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Slow Cooker Beef Chili Recipe

Slow Cooker Beef Chili

This slow cooker beef chili transforms simple ingredients into a deeply flavorful, soul-warming meal that feels like a hug in a bowl. The gentle 4-6 hour slow cooking process allows spices to meld together perfectly and beef to become incredibly tender, creating a harmonious symphony of taste. It's the perfect comfort food for family dinners, game day gatherings, or meal prep enthusiasts.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tbsp. vegetable or canola oil
  • 1 large yellow onion, chopped (about 1 1/2 c.)
  • Kosher salt
  • 4 cloves garlic, finely chopped
  • 2 tbsp. tomato paste
  • 2 lb. (85% lean) ground beef
  • Freshly ground black pepper
  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • Pinch of cayenne pepper or chipotle chili powder (optional)
  • 2 (15-oz.) cans kidney beans, drained, rinsed
  • 1 (28-oz.) can crushed tomatoes
  • 1 c. beer, low-sodium beef broth, or water
  • 1 lime, halved
  • Fritos, shredded cheddar, thinly sliced scallions, and sour cream, for serving (optional)

Equipment

  • slow cooker
  • large skillet
  • slotted spoon

Method
 

Instructions
  1. In a large skillet over medium-high heat, heat oil. Add onion, season with salt, and cook, stirring occasionally, until slightly softened and translucent, 7 to 9 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste and cook, stirring, until brick-red, 1 to 2 minutes. Transfer onion mixture to a large slow cooker.
  2. In same skillet over medium heat, break up beef; season with salt and black pepper. Cook, undisturbed, until mostly browned, about 5 minutes. Add chili powder, cumin, paprika, oregano, and cayenne (if using) and cook, stirring, until fragrant, about 1 minute. Using a slotted spoon, transfer beef mixture to slow cooker. Discard any excess fat.
  3. Add beans, tomatoes, and beer to slow cooker; season with salt and black pepper.
  4. Cover and cook on low, uncovering during the last 20 minutes if needed, until chili has slightly thickened, 4 to 6 hours.
  5. Squeeze lime halves over chili; season with salt and pepper. Top with Fritos, cheddar, scallions, and sour cream (if using).

Notes

Don't rush the browning process - caramelized bits add flavor. Final squeeze of lime juice is essential to brighten the dish. Chili tastes even better the next day after flavors meld. Freezes beautifully for up to 3 months.