Slow Cooker Beef Chili (Printable)

Tender beef, beans, tomatoes, and spices slowly simmered for a rich, comforting dish with warming flavors.

# What goes in:

→ Meat & Protein

01 - 2 lbs beef chuck, cut into 1-inch cubes or ground beef
02 - 2 cans (15 oz each) kidney beans, drained and rinsed
03 - 1 can (15 oz) black beans, drained and rinsed

→ Vegetables

04 - 1 large onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 3 cloves garlic, minced
08 - 2 cans (14.5 oz each) diced tomatoes with juice

→ Liquids & Base

09 - 1 cup beef broth
10 - 2 tablespoons tomato paste

→ Spices & Seasonings

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

→ Optional Toppings

18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped cilantro
21 - Sliced jalapeños

# Directions:

01 - Heat a large skillet over medium-high heat. Add beef cubes in batches, searing until browned on all sides. For ground beef, brown and crumble. Transfer seared meat to the slow cooker.
02 - In the same skillet, cook diced onion, red bell pepper, and green bell pepper for 3-4 minutes until softened. Add minced garlic and cook 1 additional minute. Transfer vegetables to the slow cooker.
03 - Add drained kidney beans, black beans, diced tomatoes with juice, beef broth, tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, oregano, salt, and black pepper to the slow cooker. Stir thoroughly to distribute spices evenly.
04 - Cover and cook on LOW setting for 6-8 hours or HIGH setting for 3-4 hours, until beef is fork-tender and flavors have fully melded together.
05 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot with preferred toppings such as shredded cheddar cheese, sour cream, cilantro, or jalapeños.

# Expert Advice:

01 -
  • The beef becomes meltingly tender without any active cooking time on your part
  • The spices deepen and meld together beautifully as they slow cook
  • This recipe makes generous portions perfect for freezing or feeding hungry guests
02 -
  • Browning the beef first creates a depth of flavor you cannot get by putting raw meat directly in the slow cooker
  • The chili will taste even better the next day as flavors continue to develop
  • Reserve some liquid if you prefer thicker chili and mash a portion of the beans
03 -
  • Use a light hand with salt initially since the broth and tomato paste contribute sodium
  • Let the chili rest uncovered for 15 minutes before serving to allow excess liquid to absorb

Return