Slow Cooker Beef Chili with Beans
Rich, warming chili packed with ground beef, beans, and tomatoes cooked low and slow for maximum flavor. Perfect for meal prep, batch cooking, or set-it-and-forget-it weeknight dinners.
Prep: 15 min
Cook: 240 min
Servings: 8
Ingredients
- 2 lb ground beef
- 2 cans 15oz canned kidney beans drained
- 1 can 15oz canned black beans drained
- 2 cans 14.5oz canned diced tomatoes with green chiles
- 1 can 15oz tomato sauce
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp oregano dried
- 1 cup beef broth
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon as it cooks, for 8-10 minutes until no pink remains. Drain excess fat if needed.
- Dice the onion and mince the garlic. Add them to the browned beef and cook for 2-3 minutes until softened and fragrant.
- Transfer the beef mixture to the slow cooker. Add kidney beans, black beans, canned diced tomatoes with green chiles, and tomato sauce.
- Add beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper to the slow cooker. Stir everything together to combine thoroughly.
- Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. The chili should bubble gently at the edges and the flavors should be well-blended.
- Stir the chili and taste for seasoning, adding more salt, pepper, or chili powder to your preference. Serve hot with toppings like shredded cheddar cheese, sour cream, diced onion, fresh cilantro, or crusty bread. This chili actually improves in flavor if made a day ahead.