Slow Cooker Hearty Beef & Bean Chili
Description
This Slow Cooker Hearty Beef & Bean Chili is thick, rich, smoky, and loaded with tender ground beef, beans, tomatoes, and warm chili spices. Everything simmers slowly together for a deeply flavorful, comforting meal that’s perfect for busy weeknights, game days, or cozy family dinners.
Ingredients
1½ lb ground beef
1 medium onion, diced
4 cloves garlic, minced
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1 cup beef broth
2 tbsp tomato paste
2 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp salt, or to taste
¼–½ tsp cayenne pepper, optional
1 tbsp Worcestershire sauce
1 green bell pepper, diced
Instructions
Heat a large skillet over medium-high heat. Add the ground beef and diced onion.
Cook for 6–8 minutes, breaking the beef apart until browned. Drain excess grease if needed.
Add the minced garlic and cook for another 30 seconds.
Transfer the beef mixture to the slow cooker.
Add the kidney beans, black beans, pinto beans, diced tomatoes, tomato sauce, beef broth, tomato paste, and diced bell pepper.
Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, cayenne, and Worcestershire sauce.
Stir everything thoroughly to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
About 30 minutes before serving, taste and adjust the seasoning. If you prefer a thicker chili, leave the lid slightly open during the final 20–30 minutes.
Serve hot with your favorite toppings.
🧀 Topping Ideas
Try topping your chili with:
Shredded cheddar cheese
Sour cream or Greek yogurt
Diced green onions
Fresh cilantro
Sliced jalapeños
Diced avocado
Crushed tortilla chips
💡 Tips
Browning the beef first gives the chili a deeper flavor.
For extra smoky flavor, add another ½ teaspoon smoked paprika.
Prefer a milder chili? Skip the cayenne and use mild chili powder.
For a thicker texture, mash a small portion of the beans before adding them.
Leftover chili often tastes even better the next day!
Q&A
Q: Can I use only one type of bean?
Yes. Kidney, black, or pinto beans can be used alone or in any combination you prefer.
Q: Can I use ground turkey instead of beef?
Absolutely. Ground turkey makes a leaner chili while still working very well with the spices.
Q: Can I make this chili ahead of time?
Yes! Refrigerate it in an airtight container for 3–4 days. The flavors develop even more overnight.
Q: Can I freeze it?
Yes. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months.
Q: How can I make it spicier?
Add cayenne pepper, diced jalapeños, hot sauce, or extra chili powder.