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Ultimate Slow Cooker Beef Chili Recipe - Easy Crockpot Comfort

This slow cooker beef chili recipe provides a hearty, satisfying meal with minimal effort - just 15 minutes of prep time and your crockpot does the rest. The slow cooking process creates tender beef in a rich, flavorful sauce perfect for game days, family dinners, or meal prepping.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs ground beef (85/15 blend recommended)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 (15 oz) cans kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • Optional toppings: shredded cheese, sour cream, green onions, cilantro

Method
 

Instructions
  1. Brown the Beef: In a large skillet over medium-high heat, brown the ground beef along with the diced onion. Cook until the beef is no longer pink and the onions are translucent, about 7-8 minutes. Drain any excess grease.
  2. Combine Ingredients: Transfer the beef and onion mixture to your slow cooker. Add the minced garlic, kidney beans, black beans, crushed tomatoes, tomato sauce, and all spices. Pour in the beef broth and stir everything together until well combined.
  3. Slow Cook to Perfection: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir occasionally if possible, but the beauty of this recipe is its set-it-and-forget-it nature!
  4. Adjust Seasoning and Serve: Taste the chili and adjust seasoning if needed. If the chili is too thick, add a bit more beef broth. Serve hot with your favorite toppings.

Notes

Choose ground beef with a bit of fat (85/15) for maximum flavor and tenderness. Start with less cayenne and add more after cooking if you prefer more heat. This chili tastes even better the next day as flavors continue to develop.