Name: Slow Cooker Chunky Beef Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 25 min
Yield: 6
Cuisine: American
Ingredients: 2 lbs chuck roast, cut into 1-inch cubes; 1 tbsp olive oil; 1 large onion, diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 green bell pepper, diced; 2 (15 oz) cans kidney beans, rinsed and drained; 1 (28 oz) can fire-roasted diced tomatoes; 1 (6 oz) can tomato paste; 2 cups low-sodium beef broth; 2 tbsp chili powder; 1 tbsp ground cumin; 1 tsp smoked paprika; 1 tsp oregano; Salt and pepper to taste; Optional toppings: shredded cheddar, sour cream, green onions, cilantro

This Slow Cooker Chunky Beef Chili is a hearty, flavorful dish packed with tender beef, beans, and bold spices. Perfect for cozy nights, it’s easy to prepare, letting the slow cooker do the work while filling your home with irresistible aromas. Ideal for family dinners or game-day gatherings.

Why You’ll Love This Recipe

This Slow Cooker Chunky Beef Chili is a crowd-pleaser that delivers rich, robust flavors with minimal effort. The slow cooking process melds the spices, tenderizes the beef, and creates a thick, satisfying texture. It’s versatile—serve it with cornbread, rice, or tortilla chips. Plus, it’s perfect for meal prep, freezes beautifully, and warms you up on chilly days. Whether you’re feeding a family or hosting friends, this chili is a comforting, no-fuss option that everyone will rave about.

Recipe Tips and Tricks

Brown the Beef: Searing the beef before adding it to the slow cooker enhances flavor with a caramelized crust.
Adjust Spice Levels: Taste halfway through cooking and adjust chili powder or add cayenne for extra heat.
Use Fresh Spices: Freshly ground cumin and chili powder elevate the dish’s depth and aroma.
Deglaze the Pan: After browning beef, deglaze with a splash of broth to capture flavorful bits.
Layer Flavors: Add half the spices early and the rest halfway through cooking for balanced taste.
Check Liquid Levels: If chili thickens too much, add a bit of broth or water.
Rest Before Serving: Let the chili sit for 10 minutes after cooking to meld flavors.

Yield: Serves 6

Slow Cooker Chunky Beef Chili

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

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

2 lbs chuck roast, cut into 1-inch cubes
1 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 (15 oz) cans kidney beans, rinsed and drained
1 (28 oz) can fire-roasted diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth
2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp oregano
Salt and pepper to taste
Optional toppings: shredded cheddar, sour cream, green onions, cilantro

Instructions

Prep the Beef: Pat the chuck roast cubes dry with paper towels and season generously with salt and pepper. This ensures a good sear and enhances flavor.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches, browning on all sides for 5-7 minutes. Transfer to the slow cooker.
Sauté Veggies: In the same skillet, add onion, garlic, and bell peppers. Cook for 4-5 minutes until softened, scraping up browned bits. Add to the slow cooker.
Add Tomatoes and Beans: Pour diced tomatoes, tomato paste, and kidney beans into the slow cooker. Stir to combine evenly with the beef and veggies.
Season the Chili: Sprinkle in chili powder, cumin, smoked paprika, and oregano. Stir well to coat all ingredients with the spices.
Add Broth: Pour in beef broth, stirring to combine. The liquid should just cover the ingredients for a thick chili consistency.
Set and Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.
Check and Adjust: Halfway through, taste and adjust seasoning if needed. Add a splash of broth if too thick.
Rest and Meld: Once cooked, let the chili rest for 10 minutes off heat to let flavors meld beautifully.
Serve and Enjoy: Ladle into bowls, top with your favorite garnishes like cheddar, sour cream, or cilantro, and serve with cornbread or chips!

Notes

For extra depth, add a splash of Worcestershire sauce or a pinch of cocoa powder.
If you prefer a thinner chili, add more broth during cooking.
Leftovers taste even better the next day as flavors continue to develop.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 485Total Fat 28gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 15gCholesterol 131mgSodium 479mgCarbohydrates 16gFiber 5gSugar 4gProtein 44g

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

Ingredients Notes

Chuck Roast: Opt for well-marbled chuck roast for tender, juicy results; trim excess fat to avoid greasiness.
Kidney Beans: Canned kidney beans add heartiness; rinse well to reduce sodium and improve texture.
Diced Tomatoes: Fire-roasted diced tomatoes bring a smoky depth; regular ones work fine too.
Tomato Paste: Intensifies tomato flavor and thickens the chili; a small can is sufficient.
Onion and Garlic: Freshly chopped onions and minced garlic provide a savory base; don’t skip them.
Chili Powder and Cumin: These spices define the chili’s bold profile; adjust for preferred heat.
Beef Broth: Low-sodium broth controls saltiness while adding richness; substitute with water if needed.
Bell Peppers: Red or green bell peppers add color and subtle sweetness; dice uniformly for even cooking.

Variations and Substitutions

Meat Options: Swap chuck roast for ground beef, turkey, or pork for a different texture or lighter option.
Bean Varieties: Try black beans, pinto beans, or a mix instead of kidney beans for variety.
Spice it Up: Add jalapeños, chipotle peppers, or smoked paprika for extra heat or smokiness.
Vegetarian Version: Omit beef, double the beans, and use vegetable broth for a meatless chili.
Low-Carb Twist: Skip beans and add zucchini or cauliflower for a keto-friendly version.
Sweetness Balance: A teaspoon of cocoa powder or dark chocolate adds depth without overpowering.
Gluten-Free: Naturally gluten-free, but double-check broth and spice blends for hidden gluten.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat on 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.