This Slow Cooker Classic Beef Chili recipe is your ultimate guide to a comforting and deeply flavorful meal, perfect for busy weeknights. Utilizing the magic of your slow cooker, it delivers incredible taste with minimal effort, making it an indispensable addition to your recipe repertoire.
Key Ingredients for Slow Cooker Classic Beef Chili
- 1.5 pounds ground beef (80/20 or 85/15 recommended for best flavor)
- 1 large yellow onion, chopped
- 2 bell peppers (any color, or a mix), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed (optional, for extra heartiness)
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for browning beef, optional but recommended)
How to Make Slow Cooker Classic Beef Chili
Prepare to be amazed by how easy it is to create a rich, hearty, and incredibly satisfying Slow Cooker Classic Beef Chili. This recipe is a true set-it-and-forget-it wonder, boasting a depth of flavor that simmers to perfection while you go about your day. With a preparation time of just 20 minutes, you’ll have a delicious meal ready for dinner without the stress.
Step-by-Step Instructions
Brown the Beef (Optional but Recommended): Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step adds an extra layer of savory flavor and texture to your chili. If you prefer to skip this, you can simply add the raw ground beef directly into the slow cooker.
Sauté Aromatics: While the beef is browning (or before you start, if skipping browning), add the chopped yellow onion and chopped bell peppers to the same skillet. Cook over medium heat for about 5-7 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant. This step helps to release the full flavor of the vegetables.
Combine All Ingredients in the Slow Cooker: Transfer the browned beef (if used) and the sautéed onion and pepper mixture to your slow cooker insert. Add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, black beans, and pinto beans (if using). Pour in the beef broth.
Add Spices and Seasoning: Sprinkle the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Gently stir everything together to ensure the spices are evenly distributed throughout the mixture.
Cook on Low: Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chili is ready when the flavors have melded beautifully and the vegetables are tender. The longer it cooks on low, the deeper the flavor will become.
Adjust Seasoning: Before serving, give the chili a taste and adjust the salt, pepper, or cayenne pepper as needed. If the chili seems a little too thick, you can stir in a bit more beef broth or water to reach your desired consistency.
Why You’ll Love This Slow Cooker Classic Beef Chili
You’ll fall in love with this Slow Cooker Classic Beef Chili because it delivers an incredibly rich, deeply spiced, and wonderfully hearty bowl of comfort without any fuss. Unlike a quick stovetop chili, the slow cooker allows the flavors to meld and deepen over hours, creating a complex taste that’s both familiar and exceptionally satisfying. Plus, the generous combination of beans and tender ground beef makes it a filling and budget-friendly meal, a true lifesaver for busy families or anyone looking for a delicious, home-cooked dinner without the premium price tag.
Imagine the inviting aroma filling your kitchen as this chili simmers to perfection, beckoning you to a delicious meal. It’s the perfect canvas for your favorite toppings, from sharp cheddar cheese and cool sour cream to a sprinkle of fresh cilantro or a dollop of creamy avocado. This chili is more than just a meal; it’s an experience of pure comfort and flavor. Don’t wait to transform your weeknight dinners – gather your ingredients and let your slow cooker work its magic today!
Storing and Reheating Tips
Refrigeration: Allow the Slow Cooker Classic Beef Chili to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3-4 days.
Freezing: For longer storage, portion the cooled chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months to enjoy later.
Reheating from Refrigerator: Reheat the chili gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat individual portions in the microwave. Add a splash of water or beef broth if the chili has thickened considerably.
Reheating from Freezer: Thaw frozen chili overnight in the refrigerator. Then, reheat as directed above. For a quicker thaw, you can carefully heat the frozen chili directly in a saucepan on low heat, stirring frequently, or use the defrost setting on your microwave.
Final Thoughts
This Slow Cooker Classic Beef Chili is a testament to how simple ingredients and a little time can create something truly extraordinary. It’s the perfect comforting meal for any occasion, and we encourage you to give it a try and savor every delicious spoonful. Your kitchen and your taste buds will thank you!
Slow Cooker Classic Beef Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease. This step adds an extra layer of savory flavor and texture to your chili. If you prefer to skip this, you can simply add the raw ground beef directly into the slow cooker.1 tablespoon olive oil (for browning beef, optional but recommended), 1.5 pounds ground beef (80/20 or 85/15 recommended for best flavor)
- While the beef is browning (or before you start, if skipping browning), add the chopped yellow onion and chopped bell peppers to the same skillet. Cook over medium heat for about 5-7 minutes, until they begin to soften. Add the minced garlic and cook for another minute until fragrant. This step helps to release the full flavor of the vegetables.1 large yellow onion, chopped, 2 bell peppers (any color, or a mix), chopped, 3 cloves garlic, minced
- Transfer the browned beef (if used) and the sautéed onion and pepper mixture to your slow cooker insert. Add the crushed tomatoes, diced tomatoes (undrained), drained and rinsed kidney beans, black beans, and pinto beans (if using). Pour in the beef broth.1.5 pounds ground beef (80/20 or 85/15 recommended for best flavor), 1 large yellow onion, chopped, 2 bell peppers (any color, or a mix), chopped, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed (optional, for extra heartiness), 1 cup beef broth
- Sprinkle the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper over the ingredients in the slow cooker. Gently stir everything together to ensure the spices are evenly distributed throughout the mixture.2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 0.5 teaspoon cayenne pepper (adjust to your spice preference), 1 teaspoon salt, 0.5 teaspoon black pepper
- Cover the slow cooker and cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The chili is ready when the flavors have melded beautifully and the vegetables are tender. The longer it cooks on low, the deeper the flavor will become.
- Before serving, give the chili a taste and adjust the salt, pepper, or cayenne pepper as needed. If the chili seems a little too thick, you can stir in a bit more beef broth or water to reach your desired consistency.1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon cayenne pepper (adjust to your spice preference), 1 cup beef broth