Slow Cooker Beef Chili (Printable)

Rich beef and beans slow-cooked with tomatoes, chili spices, and vegetables for a satisfying meal.

# What You Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes or ground beef

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and diced
06 - 1 (28 oz) can crushed tomatoes
07 - 1 (15 oz) can diced tomatoes
08 - 2 (15 oz) cans kidney beans, drained and rinsed
09 - 1 (15 oz) can black beans, drained and rinsed
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

11 - 3 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon cayenne pepper
16 - 1 1/2 teaspoons salt
17 - 1/2 teaspoon black pepper

→ Liquids

18 - 1 cup beef broth

→ Optional Toppings

19 - Shredded cheddar cheese
20 - Sour cream
21 - Chopped cilantro
22 - Sliced green onions

# Directions:

01 - Heat a large skillet over medium-high heat. Brown the beef in batches to develop rich flavor, draining excess fat if needed. For ground beef, cook until browned, breaking up the meat as it cooks.
02 - Add the browned beef to a 6-quart or larger slow cooker.
03 - Add the diced onion, red bell pepper, minced garlic, and jalapeño to the slow cooker with the beef.
04 - Pour in the crushed tomatoes, diced tomatoes, and tomato paste. Add the kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, pepper, and beef broth. Stir thoroughly to combine all ingredients evenly.
05 - Cover and cook on low setting for 6-8 hours or on high for 4 hours, until the beef is very tender and flavors have fully melded together.
06 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot with your choice of toppings such as shredded cheddar cheese, sour cream, chopped cilantro, or sliced green onions.

# Expert Tips:

01 -
  • Chuck roast becomes meltingly tender without any effort from you beyond the initial sear
  • The spice blend hits that perfect balance between warming heat and deep savory notes
  • Leftovers actually taste better the next day, if they last that long
02 -
  • Browning the beef in batches instead of all at once is the difference between average chili and exceptional chili
  • The chili will thicken as it cools, so do not worry if it looks a little thin when it is fresh out of the cooker
  • Adding spices directly to the raw vegetables before they cook helps them bloom and release more flavor
03 -
  • Let the chili cool completely before refrigerating, the flavors will marry and taste even better the next day
  • Skim any excess fat off the top before serving if you prefer a lighter bowl

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