Slow Cooker Beef Chili (Printable Version)
Tender beef and kidney beans slowly cooked in a rich, spiced tomato sauce for a cozy dish.
# Ingredient List:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
→ Beans
05 - 2 cans (15 oz each) kidney beans, drained and rinsed
→ Canned & Sauces
06 - 1 can (28 oz) crushed tomatoes
07 - 2 tbsp tomato paste
→ Spices & Seasonings
08 - 2 tbsp chili powder
09 - 2 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1 tsp dried oregano
12 - 1/4 tsp cayenne pepper (optional)
13 - 1.5 tsp salt
14 - 1/2 tsp ground black pepper
→ Liquids
15 - 1 cup beef broth
→ Optional Toppings
16 - Shredded cheddar cheese
17 - Sour cream
18 - Chopped fresh cilantro
19 - Sliced jalapeños
# Step-by-Step Instructions:
01 - Heat a large skillet over medium-high heat. Add beef cubes and sear until browned on all sides, about 5 minutes. Transfer to slow cooker.
02 - In the same skillet, add oil if necessary. Sauté onion, red bell pepper, and garlic for 3 to 4 minutes until softened. Transfer to slow cooker.
03 - Add kidney beans, crushed tomatoes, tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper to slow cooker. Pour in beef broth and stir to combine.
04 - Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef is tender and flavors melded.
05 - Taste and adjust seasoning as desired. Serve hot with optional cheddar cheese, sour cream, cilantro, and sliced jalapeños.
# Tips from hearthlykitchen:
01 -
- It practically cooks itself, giving you a legitimate excuse to ignore your kitchen for six glorious hours.
- Beef becomes impossibly tender without any effort on your part—just time and gentle heat doing the heavy lifting.
- The spice blend tastes like you've been simmering this since morning, even though you threw it together in twenty minutes.
02 -
- Browning the beef isn't just for looks—it creates depth through a process called the Maillard reaction, and skipping this step means missing out on genuine richness that slow cooking alone can't create.
- Don't drain or rinse the kidney beans if you like your chili thicker and more stew-like, but if you prefer it brothier, rinsing makes a noticeable difference in texture.
- The chili will taste even better the next day because the spices and flavors will have had more time to truly know each other.
03 -
- If you're making this on a weeknight, do all your chopping the night before and refrigerate it—your morning self will send blessings to your evening self.
- A slow cooker holds heat longer than you'd expect, so if your guests are running late, the chili won't suffer for an extra hour on the warm setting.