Slow Cooker Beef Chili with Beans

Slow Cooker Beef Chili with Beans is the ultimate hearty and flavorful meal, perfect for busy weeknights or game days. This recipe is incredibly useful because it transforms simple ingredients into a robust chili with minimal effort, making it a go-to for comforting home-cooked goodness.

Key Ingredients for Slow Cooker Beef Chili with Beans

• 1.5 lbs lean ground beef
• 1 large yellow onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can Rotel (diced tomatoes and green chilies), undrained
• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (or to taste)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup beef broth
• Optional toppings: shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños

How to Make Slow Cooker Beef Chili with Beans

This Slow Cooker Beef Chili with Beans is remarkably easy to make, offering a deeply satisfying and flavorful experience with minimal hands-on time. The rich, savory broth with tender beef and perfectly cooked beans makes for a truly comforting meal. Preparation time is approximately 15 minutes of active prep, followed by 4-8 hours of slow cooking.

Step-by-Step Instructions

1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped yellow onion and bell peppers to the same skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients in Slow Cooker: Transfer the browned beef and sautéed vegetables to your slow cooker.
4. Add Tomatoes and Beans: Stir in the crushed tomatoes, undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and the can of Rotel.
5. Add Spices: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything together to ensure the spices are evenly distributed.
6. Pour in Broth: Add the beef broth to the slow cooker. Stir well.
7. Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded.
8. Serve: Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, or sliced jalapeños.

Why You’ll Love This Slow Cooker Beef Chili with Beans

This Slow Cooker Beef Chili with Beans is an absolute winner for its incredible depth of flavor and satisfying heartiness, making it a step above even your favorite restaurant chili. The true star is the slow-cooked infusion of spices and tender beef, creating a rich texture that’s hard to resist, especially when compared to a quicker stovetop version. Plus, making this chili at home is incredibly cost-effective, allowing you to enjoy a gourmet-style meal without breaking the bank.

The versatility of this chili is another major draw; it’s a blank canvas for delicious toppings that elevate each bite, from creamy sour cream to zesty cilantro and sharp cheddar. It’s the perfect dish for a cozy night in or a crowd-pleasing gathering, offering warmth and comfort in every spoonful. Don’t just take our word for it – gather your ingredients and whip up a batch of this delightful Slow Cooker Beef Chili with Beans today; your taste buds will thank you!

Storing and Reheating Tips

Leftover Slow Cooker Beef Chili with Beans can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chili in individual portions or in larger containers for up to 3 months.

To reheat:

• Stovetop: Gently reheat the chili in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or beef broth if the chili has thickened.
• Microwave: Place a serving in a microwave-safe bowl and heat on high power for 1-2 minutes, stirring halfway through, until hot.

Final Thoughts

This Slow Cooker Beef Chili with Beans is a testament to the magic of simple ingredients and the convenience of slow cooking. It’s the perfect way to bring warmth and deliciousness to your table with minimal fuss, so be sure to give it a try!

Slow Cooker Beef Chili with Beans

The ultimate hearty and flavorful meal, perfect for busy weeknights or game days. This recipe is incredibly useful because it transforms simple ingredients into a robust chili with minimal effort, making it a go-to for comforting home-cooked goodness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 minutes mins

Total Time 4 minutes mins

Course: Chili, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs lean ground beef
• 1 large yellow onion chopped
• 2 bell peppers chopped, any color
• 3 cloves garlic minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes undrained
• 1 (15 ounce) can kidney beans rinsed and drained
• 1 (15 ounce) can black beans rinsed and drained
• 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper or to taste
• 1/2 teaspoon salt or to taste
• 1/4 teaspoon black pepper or to taste
• 1 cup beef broth

Optional toppings

• shredded cheddar cheese for garnish
• sour cream for garnish
• chopped fresh cilantro for garnish
• diced red onion for garnish
• sliced jalapeños for garnish

Equipment

• Slow Cooker
• Large Skillet

Method

 

1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Drain off any excess grease.
   1.5 lbs lean ground beef
2. Add the chopped yellow onion and bell peppers to the same skillet. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
   1 large yellow onion, 2 bell peppers, 3 cloves garlic
3. Transfer the browned beef and sautéed vegetables to your slow cooker.
4. Stir in the crushed tomatoes, undrained diced tomatoes, rinsed and drained kidney beans, rinsed and drained black beans, and the can of Rotel.
   1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (10 ounce) can Rotel
5. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Stir everything together to ensure the spices are evenly distributed.
   1/4 cup chili powder, 2 tablespoons cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon black pepper
6. Add the beef broth to the slow cooker. Stir well.
   1 cup beef broth
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chili is heated through and the flavors have melded.
8. Ladle the hot chili into bowls and garnish with your favorite toppings such as shredded cheddar cheese, a dollop of sour cream, fresh cilantro, diced red onion, or sliced jalapeños.
   shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, sliced jalapeños

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat on the stovetop or in the microwave.