Description
This hearty Slow-Cooker Beef Chili recipe combines tender ground beef, kidney beans, and a blend of bold spices simmered to perfection in a slow cooker. Enhanced with smoky paprika, cumin, and optional cayenne, this chili is perfect for a comforting weeknight meal or gathering. Garnish with Fritos, cheddar cheese, scallions, and sour cream for a classic chili experience.
Ingredients
Scale
Chili Base
- 1 Tbsp. vegetable or canola oil
- 1 large yellow onion, chopped (about 1 1/2 cups)
- Kosher salt, to taste
- 4 cloves garlic, finely chopped
- 2 Tbsp. tomato paste
Beef and Spices
- 2 lb. (85% lean) ground beef
- Freshly ground black pepper, to taste
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 2 tsp. smoked paprika
- 1 tsp. dried oregano
- Pinch of cayenne pepper or chipotle chili powder (optional)
Additional Ingredients
- 2 (15-oz.) cans kidney beans, drained and rinsed
- 1 (28-oz.) can crushed tomatoes
- 1 cup beer, low-sodium beef broth, or water
- 1 lime, halved
Optional Garnishes
- Fritos
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream
Instructions
- Sauté Aromatics: Heat 1 tablespoon of vegetable or canola oil in a large skillet over medium-high heat. Add the chopped onion and season with kosher salt. Cook, stirring occasionally, until the onion becomes slightly softened and translucent, about 7 to 9 minutes. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute. Stir in 2 tablespoons of tomato paste and cook, stirring constantly, until it turns a brick-red color, 1 to 2 minutes. Transfer this onion mixture to a large slow cooker.
- Brown the Beef and Add Spices: In the same skillet over medium heat, add ground beef and break it up with a spatula. Season with salt and freshly ground black pepper. Cook undisturbed until mostly browned, roughly 5 minutes, making sure it doesn’t need to be fully cooked through. Stir in chili powder, ground cumin, smoked paprika, dried oregano, and optional cayenne or chipotle powder. Cook, stirring, until the spices are fragrant, about 1 minute. Use a slotted spoon to transfer the beef mixture to the slow cooker, discarding excess fat left in the skillet.
- Add Beans, Tomatoes, and Liquid: Into the slow cooker, add the drained and rinsed kidney beans, crushed tomatoes, and 1 cup of beer, low-sodium beef broth, or water. Season with additional salt and pepper as needed.
- Slow Cook the Chili: Cover the slow cooker and cook on low heat for 4 to 6 hours. During the last 20 minutes of cooking, uncover the slow cooker if you want the chili to thicken slightly.
- Finish and Serve: Just before serving, squeeze the juice from the lime halves over the chili and season with additional salt and pepper to taste. Serve topped with optional garnishes such as Fritos, shredded cheddar cheese, thinly sliced scallions, and a dollop of sour cream for a traditional chili experience.
Notes
- For a spicier chili, increase the cayenne pepper or add diced jalapeños during the sauté step.
- If you prefer a thicker chili, allow the slow cooker to cook uncovered for the last 30 minutes instead of 20.
- Substitute ground turkey or chicken for a leaner protein option.
- Leftovers freeze well and can be reheated on the stovetop or in the microwave.
- Using beer adds richness and depth, but beef broth or water works equally well for a milder flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg
