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Hearty Crockpot Slow Cooker Beef Chili

Hearty Crockpot Slow Cooker Beef Chili

This Hearty Crockpot Slow Cooker Beef Chili is your ultimate solution for a flavorful, easy, and incredibly satisfying meal. It's the perfect dump-and-go recipe that comes together with minimal effort, promising a delicious, comforting bowl every time.
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Prep Time 15 minutes
Cook Time 4 hours
Active Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Chili, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds lean ground beef
  • 2 large yellow onions chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can diced tomatoes undrained
  • 1 (15 ounce) can kidney beans rinsed and drained
  • 1 (15 ounce) can black beans rinsed and drained
  • 1 (15 ounce) can pinto beans rinsed and drained
  • 1 (4 ounce) can chopped green chilies undrained
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper or to taste
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 1-2 cups beef broth for a thinner chili (optional)

Equipment

  • Large skillet
  • Slow Cooker

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease. Add the chopped yellow onions, red bell pepper, and green bell pepper to the skillet with the beef. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    2 pounds lean ground beef, 2 large yellow onions, 1 red bell pepper, 1 green bell pepper, 3 cloves garlic
  2. Transfer the browned beef and vegetable mixture to your slow cooker insert.
  3. Add the crushed tomatoes, diced tomatoes (undrained), rinsed and drained kidney beans, black beans, and pinto beans, and the chopped green chilies (undrained) to the slow cooker. Spoon in the tomato paste.
    1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can pinto beans, 1 (4 ounce) can chopped green chilies, 1 (6 ounce) can tomato paste
  4. Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper.
    2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper
  5. Stir all the ingredients together until everything is well combined and the tomato paste is fully incorporated.
  6. If you prefer a thinner chili, add 1-2 cups of beef broth at this stage.
    1-2 cups beef broth
  7. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer cooking time on low allows the flavors to deepen and meld beautifully, resulting in a more complex and delicious chili.
  8. Before serving, give the chili a good stir and taste. Adjust salt, pepper, or cayenne pepper as needed to suit your preference.
    ½ teaspoon cayenne pepper, 1 teaspoon salt, ½ teaspoon black pepper
  9. Ladle the hot chili into bowls and serve with your favorite toppings.

Notes

Store cooled chili in an airtight container in the refrigerator for up to 3-4 days. Freeze for longer storage up to 3 months. Reheat on stovetop, microwave, or in the slow cooker on warm.
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