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The Ultimate Slow Cooker Beef Chili Recipe - Easy Crockpot Comfort Food

This hearty slow cooker beef chili delivers rich, deep flavors with minimal effort - just set it and forget it! Perfect for busy weeknights or gatherings, the slow cooking process allows flavors to meld together beautifully for a deeply satisfying meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs ground beef (85% lean)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 2 cans (14.5 oz each) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste

Method
 

Instructions
  1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef with chopped onions and minced garlic. Cook until the beef is no longer pink and onions are translucent, breaking up the meat as it cooks. Drain any excess fat.
  2. Combine Ingredients: Transfer the beef mixture to your slow cooker. Add the drained beans, diced tomatoes (with their juices), tomato sauce, and beef broth. Stir to combine.
  3. Add Seasonings: Sprinkle in the chili powder, cumin, paprika, oregano, cayenne pepper (if using), salt, and black pepper. Stir everything together until well combined.
  4. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The chili is ready when the flavors have melded together and the texture is rich and hearty.
  5. Adjust and Serve: Give the chili a final taste test and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, chopped onions, or cornbread.

Notes

Brown the beef well before adding to the slow cooker for richer flavor. Adjust cayenne pepper to control heat level. Chili tastes even better the next day when made ahead and refrigerated overnight.