Slow Cooker Beef Chili (Printable)

A savory blend of beef, beans, and spices simmered slowly for deep, satisfying flavors.

# What You'll Need:

→ Meats

01 - 1½ pounds beef chuck, cut into ½-inch cubes
02 - 1 tablespoon olive oil

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and minced (optional)

→ Legumes

07 - 2 cans (15 ounces each) kidney beans, drained and rinsed

→ Tomatoes & Liquids

08 - 1 can (28 ounces) crushed tomatoes
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tablespoons chili powder
11 - 2 teaspoons ground cumin
12 - 1 teaspoon smoked paprika
13 - 1 teaspoon dried oregano
14 - ½ teaspoon ground black pepper
15 - 1 teaspoon salt, or to taste
16 - ½ teaspoon cayenne pepper (optional)

→ Optional Garnishes

17 - Chopped cilantro
18 - Shredded cheddar cheese
19 - Sour cream
20 - Sliced green onions

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes on all sides, about 5 minutes. Transfer to slow cooker.
02 - In the same skillet, add diced onion, bell pepper, and jalapeño if using. Sauté 3 to 4 minutes until softened. Add garlic and cook 1 more minute. Transfer to slow cooker.
03 - Add kidney beans, crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne pepper if using to slow cooker. Stir to combine.
04 - Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until beef is tender and flavors meld.
05 - Taste and adjust seasoning if needed. Serve hot, garnished with cilantro, cheese, sour cream, or green onions as desired.

# Expert Advice:

01 -
  • It cooks itself while you go about your day, no babysitting required.
  • The beef becomes melt-in-your-mouth tender after hours of slow simmering.
  • Every spoonful is thick, hearty, and deeply flavored without any fuss.
  • Leftovers taste even better the next day, which means easy lunches all week.
02 -
  • Browning the beef first is not optional, it builds a layer of flavor that slow cooking alone cannot create.
  • Do not skip rinsing the canned beans, the starchy liquid can make your chili gummy and dull the spices.
  • If your chili looks too thick after cooking, stir in a splash of broth or water to loosen it up.
  • Always taste before serving, slow cookers can mellow out salt and spice more than you expect.
03 -
  • Let the chili rest for 10 minutes after cooking, the texture thickens and the flavors settle beautifully.
  • Use smoked paprika instead of regular, it adds a subtle campfire depth that makes people ask what your secret is.
  • If reheating from frozen, do it slowly on the stovetop rather than the microwave, the beef stays tender and the consistency stays smooth.
  • A splash of apple cider vinegar stirred in just before serving brightens the whole pot without anyone knowing why it tastes so good.

Go Back