Slow Cooker Beef Chili for Game Days and Cold Evenings

About this recipe

Curl up with the ultimate slow cooker beef chili! Perfect for game days or chilly evenings, this hearty and flavorful recipe is a set-it-and-forget-it dream.

Why this recipe matters

There's just something inherently comforting about a big bowl of chili, isn't there? And when it comes to chili, my slow cooker beef chili recipe isn't just *any* chili – it's the kind of recipe that becomes a cherished family favorite, the one you turn to again and again. This isn't just about making dinner; it's about creating an experience. Imagine a chilly autumn evening, the kind where you want nothing more than to curl up with a warm, hearty meal. Or perhaps it's game day, and you need a crowd-pleasing dish that feeds everyone without you being stuck in the kitchen. This chili fits the bill perfectly. It's incredibly forgiving, making it ideal for new cooks, and the slow cooker does most of the heavy lifting, allowing those rich, complex flavors to meld beautifully over hours. It's also remarkably budget-friendly, stretching simple ingredients into a meal that feels luxurious and satisfying. Whether you're feeding a large family, hosting a gathering, or simply want delicious leftovers for the week, this slow cooker beef chili is a reliable, flavorful, and incredibly easy solution that truly matters in a busy home kitchen.

Ingredients

• 2 pounds ground beef (80/20 or 85/15)
• 1 large yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, cornbread

Instructions

1. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess fat.
2. Add the chopped onion and green bell pepper to the skillet with the beef. Cook until softened, about 5-7 minutes.
3. Stir in the minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute until fragrant.
4. Transfer the beef mixture to your slow cooker.
5. Stir in the crushed tomatoes, diced tomatoes (with their liquid), rinsed kidney beans, rinsed black beans, and beef broth.
6. Season with salt and black pepper.
7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is thick and the flavors have melded.
8. Stir well before serving. Taste and adjust seasonings if needed.
9. Serve hot with your favorite toppings.