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Slow cooker chili with ground beef topped with cheese, sour cream, and green onions

Slow Cooker Chili with Ground Beef (Game Day Easy)

This slow cooker chili with ground beef combines seasoned beef, beans, tomatoes, and aromatic spices into a thick, satisfying dish that develops deep flavors through hours of gentle cooking. Perfect for game day or busy weeknights.
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Servings 10
Calories 385 kcal

Equipment

  • Large slow cooker (6-8 quart)
  • Large skillet
  • Wooden spoon
  • Sharp knife and cutting board
  • - Can opener
  • Measuring spoons
  • - Ladle

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large onion diced
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 15 oz tomato sauce
  • 1 can 15 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 can 15 oz kidney beans, drained and rinsed
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 15 oz pinto beans, drained and rinsed
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 cup beef broth

Instructions
 

  • Heat large skillet over medium-high heat. Add ground beef and diced onion. Cook 7-8 minutes, breaking meat apart, until browned.
  • Add minced garlic and diced bell pepper to skillet. Cook 2-3 minutes until fragrant.
  • Drain excess fat from meat mixture. Transfer to slow cooker.
  • Add crushed tomatoes, tomato sauce, diced tomatoes, and tomato paste to slow cooker.
  • Add all drained and rinsed beans. Pour in beef broth.
  • Add chili powder, cumin, paprika, oregano, cayenne, salt, pepper, and brown sugar.
  • Stir all ingredients thoroughly until well combined.
  • Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
  • Stir occasionally if possible during cooking.
  • Taste and adjust seasonings 30 minutes before serving.
  • Serve hot with desired toppings.

Notes

Brown meat for best flavor and texture.
Chili tastes even better the next day.
Freezes well for up to 4 months.
Remove lid during last 30 minutes to thicken if needed.
Adjust cayenne pepper for desired heat level.
Servings: 10
Calories: 385
Protein: 32g