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Classic Beef and Bean Slow Cooker Chili | Make classic beef and bean chili the easy way... in the slow cooker!  Come home to a big bowl of comfort food, or serve this chili at a game day party! | https://www.thechunkychef.com | #chili #slowcooker #crockpot #gameday 
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5 from 8 votes

Classic Beef and Bean Slow Cooker Chili

Warm up with a comforting bowl of this classic beef and bean slow cooker chili! Perfect for game day or a busy weeknight!
Prep Time15 mins
Cook Time8 hrs 15 mins
Total Time8 hrs 30 mins
Course: Entree, Main Course
Cuisine: American
Servings: 8 servings
Calories: 534kcal
Author: The Chunky Chef


  • 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


  • diced avocado
  • diced fresh tomatoes
  • sliced green onions
  • shredded cheese
  • sour cream
  • minced cilantro
  • tortilla strips or broken tortilla chips
  • diced or sliced jalapeños


  • 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!


This chili is thick and rich, but if you prefer a less thick version, when adding the cans of crushed tomatoes, tomato sauce, beans and green chiles, add about a cup of beef stock/broth.
To cook this on the stove top:
  • 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.


Calories: 534kcal