Slow Cooker Chili Beef Beans

There's something almost meditative about the smell of chili building in a slow cooker on a cold afternoon. I learned to make this version years ago when a friend casually mentioned she just threw everything in before work and came home to dinner waiting. At first, I thought that sounded lazy, but then I tasted it—deep, complex, nothing like the rushed chili I'd been making on the stovetop. Now I understand: patience makes all the difference.

I remember my partner coming home during a snowstorm and just stopping in the doorway, breathing in deeply before even taking off their coat. That's when I knew I'd gotten this recipe right. The house smelled like comfort, and the chili was ready the moment they were.

Ingredients

• Ground beef (1½ lbs, 80/20 blend): The fat ratio matters more than you'd think—it seasons everything as it cooks and keeps the meat tender rather than stringy.
• Onion and green bell pepper: Finely chopped onion melts into the sauce and becomes almost undetectable sweetness, while the pepper adds gentle depth and color.
• Garlic (2 cloves, minced) and jalapeño (optional): Fresh garlic wakes up the spices; the jalapeño is optional but recommended if you like a subtle warmth that builds on your tongue.
• Kidney beans and black beans (one can each, drained and rinsed): Rinsing removes the canning liquid that can make chili taste tinny—this one step changed everything for me.
• Crushed tomatoes and diced tomatoes with juice (28 oz and 15 oz cans): The combination of textures keeps things interesting; the juice is where the umami lives, so never drain it.
• Beef broth (1 cup): This hydrates the beans evenly and prevents everything from becoming paste-like at the bottom of the slow cooker.
• Chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne: Smoked paprika is the secret player here—it adds a whisper of depth that makes people ask what your secret ingredient is.

Instructions

Brown the beef first:

Heat a large skillet over medium heat and add the ground beef, breaking it apart with a spoon as it cooks. You'll hear it sizzle and smell the meat developing a deeper color—this takes about 5 to 7 minutes. If there's a pool of fat when you're done, drain most of it, but leave a little behind for flavor.

Transfer to the slow cooker:

Scrape every bit of browned beef into your slow cooker, including any crusty bits stuck to the pan. Those bits are pure flavor.

Add the vegetables:

Scatter your chopped onion, bell pepper, minced garlic, and jalapeño (if using) over the beef. No need to cook them first; they'll soften perfectly during the long simmer.

Layer in beans and tomatoes:

Add both cans of beans (drained and rinsed), the crushed tomatoes, the diced tomatoes with their juice, and the beef broth. The liquid should just barely cover everything.

Season generously:

Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne if you're using it. Stir everything together so the spices distribute evenly and nothing sits in dry clumps at the bottom.

Let it cook low and slow:

Cover and set the slow cooker to LOW for 6 to 8 hours. If you're in a hurry, HIGH works for 3 to 4 hours, though low cooking really does coax out deeper flavors. Stir once or twice if you remember, but it's not essential.

Taste and adjust:

Before serving, taste a spoonful and adjust salt or spices as you like. Sometimes I add a pinch more cumin or a crack of pepper depending on my mood.

Serve with your favorite toppings:

Ladle into bowls and top with shredded cheddar, a dollop of sour cream, fresh cilantro, and sliced green onions. Each addition softens or brightens the chili in its own way.

Save

The best compliment I ever got was someone asking if I'd made the chili from scratch that morning, not understanding how something this good could come from just pressing a button. That's the whole point, really—it tastes handmade and thoughtful because you cared enough to layer the flavors, even if the slow cooker did the heavy lifting.

Making It Your Own

This recipe is a canvas, not a rule. I've added corn when I had it on hand, swapped black beans for pinto beans, and once threw in a handful of chopped mushrooms when I was trying to stretch things. The structure stays the same, but the little variations keep it from ever feeling repetitive. Some friends use ground turkey to lighten it up, which works beautifully if that's your preference.

Serving and Storing

Chili is one of those dishes that almost demands to be made ahead. Refrigerated in an airtight container, it lasts at least four days and tastes noticeably better by day two or three, when the spices have really settled into the beans and tomatoes. I've frozen portions in gallon bags flat on a shelf, which thaws quickly on a busy weeknight. Reheat gently on the stovetop with a splash of broth if it's thickened too much in storage.

Pairing and Serving Ideas

Cornbread is the obvious companion, but I've also served this over rice, with oyster crackers on the side, or even in a bowl with a grilled cheese sandwich perched on top. My favorite discovery was pairing it with a simple coleslaw to cut through the richness—the crunch and acidity balanced everything perfectly. If you're cooking for a crowd, set out all the toppings in separate bowls and let everyone customize their bowl.

• A squeeze of lime juice over the top brightens everything at the last second.
• Chopped raw onion adds a sharp contrast if you want more texture.
• Jalapeño slices on top give you heat without committing the whole pot to spice.

Save

This chili has become my go-to recipe when I want to feel like I've cooked something meaningful without the stress, and that's exactly what it delivers. There's real satisfaction in ladling out a bowl that tastes like it was born from hours of attention when you barely touched it.

Recipe FAQs

→ Can I use different beans in this chili?

Yes, you can swap kidney and black beans for other varieties like pinto or navy beans to vary texture and flavor.

→ How do I thicken the chili if it’s too watery?

Remove the slow cooker lid during the last 30 minutes to allow excess liquid to evaporate and thicken the chili.

→ Can I substitute the ground beef with another protein?

Ground turkey or chicken can be used for a lighter, leaner option without sacrificing flavor.

→ What spices give this chili its signature flavor?

Chili powder, cumin, smoked paprika, oregano, and a touch of cayenne pepper contribute deep, smoky, and slightly spicy notes.

→ Is it possible to prepare this chili without a slow cooker?

Yes, you can simmer all ingredients in a large pot on low heat for several hours until flavors meld and beef is tender.