Easy Slow Cooker Chili with Ground Beef

This Easy Slow Cooker Chili with Ground Beef is a hearty, flavorful dish that’s perfect for busy days or cozy nights. Packed with tender beef, beans, and warm spices, it simmers all day in the slow cooker, filling your home with an irresistible aroma. Minimal prep, maximum flavor!

Why You’ll Love This Recipe

This chili is a crowd-pleaser that effortlessly combines convenience and comfort. The slow cooker does all the heavy lifting, allowing the flavors to meld beautifully while you go about your day. It’s versatile, forgiving, and perfect for beginners or seasoned cooks. Whether you’re feeding a family or prepping for a game-day gathering, this recipe delivers rich, savory goodness with minimal effort. Plus, it’s budget-friendly and can be customized to suit your spice preferences or dietary needs. You’ll love how it warms the soul and brings everyone together!

Recipe Tips and Tricks

• Brown the Beef: Searing the ground beef before adding it to the slow cooker enhances flavor through caramelization.
• Drain Excess Fat: After browning, drain the beef to avoid an overly greasy chili.
• Layer Flavors: Add spices early to let them bloom, and taste before serving to adjust seasoning.
• Use Fresh Spices: Fresh chili powder and cumin make a big difference in flavor intensity.
• Don’t Skip the Simmer: The long, slow cook time is key to tender beef and melded flavors.
• Add Liquid Carefully: If the chili looks too thick, add a splash of broth or water, but don’t overdo it.
• Taste for Heat: Adjust cayenne or chili flakes gradually to control spice levels.

Yield: Serves 6

Easy Slow Cooker Chili with Ground Beef

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Hearty slow cooker chili with ground beef, beans, and warm spices—easy to prep, perfect for cozy meals.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

• 1.5 lbs ground beef (80/20 recommended)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 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)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Instructions

1. Brown the Beef: Heat a large skillet over medium heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat.
2. 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.
3. Combine in Slow Cooker: Transfer the beef, onions, and garlic to a 6-quart slow cooker. Add drained kidney beans, diced tomatoes, and tomato paste.
4. Add Seasonings: Sprinkle in chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Stir to combine.
5. Pour in Broth: Add beef broth and stir until everything is well mixed. The mixture should look thick but not dry.
6. Set and Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and beef is tender.
7. Taste and Adjust: Before serving, taste the chili and adjust salt, pepper, or spices as needed. Stir well.
8. Serve Hot: Ladle chili into bowls. Offer optional toppings like shredded cheddar, sour cream, or chopped green onions for extra flair.
9. Garnish with Love: Sprinkle fresh cilantro or green onions for a pop of color and freshness.
10. Enjoy the Leftovers: This chili tastes even better the next day as flavors continue to deepen!

Notes

• For a thicker chili, uncover the slow cooker for the last 30 minutes of cooking to let some liquid evaporate.
• If you like a smokier flavor, add a teaspoon of liquid smoke or use fire-roasted tomatoes.
• This recipe is forgiving—feel free to tweak spices or add veggies like bell peppers for extra texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 422Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 107mgSodium 825mgCarbohydrates 17gFiber 5gSugar 4gProtein 37g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ground Beef: Opt for 80/20 ground beef for a balance of flavor and texture; leaner cuts work but may be less rich.
• Kidney Beans: These add hearty texture; rinse canned beans to remove excess sodium.
• Diced Tomatoes: Fire-roasted tomatoes add a smoky depth, but regular ones are great too.
• Tomato Paste: Concentrates the tomato flavor and thickens the chili.
• Onion and Garlic: Freshly chopped provides the best aroma; pre-minced garlic saves time but loses some potency.
• Chili Powder and Cumin: These are the flavor backbone; adjust for desired heat and earthiness.
• Beef Broth: Low-sodium broth lets you control saltiness while adding savory depth.
• Cayenne Pepper: Optional for extra heat; use sparingly if you’re sensitive to spice.

Variations and Substitutions

• Meat Options: Swap ground beef for ground turkey, chicken, or pork for a lighter or different flavor profile.
• Bean Varieties: Try black beans, pinto beans, or a mix instead of kidney beans for variety.
• Vegetarian Version: Omit meat and add more beans or lentils, plus veggies like zucchini or bell peppers.
• Spice Level: Increase cayenne or add diced jalapeños for heat, or skip them for a milder chili.
• Tomato Alternatives: Use crushed tomatoes or tomato sauce if you prefer a smoother texture.
• Low-Carb Option: Skip beans and add more vegetables like cauliflower or mushrooms.
• Gluten-Free: This recipe is naturally gluten-free, but double-check broth and spice labels.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stove or microwave, adding a splash of water if needed.
• Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Divide into single servings for easy grab-and-go lunches; reheat gently to preserve texture.

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