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Slow cooker chili with ground beef kidney beans black beans and tomatoes topped with sour cream and cheese

Slow Cooker Chili with Ground Beef (Game Day Easy)

This easy slow cooker chili combines seasoned ground beef, hearty beans, and aromatic spices for a hands-off dinner perfect for game days and busy weeknights.
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Servings: 6
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 90% lean
  • ½ medium onion diced
  • 1 medium red bell pepper seeded and chopped
  • 2 garlic cloves minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
  • 15 oz can black beans drained and rinsed
  • 15 oz can kidney beans drained and rinsed
  • 15 oz can petite diced tomatoes with their juice
  • 10 oz can Rotel diced tomatoes with green chilies, drained
  • 8 oz can tomato sauce
  • Optional toppings: sour cream shredded cheddar cheese, chopped onions, cilantro, avocado, jalapeños, tortilla chips, lime wedges

Equipment

  • 6-7 quart slow cooker
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Can opener

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat for 4-5 minutes, breaking it up with a spatula until no longer pink.
  2. Add diced onion, chopped bell pepper, and minced garlic to the skillet. Sauté for 4-5 minutes until vegetables are tender.
  3. Sprinkle chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper over the beef mixture. Cook for 30 seconds, stirring.
  4. Transfer seasoned beef and vegetables to your 6-7 quart slow cooker.
  5. Add drained and rinsed black beans and kidney beans to the slow cooker.
  6. Pour in petite diced tomatoes with juice, drained Rotel tomatoes, and tomato sauce. Stir to combine.
  7. Cover and cook on high for 3-4 hours or on low for 7-8 hours until thick and bubbly.
  8. Taste and adjust seasoning as needed with additional salt, pepper, or chili powder.
  9. Ladle into bowls and serve with your favorite toppings.

Notes

Brown the beef first for better texture and deeper flavor rather than adding it raw to the slow cooker.
For spicier chili, use hot Rotel or add fresh jalapeños with the vegetables.
Thicken chili by simmering uncovered on high for 15-30 minutes or stir in a cornstarch slurry.
Add 1-2 teaspoons unsweetened cocoa powder for depth and richness.
Store leftovers in airtight containers in refrigerator for up to 4 days.
Freeze in portions for up to 3 months. Thaw in fridge before reheating.
For Instant Pot: Sauté beef and vegetables in pot, add remaining ingredients, cook on high pressure 20 minutes with natural release.
Calories: 295
Protein: 24
Servings: 6