Slow Cooker Chili Beans (Printable)

Hearty blend of beef, beans, and spices simmered slowly for rich, comforting flavors.

# What You'll Need:

→ Meats

01 - 1.5 lbs ground beef (80/20 fat ratio)

→ Vegetables

02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)

→ Beans

06 - 1 can (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) black beans, drained and rinsed

→ Tomatoes & Liquids

08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (15 oz) diced tomatoes with juices
10 - 1 cup beef broth

→ Spices & Seasonings

11 - 2 tbsp chili powder
12 - 1 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp black pepper
16 - 1 tsp salt, adjust to taste
17 - 1/4 tsp cayenne pepper (optional)

→ Optional Garnishes

18 - Chopped fresh cilantro
19 - Sour cream
20 - Shredded cheddar cheese
21 - Sliced green onions

# How to Make It:

01 - Heat a large skillet over medium heat and cook ground beef until browned, breaking it apart with a spatula; drain excess fat if necessary (5–7 minutes).
02 - Add diced onion, red bell pepper, and minced garlic to the skillet; cook until softened, about 2–3 minutes.
03 - Transfer the beef and vegetable mixture into the slow cooker.
04 - Incorporate kidney beans, black beans, crushed tomatoes, diced tomatoes, beef broth, jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper; stir thoroughly.
05 - Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, stirring once or twice when possible.
06 - Taste and adjust seasonings as desired; serve hot with preferred garnishes.

# Expert Hacks:

01 -
  • It cooks itself while youre doing literally anything else, no hovering required.
  • The flavors get deeper and richer the longer it sits, so day two is even better than day one.
  • Its the kind of meal that makes people ask for seconds without you having to say a word.
02 -
  • Browning the beef first is non-negotiable, raw ground beef in a slow cooker turns gray and chalky.
  • If your chili looks too thin after a few hours, crack the lid for the last 30 minutes so some liquid can evaporate.
  • Chili always tastes better the next day after the flavors marry, so make it ahead if you can.
03 -
  • Use smoked paprika instead of regular, it adds a layer of flavor that makes people think you did way more work than you did.
  • If you like it spicy, leave some jalapeño seeds in or add a dash of hot sauce at the end instead of more cayenne.
  • Let the chili rest for ten minutes after cooking before serving, the texture improves and it wont burn anyones tongue.

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