This Spicy Slow Cooker Beef Chili is a hearty, flavor-packed dish that simmers all day, filling your home with mouthwatering aromas. Perfect for cozy nights or game-day gatherings, it combines tender beef, bold spices, and beans for a satisfying meal that’s easy to make and endlessly customizable.
Why You’ll Love This Recipe
This chili is a crowd-pleaser, offering a perfect balance of heat, smokiness, and savory goodness. The slow cooker does all the work, melding flavors effortlessly while you go about your day. It’s ideal for busy schedules, make-ahead meals, or feeding a hungry group. Plus, it’s versatile—adjust the spice level, swap ingredients, or serve it with your favorite toppings like shredded cheese, sour cream, or fresh cilantro. Whether you’re a chili novice or a seasoned pro, this recipe delivers bold flavors with minimal effort, making it a go-to for comfort food cravings.
Recipe Tips and Tricks
- Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
- Spice Gradually: Add half the chili powder initially, then taste and adjust near the end to control heat.
- Use Fresh Spices: Freshly ground cumin and chili powder provide a more vibrant flavor than older spices.
- Deglaze the Pan: After browning beef, deglaze the skillet with a splash of broth to capture flavorful bits.
- Check Liquid Levels: If the chili thickens too much, add a bit more broth or water during cooking.
- Rest for Flavor: Let the chili sit for 10-15 minutes after cooking to allow flavors to meld further.
- Topping Bar: Set up a topping station with options like avocado, jalapeños, or cornbread crumbles for fun customization.
Spicy Slow Cooker Beef Chili
Hearty, spicy beef chili simmers in the slow cooker for rich, bold flavors—perfect for cozy dinners or game-day crowds.
Ingredients
- 1.5 lbs ground beef (80/20)
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) diced tomatoes, preferably fire-roasted
- 1 can (6 oz) tomato paste
- 2 cups low-sodium beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional toppings: shredded cheddar, sour cream, chopped cilantro, sliced green onions
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat for a lighter chili, if desired.
- Sauté Aromatics: In the same skillet, add diced onion and jalapeño. Cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the Pan: Pour a splash of beef broth into the skillet, scraping up any browned bits. This adds incredible flavor to your chili.
- Combine in Slow Cooker: Transfer the beef, onion, jalapeño, and garlic to a 6-quart slow cooker. Add kidney beans, diced tomatoes, tomato paste, remaining broth, chili powder, cumin, smoked paprika, and oregano.
- Stir and Season: Mix everything well to combine. Season with salt and pepper to taste. For a milder chili, start with half the chili powder.
- 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: About 30 minutes before serving, taste the chili and adjust seasoning, adding more chili powder or salt if needed.
- Rest for Flavor: Once cooked, let the chili sit for 10 minutes off the heat to deepen the flavors.
- Serve with Flair: Ladle into bowls and set out a topping bar with shredded cheese, sour cream, cilantro, and green onions for guests to customize.
- Enjoy the Leftovers: Store any leftovers in the fridge or freezer for quick, delicious meals later in the week.
Notes
- For a thicker chili, mash some beans against the side of the slow cooker before serving.
- If you prefer a smokier flavor, increase smoked paprika or add a dash of liquid smoke.
- Double the recipe for larger crowds, but ensure your slow cooker can handle the volume.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 445Total Fat 23gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 107mgSodium 720mgCarbohydrates 24gFiber 5gSugar 9gProtein 38g
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.
- Kidney Beans: These add hearty texture; rinse canned beans to reduce sodium and improve flavor.
- Diced Tomatoes: Fire-roasted tomatoes enhance smokiness, but regular canned tomatoes are a great substitute.
- Chili Powder: A blend of ancho and chipotle chili powders adds depth; adjust for desired heat.
- Cumin: This warm spice is essential for authentic chili flavor; toast whole seeds for extra intensity.
- Onion and Garlic: Freshly chopped provides the best flavor; pre-minced garlic saves time but may be less potent.
- Beef Broth: Low-sodium broth allows better control over seasoning; substitute with vegetable broth if preferred.
- Jalapeño: Adds fresh heat; remove seeds for milder flavor or keep them for extra kick.
Variations and Substitutions
- Meat Alternatives: Swap ground beef for ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.
- Bean Variations: Try black beans, pinto beans, or a mix instead of kidney beans for different textures.
- Spice Level: Reduce chili powder or omit jalapeño for milder chili; add cayenne or habanero for extra heat.
- Tomato Options: Use crushed tomatoes for a smoother texture or fresh tomatoes for a brighter flavor.
- Sweetness Balance: Add a tablespoon of brown sugar or molasses to balance acidity and enhance depth.
- Vegetable Boost: Stir in diced bell peppers, zucchini, or corn for added color and nutrition.
- Beer Chili: Replace half the broth with a dark beer like stout for a richer, maltier flavor.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on the stove 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, as chili thickens when stored.
- Meal Prep: Divide into single-serve containers for easy lunches or dinners throughout the week.
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