If you’re looking for a warm and cozy meal, this slow cooker beef chili recipe is just the thing! It’s rich and savory, perfect for those chilly days when you need something hearty to fill you up.
Solves busy weeknights by providing a simple, hands-off dinner with tender beef, thick chili, minimal ingredients, budget-friendly prep, and reliable leftovers for future meals.
I know how hard it can be to find a meal that works for everyone, especially with my family’s gluten allergies and my own diabetes. This recipe not only fits those needs, but also simplifies dinner preparation. Sometimes, I just want to throw everything in the slow cooker and not worry about a thing!
This easy slow cooker beef chili recipe comes together in just 10 minutes of prep time, then simmers away for 3 hours. You’ll end up with a thick, flavorful chili that feels like a warm hug. Plus, you can adjust the spice level to suit your taste, making it perfect for everyone.
If you want a fun dessert to serve alongside, try making this Greek Chicken Pie. It’s a great way to round out the meal and keep your guests happy!
Table of contents
Why You Will Love This Recipe
- Comforting Texture : This chili has a thick and hearty texture that feels super satisfying, making it the ultimate cozy dish for chilly evenings.
- Rich Flavor : With its smoky and savory notes, every bite is packed with a robust flavor that’s hard to resist, perfect for any meat lover.
- Meal Prep Friendly : It’s great for meal prepping since leftovers can be chilled or frozen easily, giving you delicious meals ready in no time.
- Customizable Spice : You can easily adjust the spice level to suit your taste. Whether you like it mild or fiery, this recipe lets you decide.
Easy Slow Cooker Beef Chili Recipe
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
- Method: Slow Cooking
- Diet: Gluten Free
Description
A hearty slow cooker beef chili that is perfect for chilly nights. Packed with flavors and easy to prepare.
Ingredients
- 11/2 teaspoon olive oil, extra virgin
- 1 medium yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 1/21/2 teaspoon salt
- 2 pounds lean ground beef
- 1/3 cup beef stock
- 2 cans kidney beans, drained but not rinsed
- 1 can tomato sauce
- 1 can diced tomatoes with green chili, such as Rotel
- 11/2 teaspoon granulated garlic powder
- 11/2 teaspoon ground cumin
- 11/2 teaspoon smoked paprika
- 1/21/2 teaspoon ground chili powder
- 11/2 teaspoon sugar
- 11/2 teaspoon ground chili powder, adjust to taste
Instructions
- Cook the Meat: Start by browning the lean ground beef in a skillet with olive oil until it is nicely caramelized. Look for lovely brown bits forming on the bottom, which is an indicator of depth in flavor. Keep a close eye on the beef to prevent burning.
- Add the Spices: Stir in the salt, granulated garlic powder, ground cumin, smoked paprika, and ground chili powder while the meat is still warm. Allow the spices to mingle and fill the kitchen with aromas. It is important to add the spices before the meat cools down to avoid blandness in the chili.
- Transfer to Slow Cooker: Pour the beef mixture into your slow cooker, making sure to include all of the tasty juices. Next, add the kidney beans, tomato sauce, and diced tomatoes with green chili. At this point, it should smell amazing. Do not overfill the cooker, as chili needs space to simmer.
- Set to Cook: Cover the slow cooker and set it on low for 3 hours. The enticing scents will begin wafting through your house. Remember, the longer it cooks, the deeper the flavors will develop, so do not rush the cooking time.
- Tweak to Taste: Before serving, taste the chili and make any required adjustments. A splash of vinegar can add a zing if needed. It is preferable to adjust the seasoning before serving to avoid making it overly spicy too soon.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Expert Tips: If the chili is too watery after cooking, cook uncovered for the last hour to evaporate excess liquid. When using canned beans, add them later in the cooking process to prevent them from becoming overly soft. If the chili lacks flavor, adding more seasoning or a splash of vinegar can brighten the taste.
- Reheating Instructions: Reheat on the stove over medium heat until warmed through or microwave in a microwave-safe container in intervals of 1-2 minutes until heated to your liking.
- Serving Suggestions: Serve with cornbread for a classic pairing. Top with shredded cheese and sour cream, or accompany with tortilla chips for added crunch.
- Recipe Variations: For extra sweetness and texture, consider adding corn. Incorporate black beans for a color contrast. You can also use turkey or chicken instead of beef.
- Ingredient Notes: Choose firm, blemish-free yellow onions to ensure sweetness. For the red bell pepper, pick one that is bright and wrinkle-free for the best flavor.
Nutrition
- Calories: 277
- Sugar: 4g
- Sodium: 608mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 94mg
Ingredient Notes
- Olive oil: A little drizzle of olive oil helps to sauté the onions and peppers, adding flavor right from the start. Go for extra virgin for better taste!
- Yellow onion: Chopping up a medium yellow onion gives the chili a sweet and savory base. Choose one that feels firm and has no blemishes.
- Red bell pepper: This brings a pop of color and sweetness, balancing out the spices. Pick a bright one with no wrinkles for the best flavor.
- Lean ground beef: The star protein in this dish, lean ground beef keeps it hearty without excess fat. Look for a nice red color; it shows freshness!
- Beef stock: Using beef stock adds richness to the chili, making every bite more comforting. If you don’t have it, chicken stock works too!
- Kidney beans: These beans are perfect for soaking up all the flavor! Just drain them without rinsing for that thick, hearty consistency.
- Tomato sauce: It adds a nice, smooth base to the mix. Opt for a no-added-sugar version to keep things simple and focused on the flavor.
- Diced tomatoes with green chili: These give a bit of heat and texture! If you can’t find them, any diced tomatoes will do, just add a jalapeño for some kick!
- Granulated garlic powder: It’s super handy to have on hand for that deep garlic flavor. If you’re out, some minced fresh garlic can work too!
- Ground cumin: Adds a warm, earthy flavor that’s key in chili. Freshly ground cumin seeds can really amp up the taste if you have them!
- Smoked paprika: Gives that smoky depth that’s hard to beat. Regular paprika can work if you’re in a pinch, but you’ll miss the smokiness!
- Ground chili powder: It brings the heat! Adjust the amount based on your spice tolerance. A pinch of cayenne can kick it up a notch if needed.
- Sugar: Just a bit of sugar balances the acidity of the tomatoes. If you’d like, honey or maple syrup can work as a sweet alternative!
Recipe Tips
- If the chili turns out too watery, leaving the lid off for the final hour helps thicken it up nicely.
- When using canned beans, adding them later in the cooking process can help prevent them from becoming overly soft.
- If the flavor seems off, a little extra seasoning or a splash of vinegar can really wake things up.
- For a milder chili, consider using fresh jalapeños in place of chili powder, adjusting to your taste.
- If you find the texture isn’t quite right, draining most of the liquid from the beans helps create a thicker chili.
Serving Suggestions
Serve this chili with cornbread for a classic pairing. Top individual bowls with shredded cheese and sour cream for added richness.
Tortilla chips add a satisfying crunch alongside the chili. This dish can also serve as a filling for taco night or nachos.
Consider a dollop of guacamole as a fresh garnish. A drizzle of hot sauce provides additional heat and flavor options for serving.
Recipe variations
- You can use ground turkey or ground chicken instead of lean ground beef for a lighter option that still packs flavor.
- Add 1 cup of corn for sweetness and texture. You can also mix in 1 teaspoon of chili powder for an additional kick.
- Either kidney beans or black beans can work well in this recipe, giving you the option for different flavors and colors.
- If you’re cooking for a larger group, increase the beef to 3 pounds and adjust the tomato sauce and beans to three cans each.
Save This Recipe!
How to Store?
To keep your slow cooker beef chili fresh, follow these storage tips:
Refrigeration: Store the chili in an airtight container in the refrigerator for up to 3 days, maintaining its flavor.
Freezing: Place the chili in a freezer-safe bag, removing excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm the chili in a saucepan over medium heat or in the microwave until heated through before serving.
Other Recipes You’ll Love
- Green Goddess Pasta Salad
- Fennel Pasta Salad
- Tomato Confit Pasta Salad
- Spinach feta stuffed chicken with sundried tomato
If you enjoyed this slow cooker beef chili recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
