Slow Cooker Chili Ground Beef (Printable Version)
Hearty chili with beef, beans, and peppers cooked slowly for deep, comforting flavors.
# What You Need:
→ Meats
01 - 2 lbs ground beef
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 (28 oz) can diced tomatoes
07 - 1 (15 oz) can kidney beans, drained and rinsed
08 - 1 (15 oz) can black beans, drained and rinsed
09 - 1 (15 oz) can corn kernels, drained
→ Spices & Seasonings
10 - 3 tbsp chili powder
11 - 2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - 1/2 tsp cayenne pepper
15 - 1 1/2 tsp salt
16 - 1/2 tsp black pepper
→ Liquids
17 - 1 cup beef broth
18 - 2 tbsp tomato paste
# How To Make:
01 - Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking apart with a spoon as it cooks. Drain excess fat and transfer to slow cooker.
02 - Add onion, bell peppers, garlic, diced tomatoes with juice, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, beef broth, and tomato paste to the slow cooker.
03 - Stir all ingredients until well combined and evenly distributed throughout the slow cooker.
04 - Cover and cook on low setting for 6-8 hours or on high setting for 3-4 hours until flavors have melded and vegetables are tender.
05 - Taste the chili and adjust salt, pepper, or cayenne as desired. Serve hot with optional toppings like shredded cheese, sour cream, chopped cilantro, or sliced jalapeños.
# Expert Advice:
01 -
- Most of the work happens in one pan, then you let time do the rest
- The house smells incredible for hours, like comfort in a bowl
02 -
- Skip draining the diced tomatoes, that liquid is essential for the right consistency
- The chili tastes even better the next day, so do not stress about making extra
03 -
- Let the chili rest for 15 minutes before serving, the flavors really settle
- If it is too thick, add warm beef broth one quarter cup at a time