Make this easy slow cooker beef and bean chili with ground beef, tender beans, tomatoes, and warm spices. A cozy, hearty dinner that’s perfect for busy weeknights, game days, and meal prep.
Slow Cooker Beef and Bean Chili
There are some recipes I come back to again and again when I want something comforting without spending the whole evening in the kitchen, and this slow cooker beef and bean chili is definitely one of them.
Honestly, I love a recipe where I can brown the beef, throw everything into the slow cooker, and then pretty much forget about it for a few hours. The longer this chili cooks, the more the flavors seem to come together. You get tender beans, savory ground beef, a rich tomato base, and just enough chili spice to make every bite cozy and satisfying.
I usually make a big batch because chili is one of those meals that somehow tastes even better the next day. It’s also great for feeding a hungry family, casual gatherings, game-day dinners, or those evenings when everyone wants something warm and filling.
And don’t worry if you don’t have exactly the same toppings I used. That’s the fun part of chili—you can make it your own.
Ingredients
For the Chili
- 1 lb (450 g) ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz/425 g each) kidney beans, drained and rinsed
- 1 can (15 oz/425 g) pinto beans, drained and rinsed
- 1 can (28 oz/800 g) crushed tomatoes
- 1 can (15 oz/425 g) diced tomatoes
- 2 tablespoons tomato paste
- 1 cup (240 ml) beef broth
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar, optional
- 1 tablespoon olive oil, if needed for browning
Optional Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro
- Diced avocado
- Jalapeño slices
- Crushed tortilla chips
- Lime wedges
How to Make Slow Cooker Beef and Bean Chili
1. Brown the Ground Beef
Start by heating a large skillet over medium-high heat. Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it cooks.
Once the beef is no longer pink, drain off excess grease if necessary.
I usually don’t skip this step. You can technically put raw ground beef straight into the slow cooker, but browning it first gives the chili a deeper, more savory flavor and a nicer texture.
2. Add the Onion and Garlic
Add the diced onion to the skillet with the beef and cook for about 3–4 minutes, until it starts to soften.
Stir in the minced garlic and cook for another 30 seconds.
You don’t need to cook the onion until it’s completely soft because it will continue cooking in the slow cooker.
3. Transfer Everything to the Slow Cooker
Add the browned beef mixture to your slow cooker.
Then add:
- Kidney beans
- Pinto beans
- Crushed tomatoes
- Diced tomatoes
- Tomato paste
- Beef broth
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Salt
- Black pepper
- Cayenne, if using
- Worcestershire sauce
- Brown sugar, if using
Give everything a really good stir.
At this point, it might look like there’s a lot going on in the pot, but that’s exactly what you want. As it cooks, the tomatoes, spices, beef, and beans all mingle together into that rich chili flavor.
4. Slow Cook
Cover the slow cooker and cook on:
LOW for 6–8 hours
or
HIGH for 3–4 hours
I usually prefer the LOW setting when I have the time. The flavors have longer to develop, and the chili gets wonderfully thick and rich.
5. Taste and Adjust
About 20–30 minutes before serving, give the chili a stir and taste it.
This is where I usually adjust the seasoning. Add more salt, chili powder, black pepper, or cayenne depending on how you like your chili.
If the chili seems thinner than you’d like, leave the lid slightly ajar for the final 20–30 minutes to let some excess moisture evaporate.
Cooking Tips for the Best Chili
Brown the beef first
This adds another layer of flavor and also gives you an opportunity to drain excess fat.
Don’t forget the spices
Chili powder and cumin are the foundation here, while smoked paprika adds a subtle smoky flavor. If you like a stronger chili, increase the chili powder gradually rather than adding a huge amount all at once.
Let it cook low and slow
Honestly, this is one of those recipes where patience pays off. The longer cooking time allows the flavors to blend beautifully.
Adjust the consistency
Prefer thick chili? Use a little less broth or let it cook uncovered near the end.
Want it more soup-like? Add another splash of beef broth.
Make it spicy—or don’t
The cayenne is completely optional. I usually leave it out when I’m cooking for a crowd and put hot sauce or sliced jalapeños on the table instead.
Don’t rush the tasting
Beans and tomatoes can vary quite a bit in saltiness, so I prefer to season gradually and make the final adjustment toward the end.
Serving Suggestions
A bowl of this beef and bean chili is pretty filling on its own, but toppings make it even better.
I love serving mine with a generous handful of shredded cheddar cheese, a spoonful of sour cream, and some sliced green onions.
You can also serve it alongside:
- Warm cornbread
- Garlic bread
- Tortilla chips
- Baked potatoes
- Steamed rice
- Corn on the cob
- A simple green salad
For a fun chili bar, put out several toppings and let everyone build their own bowl. This works especially well when you’re feeding a group.
How to Store Leftover Chili
Let the chili cool before transferring it to airtight containers.
It will keep in the refrigerator for about 3–4 days.
Chili also freezes really well. I usually portion leftovers into individual containers so I can grab one whenever I need an easy dinner.
Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
If it thickens considerably in the refrigerator, simply add a splash of beef broth or water while reheating.
Approximate Nutrition Information
Nutrition will vary depending on the specific beef, beans, tomatoes, and toppings you use.
Approximate nutrition per serving, without toppings:
- Calories: 390
- Protein: 28 g
- Carbohydrates: 38 g
- Fat: 15 g
- Fiber: 11 g
- Sugar: 8 g
- Sodium: 850 mg
These numbers are estimates based on approximately 6 servings.
Frequently Asked Questions
1. Can I make this chili without a slow cooker?
Absolutely. Brown the beef and onion as directed, then combine everything in a large pot. Bring it to a gentle simmer and cook uncovered or partially covered for about 45–60 minutes, stirring occasionally.
You may need to add a little extra broth if it gets too thick.
2. Can I use different beans?
Yes! Chili is very forgiving. Black beans, cannellini beans, red beans, or extra pinto beans can all work.
I usually use whatever beans I already have in the pantry.
3. Can I make this chili spicy?
Definitely. Add cayenne pepper, diced jalapeños, crushed red pepper flakes, or your favorite hot sauce.
For a family-friendly version, I recommend keeping the main pot relatively mild and letting everyone add heat to their own bowl.
4. Why is my slow cooker chili too watery?
There may simply be too much liquid. Remove the lid for the final 20–30 minutes of cooking to allow some moisture to evaporate.
You can also mash a small portion of the beans against the side of the slow cooker and stir them back in. The mashed beans naturally help thicken the chili.
5. Does chili taste better the next day?
In my experience, absolutely. The flavors have more time to mingle, and the spices seem even more noticeable after resting overnight.
That’s one reason I often make this recipe a day ahead when I’m serving it to guests.
Final Thoughts
This slow cooker beef and bean chili is the kind of recipe I like having in my back pocket. It’s simple, hearty, inexpensive to make, and doesn’t require much hands-on cooking.
I usually make extra because leftover chili is never a bad thing. Serve it with cornbread, pile it high with cheese and sour cream, or keep it simple with a few tortilla chips on the side.
Honestly, once you’ve made it a couple of times, you’ll probably start adjusting it to suit your own taste—and that’s exactly how a good homemade chili recipe should be.