering over the stove all day. The beef cubes turning tender over six hours still feels like magic every time.

My roommate used to poke her head in whenever the chili was on, inevitably asking what time dinner would be ready, and eventually she started buying extra toppings just so we could have a proper chili bar. There was this one snowed-in weekend when we ate it for three meals straight and nobody complained even a little bit. Now whenever the forecast turns grim, I find myself reaching for the chuck roast without even thinking about it.

Ingredients

• 2 lbs beef chuck cut into 1-inch cubes: Chuck roast develops incredible flavor over long cooking and stays moist, though ground beef works in a pinch
• 1 large onion diced: Red onion adds nice color but yellow onion brings more sweetness to the base
• 1 red bell pepper diced: Adds natural sweetness and pops of color against the dark chili
• 3 cloves garlic minced: Fresh garlic makes a difference here, jarred garlic can taste harsh after hours of cooking
• 1 jalapeño seeded and diced optional: Leave some membranes if you want more kick, remove completely for mild chili
• 1 (28 oz) can crushed tomatoes: Forms the thick saucy base that holds everything together
• 1 (15 oz) can diced tomatoes: Adds texture and bright tomato pockets throughout
• 2 (15 oz) cans kidney beans drained and rinsed: Red kidney beans hold their shape beautifully and look classic in the bowl
• 1 (15 oz) can black beans drained and rinsed: Black beans add earthiness and make the chili feel more substantial
• 2 tbsp tomato paste: Concentrates the tomato flavor and helps thicken the broth slightly
• 3 tbsp chili powder: Use a high quality chili powder for the best depth, cheap brands can taste dusty
• 2 tsp ground cumin: Essential for that classic chili flavor profile, do not skip it
• 1 tsp smoked paprika: Adds a subtle smoky note that makes people think you cooked it over a fire
• 1 tsp dried oregano: Mexican oregano has more earthy complexity but regular works fine too
• 1/2 tsp cayenne pepper: Start with less if you are sensitive to heat, you can always add more at the end
• 1 1/2 tsp salt: Adjust based on whether your beef broth is salted
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference in the background warmth
• 1 cup beef broth: Adds body and richness without overwhelming the other flavors

Instructions

Sear the beef:

Get your largest skillet ripping hot over medium-high heat and work in batches, giving each piece of beef enough room to develop a dark crust without steaming. Listen for that satisfying sizzle and resist the urge to move the meat around until it releases naturally.

Start the base:

Transfer all that beautifully browned beef into your slow cooker, then toss in the onion, bell pepper, garlic, and jalapeño. The residual heat from the beef will start softening the vegetables as you prepare everything else.

Add the tomatoes and beans:

Pour in both cans of tomatoes along with all the beans, then stir in the tomato paste so it dissolves into the liquid rather than sitting in clumps.

Season it right:

Dump in the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper, then pour over the beef broth and give everything a thorough stir to distribute the spices evenly.

Let it cook:

Cover and walk away for 6 to 8 hours on low setting, or 4 hours on high if you are in a hurry. The chili is done when the beef falls apart when pressed with a spoon and your kitchen smells incredible.

Finish and serve:

Taste a spoonful and add more salt or cayenne if it needs a little wake-up call, then ladle into bowls and let everyone add their own toppings.

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There was this Super Bowl party where I brought a big pot of this chili and honestly I think people were more excited about it than the actual game. One friend kept asking what the secret ingredient was, looking genuinely suspicious, and I just kept saying it was just time and patience. By the end of the night the pot was scraped clean and someone was already asking when I would make it again.

Making It Your Own

Once you have made this recipe a few times, you will start developing opinions about exactly how you like it. Some weeks I want extra beans and less meat, other times I load up on the bell peppers and onions until it is almost a vegetable stew in disguise. The slow cooker is incredibly forgiving, so feel free to play around with ratios and add whatever vegetables are languishing in your crisper drawer.

Serving Ideas

A simple cornbread baked in a cast-iron skillet turns this into a proper meal, but honestly some days I just eat it straight from a mug with a spoon. It works over baked potatoes, rice, or even tortilla chips for impromptu nachos that put the game-day spread to shame. The leftovers freeze beautifully, so I often double the recipe and stash portions in the freezer for nights when cooking feels like too much.

Secret Ingredients That Change Everything

That cocoa powder in the notes is not a joke, a tablespoon deepens the flavor in ways people cannot quite put their finger on. A square of dark chocolate melted into the hot chili creates this rich backbone that makes people ask what is different about your version.

• A splash of coffee or espresso powder enhances the beefy notes
• A squeeze of lime right before serving brightens everything up
• A teaspoon of cinnamon or allspice adds warmth that people notice but cannot name

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There is something deeply satisfying about a meal that takes care of itself while you go about your day, leaving you with a steaming bowl of comfort when evening rolls around.

Recipe FAQs

→ Can I use ground beef instead of chuck?

Yes, ground beef works perfectly in this version. Brown it in a skillet before adding to the slow cooker, breaking it up as it cooks. Ground beef typically needs less time to become tender, so check for doneness around 4-5 hours on low.

→ How spicy is this chili?

This version has a mild to medium heat level from the chili powder and optional jalapeño. Adjust the cayenne pepper or add more jalapeño for extra heat, or reduce these ingredients for a milder bowl that kids will enjoy.

→ Can I make this without a slow cooker?

Simmer on the stovetop over low heat for 2-3 hours, or braise in a Dutch oven at 325°F for 2.5-3 hours. The beef needs time to become tender, so keep the heat low and gentle regardless of cooking method.

→ What beans work best in this dish?

Kidney and black beans are classic choices, but pinto beans, navy beans, or a mix of all three work wonderfully. Rinse canned beans thoroughly to remove excess sodium and starchy liquid before adding.

→ Why add cocoa powder to chili?

Unsweetened cocoa or dark chocolate deepens the flavor profile, adding subtle earthiness that enhances the spices without making the dish taste like dessert. This classic technique creates a richer, more complex bowl.

→ How long does this chili keep?

Store in an airtight container in the refrigerator for up to 5 days, or freeze for 3 months. The flavors continue developing over time, making leftovers even better than the first day. Reheat gently on the stovetop with a splash of broth.