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.

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.

Naturally gluten-free Vegetarian with swaps Dairy-freeNo added sugarFreezer-friendly

Contains: milk. Based on the ingredients as written; check package labels, which can change.

Prep 20 min
Cook 6 hr
Total 6 hr 20 min
Yield 8 servings
Level Easy

Updated November 4, 2026

Bowl of beef and bean chili with sour cream, Cheddar and green onions

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

To make it vegetarian

For the ground meat, use a plant-based ground meat, or cooked lentils mixed with finely chopped mushrooms.
For the broth, use vegetable or mushroom broth.

Meat substitutes change the flavor, texture and cooking time: cook plant-based meats to the package directions, and tofu and mushrooms only need to brown and heat through. The nutrition on this page is for the original recipe. See all our vegetarian recipes.

New to an ingredient? See Smoked paprika in our kitchen glossary.

What you’ll need

large skillet
slow cooker

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.

Nutrition per serving (estimated)

440Calories

29 gCarbohydrates

9 gFiber

20 gNet carbs

28 gProtein

24 gFat

Estimated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Gluten-free Dairy-free Budget-friendly Vegetarian with swapsNo added sugar

Tips

To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Food safety: cook ground beef and pork to 160°F, and ground turkey or chicken to 165°F, checked with an instant-read thermometer in the center.
Chili tastes even better the next day.
Freeze in portions for up to 3 months.

Storage and leftovers

Make ahead Freezer-friendly

Chili tastes even better the next day. Refrigerate up to 4 days. 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.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Zinfandel or Syrah, or an amber ale. Wine pairing guide

Other versions on the site: Texas Chili (Chili con Carne) (Texas red: beef chuck, no beans); Vegan Three-Bean Chili (three beans, no meat).

More beef and steak recipes

All beef and steak recipes | All recipes | Cooking guide and safe temperatures