Slow Cooker Chili Beans

I threw this together on a Sunday morning before heading out to run errands, and when I came home hours later, the whole house smelled like a diner I used to love in college. The slow cooker had done all the work while I was gone. I ladled myself a bowl, added a handful of cheese, and sat there wondering why I ever bothered with stovetop chili again.

I made this for a group of friends during a snowstorm once, and we ended up playing cards at the kitchen table for hours while the chili bubbled away. Everyone kept going back for more, piling on sour cream and cilantro like it was a toppings bar. One friend who claimed she didnt like beans ate two bowls and texted me for the recipe the next morning.

Ingredients

• Ground beef (1.5 lbs, 80/20): The fat content matters here, it keeps the chili from tasting dry and adds richness without being greasy.
• Onion (1 large, diced): This melts into the background but builds the savory base, dont skip it even if you think you dont like onions.
• Red bell pepper (1, diced): Adds a slight sweetness that balances the heat and makes the whole thing taste more rounded.
• Garlic (2 cloves, minced): Fresh garlic is the move, the jarred stuff just doesnt hit the same way.
• Jalapeño (1, seeded and chopped, optional): I leave this out sometimes and the chili is still great, but it does add a nice little kick without overwhelming anyone.
• Kidney beans (1 can, 15 oz): They hold their shape beautifully and soak up all the spices.
• Black beans (1 can, 15 oz): Creamier than kidney beans, they thicken the chili naturally as they break down a bit.
• Crushed tomatoes (1 can, 28 oz): This is your main body, it makes the chili thick and rich instead of soupy.
• Diced tomatoes (1 can, 15 oz with juices): The chunks give you little bursts of tomato flavor, and the juice thins it just enough.
• Beef broth (1 cup): Adds savory depth, but chicken broth works in a pinch if thats what you have open.
• Chili powder (2 tbsp): This is the backbone, dont be shy with it or the chili will taste flat.
• Ground cumin (1 tsp): Earthy and warm, it makes the whole pot smell like a Tex-Mex restaurant.
• Smoked paprika (1 tsp): This is my secret weapon, it adds a subtle smokiness that people cant quite place but always love.
• Dried oregano (1/2 tsp): A little goes a long way, it brightens everything up.
• Black pepper and salt: Season to taste at the end, every slow cooker is a little different.
• Cayenne pepper (1/4 tsp, optional): Just a pinch if you want a gentle heat that lingers.

Instructions

Brown the Beef:

Heat a large skillet over medium and cook the ground beef until its no longer pink, breaking it up with a wooden spoon as it browns. Drain off any excess fat if theres more than a tablespoon or so pooling in the pan.

Sauté the Vegetables:

Toss in the onion, bell pepper, and garlic right into the beef and let everything cook together for a few minutes until the veggies soften and smell amazing. This step builds flavor you cant get by just dumping everything in raw.

Load the Slow Cooker:

Scrape the beef mixture into your slow cooker, then add both cans of beans, crushed tomatoes, diced tomatoes, broth, jalapeño if using, and all the spices. Stir it all together until the spices are evenly mixed in.

Let It Cook:

Cover and set it to low for 6 to 7 hours, or high for 3 to 4 if youre in a hurry. If you remember, give it a stir halfway through, but honestly its fine if you forget.

Taste and Adjust:

Before serving, taste it and add more salt, pepper, or chili powder if it needs it. Ladle into bowls and let everyone top theirs however they like.

Save

The first time I brought this to a potluck, I almost didnt because I thought it was too simple. But people went back for thirds, and someone asked if I catered on the side. I realized then that the best recipes arent always the fanciest ones, theyre the ones that make people feel taken care of without trying too hard.

Making It Your Own

Ive swapped the ground beef for turkey when I wanted something lighter, and it worked perfectly. You can also throw in a diced zucchini or some corn during the last hour if you want extra vegetables. One time I added a tablespoon of cocoa powder because I read it deepens the flavor, and honestly, it did.

Storing and Reheating

This chili keeps in the fridge for up to five days and freezes beautifully for three months. I portion it into quart containers and pull one out whenever I need an easy dinner. Reheat it gently on the stove with a splash of broth or water, it thickens up in the fridge so a little liquid brings it back to life.

Serving Suggestions

I love this over baked potatoes, with cornbread on the side, or just in a bowl with all the toppings. It also makes an incredible base for chili cheese fries or nachos if you have leftovers.

• Set out bowls of sour cream, shredded cheese, cilantro, and sliced green onions so everyone can build their own.
• A squeeze of lime right before eating brightens the whole thing up.
• Serve it with tortilla chips for scooping, it turns dinner into something a little more fun.

Save

This is the kind of chili that makes your kitchen feel like home, even on the coldest, busiest days. I hope it becomes one of those recipes you make without thinking, the one you reach for when you just want something warm and easy and good.

Common Recipe Questions

→ How do I make the chili spicier?

Add extra jalapeño or increase the cayenne pepper amount to boost heat.

→ Can I substitute the ground beef with other meat?

Yes, ground turkey or chicken can be used for a lighter alternative.

→ What is the best cooking time for the slow cooker?

Cooking on low for 6-7 hours yields tender flavors; high setting needs 3-4 hours.

→ How can I thicken the chili if it’s too watery?

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

→ What garnishes complement this dish?

Fresh cilantro, sour cream, shredded cheddar cheese, and sliced green onions add flavor and texture.