Slow Cooker Beef Chili

This beefy slow cooker chili makes a big batch, enough for a game day gathering or party. It’s a hearty chili with pinto beans, ground beef, beans, chile peppers, tomatoes, and seasonings. It’s a breeze to throw together and easy to customize. If you don’t want beans, feel free to omit them.

Recipe Variations

• Meat: Use part ground pork or turkey instead of all ground beef.
• Beans: Replace the pinto beans with black beans or whatever you have on hand.
• Spices: Make it spicier with a few minced jalapeño or chipotle peppers, or add some cayenne to the mixture.
• Vegetables: Bell peppers, cauliflower, grated carrots, celery, or mushrooms are all good options if you want to add extra veggies.

What to Serve With Chili

Bread: Choose American or a Mexican-style cornbread or Southern style biscuits. A crusty baguette, focaccia, or garlic bread are also good options.

Salad: Add coleslaw or a tossed salad to the menu, or serve the chili with fresh sliced tomatoes, cucumbers, and other vegetables.

Slow Cooker Beef Chili

Diana

Warm up with a bowl of flavorful slow cooker chili. Made with ground beef, beans, and a blend of spices, it’s the perfect dish for a game-day gathering.

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Servings 12 servings

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Course Chili

Cuisine Tex-Mex

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Ingredients

  

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• 2 tablespoons vegetable oil
• 4 pounds ground beef, preferably 80 or 85 percent
• 1 tablespoon minced garlic
• 2 cups chopped onion
• 2 15- ounce cans pinto beans, drained and rinsed
• 2 14.5- ounce cans diced tomatoes
• 2 4- ounce cans mild chopped green chile peppers
• 1/4 cup chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup beef broth or water
• 2 tablespoons cornmeal

Instructions

• Heat the vegetable oil in a Dutch oven or large skillet over medium-high heat. Add the ground beef and cook, breaking up into small chunks, for 8 to 10 minutes or until no longer pink. You might have to cook the meat in 2 batches.
• Using a slotted spoon, transfer the beef to the slow cooker.
• Add the onions to the same pan and sautè for 3 to 4 minutes, until translucent and aromatic. Add the garlic and cook for 1 more minute. Transfer the onion and garlic to the slow cooker.
• Add the chile peppers, tomatoes, chili powder, cumin, salt, pepper, broth, and cornmeal to the slow cooker. Stir to combine.
• Cover and cook the chili on low for 6 to 8 hours or on high for 3 to 4 hours. Check about halfway through the cooking time and add more water or broth if needed.
• Serve with cornbread.
  

Keyword slow cooker chili

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