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Slow Cooker Beef Chili

Slow cooker beef chili with ground beef, kidney beans, and diced tomatoes simmered low and slow until thick and hearty. Smoky paprika and chili powder meld into a rich persimmon-orange style chili spice for a set-it-and-forget-it bowl.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Ingredient group
  • 2 lb ground beef
  • 1 onion, diced
  • 2 can (15 oz) kidney beans, drained
  • 1 can (28 oz) diced tomatoes
  • 1 can (6 oz) tomato paste
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • Salt and pepper, to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Brown the beef
  1. Brown the ground beef with the diced onion in a skillet over medium-high heat until the beef is no longer pink, then drain excess fat.
Build the chili
  1. Transfer the beef mixture to the crockpot and stir in the kidney beans, diced tomatoes, and tomato paste.
  2. Season with chili powder, cumin, smoked paprika, salt, and pepper, stirring to evenly coat the mixture.
Slow cook
  1. Cover and cook on low for 6-8 hours, stirring occasionally, until thick and bubbling around the edges.
  2. Alternatively, cover and cook on high for 3-4 hours, stirring occasionally, until the beans are tender and the chili is thick.
Serve
  1. Serve warm with your favorite chili toppings.

Notes

Pro tip: browning the beef and draining excess fat helps prevent a greasy texture. For best flavor, let the chili sit on warm for up to 1 extra hour. Store in the fridge up to 4 days in a sealed container; freeze up to 3 months. For a lighter option, use 90% lean or lean ground beef to reduce fat without changing the slow-cooked method.