Slow Cooker Hearty Chili (Printable)

Hearty beef and bean chili simmered low and slow with aromatic spices for ultimate comfort in a bowl.

# What You'll Need:

→ Meats

01 - 1 pound ground beef

→ Vegetables

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced

→ Beans & Legumes

05 - 1 can (15 ounces) kidney beans, drained and rinsed
06 - 1 can (15 ounces) black beans, drained and rinsed

→ Tomatoes & Liquids

07 - 1 can (28 ounces) crushed tomatoes
08 - 1 can (15 ounces) diced tomatoes
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried oregano
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/4 teaspoon cayenne pepper

# How to Make It:

01 - Heat a large skillet over medium heat. Add ground beef and cook until no longer pink, approximately 5-7 minutes. Drain excess fat before transferring to slow cooker.
02 - Transfer cooked beef to slow cooker. Add diced onion, minced garlic, diced bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth.
03 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper over ingredient mixture.
04 - Stir all ingredients until well combined, ensuring spices are evenly distributed.
05 - Cover slow cooker and cook on LOW setting for 6 to 8 hours, or on HIGH setting for 3 to 4 hours.
06 - Remove lid and taste chili. Adjust seasoning with additional salt, pepper, or spices as desired.
07 - Ladle hot chili into bowls. Optionally garnish with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Tips:

01 -
  • This is truly a set-it-and-forget-it miracle that builds incredible flavor while you go about your day, no babysitting required.
  • The ingredients are pantry staples you probably already have, making this my go-to recipe when I need to postpone grocery shopping another day.
02 -
  • Browning the beef might seem like an annoying extra step but skipping it once left me with a strangely bland chili despite all those spices.
  • The chili tastes significantly better the next day after the flavors have had time to meld, so I always make it a day ahead when company is coming.
03 -
  • Add a tablespoon of cocoa powder to your spice mix for a subtle depth that people cant quite identify but makes the chili taste remarkably complex.
  • Save the bean liquid from one can and add it if your chili gets too thick during cooking, it carries flavor better than plain water or even broth.
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