Slow Cooker Chili (Crockpot Beef & Bean, Hands-Off)

What Makes This Recipe Work

Browning the beef first builds the fond and rendered fat that make the chili taste deep and meaty, while the long crockpot cook lets the beans soften and the spices meld. Draining the fat and blooming the spices before the liquid goes in keeps the pot rich instead of greasy.

Ingredients for Slow Cooker Chili (Crockpot Beef & Bean, Hands

• 2 lb (900 g) ground beef, preferably 80/20
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp tomato paste
• 2 (15 oz / 425 g) cans kidney beans, drained and rinsed
• 1 (28 oz / 794 g) can diced tomatoes
• 1 (15 oz / 425 g) can tomato sauce
• 1 cup (240 ml) low-sodium beef broth
• 1 tsp fine salt, plus more to taste

How to Make Slow Cooker Chili (Crockpot Beef & Bean, Hands

1. Heat a large skillet over medium-high heat. Add the beef and cook, breaking it up, until browned, about 8 minutes. Drain off the excess fat.
2. Add the onion to the skillet and cook until softened, about 4 minutes. Stir in the garlic, chili powder, cumin, and smoked paprika and cook for 30 seconds, then stir in the tomato paste.
3. Scrape the beef mixture into a 6-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, broth, and salt and stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the chili is thick and bubbling at the edges.
5. Stir, then taste and adjust the salt. If the chili looks thin, leave the lid off for the last 30 minutes to reduce.
6. Serve with shredded cheese, sour cream, and scallions for a game day spread.

Tips for the Best Slow Cooker Chili (Crockpot Beef & Bean, Hands

• The dump-and-go method works, but browning the beef first adds noticeably more flavor.
• For an 8-hour cook use low heat; for a same-day pot use high for 4 hours.
• Undercook the onion slightly before it goes in so it does not turn to mush over 8 hours.
• Taste before serving; slow cookers hold flavor in, so adjust salt at the end.

Variations and Substitutions

• Go meatless with Vegetarian Chili using the same beans and spices.
• For a fast pressure-cooker pot, try Instant Pot Chili in about 45 minutes.
• Control the seasoning from scratch with Homemade Chili Seasoning Mix.
• Swap half the beef for ground sausage for a spicier, more savory pot.

How to Store and Reheat

• Refrigerate leftovers in a sealed container for up to 4 days; the chili thickens when cold and loosens as it warms.
• Freeze in portions for up to 3 months, then thaw overnight and reheat on the stove or in the microwave.

Slow Cooker Chili (Crockpot Beef & Bean, Hands FAQ