Slow Cooker Beef Chili (The Hearty Set-It-and-Forget-It Dinner)

This slow cooker beef chili is thick, meaty, and loaded with kidney beans, black beans, and smoky spices — with just 20 minutes of prep and 8 hands-off hours in the crockpot. It’s the ultimate set-it-and-forget-it dinner: rich, hearty, and feeding a crowd of eight.

I love a chili that practically cooks itself. Brown the beef, load the slow cooker, and walk away — by dinnertime the kitchen smells incredible and the chili is deeply flavored and perfectly thick. It’s perfect for game day, chilly weeknights, and meal prep, since it freezes beautifully. Planning a party spread? See our Halloween Chili Bar for a toppings-bar setup.

What You Need

• 2 lbs (900g) ground beef (80/20)
• 1 large yellow onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 2 cans (15 oz / 425g each) kidney beans, drained and rinsed
• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 can (15 oz / 425g) corn kernels, drained
• 2 cans (14.5 oz / 410g each) fire-roasted diced tomatoes
• 1 can (8 oz / 225g) tomato sauce
• 1 cup (240ml) beef broth

Recipe Steps

1. Brown the beef: cook in a large skillet over medium-high heat 6–8 minutes, breaking into crumbles, until no pink remains. Drain fat.
2. Load the slow cooker: add beef, onion, bell pepper, garlic, all spices, beans, corn, tomatoes, tomato sauce and beef broth to a 6-quart slow cooker; stir well.
3. Slow cook: cover and cook on LOW 8 hours (or HIGH 4 hours), until thick, rich and tender.
4. Serve: taste and adjust salt/spice; ladle into bowls; top with cheddar, sour cream, jalapeños and tortilla chips.

Tips & Variations

• Thicker chili: prop the lid open or switch to HIGH for the last 30 minutes to let it reduce.
• Make-ahead magic: chili tastes better the next day — flavors deepen overnight in the fridge, up to 4 days.

• Dial the heat: add a diced jalapeño or a pinch of cayenne for fiery heat, or keep it family-mild as written.
• Swap the protein: ground turkey works 1:1 — use 93/7 and add a tablespoon of olive oil when browning.
• Double for game day: doubles easily in a 7–8 quart slow cooker with the same cook time.

Estimated nutrition per serving: ~385 cal | protein 29g | carbs 34g | fat 15g.

Frequently Asked Questions

Can I cook this chili on HIGH instead of LOW?

Yes — cook on HIGH for 4 hours instead of LOW for 8. The flavor won’t be quite as deep, but it still turns out thick and delicious. Avoid opening the lid often; every peek adds cook time.

Can I make slow cooker beef chili ahead of time?

Absolutely — chili tastes even better the next day as the spices keep deepening. Refrigerate up to 4 days and reheat on the stove or in the microwave; it also freezes well for up to 3 months.

Is this beef chili spicy?

It’s a mild-to-medium heat most families enjoy. For more kick, add a diced jalapeño with the peppers or a pinch of cayenne; for less heat, use sweet paprika instead of smoked.

What should I serve with beef chili?

Serve it over rice or baked potatoes, or load a bowl with shredded cheddar, sour cream, sliced jalapeños and tortilla chips. Warm cornbread on the side is a classic. Beefy-dinner fans will also love our Ghoul-ash.

Can I use ground turkey instead of beef?

Yes — ground turkey works well with the same spices and timings. Use 93/7 turkey and add a tablespoon of olive oil when browning so it stays moist.

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