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.
PrintSlow Cooker Beef Chili
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.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
- Category: Chili
- Method: Slow Cooker
- Cuisine: Tex-Mex
Ingredients
Scale
- 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.
