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Slow Cooker Beef Chili

Slow cooker beef chili made with browned ground beef, beans, and diced tomatoes for a deeply smoky, bold flavor. Simmer low and slow until thick and rich, then finish with a quick seasoning adjustment before serving with shredded cheese and sour cream.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

ground beef
  • 2 lb ground beef
onion
  • 1 onion diced
garlic
  • 3 garlic minced
kidney beans
  • 2 can (15 oz) kidney beans drained
diced tomatoes
  • 2 can (14.5 oz) diced tomatoes
chili powder
  • 2 tbsp chili powder
cumin
  • 1 tsp cumin
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 1 salt and pepper to taste
shredded cheese
  • 1 shredded cheese for serving
sour cream
  • 1 sour cream for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat a cast iron skillet over medium-high heat, then brown the ground beef with the diced onion and minced garlic until the beef is no longer pink, about 8-10 minutes. Drain excess fat so the chili stays thick, not greasy.
Build the chili
  1. Transfer the browned beef mixture to the Dutch oven (slow cooker), then add the drained kidney beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine so the spices are evenly distributed.
Cook low and slow
  1. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chili is hot and fully cooked through. Stir once near the end if needed to keep the beans and tomatoes evenly mixed.
Finish and serve
  1. Taste the chili and adjust seasoning with more salt and pepper if needed. Serve hot with shredded cheese and sour cream on top.

Notes

For the deepest flavor, brown the beef until you see some browned bits in the skillet before transferring. Refrigerate leftovers in an airtight container for up to 4 days; reheat until steaming. Freezing is yes—freeze portions up to 3 months and thaw overnight in the fridge. If you want a lighter option, use 93% lean ground beef and swap in reduced-fat shredded cheese and sour cream.