Slow Cooker Chili – Hearty, Spicy & Easy to Make!
A comforting, robust chili made with tender beef, aromatic spices, and a mix of beans. Perfect for cozy meals or gatherings. Cooked low and slow for maximum flavor.
Ingredients
- 1 lb ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- 1 cup beef broth
- 1 bell pepper, diced
- 1 can (4 oz) diced green chilies (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef. Drain excess fat.
- Transfer the cooked beef to the slow cooker. Add in the kidney beans, black beans, crushed tomatoes, diced onion, minced garlic, chili powder, cumin, paprika, cayenne pepper, beef broth, diced bell pepper, and green chilies (if using).
- Stir everything until well combined. Season with salt and pepper to taste.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chili is thick and flavors are melded.
- Before serving, give the chili a good stir, adjusting the seasoning if necessary. Serve hot with your choice of toppings.
Notes
For a deeper flavor, consider browning the beef beforehand with diced onions and garlic.
Add more vegetables like corn or zucchini for extra nutrition.
If you prefer a spicier kick, increase the cayenne or add fresh jalapeños.
Top your chili with sour cream, shredded cheese, or avocado for added creaminess.
Let the chili sit for a while before serving to allow flavors to meld further.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Add more vegetables like corn or zucchini for extra nutrition.
If you prefer a spicier kick, increase the cayenne or add fresh jalapeños.
Top your chili with sour cream, shredded cheese, or avocado for added creaminess.
Let the chili sit for a while before serving to allow flavors to meld further.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.