Slow Cooker Beef Chili
This slow cooker beef chili is hearty, savory, and packed with beans, tomatoes, and warm spices. It’s an easy set-it-and-forget-it dinner for busy weeknights or game day.
Reviewed by Savory Trail Test Kitchen · Published August 17, 2026
For the best flavor, brown the beef before adding it to the slow cooker; it helps the chili taste richer and prevents a greasy finish. If you want a thicker chili, leave the lid slightly ajar for the last 20 to 30 minutes on high.
About this dish
Slow Cooker Beef Chili is a hearty, classic-style chili built around browned ground beef, beans, tomatoes, and a blend of chili powder, cumin, smoked paprika, and oregano. The flavor is savory and deeply seasoned, with just enough tomato richness to keep it cozy and filling.
Using the slow cooker gives the spices time to meld with the beef and beans, so the chili tastes fuller and more developed by dinnertime. Browning the meat first matters here: it adds better flavor and helps keep the finished chili from tasting heavy or greasy, while the final uncovered simmer on HIGH can tighten it up if you want a thicker bowl.
Ingredients
- 1 tablespoon olive oil (for browning)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 pounds ground beef (80/20 or 85/15 works well)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons kosher salt (plus more to taste)
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 can diced tomatoes (28 ounces, undrained)
- 1 can tomato sauce (15 ounces)
- 1 cup beef broth
- 1 can kidney beans (15 ounces, drained and rinsed)
- 1 can black beans (15 ounces, drained and rinsed)
- 1 whole jalapeño (seeded and minced, optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, 5 to 7 minutes.
- Add the onion and cook for 3 to 4 minutes, then stir in the garlic for 30 seconds.
- Transfer the beef mixture to the slow cooker.
- Add the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Stir in the tomato paste, diced tomatoes, tomato sauce, beef broth, kidney beans, black beans, and jalapeño if using.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Taste and adjust the seasoning. If the chili looks too thin, uncover and cook for 20 to 30 minutes more on HIGH to thicken slightly.
- Serve hot with your favorite toppings.
Tips
Verify final seasoning, texture, and slow cooker timing against the specific appliance model used; adjust liquid slightly if the chili reduces too much or too little.
Variations & substitutions
- Swap part or all of the ground beef for ground turkey or ground chicken for a lighter chili.
- Use pinto beans instead of kidney beans, or replace the black beans with an extra can of kidney beans.
- Add more heat with extra jalapeño, a pinch of cayenne, or a few dashes of hot sauce at the end.
- For a smokier profile, increase the smoked paprika slightly or add a little chipotle powder.
- Stir in a handful of corn near the end of cooking for a sweeter, more textured chili.
What to serve with
- Cornbread is a classic side that soaks up the rich tomato broth.
- Warm tortilla chips work well for scooping or serving alongside the chili.
- A simple green salad adds freshness and balances the hearty bowl.
- Steamed rice can stretch the chili into an even more filling meal.
- Serve with shredded cheese, sour cream, and sliced scallions for easy toppings.
Frequently asked questions
Can I make this slow cooker chili ahead of time?
Yes. The flavor is often even better after it sits, so you can make it a day ahead and reheat it before serving. Let it cool, refrigerate it, and warm it gently on the stove or back in the slow cooker.
How should I store leftovers?
Store cooled chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in portions for up to 3 months.
Can I freeze this chili?
Yes, this chili freezes well because it contains beef, beans, and tomatoes. Thaw it in the refrigerator overnight before reheating, and add a splash of broth if it seems too thick.
Can I use canned beans and canned tomatoes straight from the can?
Yes, the recipe is designed for canned beans and canned tomatoes, and you should drain and rinse the beans as written. The diced tomatoes go in undrained, which helps build the chili’s body and flavor.
How do I know when the chili is done?
The chili is done when it has simmered long enough for the flavors to meld and the beef mixture is fully heated through, which is about 6 to 8 hours on LOW or 3 to 4 hours on HIGH. If it looks loose, uncovering it on HIGH for 20 to 30 minutes will help it thicken slightly.
Engagement
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