This Smoky Slow Cooker Beef and Bean Chili is a hearty, flavor-packed dish that simmers all day, filling your home with irresistible aromas. Tender beef, creamy beans, and a smoky blend of spices create a comforting meal perfect for cozy nights or gatherings with friends.
Why You’ll Love This Recipe
This chili is a crowd-pleaser that effortlessly combines convenience and bold flavors. The slow cooker does all the work, melding smoky, spicy, and savory notes into a rich, satisfying dish. It’s perfect for busy days, meal prep, or feeding a hungry group. Plus, it’s endlessly customizable—adjust the heat, swap ingredients, or make it vegetarian without losing its soul-warming appeal. Whether you’re hosting a game day party or craving a cozy dinner, this chili delivers comfort and depth in every bite.
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—half at the start and half midway—for a more complex taste.
- Adjust Consistency: If the chili is too thick, add a splash of broth; if too thin, simmer with the lid off.
- Taste Test: Check seasoning before serving, as slow cooking can mute some flavors like salt or spice.
- Use Fresh Spices: Freshly ground spices, especially cumin and smoked paprika, elevate the smoky profile.
Smoky Slow Cooker Beef and Bean Chili
Hearty beef and bean chili with smoky spices, slow-cooked to perfection for a cozy, flavorful meal.
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 pinto beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 cup low-sodium beef broth
- 1 tbsp chipotle in adobo sauce, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Optional toppings: shredded cheddar, sour cream, green onions, cilantro
Instructions
- Brown the Beef: Heat a large skillet over medium heat. Add ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat for a lighter chili, but leave a bit for flavor.
- 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. This builds a savory base.
- Prep the Slow Cooker: Transfer the beef, onions, and garlic to a 6-quart slow cooker. The large size ensures even cooking and plenty of room for all ingredients.
- Add Beans and Tomatoes: Pour in the drained kidney and pinto beans, followed by the crushed tomatoes. These create the hearty, saucy foundation of your chili.
- Season the Mix: Stir in beef broth, chipotle in adobo, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Mix well to evenly distribute the spices.
- Set and Forget: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The long simmer melds flavors beautifully.
- Check Consistency: About 30 minutes before serving, check the chili’s thickness. If too watery, remove the lid to let it thicken; if too thick, add a splash of broth.
- Taste and Adjust: Taste the chili and adjust salt, pepper, or spice level. Add more chipotle for heat or a pinch of sugar if it’s too acidic.
- Serve It Up: Ladle the chili into bowls and top with your favorites—shredded cheddar, sour cream, green onions, or fresh cilantro for a burst of color and flavor.
- Enjoy the Leftovers: Let the chili cool slightly before storing. It tastes even better the next day as flavors continue to deepen!
Notes
- For extra smokiness, try adding a teaspoon of liquid smoke or smoked salt.
- If using dried beans, soak overnight and pre-cook until tender before adding.
- Stir occasionally if your slow cooker has hot spots to prevent sticking.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 482Total Fat 24gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 11gCholesterol 107mgSodium 638mgCarbohydrates 28gFiber 6gSugar 5gProtein 40g
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.
- Beans: Kidney and pinto beans add texture and heartiness; canned beans save time, but rinse well to reduce sodium.
- Smoked Paprika: This is the star for smoky depth; regular paprika won’t deliver the same flavor.
- Chipotle in Adobo: Adds heat and smokiness; use sparingly if you prefer milder flavors.
- Tomatoes: Crushed tomatoes create a smooth base; fire-roasted varieties enhance the smoky profile.
- Onions and Garlic: Fresh is best for robust flavor; pre-chopped can save time but may be less pungent.
- Beef Broth: Low-sodium broth lets you control the saltiness while adding savory depth.
Variations and Substitutions
- Meat Options: Swap ground beef for ground turkey, chicken, or pork for a lighter or different flavor profile.
- Vegetarian Version: Omit meat and add more beans (black or white) or lentils for a hearty meatless chili.
- Spice Level: Reduce chipotle for milder chili or add fresh jalapeños for extra heat.
- Bean Varieties: Try black beans, cannellini, or navy beans for a twist on texture and taste.
- Low-Carb: Skip beans and add diced zucchini or cauliflower for a keto-friendly version.
- Sweetness: A teaspoon of cocoa powder or molasses can deepen flavors without overpowering.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; flavors deepen over time.
- Freezer: Freeze in portioned containers for up to 3 months; thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat, adding a splash of broth if needed, or microwave in short bursts.
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