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Slow Cooker Beef Chili
krista
November 25, 2025
Slow Cooker Beef Chili is the quintessential comfort dish, featuring tender beef, a variety of beans, and a beautiful blend of spices. Each bite delivers a satisfying contrast between the hearty meatiness and the zesty, aromatic flavors that will awaken your senses. The slow cooking method allows the ingredients to meld together, creating a depth of flavor that is truly irresistible and perfect for cozy evenings.
This chili embodies the art of slow cooking, which allows tough cuts of beef to become fork-tender without losing their robust flavor. By cooking the ingredients low and slow, the flavors develop beautifully, and the spices infuse the meat and beans thoroughly, enhancing the dish’s complexity. The combination of fresh aromatics with ground spices results in a chili that is satisfyingly robust while remaining easy to prepare.
For the perfect accompaniment, consider serving this chili with a glass of Cabernet Sauvignon to complement the richness of the beef or a refreshing Pale Ale to enhance its bold flavors. If you prefer non-alcoholic options, a fizzy ginger beer pairs wonderfully, bringing a hint of sweetness to balance the spice. Serve it alongside warm cornbread, creamy avocado slices, or a simple green salad for a complete meal that satisfies both heart and palate.
This dish is not only perfect for weeknight dinners but also makes an excellent option for meal prep. You can easily double the recipe and freeze portions for later use, making it a great choice for busy weeks ahead. With minimal hands-on time, you can set it in the morning and return home to a deliciously aromatic meal, ready to enjoy with family or friends.
Reviews
Ingredients:
Adjust Servings
| 2lbs beef chuck roast, diced or ground beef for a quicker version | |
| 1tbsp olive oil | |
| 1large onion, chopped | |
| 4cloves garlic, minced | |
| 1red bell pepper, chopped | |
| 1green bell pepper, chopped | |
| 1can diced tomatoes (14 oz) | |
| 2cups canned kidney beans, drained and rinsed | |
| 2cups canned black beans, drained and rinsed | |
| 1tbsp chili powder | |
| 1tbsp cumin | |
| 1tbsp paprika | |
| 1tsp salt | |
| 1/2tsp black pepper | |
| 1cup beef broth | |
| 1tbsp lime juice freshly squeezed |
Directions
1.
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell peppers.
Sauté for about 5 minutes until the vegetables are softened.
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2.
Brown the Beef
Add the diced beef to the skillet. Cook until browned on all sides, about 5-7 minutes.
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3.
Combine Ingredients
Transfer the beef and vegetables to the slow cooker. Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, salt, and pepper.
Pour in the beef broth and lime juice and stir to combine.
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4.
Set the Slow Cooker
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or high for 3-4 hours.
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5.
Check for Thickness
After cooking, check the chili for thickness; if too thick, add a little more beef broth to reach desired consistency.
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6.
Serve
Ladle the chili into bowls and garnish as desired with toppings like shredded cheese, sour cream, or fresh cilantro.
Enjoy your hearty meal!
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Notes
Chili can be stored in an airtight container in the fridge for up to 4 days.
Freezes well; store in freezer-safe containers for up to 3 months.
Feel free to customize the beans or add corn for extra texture.
Adjust the spice level by adding jalapeños or hot sauce according to preference.
