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Serves 6Prep 15 minCook 10HTotal 6H15 min

Ingredients

• 1½ pounds lean ground beef
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (14½ ounces each) diced tomatoes, with their juice
• 2 tablespoons tomato paste
• ½ cup beef stock
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper

Method

1. Brown the beef. Heat a large frying pan over medium-high heat. Add the ground beef and cook for 7 to 9 minutes, breaking it into small pieces, until browned and no visible pink remains. Drain excess fat if necessary.
2. Cook the aromatics. Add the diced onion to the pan. Cook for 3 to 4 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 30 seconds.
3. Transfer the beef mixture. Place the browned beef, onion, and garlic into the slow cooker.
4. Add the remaining ingredients. Add the kidney beans, black beans, diced tomatoes, tomato paste, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper.
5. Stir. Mix until the tomato paste and spices are distributed evenly. Do not overfill the slow cooker. It should be approximately half to two-thirds full.
6. Cook. Cover and cook for 6 hours on low or 4 hours on high . Keep the lid closed during cooking.
7. Check the consistency. Stir the chili before serving. If it is thinner than preferred, leave the lid off for 10 to 15 minutes while it rests. If it is too thick, add a small amount of beef stock.
8. Check the seasoning. Taste and add additional salt, chili powder, or black pepper as required. Serve hot with selected toppings.

Slow Cooker Chili (Hearty Beef Recipe)

Definition: chili (noun) : A thick, seasoned dish made with meat, beans, tomatoes, and spices.

This slow cooker chili is a practical crockpot beef chili recipe for six servings. Ground beef is browned first, then combined with kidney beans, black beans, tomatoes, onion, garlic, tomato paste, chili powder, cumin, and smoked paprika.

The slow cooker develops the flavour gradually while keeping the method straightforward. The result is thick, savoury, smoky, and suitable for a weeknight dinner, batch cooking, or informal serving.

Unlike a stovetop chili, this version requires limited supervision after assembly. Browning the beef first is required for better texture and flavour. Use thawed beef and keep the lid closed during cooking.

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Recipe

Yield

Servings: 6
Prep time: 15 minutes
Cook time: 6 hours on low or 4 hours on high
Total time: 6 hours 15 minutes on low
Equipment: 5- to 6-quart slow cooker and large frying pan

Ingredients

• 1½ pounds lean ground beef
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 2 cans (15 ounces each) black beans, drained and rinsed
• 2 cans (14½ ounces each) diced tomatoes, with their juice
• 2 tablespoons tomato paste
• ½ cup beef stock
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper

Method

1. Brown the beef. Heat a large frying pan over medium-high heat. Add the ground beef and cook for 7 to 9 minutes, breaking it into small pieces, until browned and no visible pink remains. Drain excess fat if necessary.

2. Cook the aromatics. Add the diced onion to the pan. Cook for 3 to 4 minutes, stirring occasionally, until slightly softened. Add the garlic and cook for 30 seconds.

3. Transfer the beef mixture. Place the browned beef, onion, and garlic into the slow cooker.

4. Add the remaining ingredients. Add the kidney beans, black beans, diced tomatoes, tomato paste, beef stock, chili powder, cumin, smoked paprika, salt, and black pepper.

5. Stir. Mix until the tomato paste and spices are distributed evenly. Do not overfill the slow cooker. It should be approximately half to two-thirds full.

6. Cook. Cover and cook for 6 hours on low or 4 hours on high. Keep the lid closed during cooking.

7. Check the consistency. Stir the chili before serving. If it is thinner than preferred, leave the lid off for 10 to 15 minutes while it rests. If it is too thick, add a small amount of beef stock.

8. Check the seasoning. Taste and add additional salt, chili powder, or black pepper as required. Serve hot with selected toppings.

Tips

• Brown the beef first. This removes excess moisture and gives the finished chili a more developed savoury flavour. It also prevents the texture from becoming soft or uneven.
• Use canned beans. Kidney beans and black beans are already cooked. Drain and rinse them before adding them to reduce excess liquid and surface starch.
• Do not add raw frozen beef. Thaw ground beef in the refrigerator before cooking. Slow cookers heat gradually, and frozen meat may remain at an unsafe temperature for too long.
• Keep the lid closed. Each time the lid is lifted, heat escapes and the cooking time may increase.
• Adjust the heat after cooking. Chili powder varies between brands. Add more at the end if a hotter result is required.
• Use a thermometer where appropriate. Ground beef should reach at least 160°F (71°C). For full slow-cooker food-safety guidance, consult the USDA slow cooker recommendations.
• Store leftovers promptly. Transfer leftover chili to shallow containers and refrigerate within two hours. Reheat leftovers on the stove, in the oven, or in the microwave until steaming hot throughout. The USDA advises against reheating cold leftovers directly in a slow cooker.

Variations

• Mild beef chili: Reduce the chili powder to 2 tablespoons and omit any additional hot sauce.
• Spicy crockpot chili: Add one diced jalapeño with the onion, or add ¼ teaspoon cayenne pepper with the other spices.
• Smoky chili: Increase the smoked paprika to 1½ teaspoons. A small amount of chipotle powder may also be used.
• Three-bean chili: Replace one can of black beans with drained pinto beans.
• Chunky vegetable chili: Add one diced bell pepper and one diced celery stalk with the onion.
• Cheese-topped chili: Serve with grated cheddar or Monterey Jack immediately before eating.
• Lower-fat version: Use extra-lean ground beef and drain the pan carefully after browning.

Serving

Serve this chili in warmed bowls with toppings added individually. Suitable options include grated cheddar, sour cream, sliced green onion, chopped coriander, diced avocado, jalapeño, and tortilla chips.

Cornbread, baked potatoes, rice, or a simple green salad can be served alongside it. For a thicker consistency, allow the chili to stand uncovered for several minutes before serving.

FAQ

Can I put raw ground beef directly in the slow cooker?

It is preferable to brown the ground beef in a frying pan first. Browning improves the texture, reduces excess fat, and develops flavour. It also allows the beef to be brought through the initial cooking stage quickly and evenly.

Is slow cooker chili better on low or high?

Low is recommended when time allows. Six hours on low produces a well-developed flavour and a steady texture. Four hours on high is suitable when the chili must be served sooner. Keep the lid closed under either setting.

Can I use different beans?

Yes. Kidney beans and black beans provide the intended combination of colour and texture, but pinto beans, cannellini beans, or a drained bean blend may be substituted. Use the same total quantity of beans.

How long does crockpot chili last in the refrigerator?

Store cooked chili in shallow, covered containers and refrigerate it within two hours. Use refrigerated leftovers within 3 to 4 days. Reheat thoroughly before serving. See the USDA ground beef guidance for applicable temperature information.

Can I freeze slow cooker beef chili?

Yes. Cool the chili promptly, then place it in airtight freezer containers or freezer bags. Leave space for expansion. Freeze for up to 3 months for best quality. Defrost in the refrigerator and reheat on the stove or in the microwave until hot throughout.

Can I leave chili on warm in the slow cooker?

Only use the warm setting after the chili has been fully cooked and is already hot. Do not use a slow cooker to reheat refrigerated chili from cold. For serving, keep the chili at a safe hot-holding temperature and avoid leaving it at room temperature for extended periods.

What can I do if my chili is too watery?

Remove the lid and cook on high for 10 to 20 minutes, stirring occasionally. The excess liquid will reduce. Alternatively, mash a small amount of the beans against the side of the slow cooker and stir them through the chili to add body.

Is this recipe gluten-free?

The core ingredients are naturally gluten-free, but packaged chili powder, beef stock, canned beans, and other prepared products should be checked for their individual labelling and cross-contact information.