Slow Cooker Beef Chili Recipe

I’m excited by this Homemade Chili Recipe Slow Cooker featuring juicy ground beef, diced tomatoes, hearty kidney and black beans, and colorful bell peppers with aromatic garlic. The perfect blend of chili powder, cumin, and paprika fills my kitchen with mouthwatering flavors ideal for an effortless family meal.

I recently tried this Slow Cooker Beef Chili Recipe that really surprised me with its depth of flavor. I started by browning 1 lb of ground beef (not too lean, as it really adds to the juiciness) then tossed in a large chopped onion, 3 minced garlic cloves and both red and green bell peppers diced up fine.

I then mixed in 2 cans of diced tomatoes with their juice, a can of tomato paste and drained kidney and black beans to create a hearty base. Added in a cup of beef broth along with chili powder, ground cumin, paprika, salt, black pepper and a pinch of red pepper flakes if you fancy some spice.

I put everything in my slow cooker and let it simmer for hours. The mixture turned into a rich, bold dish that truly embraces the slow cooking technique.

It’s perfect for a fuss free family dinner and even for incorporating a bit of cooking fun with the kids. #BeefItsWhatsForDinner #NicelyDone

Why I Like this Recipe

I like this recipe for a few reasons. First, its super easy to make and the slow cooker does most of the work so I can relax while all the flavors meld together. Second, I really love how the beef stays juicy even after hours in the cooker – it just tastes rich and satisfying every time. Third, it’s a meal that brings the whole family together; my kids even help out sometimes and it makes me feel like we share something special in the kitchen.

Here’s how I usually make it: I start by browning a pound of ground beef in a big skillet over medium heat until its not pink anymore (I drain most of the fat, cause no one wants too greasy a meal). Then I add a chopped onion and minced garlic, cooking them for like a couple minutes until the onion softens up a bit. Next, I toss in diced green and red bell peppers and let everything cook for another few minutes until the peppers start to get tender.

After that I put the whole beef-veggie mix in my slow cooker. I then add two cans of diced tomatoes with their juice, a can of tomato paste, a can each of drained kidney beans and black beans, and a cup of beef broth. To season it, I sprinkle in two tablespoons of chili powder, one tablespoon of ground cumin, a teaspoon of paprika, half a teaspoon of salt, and a quarter teaspoon of black pepper. If I feel like it needs a kick, I add half a teaspoon of crushed red pepper flakes.

I stir it all together really well so the spices mix in nice with the meat and veggies, then cover the slow cooker. I set it on low for 6 to 8 hours or on high for 3 to 5 hours and let it do its thing. Before serving, I give it a good stir and check the seasoning. Its one of those perfect recipes that warms you up and feels just right for a rainy day or a busy family night.

Ingredients

• Ground beef: A tasty protein punch that gives rich, hearty spice; can be a bit fatty sometimes.
• Onion: Provides fiber and a subtle sweetness, boosting flavor even though it might make you cry.
• Garlic: Adds a zesty, sharp punch that improves flavor and gives immune perks in every bite.
• Bell peppers: Colorful and crunchy, they are fiber-rich and loaded with vitamins, balancing spicy notes.
• Tomatoes: Juicy and tangy, full of vitamins and antioxidants; they add a natural sour sweetness.
• Kidney beans: Rich in fiber and protein, they offer a hearty texture and subtle earthy notes.
• Black beans: Low in fat, high in protein and fiber, they help keep you full and happy.

Ingredient Quantities

• 1 lb ground beef (not too lean)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 cans (14.5 oz each) diced tomatoes with their juice
• 1 can (6 oz) tomato paste
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: 1/2 tsp crushed red pepper flakes if you want it spicy

How to Make this

1. Brown the 1 lb of ground beef in a large skillet over medium heat until it’s no longer pink. Drain most of the fat.

2. Add the chopped large onion and minced garlic to the beef, and cook for about 2 minutes until the onion gets a bit soft.

3. Toss in the diced green bell pepper and red bell pepper and cook for another 2 minutes.

4. Transfer the beef mixture into your slow cooker.

5. Add the 2 cans of diced tomatoes with their juice, the tomato paste, the kidney beans, and the black beans.

6. Pour in the 1 cup of beef broth.

7. Sprinkle in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp paprika, 1/2 tsp salt, 1/4 tsp black pepper, and if you like it spicy, add 1/2 tsp crushed red pepper flakes.

8. Stir everything together really well so all the spices get mixed in with the meat and veggies.

9. Cover the slow cooker and set it to low for 6 to 8 hours or on high for 3 to 5 hours.

10. Before serving, give the chili a good stir, adjust the seasoning if needed, and enjoy with your family!

Equipment Needed

1. Large skillet for browning the meat
2. Slow cooker for the final cooking process
3. Chef’s knife for chopping the onions, garlic, and bell peppers
4. Cutting board to prep all your veggies
5. Wooden spoon or spatula to stir the ingredients
6. Measuring cups and spoons to get the spices and broth right
7. Can opener to open the tomato and bean cans
8. Colander to drain and rinse the beans

FAQ

Slow Cooker Beef Chili Recipe Substitutions and Variations

• You can swap the ground beef for ground turkey or even ground chicken if you want a leaner twist.
• If you don’t have beef broth, try using a good quality vegetable broth instead, it works real well.
• Instead of kidney beans, pinto beans or even cannellini beans can be a nice change, giving a slightly different texture.
• If you’re out of tomato paste, a thick concentrated tomato sauce can do the trick just fine.
• In case you’re short on diced tomatoes, crushed tomatoes are a solid substitute and give the chili a smoother consistency.

Pro Tips

Pro tip 1: Make sure you get your beef really browned before adding everything else. Browning it well brings out flavors and even though it seems like extra work, draining most of the fat keeps the chili from getting too greasy.

Pro tip 2: Don’t rush the veggies. Sautéing the onions, garlic, and bell peppers in the meat fat softens them just right. This little step builds flavor from the start, so it’s worth spending those extra few minutes.

Pro tip 3: Always taste your chili once it’s done cookin. Slow cookers can mellow out the spices, so give it a stir and add a pinch more salt or chili powder if it needs it.

Pro tip 4: For a fun twist, try addin a dash of cocoa powder or a splash of vinegar near the end. It may sound weird but it really deepens the overall flavor of the chili.