Slow Cooker Beef and Bean Chili
A thick, hearty chili of browned ground beef, kidney and pinto beans, tomatoes, onion and peppers, slow-cooked with chili powder and cumin. Serves 8.
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This is the classic American chili with beans, made the easy way: brown the beef, then let the slow cooker simmer everything all day. It is perfect for game day and freezes well.
For a no-bean Texas-style bowl, see our Texas Chili.
Ingredients
- 2 pounds ground beef (85 percent lean)
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can pinto beans, drained
- 1 cup beef broth
- Shredded Cheddar, sour cream and green onions, for serving
Instructions
- Brown. Brown the beef with the onion and pepper in a large skillet, breaking it up, then drain the fat. Stir in the garlic and spices for 1 minute.
- Slow cook. Transfer to the slow cooker with the tomatoes, beans and broth. Cover and cook on low 6 to 8 hours or high 3 to 4 hours.
- Serve. Taste for salt and serve with Cheddar, sour cream and green onions.
Tips
- Chili tastes even better the next day.
- Freeze in portions for up to 3 months.
Questions about this recipe
- Do I have to brown the beef first?
- Yes; browning adds flavor and lets you drain the fat.
- Can I make it on the stove?
- Yes; simmer covered for 1 1/2 hours, stirring occasionally.
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