Oh, you know those nights when you just crave something super comforting, like a warm hug in a bowl? That’s exactly what this slow cooker beef chili delivers! I’m so excited to share this recipe with you because it’s become an absolute staple in my kitchen. It’s just perfect for those busy game days or when you want to get dinner all set for the week. My passion is really in finding those timeless, soul-warming dishes that just make your house feel like a home, and this chili totally fits the bill. Trust me, I’ve tested this one *so* many times to get it just right, and it never disappoints!
- Why You'll Love This Slow Cooker Beef Chili
- Gather Your Ingredients for Slow Cooker Beef Chili
- How to Prepare the Best Slow Cooker Beef Chili
- Tips for Perfect Slow Cooker Chili Every Time
- Serving and Topping Ideas for Beef Chili Bowls
- Make Ahead and Freezer Tips for Chili
- Frequently Asked Questions About Slow Cooker Beef Chili
- Estimated Nutritional Information
- Share Your Slow Cooker Beef Chili Creations!
Why You’ll Love This Slow Cooker Beef Chili
- Seriously Easy: It’s the ultimate ‘set it and forget it’ meal. Just toss everything in the slow cooker and let it do the work!
- Packed with Flavor: We’re talking rich, savory, and perfectly spiced goodness that tastes like it simmered all day.
- So Versatile: Perfect for feeding a crowd on game day, or portioning out into containers for easy meal prep during the week.
- Pure Comfort: This chili is hearty, warming, and just the absolute best for cozy nights in.
Gather Your Ingredients for Slow Cooker Beef Chili
Alright, let’s get our ingredients ready! This chili is pretty straightforward, and having everything prepped makes the whole process super smooth. You’ll need:
- 2 pounds ground beef: I like to use a leaner beef, like 85/15 or 90/10, but use what you love!
- 1 large onion, chopped up nicely
- 2 bell peppers, any color works, but I usually go with one red and one green, all chopped
- 4 cloves garlic, minced – don’t skimp on the garlic!
- 2 (15 ounce) cans kidney beans, make sure to drain and rinse them really well
- 1 (15 ounce) can black beans, same deal here – drained and rinsed
- 1 (28 ounce) can crushed tomatoes – these give us that classic chili base
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel) – this adds a little kick!
- 1 (4 ounce) can diced green chilies – more flavor, not too much heat
- 1 cup beef broth – just to get the liquids going
- 2 tablespoons chili powder – this is our workhorse spice
- 1 tablespoon ground cumin – for that earthy, warm flavor
- 1 teaspoon smoked paprika – gives it a lovely depth
- 1 teaspoon dried oregano – a little herby goodness
- 1/2 teaspoon cayenne pepper (optional) – if you like it with a bit more fire!
- Salt and black pepper, to taste – we’ll season it at the end too
How to Prepare the Best Slow Cooker Beef Chili
Alright, now for the fun part – putting it all together! Making this slow cooker beef chili is honestly so satisfying because you just layer in the goodness and let the magic happen. It’s one of my favorite ways to get a big batch of something delicious going with hardly any fuss. This is where the real comfort food journey begins!
Browning the Beef for Flavor
First things first, we gotta get that beef browned up! Take your ground beef and pop it into a skillet over medium-high heat. Break it up with your spoon as it cooks. This step is key, my friends, because it creates those little browned bits in the pan that are packed with flavor. Once it’s all nice and browned, just drain off any extra grease. Nobody wants a greasy chili!
Assembling Your Slow Cooker Beef Chili
Now, for the easy part! Grab your slow cooker – a big one, about 6-quart, is usually best for this. Dump in that beautifully browned beef. Then, just pile in your chopped onion, bell peppers, and all those minced garlic cloves. Toss in your drained and rinsed kidney beans and black beans. Next, pour in the crushed tomatoes, the diced tomatoes with green chilies, and the can of plain diced green chilies. Give it a good stir so everything starts mingling.
Slow Cooker Cooking Times and Settings
Time to add the spices! Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne if you’re feeling brave. Season generously with salt and pepper. Stir everything really well to make sure all those amazing flavors are distributed. Pop the lid on tight and let it cook on LOW for about 6 to 8 hours, or if you’re in a bit of a hurry, you can go for HIGH for 3 to 4 hours. Either way, when it smells incredible and everything is super tender, it’s ready. Always give it a taste before serving to adjust that salt and spice!
Tips for Perfect Slow Cooker Chili Every Time
So, you want your chili to be absolutely perfect every single time? I get it! It’s all about a few little tricks I learned from my own kitchen adventures. When I started out, my chili sometimes came out a little too soupy, but I figured out some ways to thicken it up and really get that robust flavor. It’s a learning process, kind of like how I learned so much from my Grandma Eleanor, and you can read more about my kitchen journey here.
Thickening Your Slow Cooker Beef Chili
If your chili needs a little help getting thicker, don’t worry! My favorite trick is to just mash up a spoonful or two of the beans right against the side of the slow cooker with your spoon. It sounds so simple, but it really works wonders to thicken things up naturally. Another option is to just take the lid off for the last 30 minutes of cooking.
Choosing the Best Chiles for Chili
For this recipe, I love using canned diced green chilies because they’re super convenient and give you just the right amount of mild heat and flavor without being overpowering. They’re a real lifesaver for that easy `set-it-and-forget-it` slow cooker chili!
Serving and Topping Ideas for Beef Chili Bowls
Now that your amazing slow cooker beef chili is ready, let’s talk about making it a showstopper! You know, for game day parties or just for making those meal prep containers extra special – I love setting up a little chili bar! You can’t go wrong with the classics like shredded cheddar cheese, a dollop of sour cream or plain Greek yogurt, some chopped red onion for a little bite, and maybe even some fresh cilantro. These toppings turn a simple bowl into an irresistible delight. For more party ideas, check out my 7-Layer Taco Dip or BBQ Pulled Pork Sliders – they’re always a hit!
Make Ahead and Freezer Tips for Chili
This chili is a lifesaver for busy weeks. Seriously, you can make the whole batch ahead of time and just reheat it. I often make a big pot on Sunday, portion out servings into these handy meal prep chili containers, and I’m all set for lunches! It tastes even better the next day, which is amazing. To freeze it, just let it cool completely, then pop it into airtight freezer-safe containers. It’ll keep perfectly for about 3 months. When you’re ready to eat, just thaw it overnight in the fridge and then reheat it gently on the stove or in the microwave. For more easy weeknight meal ideas, you can always check out my collection!
Frequently Asked Questions About Slow Cooker Beef Chili
Got questions about making the best slow cooker beef chili? I’ve got answers! It’s one of those dishes that people have strong opinions on, especially when it comes to beans and spice. Let’s clear a few things up!
How long to cook chili in crockpot?
You can cook this chili on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Low and slow is usually my favorite for maximum flavor!
Can I make this slow cooker beef chili without beans?
Absolutely! If you’re not a fan of beans or need a bean-free version, just skip the kidney beans and black beans. It’ll still be delicious!
What are the slow cooker chili calories per cup?
This chili comes in at around 450 calories per 1.5 cup serving, depending on the specific ingredients and fat content of your beef. It’s a good estimate!
Estimated Nutritional Information
Now, let’s chat a little about what’s in this bowl of goodness. A typical serving (about 1.5 cups) of this slow cooker beef chili is estimated to have around 450 calories, about 20g of fat, a hearty 30g of protein, and 40g of carbs. Keep in mind these are just estimates since the exact amounts can change based on the type of beef you use or any extra toppings you add!
Share Your Slow Cooker Beef Chili Creations!
I just love hearing from you all and seeing your kitchen creations! Did you make this amazing slow cooker beef chili? I’d be thrilled if you left a comment below with your thoughts or a star rating. And if you share pictures of your chili on social media, tag me! It’s always so much fun to see your takes on my recipes. You can also reach out via my contact page or find me on Facebook!
PrintSlow Cooker Beef Chili
A hearty and comforting beef chili, perfect for game day or meal prep. This slow cooker recipe is easy to make and packed with flavor.
- Prep Time: 20 min
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 min
- Yield: 8 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 2 bell peppers, chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (28 ounce) can crushed tomatoes
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 (4 ounce) can diced green chilies
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Instructions
- Brown the ground beef in a skillet over medium-high heat. Drain off any excess grease.
- Transfer the browned beef to your slow cooker.
- Add the chopped onion, bell peppers, and minced garlic to the slow cooker.
- Stir in the kidney beans, black beans, crushed tomatoes, diced tomatoes with green chilies, and diced green chilies.
- Pour in the beef broth.
- Add the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and black pepper.
- Stir everything together to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded and the chili is heated through.
- Taste and adjust seasonings as needed before serving.
Notes
- For a thicker chili, you can mash some of the beans against the side of the slow cooker before cooking, or simmer uncovered for the last 30 minutes.
- Serve with your favorite toppings such as shredded cheese, sour cream, chopped onions, or cilantro.
- This chili freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
- For a spicier chili, add more cayenne pepper or a diced jalapeño.
- Consider using lean ground beef for a lower-fat option.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 12g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg