Slow Cooker Beef Chili Recipe

I’m sharing my Slow Cooked Chili, an easy slow cooker recipe with ground beef, beans, tomatoes and homemade chili seasoning that’s simple enough to get the kids involved and help teach them basic kitchen skills.

I can’t stop coming back to this Slow Cooked Chili. It brings together ground beef and crushed tomatoes into a deep, layered bowl of flavor that somehow gets better the longer it sits.

It putters in the slow cooker until the beef is juicy and the sauce tastes lived-in not fake. I’m not gonna lie, my kids sniff it during school and I catch myself checking the clock.

There’s comfort without predictability and dinner that keeps revealing little surprises with every spoonful so you actually want to know what made it turn out so good.

Ingredients

• Ground beef: Rich in protein and fat, makes chili hearty and deeply savory, stays juicy.
• Kidney beans: Packed with fiber and plant protein, adds creaminess and subtle sweetness.
• Black beans: Earthy flavor, extra fiber, good for texture and sneaky nutrition boost.
• Crushed tomatoes: Bright acidity and umami provide body and simmered tomato sweetness.
• Onion: Adds natural sweetness and depth, support savory backbone when it caramelizes.
• Green bell pepper: Light vegetal crunch, mild bitterness balance richness, adds freshness.
• Chili powder: Blends heat and smoky spice, drives classic chili flavor profile.
• Brown sugar: Optional, tames tomato acidity and rounds flavor with soft caramel notes.

Ingredient Quantities

• 2 pounds ground beef (80 20 for best juicy texture)
• 1 tablespoon olive oil (optional for browning)
• 1 large yellow onion, diced
• 1 large green bell pepper, seeded and diced
• 3 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 15 ounce can tomato sauce
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar (optional to cut acidity)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional for heat)

How to Make this

1. Heat a large skillet over medium high, add 1 tablespoon olive oil if you like, then brown 2 pounds ground beef, breaking it up as it cooks and seasoning with 1/2 teaspoon black pepper and about 1/2 teaspoon of the kosher salt; when mostly browned add diced 1 large yellow onion and 1 large green bell pepper and cook until softened, then stir in 3 cloves minced garlic for the last 30 seconds.

2. Drain off excess fat, but leave about a tablespoon in the pan for flavor or use none if you prefer, then transfer the beef-vegetable mixture to your slow cooker.

3. To the slow cooker add 2 cans (15 oz each) drained and rinsed kidney beans and 1 can (15 oz) drained and rinsed black beans.

4. Pour in 1 28 oz can crushed tomatoes, 1 15 oz can tomato sauce, and 1 cup beef broth. Add 1 tablespoon Worcestershire sauce and 1 tablespoon brown sugar if you want to cut the acidity.

5. Sprinkle in the dry seasonings: 3 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder, 1 teaspoon garlic powder, and the remaining 1/2 teaspoon kosher salt. Add 1/4 to 1/2 teaspoon crushed red pepper flakes if you want heat. Stir everything well so the spices are evenly distributed.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is tender and flavors have melded. This is a great time to get kids involved, have them measure spices and give the pot a stir, they’ll love it.

7. If the chili is thinner than you like, mash a cup or so of the beans against the side of the slow cooker with a potato masher or large spoon to thicken, or remove the lid and cook on HIGH for 15 to 30 minutes to reduce. Taste and adjust seasoning with a pinch more salt, pepper, or chili powder if needed.

8. Let the chili sit 5 to 10 minutes before serving so it settles and flavors finish melding, then ladle out and enjoy.

Equipment Needed

1. Large skillet or heavy-bottomed frying pan for browning the beef and softening the veggies, cast iron works great
2. Wooden spoon or heatproof spatula to break up the meat and stir
3. Colander for draining and rinsing the beans and for draining excess fat
4. Slow cooker, about 4 to 6 quart, for the long slow simmer, its basically hands off
5. Can opener for the tomatoes, sauce and beans
6. Measuring spoons and measuring cups for the spices, broth and brown sugar
7. Chef’s knife and cutting board for dicing the onion, pepper and garlic
8. Potato masher or large spoon to thicken the chili, plus a ladle for serving, dont skip it

FAQ

Slow Cooker Beef Chili Recipe Substitutions and Variations

• Ground beef (2 pounds): Swap for 2 pounds ground turkey or chicken for a leaner chili, or use 1.5 lb beef + 0.5 lb ground pork for a juicier, richer result. For a vegetarian route try 2 cups cooked lentils or 10-12 oz plant based crumbles. Note: lean turkey benefits from a little extra oil or seasoning.
• Kidney beans (2 cans): Use pinto beans or cannellini beans instead, same can size. You can also just double the black beans if you like a smoother, less chunky bean texture. They all keep the protein and texture similar.
• Crushed tomatoes (28 oz): Substitute a 28 oz can of diced tomatoes then pulse/blend them for a crushed texture, or use 24 oz tomato puree plus a splash of water if you want it smoother. Fire roasted tomatoes work great too if you want smoky flavor.
• Worcestershire sauce (1 tbsp): Use 1 tbsp soy sauce or tamari plus 1 tsp balsamic vinegar for the same umami, or 1 tbsp coconut aminos for a milder, gluten free option. For vegan swaps pick a vegan Worcestershire or soy mix.

Pro Tips

1. Brown the beef in batches so it actually gets a crust, not just steamed, and scrape up the browned bits then deglaze the pan with a splash of beef broth or a little Worcestershire, those browned bits give the whole pot more depth.

2. Bloom your spices quick in the hot skillet or toss them with the meat while it’s still warm, it makes them smell way better and taste brighter, otherwise chili powder can taste dull straight into the slow cooker.

3. If it gets too acidic or thin, try a small pinch of baking soda to neutralize acidity or a tablespoon unsweetened cocoa or instant espresso to round the flavor, for thickness mash some beans or stir in a cornstarch slurry at the end but dont add too much or it gets gummy.

4. Taste and salt at the end, not just at the start, and finish with a squeeze of lime or a dollop of sour cream and fresh cilantro or shredded cheese to add contrast, those last bits make people go “wow”.