Name: Classic Slow Cooker Beef Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs ground beef (80/20); 1 large onion, diced; 3 cloves garlic, minced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can diced tomatoes, undrained; 1 (8 oz) can tomato sauce; 1 cup low-sodium beef broth; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp oregano; Salt and pepper, to taste; Optional toppings: shredded cheddar, sour cream, green onions, cilantro

This Classic Slow Cooker Beef Chili is a hearty, flavorful dish packed with tender beef, beans, and rich spices. Perfect for cozy nights, it simmers all day, filling your home with irresistible aromas. Easy to prepare, it’s a crowd-pleaser that delivers comfort in every bowl.

Why You’ll Love This Recipe:

This slow cooker beef chili is the ultimate comfort food, offering a warm, satisfying meal with minimal effort. The slow cooking process melds flavors beautifully, creating a rich, robust chili that’s better than any restaurant version. It’s versatile—adjust the spice level to your taste—and perfect for feeding a crowd or meal prepping for the week. Whether you’re hosting a game day party or craving a cozy dinner, this recipe delivers every time. Plus, the hands-off cooking means you can set it and forget it, freeing up your day for other activities.

Recipe Tips and Tricks:

Brown the beef first: Searing the beef locks in flavor and adds depth to the chili.
Don’t skip the deglazing: Use a splash of broth or beer to scrape up browned bits from the pan.
Layer flavors: Add spices early to bloom their aromas, enhancing the chili’s complexity.
Check liquid levels: If it’s too thick, add a bit more broth; too thin, leave the lid off for the last hour.
Taste and adjust: Before serving, taste and tweak with salt, lime juice, or a pinch of sugar to balance flavors.

Yield: Serves 6

Classic Slow Cooker Beef Chili

Hearty slow cooker beef chili with tender beef, beans, and bold spices—perfect for cozy, effortless meals.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

1.5 lbs ground beef (80/20)
1 large onion, diced
3 cloves garlic, minced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can diced tomatoes, undrained
1 (8 oz) can tomato sauce
1 cup low-sodium beef broth
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp oregano
Salt and pepper, to taste
Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Instructions

Brown the beef: In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess fat.
Sauté aromatics: Add diced onion and garlic to the skillet, cooking for 3-4 minutes until softened and fragrant.
Transfer to slow cooker: Move the beef, onion, and garlic mixture to a 6-quart slow cooker.
Add spices: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the beef mixture. Stir to coat evenly.
Combine wet ingredients: Pour in kidney beans, diced tomatoes, tomato sauce, and beef broth. Stir gently to combine.
Set and cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld.
Check consistency: If too thick, stir in a bit more broth; if too thin, cook uncovered for the last 30 minutes.
Taste and adjust: Before serving, taste and add salt, pepper, or a squeeze of lime for brightness, if needed.
Serve it up: Ladle chili into bowls and top with shredded cheddar, sour cream, green onions, or cilantro, as desired.
Enjoy the leftovers: This chili tastes even better the next day, so save some for a quick, delicious meal!

Notes

For a thicker chili, mash a few beans against the side of the slow cooker before serving.
If you’re sensitive to spice, start with 1 tbsp chili powder and adjust after cooking.
Double the recipe for a larger crowd, but ensure your slow cooker is large enough.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 421Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 10gCholesterol 107mgSodium 580mgCarbohydrates 17gFiber 5gSugar 5gProtein 37g

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 lean beef for the best balance of flavor and fat; too lean, and it may dry out.
Kidney beans: These add heartiness; rinse well to remove excess sodium from canned beans.
Diced tomatoes: Fire-roasted tomatoes lend a subtle smokiness, but regular diced tomatoes work too.
Chili powder: The backbone of flavor; use a high-quality blend for maximum impact.
Onion and garlic: Fresh is best for a robust base; don’t skimp on these aromatics.
Beef broth: Low-sodium broth lets you control the saltiness of the final dish.

Variations and Substitutions:

Meat swaps: Try ground turkey or chicken for a lighter option, or use diced chuck roast for a chunkier texture.
Bean varieties: Swap kidney beans for black beans, pinto beans, or a mix for varied texture and flavor.
Spice it up: Add diced jalapeños, chipotle peppers, or cayenne for extra heat.
Veggie boost: Stir in bell peppers, zucchini, or corn for added nutrition and color.
No beans: Omit beans entirely for a Texas-style chili, increasing the meat or adding more tomatoes.
Vegetarian version: Replace beef with lentils or a plant-based meat substitute and use vegetable broth.

Storage Options:

Refrigerator: Store in an airtight container for up to 4 days; flavors deepen over time.
Freezer: Freeze in portioned containers or freezer bags for up to 3 months; thaw overnight in the fridge.
Reheating: Warm on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of broth if it thickens too much.