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Ultimate Slow Cooker Beef Chili Recipe: The Best Easy Crockpot Method

This slow cooker beef chili recipe delivers rich, deep flavors with minimal effort - perfect for busy weeknights, game day gatherings, or cozy weekend meals. Letting it cook low and slow allows the spices to meld together and the beef to become incredibly tender.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 lbs ground beef (85/15 lean-to-fat ratio)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 4 cups beef broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1 bell pepper, diced
  • Optional toppings: shredded cheese, sour cream, green onions, cilantro

Method
 

Instructions
  1. In a large skillet over medium-high heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is translucent. Drain any excess fat. Add the minced garlic and cook for 1 minute more.
  2. Transfer the beef mixture to your slow cooker. Add the kidney beans, diced tomatoes, tomato paste, beef broth, and all spices. Stir well to combine.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer it cooks on low, the more flavorful it becomes!
  4. Taste the chili and adjust seasonings if needed. Serve hot with your favorite toppings like shredded cheese, sour cream, or green onions.

Notes

For deeper flavor: Sauté the spices with the beef for 30 seconds before adding to the slow cooker. Make it thicker: If you prefer thicker chili, mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir it in during the last 30 minutes of cooking.