Slow Cooker Chili Beef Beans

There's something about the sound of a slow cooker lid settling into place that signals the beginning of something good. I discovered this chili on a particularly cold Tuesday when I needed dinner to practically make itself—I browned the beef, tossed everything into the pot, and walked away for six hours. By evening, my kitchen smelled like cumin and tomatoes had merged into pure comfort, and I realized I'd stumbled onto the kind of recipe that works as hard as you do.

I made this for a group of friends on a game night, and halfway through the first bowl, someone asked if I'd been simmering it all day—they couldn't believe how developed the flavor was with almost no fussing. That moment stuck with me, because it proved that slow cooking isn't about complexity, it's about patience doing the heavy lifting.

Ingredients

• Ground Beef (1½ lbs, 80/20 blend): The fat matters here—it carries flavor and keeps everything tender, though you can lean leaner if you prefer. Brown it first until it's just no longer pink; that fond in the pan is liquid gold.
• Onion and Green Bell Pepper: These become almost melted into the chili by hour four, sweetening and softening the whole pot with their natural sugars.
• Garlic and Jalapeño: Minced fine so they distribute evenly, building warmth and gentle heat rather than sharp bites.
• Kidney Beans and Black Beans (one can each, drained): The combination gives you different textures—kidney beans hold their shape while black beans contribute creaminess.
• Crushed and Diced Tomatoes (one 28 oz can and one 15 oz can): Two forms of tomato give depth; the crushed breaks down into the base while the diced stays as little pockets of brightness.
• Beef Broth (1 cup): This keeps everything liquid enough to meld together without tasting thin or watery.
• Chili Powder, Cumin, Smoked Paprika, Oregano: Layer these spices rather than thinking of them as one thing—each one whispers a different note into the pot.
• Salt, Black Pepper, and Cayenne: Start conservative; you can always add more heat, but you can't take it back.

Instructions

Brown the Beef First:

Heat a large skillet over medium heat and crumble in the ground beef, breaking it apart with a spoon as it cooks. This takes about five to seven minutes and fills your kitchen with a savory smell that means something delicious is starting. Drain any excess fat if there's a pool of it, but don't drain it completely—that's where the flavor lives.

Transfer to the Slow Cooker:

Move your browned beef to the slow cooker, scraping every bit from the bottom of the pan. The slow cooker is your partner now; it's going to do the real work.

Add the Fresh Vegetables:

Add your chopped onion, diced bell pepper, minced garlic, and jalapeño if you're using it. These will soften and almost disappear into the chili as it cooks, but right now they look bright and fresh against the beef.

Pour in the Beans and Tomatoes:

Drain and rinse your canned beans so you're not adding that starchy liquid, then add them along with both the crushed and diced tomatoes, including their juice. Top it all with the beef broth—everything should look fairly full and wet at this stage.

Season and Stir:

Sprinkle in your chili powder, cumin, paprika, oregano, black pepper, salt, and cayenne if you want it. Stir everything together until the spices are distributed, then cover the pot and let it be.

Let Time Do Its Work:

Cook on low for six to eight hours, or high for three to four hours if you're in a hurry. If you can stir it once or twice without guilt, do it, but honestly the slow cooker is patient and forgiving.

Taste and Adjust:

Before serving, give it a taste and adjust the salt or heat or even add a splash more broth if it's thicker than you like. This is where you make it yours.

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Years later, I still remember the relief of that first chili night—knowing that dinner was already handled while I did other things. That feeling of peace in the kitchen, of trusting the pot to get it right, is what keeps me coming back to this recipe.

The Magic of Slow Cooking

Slow cooking is less about following a recipe exactly and more about understanding what heat does over time. The gentle temperature allows flavors to build and meld rather than blast together, and tough cuts become tender while everything from the beans to the tomatoes softens into one coherent dish. It's one of the gentler forms of cooking—you're not fighting the heat, you're working with it.

Making It Your Own

Ground beef is classic, but I've made this with ground turkey and it's lighter without losing depth—just don't skip browning it, because that step matters regardless of the meat. I've also added corn in the last hour of cooking, swapped black beans for pinto beans, and once threw in a small handful of cocoa powder because someone mentioned it and I was curious. The base is solid enough that it welcomes your experiments.

Serving and Storing

Serve this in a bowl with toppings scattered across the top—sharp cheddar cheese melting into the heat, a dollop of cool sour cream, fresh cilantro if you have it, and sliced green onions for a bright bite. It keeps in the refrigerator for four days and freezes beautifully for up to three months, which means you can make a big batch and have comfort waiting for harder weeks.

• Cornbread or crusty bread is essential for soaking up every last bit from the bowl.
• This chili tastes noticeably better on day two or three as the flavors continue to deepen and marry together.
• If it thickens too much after reheating, a splash of beef broth or water brings it back to the right consistency.

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This chili became one of those recipes I reach for when I want good food without the performance—comfort that tastes like you spent all day in the kitchen when really you spent ten minutes of actual work. That's the real magic of it.

Recipe FAQs

→ Can I cook this on high?

Yes, cook on HIGH for 3–4 hours instead of LOW for 6–8 hours.

→ How do I make it thicker?

Remove the lid during the last 30 minutes of cooking to allow excess liquid to evaporate.

→ Can I use turkey instead?

Ground turkey or chicken are excellent lighter substitutes for beef in this dish.

→ Is this gluten-free?

Yes, provided you verify that your beef broth and spice blends do not contain gluten.

→ What should I serve with it?

Cornbread or rice pair perfectly to soak up the savory flavors.