Slow Cooker Beef Chili

There’s something incredibly comforting about a warm bowl of Slow Cooker Beef Chili on a cold winter evening. Picture this: it’s a chilly Saturday afternoon, and the snow is gently falling outside. You’ve had a long week, and the last thing you want to do is spend hours in the kitchen. That’s when I turn to my trusty slow cooker for a cozy, homemade meal. The aroma of simmering spices, hearty vegetables, and tender beef fills the house, wrapping you in warmth. It’s easy, satisfying, and best of all, it brings the family together for a lively dinner. As it bubbles away, I can spend time with my loved ones, knowing that a delicious meal is just a few hours away. And when it’s time to serve, the anticipation makes each bite even more enjoyable. This is more than just a recipe; it’s a way to create cherished memories around the dinner table.

Ingredients You’ll Need for Slow Cooker Beef Chili

The ingredients for this Slow Cooker Beef Chili are simple yet impactful. Each one plays a crucial role, contributing to the depth of flavor and heartiness of the dish. The stars of the show are the ground beef, beans, and spices, which come together to create a deliciously satisfying meal.

• 2 pounds ground beef, I used 90% lean – The base of our chili, providing protein and richness.
• 1 medium/large sweet Vidalia onion, diced small – Adds a touch of sweetness and depth to the flavor.
• 1 medium/large red bell pepper, diced small – Brings color and a mild sweetness.
• 3 to 5 garlic cloves, finely pressed or minced – Essential for aromatic flavor.
• 2 teaspoons kosher salt, or to taste – Enhances the flavors of all the ingredients.
• 1 teaspoon freshly ground black pepper, or to taste – Adds warmth and a little kick.
• one 16-ounce can red kidney beans, I used low-salt, drained and rinsed if desired – A hearty bean that adds texture and fiber.
• one 15-ounce can black beans, I used no-salt added, drained and rinsed if desired – Another great source of protein and helps thicken the chili.
• one 14.5-ounce can petite diced tomatoes, I used no-salt added – Provides a base of acidity and sweetness.
• one 8-ounce can tomato sauce, plus 8 ounces water used to rinse out can – Adds depth and richness to the chili.
• two 4-ounce cans diced green chilis, I used one can mild, one can hot – Gives the chili a nice kick.
• 1 tablespoon cumin – A warm, earthy spice that brings out the flavors.
• 2 teaspoons chili powder – Essential for that classic chili flavor.
• 2 teaspoons smoked paprika, regular paprika may be substituted – Adds a smoky undertone to the dish.
• 2 to 4 bay leaves – Enhances the overall flavor profile.
• sour cream, green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing – Perfect for topping off your chili for added flavor and texture.

Instructions for Slow Cooker Beef Chili

Making Slow Cooker Beef Chili is so straightforward. Follow these simple steps, and you’ll have a warm, hearty meal ready to enjoy. The best part is, you can set it and forget it!

1. In a large Dutch oven, add the ground beef and cook over medium-high heat. Use a spatula to crumble the meat, ensuring even cooking. Cook until it’s browned, about 5 minutes. If there’s excess fat, drain it off.
2. Add the diced onion and red bell pepper to the pot, stirring occasionally. Cook for about 5 minutes until the vegetables have softened.
3. Introduce the garlic, kosher salt, and black pepper. Stir everything together and cook for another minute, allowing the garlic to become fragrant.
4. Now, prepare your slow cooker. Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner for easy cleanup. Transfer the beef and vegetable mixture into the slow cooker.
5. Add the red kidney beans, black beans, petite diced tomatoes, tomato sauce (rinsing the can with 8 ounces of water and adding that water as well), diced green chilis, cumin, chili powder, smoked paprika, and bay leaves.
6. Give everything a good stir to combine. Cover the slow cooker and set it on high for about 2 to 3 hours or on low for about 4 to 5 hours. Keep in mind that all slow cookers vary in their heat intensity.
7. Cook until the chili has thickened to your liking. Stir occasionally, tasting and adjusting the salt and pepper as needed. Remove the bay leaves before serving.
8. Ladle the chili into bowls and get creative with garnishes! Consider adding sour cream, green onions, shredded cheese, or crushed tortilla chips for extra flavor and crunch.

Tips and Variations

Enhancing your Slow Cooker Beef Chili can be a fun and delicious experience. Here are some tips to make the most out of your chili:

• Storage: This chili will keep airtight in the fridge for up to 5 days. It’s perfect for reheating during a busy week.
• Freezing: You can freeze this chili for up to 4 months. Just make sure it’s in an airtight container!
• Pairing: Consider serving it with cornbread or over a bed of rice for a heartier meal.
• Spice Level: Adjust the spice level to your preference by playing with the amount of chili powder and diced green chilis.
• Vegetarian Option: Substitute the ground beef with lentils or a plant-based meat alternative for a vegetarian-friendly chili.
• Serving Suggestions: Serve with toppings like avocado, jalapeños, or lime wedges to add freshness.

Pairing Suggestions for Slow Cooker Beef Chili

When it comes to serving your Slow Cooker Beef Chili, the possibilities are endless. Here are some great pairing suggestions:

• Cornbread: The sweet, crumbly texture of cornbread complements the spiciness of the chili perfectly.
• Rice: Serving chili over white or brown rice makes for a filling and satisfying meal.
• Salad: A fresh green salad can balance the richness of the chili, providing a light contrast.
• Scoops of Tortilla Chips: Use tortilla chips as a scoop for a fun and casual serving option, adding crunch to each bite.
• Occasions: This dish is perfect for casual gatherings, game days, or cozy family dinners during the winter months.
• Storage Tips: Make sure to store leftovers in an airtight container in the fridge or freezer for easy reheating during the week.

FAQ

Conclusion

The Slow Cooker Beef Chili is not just a meal; it’s an experience that brings warmth and comfort to the table. It’s the perfect dish to gather around with family and friends, sharing stories and laughter. I encourage you to try this recipe tonight and make it a beloved tradition in your home. The convenience of the slow cooker means you can enjoy a hearty, flavorful dinner with ease, making it a win-win for busy weeknights.

Slow Cooker Beef Chili

The ultimate comfort food, this Slow Cooker Beef Chili is perfect for a cozy night in. With tender beef, hearty beans, and a medley of spices, it’s a deliciously easy weeknight dinner that your family will love. Warm up your evenings with this satisfying dish!

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds ground beef I used 90% lean
• 1 medium/large sweet Vidalia onion diced small
• 1 medium/large red bell pepper diced small
• 3 to 5 cloves garlic finely pressed or minced
• 2 teaspoons kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1 16-ounce can red kidney beans I used low-salt, drained and rinsed if desired
• 1 15-ounce can black beans I used no-salt added, drained and rinsed if desired
• 1 14.5-ounce can petite diced tomatoes I used no-salt added
• 1 8-ounce can tomato sauce plus 8 ounces water used to rinse out can
• 2 4-ounce cans diced green chilis I used one can mild, one can hot
• 1 tablespoon cumin
• 2 teaspoons chili powder
• 2 teaspoons smoked paprika regular paprika may be substituted
• 2 to 4 leaves bay leaves
• sour cream for garnishing
• green onions for garnishing
• shredded cheese for garnishing
• crushed tortilla chips for garnishing
• crackers for garnishing

Equipment

• Large Dutch Oven
• Slow Cooker

Method

 

1. In a large Dutch oven, add the ground beef and cook over medium-high heat. Use a spatula to crumble the meat, ensuring even cooking. Cook until it’s browned, about 5 minutes. If there's excess fat, drain it off.
2. Add the diced onion and red bell pepper to the pot, stirring occasionally. Cook for about 5 minutes until the vegetables have softened.
3. Introduce the garlic, kosher salt, and black pepper. Stir everything together and cook for another minute, allowing the garlic to become fragrant.
4. Now, prepare your slow cooker. Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner for easy cleanup. Transfer the beef and vegetable mixture into the slow cooker.
5. Add the red kidney beans, black beans, petite diced tomatoes, tomato sauce (rinsing the can with 8 ounces of water and adding that water as well), diced green chilis, cumin, chili powder, smoked paprika, and bay leaves.
6. Give everything a good stir to combine. Cover the slow cooker and set it on high for about 2 to 3 hours or on low for about 4 to 5 hours. Keep in mind that all slow cookers vary in their heat intensity.
7. Cook until the chili has thickened to your liking. Stir occasionally, tasting and adjusting the salt and pepper as needed. Remove the bay leaves before serving.
8. Ladle the chili into bowls and get creative with garnishes! Consider adding sour cream, green onions, shredded cheese, or crushed tortilla chips for extra flavor and crunch.

Notes

• Tip 1: This chili will keep airtight in the fridge for up to 5 days.
• Tip 2: You can freeze this chili for up to 4 months.
• Tip 3: Consider serving it with cornbread or over a bed of rice.
• Tip 4: Adjust the spice level to your preference.
• Tip 5: Substitute the ground beef with lentils or a plant-based meat alternative for a vegetarian-friendly chili.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.