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Easy Slow Cooker Ground Beef & Bean Chili Recipe (Best!)

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This easy slow cooker ground beef and bean chili is a set-it-and-forget-it meal that delivers deep, smoky flavor with minimal effort. Perfect for busy weeknights, meal prep, or feeding a crowd.

Ingredients

Scale
  • 2 pounds ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cans (15 oz each) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (15 oz) tomato sauce
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup beef broth (low-sodium)
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • Optional garnishes: shredded cheddar cheese, sour cream, sliced jalapeños, fresh cilantro, diced red onion, lime wedges

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned all over and no longer pink (6-8 minutes). Use a slotted spoon to transfer the beef to the slow cooker. Leave about 1 tablespoon of rendered fat in the skillet.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the skillet with the reserved fat. Cook, stirring occasionally, until soft and translucent (about 4 minutes). Add the minced garlic and cook for another 30 seconds until fragrant. Transfer the onion and garlic to the slow cooker.
  3. Bloom the spices: Add the tomato paste to the same skillet and cook for 1 minute, stirring constantly. Then add the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper. Stir for another 30 seconds until fragrant and the tomato paste has darkened slightly. Scrape everything into the slow cooker.
  4. Deglaze the pan: Pour about 1/4 cup of the beef broth into the hot skillet and scrape up all the browned bits. Pour this liquid into the slow cooker.
  5. Add the remaining ingredients: To the slow cooker, add the diced tomatoes (undrained), tomato sauce, drained and rinsed beans, and the remaining beef broth. Stir everything together until well combined.
  6. Slow cook: Cover the slow cooker and set to low for 6-8 hours or high for 3-4 hours. The chili is ready when thick, fragrant, and the beans are tender. If too thin, remove the lid and cook on high for another 30 minutes.
  7. Taste and adjust: Before serving, taste the chili and adjust seasoning with more salt, a squeeze of lime juice, or extra cayenne if desired.
  8. Serve with garnishes: Ladle the chili into bowls and let everyone customize with their favorite toppings.

Notes

For best flavor, brown the meat and bloom the spices. Use low-sodium broth to control salt. Chili tastes even better the next day. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker chili, ground beef chili, bean chili, easy chili recipe, comfort food, meal prep

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