Slow cooker beef chili brings browned ground beef, kidney beans, black beans, tomatoes, onion, and bell pepper together with a prepared chili seasoning blend. It makes six bowls, with toppings added at the table.
Brown the meat before loading the cooker, drain both cans of beans, and keep the tomato juices. The listed time allows a seven-hour LOW cook plus the skillet stage; you can also use the shorter HIGH option.
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Why This Recipe Works
Browning gives the ground meat a deeper flavor and lets you drain excess fat before the long cook. The beans provide body while the tomatoes supply the liquid. A prepared seasoning blend keeps the ingredient list short, though its salt and heat vary by brand or homemade mixture.
Ingredients for Slow Cooker Beef Chili
Main Ingredients
- 1 pound ground beef, Use lean ground beef for a healthier option.
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, with juices
- 2 tablespoons prepared chili seasoning blend, homemade or store-bought
- 1 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper, to taste
As Needed
- water, as needed to loosen the finished chili
How to Make Slow Cooker Beef Chili
1. Brown and drain the meat. Use a large nonstick skillet over medium heat and break the beef into small pieces as it cooks. Allow about 8–10 minutes, until it is browned and reaches 160°F. Its own rendered fat is enough for the original method in a nonstick pan; reduce the heat if the meat starts sticking before fat renders. Drain excess fat and transfer the beef to the cooker.
2. Add the beans and vegetables. Rinse and thoroughly drain the kidney and black beans, then add them with the diced onion and pepper. Pour in the diced tomatoes with their juices and stir in the two tablespoons of prepared chili seasoning. Start with a little salt and pepper because both the canned tomatoes and seasoning can already be salty. The mixture should be moist enough to stir through without dry seasoning pockets.
3. Let the vegetables soften. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the onion and pepper are tender. The beef has already been cooked, so this stage develops the flavor and softens the vegetables. Keep the lid in place between checks; frequent lifting releases heat and can lengthen the cook. Stir gently near the end so the beans stay mostly intact.
4. Adjust the finished thickness. Taste before adding more salt or heat. If the chili is too loose, mash a few spoonfuls of beans into the liquid rather than adding an unmeasured thickener. For a thicker finish, a short uncovered simmer in a saucepan gives more control than extending the cooker time. If it becomes too thick to ladle, stir in a little water. The final consistency varies with the tomato can and seasoning blend.
How to Serve
Spoon slow cooker beef chili into six bowls and offer shredded cheese, sour cream, and green onions as optional toppings. Cornbread, a baked potato, or tortilla chips make sensible accompaniments. Keep toppings separate for leftovers so the chili can be reheated evenly without melting them into the whole pot.
Storage and Reheating
Refrigerate leftover slow cooker beef chili in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Reheat cooked portions on the stove, in the microwave, or in the oven until the center reaches 165°F. Reheat chilled portions outside the slow cooker. See federal cold-storage guidance for more details.
Tips and Variations
- Choose a finished chili seasoning blend, not two tablespoons of plain cayenne pepper.
- Drain the beans but keep the tomato juices; they supply different amounts of liquid to the pot.
- For a meatless meal, use a recipe designed around beans or lentils rather than expecting a direct meat swap to give identical results.
Frequently Asked Questions
Can I use ground turkey?
Yes, brown it before adding it to the cooker and bring it to 165°F. Its leaner flavor may benefit from checking the finished seasoning.
Can I use dried beans instead of canned?
Dried beans need their own preparation and a different liquid allowance. Use cooked, drained beans for this method, especially with kidney beans.
Can I freeze the chili?
Yes, freeze cooled portions in freezer-safe containers for up to three months for best quality. Thaw in the refrigerator and reheat outside the slow cooker.
More Recipe Ideas
Slow Cooker Beef Chili Recipe
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 1 can kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 1 can diced tomatoes with juices
- 2 tablespoons prepared chili seasoning blend homemade or store-bought
- 1 onion chopped
- 1 bell pepper chopped
- Salt and pepper to taste
As Needed
- water as needed to loosen the finished chili
Instructions
Method
- Cook the 1 pound ground beef in a nonstick skillet over medium heat for about 8–10 minutes, breaking it up, until browned and 160°F. Drain excess fat and transfer to the slow cooker.
- Add both cans of drained, rinsed beans, onion, bell pepper, the tomatoes with their juices, and 2 tablespoons prepared chili seasoning. Stir together and season lightly with salt and pepper.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until the onion and pepper are tender.
- Stir and taste; mash a few beans into the liquid if needed for a thicker consistency, or add water if too thick. Divide into 6 servings.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.
- Reheat chilled leftovers outside the slow cooker.
