Name: Homemade 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; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 (15 oz) can kidney beans, drained and rinsed; 1 (15 oz) can black beans, drained and rinsed; 1 (28 oz) can diced tomatoes, undrained; 1 (6 oz) can tomato paste; 2 cups beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper (optional, for heat); Fresh cilantro and lime wedges (for garnish)

Savor the rich, hearty flavors of this Homemade Slow Cooker Beef Chili, a comforting dish perfect for cozy nights. Packed with tender beef, beans, and warm spices, it’s easy to prepare and simmers all day for deep, satisfying taste. Ideal for family dinners or meal prep, this chili delivers warmth in every bite.

Why You’ll Love This Recipe

This Homemade Slow Cooker Beef Chili is a game-changer for busy home cooks who crave bold, comforting flavors without the fuss. The slow cooker does all the heavy lifting, transforming simple ingredients into a rich, hearty meal that warms the soul. Whether you’re feeding a crowd or meal-prepping for the week, this chili is endlessly versatile—perfect for game days, cozy evenings, or casual gatherings. The blend of smoky spices, tender beef, and creamy beans creates a depth of flavor that gets better with every bite. Plus, it’s customizable to suit your spice preference and dietary needs, making it a go-to recipe you’ll return to time and time again.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor through caramelization.
Layer Flavors: Add spices in stages—some during browning, some later—to deepen the chili’s complexity.
Deglaze the Pan: After browning beef, deglaze with a splash of broth to capture flavorful bits.
Adjust Heat: Taste halfway through cooking and adjust spice levels with cayenne or chili powder.
Thicken Naturally: Mash some beans against the pot’s side to thicken the chili without flour.
Slow Cooker Liner: Use a liner for easy cleanup, especially with sticky tomato-based dishes.
Rest for Flavor: Let the chili sit for 10–15 minutes after cooking to meld flavors.
Fresh Toppings: Garnish with fresh cilantro, avocado, or lime wedges for a bright finish.

Yield: Serves 6

Homemade Slow Cooker Beef Chili

Hearty slow cooker beef chili with tender beef, beans, and bold spices—perfect for cozy, fuss-free dinners.

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
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (28 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste
2 cups beef broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional, for heat)
Fresh cilantro and lime wedges (for garnish)

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 for a lighter chili, if desired.
Sauté Aromatics: In the same skillet, add diced onion, red bell pepper, green bell pepper, and garlic. Cook for 3–4 minutes until softened, stirring occasionally to prevent burning.
Combine in Slow Cooker: Transfer the browned beef and sautéed vegetables to a 6-quart slow cooker. The spacious cooker ensures even cooking and room for all ingredients.
Add Beans and Tomatoes: Pour in the kidney beans, black beans, diced tomatoes (with juice), and tomato paste. Stir gently to distribute evenly.
Season the Chili: Sprinkle in chili powder, cumin, smoked paprika, salt, black pepper, and cayenne (if using). These spices create the chili’s signature warmth and depth.
Pour in Broth: Add beef broth, stirring until everything is well combined. The broth keeps the chili from becoming too thick while it simmers.
Set and Cook: Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Low and slow yields the best flavor.
Check Consistency: Near the end of cooking, stir and check thickness. If too thin, mash some beans against the side to thicken naturally.
Taste and Adjust: Taste the chili and adjust seasoning with extra salt, pepper, or spices if needed. Let it rest for 10 minutes to meld flavors.
Serve and Garnish: Ladle chili into bowls, garnish with fresh cilantro and a squeeze of lime, and serve with cornbread or tortilla chips for a cozy meal.

Notes

For a smokier flavor, use fire-roasted diced tomatoes or add a pinch of chipotle powder.
If you prefer a milder chili, omit cayenne and reduce chili powder to 1 tbsp.
Double the recipe for a crowd, but ensure your slow cooker is large enough (8-quart recommended).
Leftovers taste even better the next day as flavors continue to develop.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 452Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 10gCholesterol 101mgSodium 1010mgCarbohydrates 26gFiber 8gSugar 6gProtein 39g

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

Ingredients Notes

This chili relies on pantry staples and fresh ingredients for its robust flavor. Ground beef (80/20) provides richness, but leaner cuts work for a lighter dish. Kidney beans and black beans add heartiness and texture; rinse canned beans to reduce sodium. Diced tomatoes and tomato paste create a tangy, thick base—opt for fire-roasted tomatoes for extra smokiness. Onions and garlic build a savory foundation, while bell peppers add subtle sweetness. The spice trio of chili powder, cumin, and smoked paprika delivers warmth and depth; adjust quantities for your heat preference. Beef broth enhances the meaty flavor, but vegetable broth works for a milder taste. Fresh cilantro and lime juice as garnishes brighten the dish, balancing its richness.

Variations and Substitutions

This chili is highly adaptable to suit various tastes and dietary needs. Swap ground beef for ground turkey, chicken, or plant-based meat for a vegetarian option. Use pinto beans, white beans, or lentils instead of kidney or black beans for a different texture. For a spicier kick, add jalapeños, chipotle peppers, or extra cayenne. To make it low-carb, skip the beans and add zucchini or cauliflower. For a vegan version, omit meat, use vegetable broth, and double the beans. Incorporate sweet potatoes or corn for a sweeter, heartier twist. If you’re out of tomato paste, ketchup or tomato sauce can work in a pinch, though adjust seasoning to balance sweetness.

Storage Options

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months—portion into single servings for easy reheating. Thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in a covered dish, stirring every 30 seconds. Add a splash of broth if the chili thickens too much during storage. Avoid repeated freezing and thawing to maintain texture and flavor.