Slow Cooker Beef Chili (Printable)

Comforting chili with tender beef, beans, and rich spices simmered slowly for robust taste.

# Ingredient List:

→ Meats

01 - 2 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 4 cloves garlic, minced
05 - 1 jalapeño, seeded and diced (optional)

→ Beans

06 - 2 cans (15 ounces each) kidney beans, drained and rinsed
07 - 1 can (15 ounces) black beans, drained and rinsed

→ Tomatoes & Liquids

08 - 2 cans (14.5 ounces each) diced tomatoes with juices
09 - 1 can (6 ounces) tomato paste
10 - 1 cup beef broth

→ Spices & Seasonings

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

→ Optional Toppings

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

# How to Make:

01 - Heat a large skillet over medium-high heat and brown beef cubes on all sides, approximately 5 minutes. Transfer to slow cooker.
02 - Add diced onion, red bell pepper, garlic, and jalapeño to the skillet; cook for 2 to 3 minutes until softened, then transfer to slow cooker.
03 - Add kidney beans, black beans, diced tomatoes with juices, tomato paste, and beef broth to the slow cooker.
04 - Sprinkle in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper if using, salt, and black pepper; stir thoroughly.
05 - Cover and cook on low for 6 to 8 hours or on high for 4 hours until beef is tender and flavors meld.
06 - Taste and adjust seasoning as necessary before serving.
07 - Serve hot with preferred toppings such as cilantro, sour cream, shredded cheddar cheese, or sliced green onions.

# Expert Tips:

01 -
  • It practically cooks itself while you ignore it for six hours, no hovering required.
  • The beef gets so tender it melts on your tongue, and the spices blend into something way more complex than the sum of their parts.
  • One pot means one cleanup, which is the real victory of any weeknight dinner.
02 -
  • Browning the beef is worth the extra five minutes—it deepens the flavor in a way you can't skip if you want chili that tastes intentional.
  • Rinsing canned beans removes starch that makes chili taste muddy; it's a small step that changes everything.
  • If your chili looks soupy at the end, crack the slow cooker lid off for the last 30 minutes and let some liquid evaporate—patience matters here.
03 -
  • Use a 5–6 quart slow cooker so there's room for everything to mingle without crowding; chili needs space to develop properly.
  • If you're substituting ground beef for cubed beef, brown and drain it thoroughly before adding, or your chili will taste greasy instead of rich.

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