Warm up with a comforting bowl of this classic beef and bean slow cooker chili! Perfect for game day or a busy weeknight!
This time of year, nothing beats a big bowl of comfort food, like this slow cooker chili. Made with plenty of beef and beans, it’s full of protein and filling fiber, and is perfect for tailgating, a game day party at home, or a busy weeknight meal!
Who’s ready for chili season?! Technically, there’s no chili season for me, since I make it year round, but as the weather cools down, I definitely get a hankering for a big bowl of comforting chili!
You guys have LOVED these turkey chili and chicken chili versions, so I knew I wanted to bring you guys a great beef chili recipe that’s made in the slow cooker.
After all, is there anything better than walking through the door at the end of a lonnnngggg day, and being hit with the smell of a delicious chili simmering away?
So I guess the only thing it comes down to, is one quintessential question…
DO YOU LIKE BEANS IN YOUR CHILI? OR PREFER NO BEANS?
Growing up and living in Ohio, our “chili” is WAY different than what anyone else considers chili (check out the ultimate Cincinnati-Style chili here!), so I’m really the type of person who can have it both ways.
Sometimes I like the added fiber and texture of the beans, and other times, I prefer it without. If you can’t stand the thought of beans in your slow cooker chili, you can leave them out of this recipe, or try this beef and poblano version!
Are you a huge chili toppings fan? I am. I load my chili up! My personal favorite toppings are:
- diced avocado
- chopped tomatoes
- shredded cheese (the Mexican blend cheese is my personal fav!)
- tortilla strips or crushed chips
- sliced green onions
- minced cilantro
- sliced or diced jalapeños
- sour cream
This chili has a kick, but I wouldn’t necessarily call it spicy. There are a few ways to tame the spice here if you’re worried about it:
- Use a MILD can of died green chiles
- Use a green bell pepper instead of diced green chiles
- Top with plenty of cheese and sour cream 🙂
The next time you’re craving some classic Fall comfort food, try this slow cooker chili!!
Try this chili with a big slice of this skillet cornbread (cooked in bacon drippings!)!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 3 Tbsp olive oil
- 2 yellow onions, diced
- 1 red or green bell pepper, diced
- 2 lbs ground beef (I use an 80/20 fat content)
- 8 cloves garlic, minced
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 28 oz can crushed tomatoes (or diced)
- 14 oz can tomato sauce
- 2 (15oz) cans dark red kidney beans, drained and rinsed
- 4 oz can diced green chiles
TOPPINGS:
- diced avocado
- diced fresh tomatoes
- sliced green onions
- shredded cheese
- sour cream
- minced cilantro
- tortilla strips or broken tortilla chips
- diced or sliced jalapeños
Instructions
- To a large skillet, add oil and heat over MED to MED-HIGH heat. Add onions and bell pepper and cook, stirring occasionally, until softened and very fragrant, about 5 minutes.
- Add ground beef and cook about 5 minutes, crumbling with a wooden spoon or potato masher, until beef is no longer pink. Drain any excess fat, and return beef mixture to skillet.
- Add salt, chili powder, cumin and black pepper and minced garlic, and cook about a minute.
- Transfer beef mixture to the bottom of slow cooker. Add crushed tomatoes, tomato sauce, beans and green chiles, and stir well to combine. Cover and cook on LOW for 8 hours, or on HIGH for 5-6 hours.
- Taste chili and season with salt and black pepper if needed. Serve with any desired toppings and enjoy!
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Complete steps 1-3, using a dutch oven or stockpot instead of a skillet, then add all remaining ingredients to pot and bring to a boil, then cover and simmer, stirring occasionally, about 40 minutes, or until chili has thickened to desired consistency.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Cynthia says
You know how to cook! We’ve loved everything we’ve tried. I switched things a bit but basically the same. I have a suggestion, though, if you don’t mind. Whole cumin seeds will hold up better in such a long cook. And you use a lot more than I usually do, but it definitely works!
Amy Smith says
Another hit! I’ve loved every recipe from this site, but this one is special because I’ve been searching for “the one” when it comes to chili and finally found it! I did add a can of chicken broth and two tbsp brown sugar. Perfect!
Jennifer Jewett says
This recipe is delicious!!! I love chili but have never made it myself. After searching for a recipe online for about 40 mins, considering the ingredients and the amount of time needed ( I really wanted a savory chili that I could throw in the crock pot) I found this one and I’m so glad I did! We had it for dinner tonight and my fiancé says it’s the best chili he’s ever had! I added 1 chopped jalapeño pepper to my green pepper and onion sauté, also because we love beans, I used pinto, kidney and black beans. When finished (to be honest we couldn’t wait the full 5 hrs, it smelt so good, and had a bowl each with 2 hrs remanning) we topped it with shredded Mexican blend cheese, along with Fritos corn chips. Mmmm so good! I’m sure it’ll be even better tomorrow! Thank you so much for posting this recipe!