Hearty Slow-Cooked Beef Chili

This hearty Crockpot chili recipe has saved countless weeknight dinners at my house, filling the home with mouthwatering aromas while I'm busy with other things. The slow cooking process allows all the flavors to develop and meld together, creating a rich, satisfying meal with minimal effort.

I first developed this recipe during a particularly busy season when my family needed hearty, healthy dinners but I had little time to cook. Now it's become our go to comfort food during the colder months, and the leftovers make fantastic lunch options throughout the week.

Ingredients

• Ground beef: Brings richness and protein. Choose 85/15 lean to fat ratio for the best flavor without excess grease
• Onion and bell pepper: Create the aromatic base. Look for firm vegetables with bright colors
• Garlic: Adds depth. Fresh cloves provide much better flavor than pre minced
• Diced tomatoes: Provide the acidic base. Fire roasted varieties add extra smoky notes
• Kidney and black beans: Offer different textures and protein. Rinsing removes excess sodium
• Tomato paste: Thickens the chili and intensifies the tomato flavor
• Chili powder: Gives the signature flavor. Look for fresh, vibrant colored powder
• Cumin: Adds earthiness. Toast it briefly before adding for maximum impact
• Smoked paprika: Contributes a subtle smokiness without heat
• Beef broth: Creates richness. Use low sodium varieties to control salt levels

Step-by-Step Instructions

Brown the Meat:

Heat olive oil in a skillet over medium heat until it shimmers but doesn't smoke. Add ground beef, breaking it into small pieces with a wooden spoon. Cook until no pink remains, about 6 8 minutes. The browning creates rich flavor compounds that form the base of your chili. Drain off excess fat to prevent a greasy finished dish.

Prepare the Veggies:

Using the same skillet with the beef drippings, add chopped onions and bell peppers. Cook for 3 4 minutes, stirring occasionally, until they begin to soften and become translucent. Add garlic during the last 30 seconds to prevent burning. These aromatics create the flavor foundation for your chili.

Add the Rest of the Ingredients:

Transfer the browned meat and sautéed vegetables to your Crockpot. Add diced tomatoes with their juices, the drained beans, tomato paste, and all seasonings. Pour in the beef broth and stir thoroughly to combine all ingredients. Make sure to scrape up any browned bits from cooking the meat as these contain concentrated flavor.

Cook the Chili:

Cover the Crockpot and set to low for 6 8 hours or high for 3 4 hours. The low and slow cooking allows flavors to develop fully while tenderizing the ingredients. The longer cooking time on low heat produces the most flavorful results, but both methods work well.

Taste and Adjust:

Once cooking is complete, remove the lid and taste the chili. Add additional salt, pepper, or spices as needed. If the chili is too thin, leave the lid off for 20 30 minutes to reduce and thicken. If too thick, add a splash more broth.

Serve:

Ladle hot chili into bowls and offer a variety of toppings. The contrast of cool sour cream against the hot chili creates a wonderful temperature and flavor balance. Fresh herbs like cilantro brighten the deep flavors of the long cooked dish.

The smoked paprika is my secret weapon in this recipe. I discovered its transformative power years ago when I accidentally grabbed it instead of regular paprika. My family immediately noticed the difference, commenting on the subtle smoky depth it added without any additional heat. Now I keep it as a pantry staple for many dishes beyond chili.

Make It Vegetarian

This chili easily transforms into a hearty vegetarian meal with a few simple swaps. Replace the ground beef with an extra can of beans or two cups of finely chopped mushrooms sautéed until they release their moisture. Portobello or cremini mushrooms work particularly well, contributing a meaty texture and umami flavor. Use vegetable broth instead of beef broth, and consider adding a tablespoon of soy sauce or liquid aminos for deeper flavor. Many vegetarian chilis lack depth, but these simple adjustments ensure yours will be just as satisfying as the meat version.

Storage and Reheating

Properly stored chili will keep in the refrigerator for 4 5 days in an airtight container. The flavors actually improve after a day as the spices have more time to permeate the ingredients. For longer storage, freeze portions in freezer safe containers or heavy duty freezer bags for up to 3 months. Leave about an inch of headspace to allow for expansion. Thaw overnight in the refrigerator before reheating. Warm chili over medium low heat on the stovetop, stirring occasionally and adding a splash of broth if needed to reach desired consistency. Microwaving also works well for single portions.

Creative Serving Ideas

Transform this versatile chili into multiple meals throughout the week. Serve it traditional style the first night with cornbread and your favorite toppings. The next day, use leftovers as a topping for baked potatoes with melted cheese and green onions. For a third meal, thin the chili slightly with broth and serve it over rice or quinoa for a complete protein bowl. You can also use it as a filling for stuffed bell peppers, simply mix with cooked rice, stuff into halved peppers, top with cheese and bake until bubbly. For a crowd pleasing appetizer, layer it with cheese in a skillet for chili cheese dip served with tortilla chips.

Recipe FAQs

→ Can I make this chili vegetarian?

Yes! Simply substitute the ground beef with an extra can of beans (pinto or additional black beans work well) and use vegetable broth instead of beef broth. The rest of the recipe remains the same, and you'll still get a delicious, protein-rich meal.

→ How can I adjust the spice level?

The spice level is easily customizable. For milder chili, reduce or omit the cayenne pepper. For more heat, increase the cayenne pepper or add diced jalapeños. You can also serve hot sauce on the side so everyone can adjust to their preference.

→ What are the best toppings for this chili?

Popular toppings include shredded cheddar cheese, sour cream, sliced green onions, diced avocado, fresh cilantro, crushed tortilla chips, and sliced jalapeños. These add texture, freshness, and can balance the heat of the chili.

→ Can I freeze leftovers?

Absolutely! This chili freezes exceptionally well. Let it cool completely, then portion it into airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.

→ What sides pair well with this chili?

Cornbread is the classic pairing, but this chili also goes well with a simple green salad, warm tortillas, corn chips, or garlic bread. For a lighter meal, serve smaller portions of chili with a larger side salad.

→ Can I cook this chili on the stovetop instead?

Yes, you can adapt this for stovetop cooking. After browning the meat and sautéing the vegetables, add all ingredients to a large pot, bring to a boil, then reduce heat and simmer for 1-2 hours, stirring occasionally. You may need to add more liquid as it cooks.