Slow Cooker Chili Ground Beef

The first snow of winter was falling when my neighbor texted about bringing over a crockpot that had been collecting dust in her garage. That afternoon, browned beef and spices filled my kitchen as something magical happened in that borrowed slow cooker.

My sister came over unexpectedly that evening, tired from work, and I watched her shoulders drop as she took that first steaming bite. Now whenever I mention chili on the phone, she somehow always find an excuse to visit.

Ingredients

• 2 lbs ground beef: I once tried extra lean and regretted it, that little bit of fat adds so much flavor
• 1 large onion, diced: Sweet yellow onions work beautifully here
• 1 red bell pepper, diced: Adds gorgeous color and a subtle sweetness
• 1 green bell pepper, diced: I love the pop of green against all the red
• 3 cloves garlic, minced: Fresh garlic makes such a difference
• 1 can diced tomatoes (28 oz): Do not drain, all that juice becomes part of the broth
• 1 can kidney beans, drained: These hold their shape perfectly after hours of cooking
• 1 can black beans, drained: My secret for making the chili look as good as it tastes
• 1 can corn kernels (optional): The sweetness balances the heat beautifully
• 3 tbsp chili powder: I use a blend of ancho and cayenne for depth
• 2 tsp ground cumin: This gives it that classic chili flavor
• 1 tsp smoked paprika: Adds a subtle smoky dimension
• 1 tsp dried oregano: Do not skip this, it bridges all the flavors together
• 1/2 tsp cayenne pepper (optional): Adjust based on your heat tolerance
• 1 1/2 tsp salt: Start here and adjust at the end
• 1/2 tsp black pepper: Freshly ground makes a noticeable difference
• 1 cup beef broth: Low sodium lets you control the salt level
• 2 tbsp tomato paste: Concentrates the tomato flavor nicely

Instructions

Brown the beef:

In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up as it goes. Drain the excess fat but do not wipe the pan clean.

Combine everything:

Transfer the beef to your slow cooker, then add all the vegetables, beans, tomatoes, spices, broth, and tomato paste. Stir until everything is well combined.

Let it simmer:

Cover and cook on low for 6-8 hours or on high for 3-4 hours. Your kitchen will smell incredible long before it is done.

Season and serve:

Taste and add more salt or cayenne if needed, then ladle into bowls and add your favorite toppings.

Save

Last winter, I made a batch for a Super Bowl party and watched it disappear in under an hour. Three people actually asked for the recipe while still holding their empty bowls.

Serving Ideas That Work

I serve this chili with cornbread straight from the oven, letting the butter melt into all the little crannies. My husband insists on crushed tortilla chips on top for texture.

Freezing Tips

Portion the cooled chili into freezer bags, pressing them flat so they stack neatly in the freezer. They thaw beautifully overnight in the refrigerator for a quick weeknight dinner.

Making It Your Own

I have learned that small changes can make this recipe feel completely new each time. Try these variations next time you need a change.

• Add a diced jalapeño with the vegetables if you love extra heat
• Swap ground beef for turkey or a plant based alternative for a lighter version
• Stir in a tablespoon of dark chocolate at the end for incredible depth

Save

There is something deeply satisfying about throwing everything into a pot and letting time do the work while you go about your day.

Your Recipe Questions Answered

→ What beans are best in this chili?

Kidney beans and black beans are ideal for texture and flavor, adding hearty, creamy elements to the chili.

→ Can I swap ground beef for other proteins?

Yes, ground turkey or plant-based substitutes work well, providing leaner or vegetarian-friendly variations.

→ How long should the chili cook in the slow cooker?

Cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to fully develop and beef to become tender.

→ What spices enhance the chili’s flavor?

Chili powder, cumin, smoked paprika, oregano, and optional cayenne create a balanced, smoky, and mildly spicy profile.

→ What are good serving suggestions?

Serve with cornbread, rice, or tortilla chips. Top with shredded cheese, sour cream, cilantro, or jalapeños for extra flavor.