Easy Slow Cooker Beef Chili with Beans is your ultimate weeknight dinner solution, a hearty and flavorful chili that practically cooks itself. This recipe is designed for busy individuals and families, offering a delicious, satisfying meal with minimal effort.
Key Ingredients for Easy Slow Cooker Beef Chili with Beans
- 1.5 lbs lean ground beef
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 (15 ounce) cans kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional toppings: Shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, jalapeño slices
How to Make Easy Slow Cooker Beef Chili with Beans
This Easy Slow Cooker Beef Chili with Beans is a culinary dream come true for anyone craving a robust, comforting meal without spending hours in the kitchen. Its magic lies in the slow cooker’s ability to meld flavors into a rich, savory broth, making every bite incredibly satisfying. With a total preparation time of just 15 minutes, you can set it and forget it, leaving you free to tackle other tasks while dinner simmers to perfection.
Step-by-Step Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no pink remains. Drain off any excess grease.
- Sauté Aromatics: Add the chopped onion and bell peppers to the same skillet (or directly into the slow cooker if it has a sauté function). Cook for about 5-7 minutes until the onions are softened and translucent, and the peppers are slightly tender. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the browned ground beef and the sautéed onion, pepper, and garlic mixture to your slow cooker.
- Add Remaining Ingredients: Add the crushed tomatoes, drained and rinsed kidney beans, black beans, and pinto beans. Stir in the undrained can of diced tomatoes with green chilies. Pour in the beef broth.
- Season the Chili: Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and dried oregano. Add salt and black pepper to taste. Stir everything thoroughly to combine.
- Slow Cook: Cover the slow cooker 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.
- Adjust Seasoning: Before serving, taste the chili and adjust salt, pepper, or any spices as needed. If you prefer a thicker chili, you can remove the lid during the last 30-60 minutes of cooking on high, or make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir it in, allowing it to thicken.
- Serve: Ladle the hot chili into bowls and serve with your favorite toppings.
Why You’ll Love This Easy Slow Cooker Beef Chili with Beans
What makes this Easy Slow Cooker Beef Chili with Beans an absolute winner is its incredibly rich and comforting flavor profile, brimming with tender beef and hearty beans in a perfectly spiced tomato base. It’s a budget-friendly champion, proving that delicious, home-cooked meals don’t need to break the bank, especially when compared to takeout or pre-made options. The versatility of this chili shines through with its customizable toppings, allowing everyone to personalize their bowl from creamy sour cream to sharp cheddar cheese and vibrant cilantro.
Imagine coming home after a long day to the enticing aroma of a perfectly simmered chili, ready to be enjoyed with minimal effort. This recipe is a fantastic alternative to a quick weeknight pasta or a more labor-intensive stew, delivering immense flavor and satisfaction without the stress. Don’t just take our word for it – give this Easy Slow Cooker Beef Chili with Beans a try and experience the magic of simple, delicious cooking!
Storing and Reheating Tips
Proper storage is key to enjoying the deliciousness of your Easy Slow Cooker Beef Chili with Beans for days to come. Once the chili has cooled slightly, transfer any leftovers to airtight containers. Refrigerate promptly, and it will stay fresh for up to 3-4 days.
For longer storage, chili freezes beautifully. Allow it to cool completely, then portion it into freezer-safe bags or containers. It can be kept frozen for up to 2-3 months. To reheat, thaw overnight in the refrigerator for best results. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions until heated through. For a burst of freshness, you can add a splash of water or broth if the chili seems a bit thick after reheating.
Final Thoughts
This Easy Slow Cooker Beef Chili with Beans is the epitome of comfort food made simple, delivering a deeply satisfying meal with minimal fuss. We encourage you to embrace the ease of slow cooking and whip up this delightful chili for your next gathering or cozy family dinner.
Easy Slow Cooker Beef Chili with Beans
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a spoon, until no pink remains. Drain off any excess grease.1.5 lbs lean ground beef
- Add the chopped onion and bell peppers to the same skillet (or directly into the slow cooker if it has a sauté function). Cook for about 5-7 minutes until the onions are softened and translucent, and the peppers are slightly tender. Add the minced garlic and cook for another minute until fragrant.1 large onion, chopped, 2 bell peppers (any color), chopped, 2 cloves garlic, minced
- Transfer the browned ground beef and the sautéed onion, pepper, and garlic mixture to your slow cooker.
- Add the crushed tomatoes, drained and rinsed kidney beans, black beans, and pinto beans. Stir in the undrained can of diced tomatoes with green chilies. Pour in the beef broth.1 (28 ounce) can crushed tomatoes, 2 (15 ounce) cans kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed, 1 (10 ounce) can diced tomatoes with green chilies (like Rotel), undrained, 1 cup beef broth
- Sprinkle in the chili powder, ground cumin, smoked paprika, cayenne pepper, and dried oregano. Add salt and black pepper to taste. Stir everything thoroughly to combine.2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano, Salt and black pepper to taste
- Cover the slow cooker 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.
- Before serving, taste the chili and adjust salt, pepper, or any spices as needed. If you prefer a thicker chili, you can remove the lid during the last 30-60 minutes of cooking on high, or make a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and stir it in, allowing it to thicken.
- Ladle the hot chili into bowls and serve with your favorite toppings.Shredded cheddar cheese, sour cream, chopped fresh cilantro, diced red onion, jalapeño slices