This slow cooker beef and bean chili is a hearty, comforting dish bursting with bold flavors from tender beef, beans, and warm spices. Perfect for busy days, it simmers all day, filling your home with irresistible aromas. Easy to prepare, customizable, and ideal for cozy family dinners or meal prep.
Why You’ll Love This Recipe:
This slow cooker beef and bean chili is a game-changer for busy weeknights or lazy weekends. The hands-off cooking method lets the slow cooker do all the work, melding the rich flavors of ground beef, creamy beans, and aromatic spices into a comforting, crowd-pleasing dish. It’s versatile—customize it with your favorite beans, spice levels, or toppings like shredded cheese, sour cream, or fresh cilantro. Whether you’re feeding a family, hosting a game-day gathering, or meal-prepping for the week, this chili delivers hearty satisfaction with minimal effort. Plus, the leftovers taste even better the next day as the flavors deepen!
Recipe Tips and Tricks:
- Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
- Adjust Spice Levels: Taste halfway through cooking and add more chili powder or cayenne for extra heat.
- Use Fresh Spices: Freshly ground cumin and chili powder elevate the dish’s depth.
- Thicken if Needed: If the chili is too thin, remove the lid for the last 30 minutes to reduce liquid.
- Batch Cooking: Double the recipe and freeze portions for quick meals later.
Slow Cooker Beef and Bean Chili
Hearty slow cooker beef and bean chili, rich with spices, perfect for cozy dinners, easy to make, and customizable.
Ingredients
- 1 lb ground beef (80/20 recommended)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with green chilies
- 1 (8 oz) can tomato sauce
- 1 cup low-sodium beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- Optional toppings: shredded cheddar, sour cream, chopped cilantro, green onions
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned, about 5–7 minutes, breaking it apart with a wooden spoon. Drain excess fat.
- Sauté Aromatics: In the same skillet, add diced onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
- Combine in Slow Cooker: Transfer the beef, onions, and garlic to a 6-quart slow cooker. Add kidney beans, black beans, diced tomatoes, tomato sauce, and beef broth.
- Add Spices: Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir to combine all ingredients evenly.
- Set and Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until flavors meld and chili thickens.
- Taste and Adjust: Halfway through, taste and adjust seasonings if needed. Add more chili powder or salt for bolder flavor.
- Check Consistency: If the chili is too thin, remove the lid for the last 30 minutes to let it thicken.
- Prepare Toppings: While the chili cooks, prep optional toppings like shredded cheese, sour cream, or chopped cilantro for serving.
- Serve Hot: Ladle chili into bowls, garnish with your favorite toppings, and enjoy with cornbread or tortilla chips.
- Store Leftovers: Let chili cool slightly, then store in airtight containers in the fridge or freezer for later meals.
Notes
- Drain and rinse canned beans to reduce sodium and improve texture.
- For a thicker chili, mash some beans before adding them to the slow cooker.
- Stir occasionally if your slow cooker has hot spots to ensure even cooking.
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 274Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 55mgSodium 625mgCarbohydrates 19gFiber 5gSugar 3gProtein 22g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes:
- Ground Beef: Opt for 80/20 ground beef for a balance of flavor and fat; leaner cuts work but may be less rich.
- Beans: Kidney and black beans add texture and heartiness; canned beans are convenient, but dried beans (soaked overnight) offer a fresher taste.
- Tomatoes: Diced canned tomatoes with green chilies (like Rotel) add a slight kick; fire-roasted tomatoes deepen the flavor.
- Spices: Chili powder, cumin, and smoked paprika create a robust base; adjust quantities to suit your taste.
- Onion and Garlic: Freshly chopped onions and minced garlic provide a savory foundation; don’t skip sautéing them for maximum flavor.
- Beef Broth: Low-sodium broth controls saltiness while adding depth; substitute with vegetable broth if preferred.
Variations and Substitutions:
- Meat Alternatives: Swap ground beef for ground turkey, chicken, or plant-based meat for a lighter or vegetarian version.
- Bean Options: Try pinto, navy, or white beans instead of kidney or black beans for variety.
- Spice it Up: Add jalapeños, chipotle peppers, or extra cayenne for a fiery kick.
- Low-Carb Version: Omit beans and add diced zucchini or cauliflower for a keto-friendly chili.
- Sweet Touch: A tablespoon of brown sugar or cocoa powder can balance acidity and enhance depth.
- Vegetarian Chili: Skip the meat, double the beans, and add veggies like bell peppers or mushrooms.
Storage Options:
- Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating Tip: Add a splash of broth when reheating to restore consistency.
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