Description

A hearty and comforting chili perfect for cozy evenings, game days, or casual family dinners. This slow-cooked version allows the flavors to meld together over hours, resulting in tender beef, soft beans, and a rich, savory sauce that warms you from the inside out. Inspired by classic American chili traditions, this recipe is simple, flavorful, and perfect for feeding a crowd or prepping meals for the week.

Ingredients

Scale

2 pounds ground beef
1 large onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 cans (15 oz each) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
2 cans (14.5 oz each) diced tomatoes with juices
1 can (6 oz) tomato paste
1 cup beef broth
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional, adjust to taste)
Salt and black pepper to taste

For serving:

Shredded cheddar cheese
Sour cream or Greek yogurt
Chopped green onions
Fresh cilantro
Tortilla chips or warm cornbread

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Instructions

Brown the Ground Beef
Heat a large skillet over medium-high heat. Add the ground beef and cook until no longer pink, breaking it into crumbles. Season lightly with salt and pepper. Drain any excess fat.
Sauté the Aromatics
Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for about 5 minutes until softened and slightly caramelized. Stir in the minced garlic and cook for another minute.
Transfer to the Slow Cooker
Add the cooked beef and vegetables to the slow cooker. Pour in the diced tomatoes with juices, tomato paste, and beef broth. Stir in the kidney beans and black beans.
Season the Chili
Sprinkle in chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, and cayenne pepper if using. Stir until the spices are evenly combined.
Slow Cook to Perfection
Cover the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until flavors meld and beans and beef are tender.
Taste and Adjust
About 30 minutes before serving, stir and taste the chili. Adjust seasoning with more salt, pepper, or spices as needed.
Serve with Toppings
Ladle chili into bowls and top with shredded cheese, sour cream, green onions, or cilantro. Serve with tortilla chips or cornbread.

Notes

Browning the beef first develops flavor and prevents excess grease.
Slow cooking allows the flavors to deepen; resist lifting the lid frequently.
Adjust cayenne pepper to control heat level.
Chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Leftovers taste even better the next day.

Prep Time: 20 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)