Slow Cooker Beef Chili (Printable Version)

Tender beef and kidney beans in a rich, spiced tomato sauce, cooked slowly for comforting flavors.

# Ingredient List:

→ Meats

01 - 1.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced

→ Beans

05 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Canned & Sauces

06 - 1 can (28 oz) crushed tomatoes
07 - 2 tbsp tomato paste

→ Spices & Seasonings

08 - 2 tbsp chili powder
09 - 2 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1/4 tsp cayenne pepper (optional)
13 - 1.5 tsp salt
14 - 1/2 tsp ground black pepper

→ Liquids

15 - 1 cup beef broth

→ Optional Toppings

16 - Shredded cheddar cheese
17 - Sour cream
18 - Chopped fresh cilantro
19 - Sliced jalapeños

# Directions:

01 - Heat a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
02 - In the same skillet, add oil if necessary. Cook onion, red bell pepper, and garlic until softened, approximately 3 to 4 minutes. Transfer to slow cooker.
03 - Add kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper to slow cooker. Pour in beef broth and stir to combine.
04 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is tender and flavors meld.
05 - Taste and adjust seasoning as needed. Serve hot with optional toppings such as shredded cheddar, sour cream, cilantro, and jalapeños.

# Expert Tips:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, no hovering required.
  • Tender beef chunks melt into a rich, spiced tomato base that tastes like it simmered for days.
  • It's endlessly flexible—swap toppings, adjust the heat, or stretch it over rice when unexpected guests show up.
02 -
  • Don't skip searing the beef or you'll lose the deep, caramelized flavor that makes this chili taste like it's been cooking all day.
  • If the chili looks too thick after a few hours, add a splash more broth or water so the bottom doesn't scorch.
  • Let it sit for ten minutes after turning off the heat so the flavors settle and the steam stops fogging up your glasses.
03 -
  • A small piece of dark chocolate or a teaspoon of cocoa powder stirred in near the end adds depth without sweetness, making the chili taste more complex.
  • If you have time, make this a day ahead and let it sit overnight in the fridge so the flavors deepen and the fat rises to the top for easy removal.
  • Use a potato masher to gently crush some of the beans against the side of the pot if you want a thicker, creamier texture without adding flour or cornstarch.

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