This slow cooker ground beef chili simmers browned beef, kidney beans, black beans, tomatoes, and a spoonful of tomato paste with chili powder and cumin for hours, giving you a thick, deeply seasoned pot with almost no hands on time.
You brown the beef, add everything to the pot, and leave it alone. Eight hours later the beans are creamy, the sauce is thick, and the spices have mellowed into a rounded flavor that tastes like it simmered all day.
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Why This Slow Cooker Ground Beef Chili Recipe Works
Tomato paste adds body. A small can of paste thickens the chili and deepens the tomato flavor, so the finished pot tastes concentrated instead of thin and watery.
Browning the beef gives extra flavor. A few minutes in a skillet builds savory crust and lets you drain excess fat, so the chili stays rich without becoming greasy.
The slow cooker handles the schedule. Low heat for a full workday melts the flavors together, and the lid stays on so nothing needs stirring until you serve.
Ingredients for Slow Cooker Ground Beef Chili
- You need two pounds of ground beef, one diced onion, three cloves of garlic, one chopped bell pepper, two cans of beans, two cans of diced tomatoes, and one small can of tomato paste.
- Season with chili powder, cumin, smoked paprika, salt, and pepper, and add a cup of beef broth. A pinch of sugar and hot sauce are optional.
Ground beef: Lean beef gives less grease. Brown it until no pink remains, and drain the extra fat before it goes into the pot.
Beans: Use one can of kidney beans and one of black beans. Drain and rinse them so the chili looks and tastes clean.
Tomatoes: Fire roasted diced tomatoes add a subtle char, though regular diced tomatoes work well too.
Tomato paste: Stir it into the other ingredients so it melts into the liquid and thickens the chili evenly.
Broth: A cup of broth or water barely covers the ingredients. Add a splash more only if the chili looks too thick.
How to Make Slow Cooker Ground Beef Chili
1. Brown the beef. Cook the ground beef in a large skillet over medium high heat until no pink remains, breaking it into crumbles, then drain off excess fat.
2. Fill the pot. Add the beef, onion, garlic, bell pepper, beans, diced tomatoes, and tomato paste to the slow cooker.
3. Season. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, then pour in the broth and give everything a quick stir.
4. Cook low and slow. Cover and cook on low for eight hours. Resist lifting the lid, because each peek adds time.
5. Adjust the texture. For a thicker chili, remove the lid for the last thirty minutes, and for a thinner one, stir in a splash of water.
6. Taste and serve. Check the seasoning, add hot sauce if you like, and ladle the chili into warm bowls with your favorite toppings.
How to Serve Slow Cooker Ground Beef Chili
Ladle the chili into bowls and top with shredded cheese, sour cream, and sliced green onions. Fried cornbread is the classic side, skillet yeast bread makes a fun change, and homemade corn salsa and creamy buttermilk coleslaw add a fresh crunch.
How to Store and Reheat Slow Cooker Ground Beef Chili
Cool the chili within two hours and refrigerate it in covered containers for three to four days. Freeze portions for up to three months in freezer safe containers with a little room at the top. Reheat on the stove until steaming hot, at least 165 F throughout.
Tips and Variations for Slow Cooker Ground Beef Chili
Flag the allergens. Cheese and sour cream toppings contain milk, and some chili powder blends include other additives, so check labels.
Do not use frozen meat. Thaw ground beef in the refrigerator before browning, and never cook frozen meat directly in a slow cooker.
Check the temperature. Ground beef is safe at 160 F, and the finished chili should be steaming hot before serving.
Do not taste raw meat. Do not taste the raw meat, and wash your hands and surfaces after handling ground beef.
Use turkey. Ground turkey works for a lighter chili, but cook it to 165 F before adding it to the pot.
Adjust the heat. More chili powder or hot sauce raises the spice, while less keeps the pot mild for children.
Add depth. A square of dark chocolate or a spoonful of coffee stirred in at the end rounds out the flavor.
Check trusted guidance. Read the Clemson slow cooker food safety fact sheet before leaving a pot unattended.
Frequently Asked Questions About Slow Cooker Ground Beef Chili
How long should slow cooker ground beef chili cook?
Eight hours on low gives a thick, tender result, and four hours on high also works if you are short on time.
Do I have to brown the beef for slow cooker ground beef chili?
Yes. Browning builds flavor, removes extra fat, and makes sure the beef is cooked through by the time you serve.
Can I freeze slow cooker ground beef chili?
Yes. Freeze portions in airtight containers for up to three months, then thaw in the refrigerator and reheat until steaming hot.
How do I make the chili thicker?
Remove the lid for the last thirty minutes, or mash some beans against the side of the pot.
What beans can I use?
Kidney beans, black beans, pinto beans, or a mix all work, as long as you drain and rinse them first.
Slow Cooker Ground Beef Chili
Equipment
- Slow cooker
- Large skillet
- Cutting board
- Ladle
Ingredients
Main Ingredients
- 2 lb lean ground beef 90 percent lean
- 1 medium onion diced
- 3 cloves garlic minced
- 1 small bell pepper chopped
- 1 can kidney beans 15 ounce can, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 2 can diced tomatoes 14 ounce cans, undrained
- 1 can tomato paste 6 ounce can
- 1 cup low sodium beef broth or water
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sugar optional
- 1 tsp hot sauce optional
Instructions
Cooking
- Brown. Brown the beef until no pink remains and drain the fat.
- Combine. Add the beef, vegetables, beans, tomatoes, and paste to the slow cooker.
- Season. Add the spices, salt, pepper, and broth and stir.
- Cook. Cover and cook on low for eight hours.
- Serve. Adjust the thickness and seasoning and serve hot.
