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Easy Slow Cooker Beef and Bean Chili Recipe (Best Homemade)

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This easy slow cooker beef and bean chili is the ultimate set-it-and-forget-it meal. With simple pantry ingredients and minimal prep, you get a rich, smoky, and deeply comforting chili that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds ground beef (80/20 is ideal)
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced (or 1 tablespoon pre-minced garlic)
  • 2 cans (15 ounces each) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cans (14.5 ounces each) diced tomatoes (fire-roasted preferred)
  • 1 can (15 ounces) tomato sauce
  • 1 can (4 ounces) diced green chiles (mild or hot)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano (Mexican oregano preferred)
  • 1 teaspoon salt (kosher salt preferred)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon brown sugar (optional)
  • 1 cup beef broth (optional, for thinner chili)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, open all cans, drain and rinse the beans, and measure out the spices into a small bowl.
  2. Brown the beef (optional): Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over (about 6-8 minutes). Do not drain the fat. Transfer the beef to the slow cooker using a slotted spoon.
  3. Layer the ingredients: To the slow cooker, add the diced onion, minced garlic, drained beans, diced tomatoes (with their juices), tomato sauce, and diced green chiles. Sprinkle the chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne (if using) over the top. Add the tomato paste and Worcestershire sauce if using. Stir everything together until well combined.
  4. Slow cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Do not open the lid during the first 4 hours of cooking.
  5. Adjust seasoning and thickness: After cooking, taste the chili and adjust salt, heat, or other seasonings as needed. If the chili is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it in, and cook for another 15-20 minutes on HIGH. If too thick, stir in a splash of beef broth or water.
  6. Serve: Ladle the chili into bowls and top with desired garnishes such as shredded cheddar cheese, sour cream, sliced green onions, fresh cilantro, diced avocado, pickled jalapeños, or crushed tortilla chips. Serve with warm cornbread or crusty bread.

Notes

For best results, cook on LOW for 6-7 hours to avoid mushy beans. Let the chili rest for 15-20 minutes before serving to allow flavors to settle. This chili tastes even better the next day. For a vegetarian version, skip the beef and double the beans. For extra depth, toast the spices in a dry skillet for 30-60 seconds before adding.

Nutrition

Keywords: slow cooker chili, beef chili, bean chili, easy chili, homemade chili, comfort food, game day chili

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