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Slow Cooker Beef Chili
4.6 from 60 votes

Slow Cooker Beef Chili

Slow Cooker Beef Chili combines browned ground beef with a mix of beans, diced tomatoes, and green chilies, simmered slowly with cumin, chili powder, and smoked paprika. The result is a rich, hearty chili with layers of smoky and spicy flavor, finished with optional garnishes like sour cream, cheese, and green onions.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 8 servings
Calories: 525 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds ground beef I used 90% lean
  • 1 vidalia onion diced small, medium/large, sweet
  • 1 red bell pepper diced small, medium/large
  • 3 to 5 garlic finely pressed or minced, cloves
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoon black pepper or to taste, freshly ground
  • red kidney beans I used low-salt, drained and rinsed if desired, one 16-ounce can
  • black beans I used no-salt added, drained and rinsed if desired, canned
  • diced tomato I used no-salt added, one 14.5-ounce can, petite diced
  • tomato sauce plus 8 ounces water used to rinse out can, canned, 8-ounce can
  • green chili peppers I used one can mild, one can hot, two 4-ounce cans, diced
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika regular paprika may be substituted
  • 2 to 4 bay leaf
  • sour cream green onions, shredded cheese, crushed tortilla chips or crackers; all optional for garnishing

Instructions

    Cup of Yum
  1. To a large Dutch oven, add the ground beef and cook over medium-high heat to brown, crumbling it with a spatula as it cooks and tossing it to ensure even cooking. Cook through, about 5 minutes or as necessary. Drain fat if necessary.
  2. Add the onions, red pepper, and cook for about 5 minutes, or until vegetables have softened, stir intermittently.
  3. Add the garlic, salt, pepper, and cook for about 1 minute, stir intermittently.
  4. Line a 6-quart slow cooker with a Reynolds Slow Cooker Liner and transfer the beef mixture into it.
  5. Add the beans, diced tomatoes, tomato sauce, rinse can out with 8 ounces water and add the water, green chilis, cumin, chili powder, smoked paprika, and bay leaves.
  6. Cover, and cook on high for about 2 to 3 hours or on low for about 4 to 5 hours. All slow cookers vary in their heat intensity. Cook until chili has thickened some. Stir, taste, and add more salt, pepper, or seasonings to taste. Remove bay leaves.
  7. Ladle into bowls and optionally garnish with sour cream, green onions, shredded cheese, crushed tortilla chips or crackers.

Notes

  • Store chili refrigerated in an airtight container for up to 5 days to allow flavors to deepen.
  • Freeze leftover chili for up to 4 months; thaw fully and reheat thoroughly before serving.
  • Adjust seasoning after slow cooking to preferred salt and spice levels.

Nutrition Information

Serving 1serving Calories 525kcal (26%) Carbohydrates 38g (13%) Protein 43g (86%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 11g (65%) Trans Fat 1g (50%) Cholesterol 105mg (35%) Sodium 1206mg (50%) Fiber 11g (44%) Sugar 9g (18%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 525

% Daily Value*

Serving 1serving
Calories 525kcal 26%
Carbohydrates 38g 13%
Protein 43g 86%
Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g 65%
Trans Fat 1g 50%
Cholesterol 105mg 35%
Sodium 1206mg 50%
Fiber 11g 44%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.