Slow Cooker Chili Beef Beans (Printable Version)
Comforting chili with tender beef, savory beans, tomatoes, and spices simmered slowly for enhanced flavor.
# What You'll Need:
→ Meats
01 - 1.5 pounds ground beef (80/20 or leaner)
→ Vegetables
02 - 1 large onion, finely chopped
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
→ Beans
06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (15 oz) diced tomatoes with juice
10 - 1 cup beef broth
→ Spices
11 - 2 tablespoons chili powder
12 - 2 teaspoons ground cumin
13 - 1 teaspoon smoked paprika
14 - 0.5 teaspoon dried oregano
15 - 0.5 teaspoon black pepper
16 - 1 teaspoon salt, adjusted to taste
17 - 0.25 teaspoon cayenne pepper (optional)
→ Optional Toppings
18 - Shredded cheddar cheese
19 - Sour cream
20 - Chopped fresh cilantro
21 - Sliced green onions
# Step-by-Step:
01 - Heat a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until no longer pink, approximately 5 to 7 minutes. Drain excess fat if necessary.
02 - Move the browned ground beef from the skillet into the slow cooker.
03 - Add chopped onion, diced bell pepper, minced garlic, and jalapeño (if using) to the slow cooker.
04 - Pour in kidney beans, black beans, crushed tomatoes, diced tomatoes with juice, and beef broth into the slow cooker.
05 - Sprinkle chili powder, ground cumin, smoked paprika, dried oregano, black pepper, salt, and cayenne pepper (if using) over the ingredients. Stir thoroughly to combine.
06 - Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir once or twice during cooking if possible.
07 - Taste and modify seasoning as desired before serving.
08 - Serve hot with optional toppings such as shredded cheddar cheese, sour cream, fresh cilantro, and sliced green onions.
# Expert Advice:
01 -
- You barely touch it once it starts cooking, which means a genuinely free afternoon instead of standing over a pot.
- The flavors actually improve as they sit together, creating something richer than you'd expect from such simple ingredients.
- Tastes even better the next day, making it the ultimate no-stress meal prep.
02 -
- Rinsing your canned beans isn't just a suggestion—it removes the starchy liquid that makes chili taste metallic and dull, and it's the single biggest improvement you can make.
- If your chili seems too thin at the end, remove the lid for the last 30 minutes of cooking and let it reduce; resist the urge to add cornstarch or flour, which muddy the flavor.
- Don't skip the smoked paprika; it's what makes this chili taste like it simmered for hours rather than just existing in a pot.
03 -
- Don't brown the beef in a rush—let it sit undisturbed for 2 to 3 minutes per side so it develops real color and deeper flavor, not gray cooked-through beef.
- If your slow cooker runs hot, check the chili around the 5-hour mark; some models can overcook beans and turn them mushy faster than others.