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Slow Cooker Beef Chili with Kidney Beans

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soups
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

  • Main Ingredients
  • 1 ½ pounds (680 g) ground beef (80/20 recommended)
  • 1 medium onion, diced
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes (with juice)
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 ½ cups beef broth
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • Spices
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • Optional Garnishes
  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Fresh cilantro or green onions, chopped
  • Sliced jalapeños
  • Diced avocado
  • Lime wedges

Instructions
 

  • Step 1: Brown the Beef (Optional but Recommended) : In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink (about 6–8 minutes). Drain excess fat. Transfer the cooked beef to your slow cooker.
  • Step 2: Add Aromatics and Vegetables : In the same pan, sauté onion, bell pepper, and garlic for 2–3 minutes to soften slightly and release flavor. Transfer them to the slow cooker as well.
  • Step 3: Add Remaining Ingredients : Add diced tomatoes, tomato sauce, tomato paste, kidney beans, beef broth, and all spices (chili powder, cumin, paprika, oregano, cayenne, salt, and pepper). Stir well to combine.
  • Step 4: Slow Cook to Perfection : Cover and cook on LOW for 7–8 hours or HIGH for 4 hours. Stir occasionally if possible. The chili is ready when thickened and the flavors are well blended.
  • Step 5: Adjust and Serve : Taste and adjust seasoning — add more salt, pepper, or chili powder as needed. Serve hot with your favorite toppings.