Slow cooker beef bean chili is a thick, family sized pot that cooks while you are away.
Ground beef, two kinds of beans, and tomato paste simmer into a rich red chili. A spoonful of brown sugar rounds out the spice.
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Why This Slow Cooker Beef Bean Chili Recipe Works
Tomato paste gives the chili a dense, rich base. Brown sugar softens the acidity so the spices stand out. The broth keeps the pot from scorching during the long cook.
Two types of beans add texture and stretch the meat further. Kidney beans hold their shape while black beans turn creamy. Together they make each bowl filling.
Browning the beef first removes extra fat and adds depth. The slow cooker then handles the rest with almost no attention. Flavors blend and deepen the longer the pot stays on. The result tastes like it simmered all day.
Ingredients for Slow Cooker Beef Bean Chili
- 1 pound ground beef
- 1 can tomato paste
- 1 can kidney beans
- 1 can black beans
- 1 can diced tomatoes
- 1 medium onion
- 1 medium bell pepper
- 2 cloves garlic
- 1 cup low sodium beef broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Ground beef. Brown it until crumbly and drain the grease before adding it to the pot. Smaller crumbles blend into the sauce better.
Tomato paste. The small can thickens the chili and adds deep tomato flavor. Spread it over the top so it melts in slowly.
Kidney and black beans. Drain and rinse both to remove the canning liquid. Rinsing also lowers the salt.
Bell pepper. Any color works, though red adds the most sweetness. Chop it into bite sized pieces.
Chili powder. Adjust the amount to match your heat preference. Start with the full amount for a medium pot.
How to Make Slow Cooker Beef Bean Chili
1. Brown the beef Cook the beef in a skillet over medium heat for 6 to 8 minutes. Break it into crumbles and drain the grease.
2. Transfer the meat Spoon the beef into the slow cooker. Scrape the skillet so no browned bits are wasted.
3. Add the vegetables Layer in the onion, pepper, and garlic. Pour in the broth.
4. Add the beans Add both beans, the diced tomatoes with juices, and the tomato paste. Spread the paste on top.
5. Season Sprinkle in the chili powder, cumin, paprika, brown sugar, salt, and pepper. Stir everything until well mixed.
6. Cook low and slow Cover and cook on low for 6 to 8 hours or on high for about 4 hours. Stir once or twice if you can.
7. Taste and serve Taste and adjust the seasoning. Ladle into bowls and add toppings.
How to Serve Slow Cooker Beef Bean Chili
Spoon the chili over crispy homemade fries for a loaded plate, or serve it beside crispy fried cornbread. Add smoky baked beans for an even bigger spread. A cool scoop of macaroni salad with sour cream balances the spice.
How to Store and Reheat Slow Cooker Beef Bean Chili
Cool the chili within two hours and refrigerate in covered containers for up to 3 days. Cool it completely, lay it flat in freezer bags, and freeze for up to 3 months. Reheat until steaming and 165 degrees F in the center.
Tips and Variations for Slow Cooker Beef Bean Chili
Brown the beef first. Cook ground beef to 160 degrees F before adding it to the pot. Drain the grease so the chili stays rich but not oily.
Never add frozen beef. Thaw meat completely, since frozen meat warms too slowly. Plan ahead and thaw it overnight.
Keep the lid on. Each lift lets heat escape and adds to the cook time. Check only near the end.
Make it milder. Reduce the chili powder to 1 tablespoon for a gentler pot. Add more at the end if needed.
Make it spicier. Stir in a diced jalapeno or a pinch of cayenne. Add it early so the heat blends in.
Freeze flat. Flat bags freeze fast and thaw quickly. Press out the air before sealing.
Wash hands and tools. Clean the board and your hands after handling raw beef. Use a separate plate for the cooked meat.
Check trusted guidance. For general leftover storage reminders, see the University of Minnesota Extension guide to storing leftovers.
Frequently Asked Questions About Slow Cooker Beef Bean Chili
How long does slow cooker beef bean chili cook on low?
Six to eight hours on low works well. High takes about four hours.
Can I skip browning for slow cooker beef bean chili?
Browning adds flavor and lets you drain the grease. It is worth the extra few minutes.
Can I freeze slow cooker beef bean chili?
Yes. Cool it fully and freeze it flat in bags for up to 3 months. Thaw it in the refrigerator before reheating.
Can I use ground turkey instead?
Yes. Use the same amount and cook it to 165 degrees F. Add a little oil because turkey is leaner.
What if the chili is too thick?
Stir in a splash of beef broth or water until it loosens. Heat it through before serving. Stir well so it warms evenly.
Slow Cooker Beef and Bean Chili
Equipment
- Slow cooker
- Large skillet
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 can tomato paste 6 ounce can
- 1 can kidney beans 15 ounce can, drained and rinsed
- 1 can black beans 15 ounce can, drained and rinsed
- 1 can diced tomatoes 14 1/2 ounce can, with juices
- 1 medium onion chopped
- 1 medium bell pepper chopped
- 2 cloves garlic crushed or minced
- 1 cup low sodium beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp brown sugar
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Cooking
- Brown the beef. Cook in a skillet until crumbly and drain the grease.
- Fill the pot. Add the beef, onion, pepper, garlic, and broth to the slow cooker.
- Add the rest. Stir in the beans, tomatoes, tomato paste, spices, and brown sugar.
- Cook slowly. Cover and cook on low 6 to 8 hours or on high about 4 hours.
- Serve. Taste, adjust the seasoning, and ladle into bowls.
