Slow Cooker Hearty Chili (Printable)

Hearty beef and bean chili that simmers in your slow cooker all day. Minimal prep required for this comforting, flavorful bowl.

# What You Need:

→ Meats

01 - 1 lb 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 oz) kidney beans, drained and rinsed
06 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

07 - 1 can (28 oz) crushed tomatoes
08 - 1 can (15 oz) 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 (optional)

# Directions:

01 - In a skillet over medium heat, brown the ground beef until no longer pink. Drain excess fat.
02 - Add the cooked beef, onion, garlic, bell pepper, kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef broth to the slow cooker.
03 - Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper if using.
04 - Stir to combine all ingredients well.
05 - Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
06 - Taste and adjust seasoning if needed before serving.
07 - Serve hot, optionally garnished with shredded cheese, sour cream, chopped green onions, or fresh cilantro.

# Expert Advice:

01 -
  • It's genuinely forgiving—this chili tastes better the longer it sits, which means you can make it ahead and reheat without losing any magic.
  • The slow cooker does all the heavy lifting while you live your actual life, and somehow everything tastes like you've been tending to it for hours.
02 -
  • Don't skip rinsing your canned beans—that starchy liquid makes the chili gummy and tastes faintly metallic, while rinsed beans integrate smoothly into the sauce.
  • The browning step feels optional until you realize it's the difference between adequate chili and the kind that has people asking for the recipe, so I vote for those five minutes every single time.
03 -
  • If your slow cooker runs hot, start checking at the five-hour mark—some cookers will reduce chili to almost a sauce in six hours, while others need the full eight.
  • Toast your dried spices in a dry skillet for thirty seconds before adding them if you want to amplify their flavor; it wakes them up and makes the chili taste more intentional.
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