I love preparing this hearty dish in my slow cooker with 2 lbs ground beef, fresh onions, garlic, and diced tomatoes. The mix of kidney and black beans along with a blend of chili powder and cumin creates a unique Slow Cooked Chili that fills my kitchen with a wonderful aroma and promises a satisfying meal for everyone.

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I recently whipped up a Slow Cooker Beef Chili that totally surprised me with how easy it was. I started by browning 2 lbs of ground beef in my skillet until it was almost done, then added in one large chopped onion, three garlic cloves that I minced earlier, and a diced green bell pepper.

The aroma was incredible as all these ingredients mixed together. I then poured in two cans of diced tomatoes, a can of tomato sauce, and some kidney and black beans into the slow cooker, along with a cup of beef broth to bring all the flavors together.

Next, I seasoned it with chili powder, ground cumin, paprika, a pinch of salt, and black pepper. For those who like a bit of extra kick, I tossed in some cayenne pepper as well.

This recipe, balancing homemade chili magic and slow cooking ground beef, turned out to be exactly what I needed. #BeefItsWhatsForDinner #NicelyDone #BeefFarmersandRanchers #sponsored @beeffordinner

Why I Like this Recipe

I like this recipe because it’s super easy to make and doesn’t require too much fuss in the kitchen. The slow cooker does all the work while I can be doing other stuff around the house. I also love that the beef comes out really juicy and the flavors from the spices, tomatoes and beans all mix together in a great way. Plus, it’s a meal that the whole family enjoys and I can even get my kids to help out sometimes, which makes it even more special.

Ingredients

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Ground beef: rich in protein, adds savory flavor and a hearty base for the stew.
Onion: high in fiber and antioxidants, enhances taste and softens while slow cooking.
Garlic: its robust flavor boosts taste and has natural antifungal properties.
Diced tomatoes: add juicy acidity and essential vitamins, balancing the chili’s richness.
Kidney beans: loaded with fiber and protein, they provide texture and heartiness.
Black beans: high in protein and fiber, they add depth and balance the dish.
Green bell pepper: offers a refreshing crunch and vitamin C, lightening heavy flavors.
Beef broth: infuses savory depth and moisture, unifying all the chili ingredients.

Ingredient Quantities

2 lbs ground beef

1 large onion, chopped

3 garlic cloves, minced

1 green bell pepper, diced

2 cans (14.5 oz each) diced tomatoes

1 can (15 oz) tomato sauce

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup beef broth

2 tbsp chili powder

1 tsp ground cumin

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper (optional if you like extra heat)

How to Make this

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1. Brown 2 lbs of ground beef in a large skillet over medium-high heat until it’s fully cooked, then drain off the excess fat.

2. Add a chopped large onion, 3 minced garlic cloves, and 1 diced green bell pepper to the skillet. Cook them for about 3-4 minutes until they start softening.

3. Transfer the browned beef and veggies to your slow cooker.

4. Pour in 2 cans (1
4.5 oz each) diced tomatoes (with their juices), 1 can (15 oz) tomato sauce, and 1 cup of beef broth.

5. Add 1 can (15 oz) kidney beans and 1 can (15 oz) black beans that have been drained and rinsed.

6. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper if you want extra heat.

7. Stir everything together in the slow cooker to mix the flavors well.

8. Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours.

9. Give the chili a good stir about halfway through cooking if you can.

10. When it is done, taste and adjust any seasonings if needed and serve hot with your favorite toppings like sour cream or cheese.

Equipment Needed

1. Large skillet for browning the beef
2. Slow cooker for cooking the chili
3. Knife for chopping the onion, garlic and bell pepper
4. Cutting board for prepping the vegetables
5. Can opener for opening canned tomatoes, tomato sauce and beans
6. Measuring cups and spoons for the beef broth and spices
7. Stirring spoon for mixing ingredients in the skillet and slow cooker

FAQ

Q: How long should I cook the chili in my slow cooker?

A: Generally its best to let it cook on low for 6-8 hours or on high for about 4 hours. This helps all the flavors to really develop.

Q: Can I substitute ground beef with another meat?

A: Yes you can try ground turkey or even a mix of meats if you want. Just keep in mind the flavor and cooking times might change a little.

Q: What if I don't like beans or cant eat them?

A: No worries, its easy to leave out the beans. The chili will still be tasty, though it might have a slightly different texture.

Q: Can I adjust the spice levels?

A: Absolutely you can tweak the spices. If you like extra heat feel free to add more cayenne pepper, or if you prefer a milder dish, use less chili powder.

Q: Can I freeze leftovers for later?

A: Yep, you can freeze the chili. Just store it in airtight containers or freezer bags for up to 2-3 months and reheat it on the stove or in the microwave when you're ready to eat.

Slow Cooker Beef Chili Recipe Substitutions and Variations

Ground beef: If you don’t have ground beef, you can use ground turkey or chicken for a leaner option.
Diced tomatoes: Try fire-roasted tomatoes for a deeper flavor if you’re looking to switch things up.
Tomato sauce: You can mix tomato paste with a bit of water as a quick substitute for tomato sauce.
Kidney beans: Pinto beans or even cannellini beans can work if you’re short on kidney beans.
Beef broth: Chicken broth or vegetable broth (also with a beef bouillon cube) works just as fine.

Pro Tips

• When browning the beef, really let it get nice and brown before draining the fat. This creates a deeper flavor that makes the chili so much tastier.
• Sauté the onions, garlic, and bell pepper just right so they get soft and release their flavors. Skipping this little step can make the dish taste kinda flat.
• After it cooks, let the chili sit for a few minutes before serving. This helps all the flavors mix together really well and makes the dish better overall.
• Taste your chili near the end of cooking and then adjust the spices as needed. Everyone has a different vibe when it comes to heat and salt, so don’t be afraid to add a bit more if you think it needs it.