Classic Slow Cooker Beef Chili With Hearty Beans and Warm Spices
By Olivia Hayes
Set it up in 15 minutes, then let the slow cooker handle dinner over a 6-hour cook. This classic beef chili combines browned ground beef, kidney beans, black beans, tomatoes, and warm chili powder-cumin seasoning into a thick, spoonable bowl for six.
Lean ground beef creates the base, while kidney beans and black beans give the chili its hearty texture. Diced tomatoes and beef broth make the cooking liquid, and onion, bell pepper, garlic, chili powder, cumin, salt, and black pepper build the seasoning. Sautéing the vegetables before browning the beef adds softened aromatics before everything moves to the slow cooker to simmer slowly into a cohesive chili.
After the broth is stirred in, the mixture should look thick yet pourable before cooking. On low, it simmers for 6 to 8 hours; the high setting takes 3 to 4 hours. The main avoidable mistake is skipping the initial sauté and browning, which the source identifies as the step that develops sweetness and a robust beef base. Break up the meat while it browns, so it distributes evenly rather than staying in large pieces.
Ladle the finished chili into bowls and offer shredded cheese, sour cream, or fresh cilantro if desired. Cornbread muffins, an avocado salad, or a cheese platter are serving ideas from the article. Refrigerated leftovers are noted to taste more blended the next day. It can be reheated on the stove or in the microwave, stirring occasionally for even heat.
Why you'll love this recipe
- Saves active cooking time because the onion, pepper, and beef are browned first, then the slow cooker handles the bean-and-tomato simmering.
- Uses ordinary canned beans, diced tomatoes, broth, and pantry spices, so the shopping list stays straightforward while still building a substantial dinner.
- Keeps cleanup manageable with one skillet for browning and one slow cooker for simmering, rather than requiring several pots during a busy evening.
- Offers two cooking schedules: low for six to eight hours when planned ahead, or high for three to four hours when time is tighter.
- Makes six servings from two pounds of beef and two kinds of beans, giving a practical family-dinner quantity without extra assembly.
- Lets everyone finish their own bowl with optional cheese, sour cream, or cilantro, so toppings can be set out without changing the base.
Ingredients
- •2 lb lean ground beef
- •1 can canned kidney beans (15 oz, drained)
- •1 can canned black beans (15 oz, drained)
- •1 can canned diced tomatoes (28 oz)
- •1 onion (large, diced)
- •1 bell pepper (large, diced)
- •3 cloves garlic (minced)
- •3 tbsp chili powder
- •2 tsp cumin
- •1 tsp salt
- •0.5 tsp black pepper
- •2 cups beef broth
- •1 tbsp olive oil (for sautéing)
- •shredded cheese (optional, for serving)
- •sour cream (optional, for serving)
- •fresh cilantro (optional, for serving)
Instructions
- 1
Heat the olive oil in a skillet over medium heat.
- 2
Add the diced onion and bell pepper, then cook until softened and fragrant, about 5 to 7 minutes.
- 3
Add the ground beef and cook until browned, breaking it apart with a spatula, about 8 to 10 minutes.
- 4
Transfer the cooked beef and vegetables to a slow cooker.
- 5
Stir in the drained kidney beans, black beans, diced tomatoes, minced garlic, chili powder, cumin, salt, and black pepper until well combined.
- 6
Add the beef broth and stir to blend, aiming for a thick yet pourable consistency.
- 7
Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- 8
Ladle the chili into bowls and top with shredded cheese, sour cream, or fresh cilantro if desired.
FAQ
Nutrition (per serving)
Calories
400
Protein
35g
Fat
18g
Carbs
30g
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