Slow Cooker Beef Chili (Printable)

Comforting slow-cooked chili with tender beef, kidney beans, and tomatoes, simmered for rich flavors.

# What You'll Need:

→ Meats

01 - 1½ lbs beef chuck, cut into ½-inch cubes
02 - 1 tbsp olive oil

→ Vegetables

03 - 1 large onion, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
06 - 1 jalapeño pepper, seeded and minced (optional)

→ Legumes

07 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Tomatoes & Liquids

08 - 1 can (28 oz) crushed tomatoes
09 - 1 cup beef broth

→ Spices & Seasonings

10 - 2 tbsp chili powder
11 - 2 tsp ground cumin
12 - 1 tsp smoked paprika
13 - 1 tsp dried oregano
14 - ½ tsp ground black pepper
15 - 1 tsp salt (or to taste)
16 - ½ tsp cayenne pepper (optional)

→ Optional Garnishes

17 - Chopped cilantro
18 - Shredded cheddar cheese
19 - Sour cream
20 - Sliced green onions

# How-To Steps:

01 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes on all sides, about 5 minutes. Transfer to slow cooker.
02 - Add diced onion, green bell pepper, and jalapeño (if using) to the same skillet. Sauté for 3 to 4 minutes until softened. Add garlic and cook 1 minute more. Transfer vegetables to slow cooker.
03 - Add kidney beans, crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using) to the slow cooker. Stir to combine.
04 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until beef is tender and flavors are developed.
05 - Taste and adjust seasoning if necessary. Serve hot, garnished with cilantro, shredded cheddar, sour cream, or sliced green onions as desired.

# Expert Advice:

01 -
  • It does the heavy lifting for you—just brown the beef and vegetables, then walk away for six blissful hours.
  • The flavor deepens as it sits, so each spoonful tastes more complex than the last.
  • It's naturally gluten-free and feeds a crowd without any fussy plating or last-minute cooking.
02 -
  • Brown the beef properly at the start; it's the only real stovetop work you'll do, and it's worth the 5 minutes to get a golden crust.
  • Don't add salt until you taste it at the end—canned tomatoes and broth contribute more salt than you'd expect, and reducing the chili concentrates flavors.
  • If your chili seems too thin after cooking, leave the lid off for the last 30 minutes on low to let some liquid evaporate into a thicker consistency.
03 -
  • Use a slow cooker that's at least 4 quarts so the ingredients have room to cook evenly and flavors distribute properly.
  • Don't peek constantly; every time you lift the lid, heat escapes and cooking time extends by a few minutes.
  • If your slow cooker runs hot, check the chili at 5 hours instead of waiting the full 6 to avoid mushiness.

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