Slow Cooker Beef Chili with Beans (Printable)

Comforting bowl of tender beef, beans, and tomatoes spiced perfectly and simmered slowly.

# Ingredient List:

→ 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 tbsp tomato paste

→ Spices & Seasonings

11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1/2 tsp cayenne pepper
16 - 1 1/2 tsp salt
17 - 1/2 tsp 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 as needed. If using ground beef, cook until browned, breaking up the meat.
02 - Add the browned beef to a 6-quart or larger slow cooker.
03 - Add diced onion, red bell pepper, minced garlic, and jalapeño to the slow cooker with the beef.
04 - Pour in crushed tomatoes, diced tomatoes, and tomato paste. Add kidney beans, black beans, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and beef broth. Stir thoroughly to distribute all spices evenly.
05 - Cover and cook on low for 6-8 hours or on high for 4 hours, until beef is very tender and flavors have fully melded together.
06 - Taste the chili and adjust salt, pepper, or cayenne as desired before serving.
07 - Ladle hot chili into bowls and top with shredded cheddar cheese, sour cream, chopped cilantro, or sliced green onions as desired.

# Expert Tips:

01 -
  • The slow cooker does almost all the work while your kitchen fills with incredible aromas
  • Leftovers taste even better the next day making it perfect for busy weeks
  • Its incredibly forgiving and customizable to your taste preferences
02 -
  • Browning the beef first makes a huge difference in flavor depth even though it adds a step
  • The chili will thicken as it sits so do not worry if it seems slightly thin when you first make it
  • Tomato paste can concentrate in spots so stir really well to make sure it is fully incorporated
03 -
  • Make it a day ahead if possible because the flavors improve overnight
  • Freeze individual portions for quick future meals you will be grateful to have

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