Slow Cooker Beef Chili

One October evening, I tossed cubed beef into my slow cooker without much of a plan, just a craving for something warm that would be ready when I got home. The smell that greeted me six hours later—smoky, rich, and faintly spicy—made me forget I'd ever doubted the recipe. I stood at the counter with a spoon, tasting straight from the pot, and knew I'd be making this on repeat all winter.

I made this for a friend who swore she didn't like chili, and she went back for seconds without a word. Watching her scrape the bottom of her bowl was all the validation I needed. Now it's the dish I bring to potlucks when I want to leave an impression without spending all day in the kitchen.

Ingredients

• Beef chuck (1½ lbs, cut into ½-inch cubes): This cut has just enough fat to stay juicy through the long cook, and those small cubes soak up every bit of seasoning.
• Olive oil (1 tbsp): Just enough to brown the beef and build a flavorful base before everything goes into the slow cooker.
• Onion (1 large, diced): It melts into the chili and adds a subtle sweetness that balances the heat.
• Green bell pepper (1, diced): Adds a fresh, vegetal note that keeps the chili from feeling too heavy.
• Garlic (2 cloves, minced): I always add this at the very end of sauteing so it doesn't burn, it makes all the difference.
• Jalapeno pepper (1, seeded and minced, optional): A little kick that sneaks up on you, leave the seeds in if you want real heat.
• Kidney beans (2 cans, 15 oz each, drained and rinsed): They hold their shape beautifully and add heartiness without turning mushy.
• Crushed tomatoes (1 can, 28 oz): The backbone of the chili, thick and tangy, giving it body and richness.
• Beef broth (1 cup): Loosens everything up just enough and deepens the savory flavor.
• Chili powder (2 tbsp): The star of the spice blend, earthy and warm without being overwhelming.
• Ground cumin (2 tsp): Adds a smoky, slightly nutty layer that makes the chili taste complex.
• Smoked paprika (1 tsp): This is my secret weapon, it gives the chili a campfire-like depth.
• Dried oregano (1 tsp): A hint of herbal brightness that ties all the spices together.
• Black pepper (½ tsp): Just enough to add a subtle bite.
• Salt (1 tsp, or to taste): Always taste before serving, slow cooking can dull the seasoning a bit.
• Cayenne pepper (½ tsp, optional): For those who like a little sweat on their forehead.
• Garnishes (cilantro, cheddar, sour cream, green onions): These turn a hearty bowl into something that feels special and complete.

Instructions

Brown the Beef:

Heat olive oil in a large skillet over medium-high heat and add the beef cubes, letting them sear on all sides for about 5 minutes until deeply golden. Transfer them straight into the slow cooker, leaving behind that caramelized flavor stuck to the pan.

Saute the Vegetables:

In the same skillet, toss in the onion, bell pepper, and jalapeno if using, and cook for 3 to 4 minutes until they just start to soften. Add the garlic last and let it cook for 1 minute until fragrant, then scrape everything into the slow cooker.

Combine Everything:

Add the kidney beans, crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne to the slow cooker. Give it a good stir so the spices coat everything evenly.

Slow Cook to Perfection:

Cover the slow cooker and set it to LOW for 6 to 7 hours, or HIGH for 3 to 4 hours if you're in a rush. The beef should be fork-tender and the flavors melded into something rich and warming.

Adjust and Serve:

Taste the chili and add more salt or cayenne if needed. Ladle it into bowls and top with cilantro, shredded cheddar, sour cream, or green onions for a finish that looks as good as it tastes.

Save

My neighbor once knocked on my door just as I was dishing this up, and I handed him a bowl without thinking twice. He returned the empty bowl an hour later with a request for the recipe scribbled on a napkin. That's when I realized this chili had become more than just dinner, it was something worth sharing.

Make-Ahead and Storage Tips

This chili is one of those rare dishes that actually improves after a night in the fridge, the flavors deepen and the spices settle into something even more cohesive. I always make a double batch now, portioning half into containers for lunches or freezing it in quart-sized bags that stack flat and reheat like a dream. Just thaw overnight in the fridge and warm it gently on the stove, adding a splash of broth if it has thickened too much.

Variations and Substitutions

If you want to swap the beef chuck for ground beef, brown it in the skillet and drain the excess fat before adding it to the slow cooker, the texture will be different but still satisfying. I have also used black beans or pinto beans when I ran out of kidney beans, and they worked just as well. For a smokier kick, try adding a teaspoon of chipotle powder or a diced chipotle pepper in adobo sauce, just be ready for a deeper heat that lingers.

Serving Suggestions and Pairings

I love serving this chili with a wedge of warm cornbread on the side, the slight sweetness cuts through the spice perfectly. It is also incredible over a bed of rice or baked potatoes, turning it into a full meal that feels like comfort on a plate. On game days, I set out bowls with all the toppings and let people build their own, and it disappears faster than I can refill the pot.

• Serve with cornbread, tortilla chips, or crusty bread for scooping.
• Pair with a simple green salad or coleslaw to balance the richness.
• Top with avocado slices or pickled jalapenos for extra texture and brightness.

Save

This is the kind of chili that makes your kitchen smell like a hug and fills you up in the best way possible. I hope it becomes a staple in your home the same way it has in mine.

Recipe FAQs

→ How long should I cook the chili in a slow cooker?

Cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beef is tender and flavors meld beautifully.

→ Can I adjust the spice level?

Yes, increase cayenne pepper or leave jalapeño seeds in to add more heat, or omit for milder taste.

→ What cuts of beef work best?

Beef chuck cut into cubes is ideal due to its tenderness after slow cooking and rich flavor.

→ Are there suggested side dishes?

Cornbread or steamed rice complement this chili well for a complete and hearty meal.

→ How long can leftovers be stored?

Refrigerate for up to 4 days or freeze for up to 3 months to preserve freshness and flavor.

→ Can I substitute ground beef?

Yes, ground beef can be used for a different texture though cubed beef offers richer mouthfeel.