Slow Cooker Beef Chili

There's something about the smell of beef browning in a skillet that makes a lazy Saturday feel purposeful. I stumbled onto this chili recipe during a particularly cold November when my kitchen thermometer seemed pointless—it was going to be frigid no matter what. I threw everything into the slow cooker that morning, mostly because I wanted the house to smell like something was happening, and by evening, I had this deep, warming bowl of comfort that somehow felt both effortless and intentional.

I made this for a group of friends who showed up unannounced on a Friday night, and watching them take that first spoonful—eyes closing, shoulders relaxing—made me realize chili is secretly one of the most generous dishes you can make. It feeds people, warms them, and makes them feel looked after without any pretense.

Ingredients

• Beef chuck, cut into 1-inch cubes (2 lbs): This cut has enough marbling to stay tender through hours of slow cooking, and it actually gets better the longer it sits in the liquid.
• Onion and red bell pepper (1 large onion, 1 red pepper, diced): The onion sweetens as it cooks, and the red pepper adds a bright note that keeps the chili from tasting one-dimensional.
• Garlic and jalapeño (4 cloves minced, 1 jalapeño seeded and diced): The garlic dissolves into the base, building depth, while the jalapeño gives you a whisper of heat that sneaks up on you.
• Kidney beans and black beans (2 cans kidney, 1 can black, drained and rinsed): Rinsing them matters more than you'd think—it removes the starchy liquid that can make chili taste canned and flat.
• Diced tomatoes with juices and tomato paste (2 cans diced, 1 can paste): The juices are liquid gold; don't drain them away. The paste concentrates the tomato flavor and thickens everything naturally.
• Beef broth (1 cup): This keeps the chili from drying out and adds a savory backbone that ties everything together.
• Chili powder, cumin, smoked paprika, oregano, cayenne, salt, and black pepper: The smoked paprika is the secret player here—it gives the impression of hours of cooking even if you're in a rush.

Instructions

Brown the beef first:

Heat a large skillet over medium-high heat and brown the beef cubes on all sides for about 5 minutes. You're not cooking it through, just searing it to lock in the flavor and give it a little color. Transfer to your slow cooker.

Soften the vegetables:

Add the diced onion, red bell pepper, garlic, and jalapeño to the same skillet and sauté for 2–3 minutes until they start to soften and release their aromatics. Scrape up any brown bits stuck to the bottom—that's flavor. Add everything to the slow cooker.

Layer in the rest:

Pour in the kidney beans, black beans, diced tomatoes with their juices, tomato paste, and beef broth. Give it a good stir, making sure the tomato paste breaks up and distributes evenly.

Season generously:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne if you want heat, salt, and black pepper. Stir well until everything is coated and combined.

Cook low and slow:

Cover and cook on low for 6–8 hours, or on high for 4 hours. The longer it goes, the more the flavors meld and the more tender the beef becomes. Six hours is the sweet spot where everything tastes cohesive without falling apart.

Taste and adjust:

Before serving, taste a spoonful and adjust salt and spices to your preference. Sometimes it needs more cumin, sometimes a pinch more salt—trust your palate.

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There was this one time when I forgot about the chili entirely, caught up in a movie, and it cooked for nearly eight hours. I was convinced I'd ruined it. But when I lifted the lid, the beef was so tender it practically dissolved on my tongue, and the whole kitchen smelled like a warm embrace. That's when I understood that slow cooker chili is almost impossible to mess up once it's in the pot.

Customizing Your Heat Level

The jalapeño and cayenne are optional for a reason—this chili is delicious without heat, but if you like warmth, you can control it. I've learned that seeding the jalapeño removes most of the fire while keeping the flavor, which is perfect if you're cooking for mixed tastes. If you're the only one eating it and you like real heat, leave the seeds in and maybe add a diced chipotle pepper in adobo sauce for depth and smoke.

Toppings That Matter

The toppings aren't just finishing touches; they change how the chili hits your mouth. Cool sour cream against hot chili creates this delicious contrast, sharp cheddar adds richness, and fresh cilantro or green onions brighten everything up at the last second. I've found that cilantro is the one that makes people pause mid-spoonful and say, what is that?

Beyond the Bowl

This chili works over rice or cornbread, but it also lives beautifully on its own, or poured over a baked potato, or even as a base for nachos if you're feeling creative. The versatility is part of why I keep coming back to it—it's a base ingredient masquerading as a finished dish.

• Serve over rice or cornbread for a more substantial meal.
• Leftover chili tastes even better the next day as flavors continue to develop.
• This freezes beautifully for up to three months, making it perfect for meal prep.

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This chili has become the recipe I reach for when I want to feel like I've done something kind without the effort showing. There's real magic in a slow cooker.

Recipe Help & Support

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

Cook on low for 6 to 8 hours or on high for about 4 hours to achieve tender beef and well-blended flavors.

→ Can I substitute ground beef for cubed beef?

Yes, you can use ground beef but brown and drain it before adding to maintain texture and flavor.

→ What spices enhance the chili’s flavor?

Chili powder, cumin, smoked paprika, oregano, and a touch of cayenne pepper provide a balanced, smoky, and mildly spicy profile.

→ Are there optional toppings to complement the dish?

Chopped cilantro, shredded cheddar, sour cream, and sliced green onions add fresh, creamy, and bright accents.

→ How can I thicken the chili if desired?

Removing the slow cooker lid during the final 30 minutes allows excess liquid to evaporate, thickening the chili naturally.