Slow Cooker Chili Beans (Print)
Hearty chili combining beef, beans, spices, and tomatoes slow-cooked to tender perfection.
# What You 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 ground black pepper
16 - 1 tsp salt (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 the ground beef until fully browned, breaking up large pieces, about 5 to 7 minutes. Drain excess fat if necessary.
02 - Add diced onion, red bell pepper, and minced garlic to the skillet with the beef and sauté until softened, approximately 2 to 3 minutes.
03 - Transfer the beef and vegetable mixture to the slow cooker.
04 - Incorporate kidney beans, black beans, crushed tomatoes, diced tomatoes with juices, beef broth, jalapeño (if using), chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper. Stir thoroughly to mix all components.
05 - Cover and cook on the LOW setting for 6 to 7 hours, or on HIGH for 3 to 4 hours. Stir once or twice during cooking if possible.
06 - Taste and adjust seasoning as needed. Serve hot with optional garnishes such as cilantro, sour cream, shredded cheese, or green onions.
# Expert Advice:
01 -
- It practically cooks itself while you go about your day—no babysitting required.
- The flavors deepen and meld together in a way that makes it taste even better the next day.
- One pot means one cleanup, and that alone is worth celebrating.
- It stretches easily for hungry crowds and freezes beautifully for future quick meals.
02 -
- Draining and rinsing your canned beans is not optional—it removes the starchy liquid that makes chili taste pasty and dull.
- The meat doesn't need to be fully cooked when you leave the skillet; it'll finish gently in the slow cooker, so don't overcook it in the pan.
- Slow cookers vary wildly in their actual temperature, so know your machine—if your chili looks thin after 6 hours, you can always thicken it at the end, but you can't undo overdone beans.
03 -
- If your chili ends up too thin after cooking, mix a tablespoon of cornstarch with cold water and stir it in while the chili is still warm—it'll thicken beautifully without making it taste starchy.
- The jalapeño seeds are where the real heat lives, so seed them if you want flavor without fire, or leave them in if you enjoy the kick.
- Cook the beef until it's just barely done, not until it's in hard little pebbles—it'll continue cooking in the slow cooker and stay tender that way.