# Slow Cooker Beef Chili

> Brown 1 kg lean ground beef with onion, red pepper and garlic, stir in chili powder, cumin, smoked paprika and oregano, and tip it into the slow cooker. Add crushed and diced tomatoes, kidney beans, tomato paste and broth. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, season to taste and serve with cheddar, sour cream and green onion.

Source: https://savourrecipes.com/recipe/slow-cooker-beef-chili
Author: Maya Ellison | Published: Oct 13, 2026
Categories: Slow Cooker Recipes, American Recipes, Ground Beef Recipes
Collections: Soup Recipes, Freezer Meals, Super Bowl Recipes
Tags: High Protein, Gluten Free, Make Ahead, Comfort Food, Soup, Freezer Friendly

A big pot of chili feeds a crowd with almost no work on the day, which makes it a natural fit for game day and cold weekends. Browning the beef first takes about 10 minutes and gives a deeper, meatier flavour than putting it in raw. After that the slow cooker does the rest, and the chili tastes even better the next day.

## Key facts

- Prep time: 20 mins
- Cook time: 6 hrs 10 mins
- Total time: 6 hrs 30 mins
- Yield: 8 servings
- Difficulty: Easy
- Cuisine: American
- Method: Slow cooking
- Calories: 410 per serving

## Ingredients

- 1 tbsp olive oil
- 1 kg lean ground beef, 85-90% lean
- 1 large onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tbsp chili powder, mild chili seasoning blend; see tips
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 can crushed tomatoes, 796 ml / 28 oz
- 1 can diced tomatoes, 398 ml / 14 oz
- 2 cans red kidney beans, 540 ml / 19 oz each, drained and rinsed
- 250 ml beef broth, 1 cup; check it is gluten-free
- shredded cheddar, sour cream, sliced green onion and tortilla chips, for serving

## Equipment

- Slow cooker (5-6 litre)
- Large skillet
- Wooden spoon

## Instructions

1. **Brown the beef.** Heat the oil in a large skillet over medium-high heat. Add the beef and cook for 6-8 minutes, breaking it up with a spoon, until browned with no pink left. Spoon off excess fat if there is a lot.
2. **Add the vegetables and spices.** Add the onion, red pepper and garlic and cook for 3-4 minutes until they start to soften. Stir in the chili powder, cumin, smoked paprika, oregano, salt, pepper and tomato paste and cook for 1 minute until fragrant.
3. **Load the slow cooker.** Scrape the beef mixture into the slow cooker. Add the crushed tomatoes, the diced tomatoes with their juice, the kidney beans and the broth, and stir well.
4. **Slow cook.** Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until thick and rich. For a thicker chili, take the lid off and cook on HIGH for the last 30 minutes.
5. **Season and serve.** Taste and add more salt or chili powder if needed. Ladle into bowls and top with cheddar, sour cream, green onion and tortilla chips. To keep the chili hot for a party, switch the slow cooker to WARM and stir it now and then.

## Tips

- Chili powder means different things around the world. This recipe uses a mild chili seasoning blend of ground chilies with cumin, garlic and oregano. If yours is pure ground chili or cayenne, use 1-2 tsp and add 1 tbsp sweet paprika.
- Brown the beef before it goes in the slow cooker. Raw ground beef cooks into greasy clumps, and browning lets you drain off the fat.
- For a smokier chili, add 1 chopped chipotle pepper in adobo with the tomatoes.
- Chili thickens as it stands. Loosen leftovers with a splash of broth or water when you reheat them.

## Variations

- Three-bean chili: use 1 can each of kidney beans, black beans and pinto beans.
- Turkey chili: use lean ground turkey and brown it until no pink remains.
- Spicier chili: add 1-2 minced jalapeños with the onion and 1/2 tsp cayenne pepper with the spices.

## Storage

- Fridge: Cool and refrigerate within 2 hours in airtight containers for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Reheat in a pot over medium heat, stirring, or in the microwave, until steaming hot, 74°C (165°F) in the centre.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 410 | 35 g | 32 g | 15 g |

## Frequently asked questions

### Do I have to brown the beef before slow cooking chili?

It is worth the 8 minutes. Browning gives the chili a deeper flavour, lets you drain off excess fat and stops the beef cooking into greasy clumps in the slow cooker.

### How long does chili take in the slow cooker?

Cook chili on LOW for 6-8 hours or on HIGH for 3-4 hours. It is ready when it has thickened and the beans are soft and creamy.

### Can I make chili the day before?

Yes, and it often tastes better the next day. Cool it quickly, refrigerate within 2 hours and reheat on the stove or in the microwave until steaming hot, 74°C (165°F). Transfer it to the slow cooker on WARM to keep it hot for serving.

### Is this beef chili gluten-free?

Yes, as written. Check the labels on the broth and the chili powder blend, since some contain wheat-based fillers, and serve it with corn tortilla chips.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.