Save to Pinterest This hearty beef chili features tender beef chuck cubes or ground browned beef, slowly simmered with kidney beans, black beans, crushed and diced tomatoes, and aromatic vegetables including onion, red bell pepper, garlic, and optional jalapeño.
The spice blend brings warmth and depth with chili powder, cumin, smoked paprika, dried oregano, and a touch of cayenne pepper, perfectly balanced with salt and black pepper. After 6-8 hours in your slow cooker, the beef becomes melt-in-your-mouth tender while the flavors meld beautifully.
Top with shredded cheddar, sour cream, fresh cilantro, or green onions. This comforting bowl improves after a day in the fridge, making it ideal for meal prep or feeding a crowd.
The first snowfall of the season had just started when I decided to make chili. Something about the gray sky and that crisp smell in the air made me crave something that would simmer all day and make the whole house feel warm.
My neighbor smelled it simmering through the open window and knocked on my door with a bag of cornbread. We ended up eating steaming bowls on her back porch watching the snow fall and talking about everything and nothing.
Ingredients
- Beef chuck: Cutting it into cubes yourself yields more tender meat than pre-cut stew meat and you control the quality
- Onion and red bell pepper: These aromatics form the flavor foundation so do not skimp on them
- Crushed and diced tomatoes: Using both creates the perfect texture with body and actual tomato pieces
- Kidney and black beans: The combination of two beans adds variety and makes the chili more satisfying
- Chili powder and cumin: These are the backbone spices that give chili its distinctive flavor profile
- Smoked paprika: This adds a subtle smokiness that deepens the overall flavor beautifully
- Beef broth: Use a good quality broth because it contributes significantly to the final taste
Instructions
- Brown the beef in batches:
- Heat a large skillet over medium-high and sear the beef cubes in batches until they develop a rich brown crust. Do not crowd the pan or the meat will steam instead of brown.
- Start the slow cooker base:
- Add the browned beef to your slow cooker along with the diced onion bell pepper garlic and jalapeño. The vegetables will cook down and become part of the sauce.
- Add all remaining ingredients:
- Pour in both cans of tomatoes both cans of beans the tomato paste and all the spices. Add the beef broth and stir everything until well combined.
- Let it cook slowly:
- Cover and cook on low for 6 to 8 hours or on high for 4 hours. The beef should be fork tender and the flavors should have melded together beautifully.
- Season to taste:
- Taste the chili and add more salt pepper or cayenne if needed. This is when you adjust it to your perfect balance.
- Serve with toppings:
- Ladle hot chili into bowls and let everyone add their own toppings. Cheddar sour cream cilantro and green onions are classics.
Save to Pinterest This recipe became my go-to for snowy days and sick days and days when I just did not want to think about dinner. There is something profoundly comforting about knowing a delicious meal is simmering away while you go about your day.
The Secret Chocolate Trick
My grandmother swore by adding a square of dark chocolate to her chili and I was skeptical for years. One day I finally tried it and the subtle richness it adds is indescribable. It does not make the chili taste like chocolate but it somehow deepens all the other flavors in a way that makes people ask what your secret ingredient is.
Make It Your Own
Over the years I have learned that chili is incredibly forgiving. I have made it with ground turkey when beef felt too heavy and with extra beans when meat was expensive. The spice levels are completely adjustable and you can add more vegetables if you want to stretch it further.
Serving Suggestions
A thick slice of warm cornbread is the classic pairing but over rice is surprisingly good too. For a lighter meal try it with a simple green salad dressed with vinaigrette to cut through the richness.
- Crush some tortilla chips over the top for added crunch
- A squeeze of fresh lime juice right before serving brightens everything
- Extra jalapeño slices on the side let heat lovers customize
Save to Pinterest There is nothing quite like lifting that slow cooker lid after hours of anticipation and seeing that rich dark red chili waiting for you. It is more than dinner it is a warm hug in a bowl.
Recipe Questions & Answers
- → Can I use ground beef instead of beef chuck?
-
Yes, ground beef works perfectly. Brown it in a skillet before adding to the slow cooker, breaking it up as it cooks. Drain excess fat if needed before combining with other ingredients.
- → How long does this chili keep in the refrigerator?
-
This chili stores beautifully for 4-5 days in an airtight container. The flavors actually deepen and improve after a day or two, making it excellent for meal prep.
- → Can I freeze this beef chili?
-
Absolutely. Cool completely, then transfer to freezer-safe containers or bags. It freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this chili?
-
Cornbread is a classic pairing. It also serves beautifully over fluffy rice, with crusty bread for dipping, or alongside baked potatoes. Top with shredded cheese, sour cream, cilantro, or green onions.
- → How can I make this chili less spicy?
-
Reduce or omit the cayenne pepper and jalapeño. The chili powder provides flavor without excessive heat. You can always add hot sauce individually when serving.
- → Can I cook this on high heat to speed up the process?
-
Yes, cook on high for 4-5 hours instead of low for 6-8 hours. The beef may not be quite as tender, but it will still be delicious. Check for doneness after 4 hours.
