Slow Cooker Beef Chili

Slow cooker beef chili is a hearty, comforting recipe made with ground beef, kidney beans, tomatoes, vegetables, and homemade chili seasonings. This classic chili is easy to prepare and produces a thick, meaty meal that is perfect for weeknight dinners, game days, parties, and meal prep. Use all ground beef or combine ground beef with ground sausage for additional flavor. Instructions to make Instant Pot beef chili are also included.

Ingredients For Slow Cooker Beef Chili

• Ground beef or ground beef and sausage: Use 2 pounds of ground beef or a combination of 1 pound of ground beef and 1 pound of ground sausage. Ground sausage gives the chili a richer flavor, but all ground beef produces a more traditional result.
• Kidney beans: Two cans of kidney beans add texture, fiber, and protein. Drain and rinse the beans before adding them to the chili.
• Diced tomatoes: A large can of diced tomatoes creates the tomato base. Add the tomatoes with all their juices.
• Diced tomatoes with green chiles: Tomatoes with green chiles add flavor and mild heat. Choose mild, medium, or hot according to your preference.
• Onion: One small diced onion adds savory flavor and texture.
• Garlic: Fresh minced garlic complements the beef, tomatoes, and chili seasonings.
• Chili powder: American-style chili powder provides the main chili flavor. Do not confuse chili powder with ground cayenne pepper.
• Cumin: Ground cumin adds a warm, earthy flavor.
• Paprika: Paprika adds color and mild pepper flavor. Smoked paprika may be used for a smokier chili.
• Dried oregano: Oregano adds a subtle herb flavor that complements the tomatoes and spices.
• Salt and black pepper: These basic seasonings enhance the meat, beans, tomatoes, and vegetables. Add more salt after cooking if needed.
• Oil: Oil is used to brown the meat and vegetables. Depending on the fat content of your beef or sausage, you may not need the full tablespoon.
• Beef broth or water: One cup of low-sodium beef broth or water is required for the Instant Pot method only. Additional liquid is not necessary for the slow cooker version unless you prefer a thinner chili.

How To Make Beef Chili In The Crockpot

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground beef or ground beef and sausage along with the onion. Cook for 7 to 10 minutes, crumbling the meat as it cooks, until it is no longer pink.
3. Drain the excess grease. Add the garlic and cook for an additional minute.
4. Transfer the meat and onion to the slow cooker.
5. Add the diced tomatoes with their juices, diced tomatoes with green chiles, kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper. Stir until well combined.
6. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
7. Stir well before serving. Taste and adjust the seasonings as needed.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Add the ground beef or ground beef and sausage along with the onion. Cook for 7 to 10 minutes, crumbling the meat as it cooks, until it is no longer pink.
3. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
4. Turn off the pressure cooker. Pour in the beef broth or water. Thoroughly deglaze the bottom of the pot with a wooden spoon.
5. Add the kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper. Stir until combined.
6. Pour the diced tomatoes and diced tomatoes with green chiles on top. Do not stir.
7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
8. Allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
9. Open the lid and stir. Taste and adjust the seasonings before serving.

Why You Will Love This Recipe

• Classic comfort food: This recipe has the familiar combination of beef, beans, tomatoes, and chili seasonings.
• Two meat options: Use all ground beef or combine ground beef and sausage.
• Homemade seasoning: Individual spices add plenty of flavor without requiring a packaged chili mix.
• Easy preparation: Browning the meat is the only significant prep work.
• Two cooking methods: Prepare the chili in the slow cooker or Instant Pot.
• Easy to customize: Change the beans, meat, spice level, consistency, or toppings.
• Great for gatherings: The recipe makes eight servings and is easy to keep warm.
• Meal-prep friendly: The chili tastes even better after the flavors have had time to develop.
• Freezer friendly: Freeze individual portions for convenient future meals.

FAQs & Tips

What Is Old-Fashioned Beef Chili?

Old-fashioned beef chili generally contains ground beef, beans, tomatoes, onion, and a simple blend of chili seasonings. Recipes vary by family and region, but this version includes kidney beans, two types of tomatoes, chili powder, cumin, paprika, and oregano.

What Type Of Ground Beef Should You Use?

Any ground beef may be used. Lean ground beef produces a less greasy chili, while beef with a higher fat percentage provides more flavor. Regardless of the type you choose, drain any excess grease after browning the meat.

Can You Use Ground Beef And Sausage?

Yes. Replace 1 pound of the ground beef with 1 pound of ground sausage. Mild or hot ground pork sausage will work. Italian sausage may also be used, but its fennel and herb seasonings will slightly change the flavor of the chili. Remove sausage from its casings before cooking if necessary.

Can You Use Ground Turkey Or Chicken?

Yes. Ground turkey or ground chicken may replace some or all of the ground beef. Poultry is leaner than beef, so you may need the full tablespoon of oil for browning. The finished chili will also have a lighter flavor.

Do You Have To Brown The Meat First?

Browning the meat is recommended. It improves the texture, allows you to crumble the meat evenly, and gives you an opportunity to drain excess grease. This step is especially important when using ground sausage or ground beef with a higher fat content.

Can You Put Raw Ground Beef In The Slow Cooker?

You can use raw lean ground beef, but the texture will not be as even and you will not be able to drain the grease easily. If using raw ground beef, crumble it thoroughly before cooking and stir the chili periodically during the first portion of the cooking time to break up large pieces. Browning the meat first produces the best result.

Why Do You Need Broth In The Instant Pot?

Pressure cookers require sufficient thin liquid to build pressure. The tomatoes provide moisture, but they are thick and may settle against the bottom of the pot. Adding beef broth or water and thoroughly deglazing the pot helps the pressure cooker reach pressure and reduces the risk of a burn warning. The slow cooker method does not require additional broth because moisture does not evaporate quickly from a covered slow cooker.

Why Are The Tomatoes Added On Top In The Instant Pot?

Tomatoes can settle on the bottom of the pressure cooker and trigger a burn warning. Add the broth first, deglaze the pot, and stir in the beans and seasonings. Pour the tomatoes over the top and do not stir them into the other ingredients until after pressure cooking.

Do You Drain The Tomatoes?

No. Add both cans of tomatoes with their juices. The liquid contributes flavor and helps create the proper chili consistency.

Why Should You Drain And Rinse The Beans?

Draining and rinsing canned beans removes the thick canning liquid and some of the sodium. It also gives the finished chili a cleaner flavor and appearance.

What Other Beans Can You Use?

Black beans, pinto beans, or cannellini beans may replace some or all of the kidney beans. Use two drained and rinsed 15-ounce cans of your preferred beans.

Can You Make This Chili Without Beans?

Yes. Omit the kidney beans for a meatier, lower-carbohydrate chili. The bean-free version may have a thinner consistency. Let the chili cook uncovered briefly after cooking or add another pound of browned ground beef if you want a thicker and heartier result. 

Do You Have To Use Homemade Chili Seasoning?

No. The individual seasonings create a simple homemade chili blend, but you may substitute a packaged chili seasoning. Check the package to determine how much seasoning it is intended to flavor. You may also need to reduce or omit the additional salt because packaged mixes often contain sodium.

Is This Chili Spicy?

This beef chili is flavorful but relatively mild. The amount of heat will depend partly on the diced tomatoes with green chiles and the chili powder you use. Choose mild tomatoes with green chiles for less heat. For a spicier chili, use hot tomatoes with green chiles or add cayenne pepper, red pepper flakes, diced jalapeño, or chipotle peppers in adobo sauce.

How Do You Make The Chili Milder?

Use mild diced tomatoes with green chiles or replace them with plain diced tomatoes.

Make sure you are using American-style chili powder rather than ground cayenne pepper. Serve the finished chili with sour cream, plain Greek yogurt, cheese, or avocado to help balance the heat.

How Do You Thicken Beef Chili?

The chili will thicken naturally as it cools. For a thicker slow cooker chili, remove the lid and continue cooking on HIGH for 20 to 30 minutes. For the Instant Pot version, select sauté after pressure cooking and simmer the chili uncovered. Stir frequently until it reaches your desired consistency. You can also mash a small portion of the kidney beans into the chili.

What If The Chili Is Too Thick?

Stir in low-sodium beef broth or water until the chili reaches your preferred consistency. Add approximately ¼ cup at a time so it does not become too thin.

Can You Add Tomato Sauce?

Yes. Add 8 to 15 ounces of tomato sauce for a smoother, more tomato-forward chili. Tomato sauce will add additional liquid, so you may need to let the chili cook uncovered briefly before serving.

Can You Add Bell Pepper?

Yes. Add one diced bell pepper when cooking the onion. Any color bell pepper will work. For a mild chili, use a green, red, yellow, or orange bell pepper. For additional heat, use a poblano or jalapeño pepper.

Beef Chili Toppings

Serve the chili with your favorite toppings. Options include:

• Shredded cheese
• Sour cream or plain Greek yogurt
• Sliced green onions
• Diced red onion
• Fresh cilantro
• Diced avocado
• Fresh or pickled jalapeños
• Lime wedges
• Crushed tortilla chips
• Corn chips

How To Serve Beef Chili

Serve beef chili on its own or pair it with cornbread, dinner rolls, crackers, baked potatoes, rice, cauliflower rice, pasta, or a green salad. You can also spoon the chili over hot dogs, nachos, french fries, baked potatoes, or cooked spaghetti.

Can You Make Beef Chili Ahead Of Time?

Yes. Beef chili is an excellent make-ahead meal because the flavors become more pronounced after it rests. Prepare the chili up to one day in advance and refrigerate it in an airtight container. Reheat it gently on the stovetop, in the microwave, or in the slow cooker.

How Do You Store Leftover Chili?

Allow the chili to cool before transferring it to an airtight container. Refrigerate it for up to 4 days. Reheat individual portions in the microwave or warm the chili in a saucepan over medium-low heat. Add a splash of broth or water if it has become too thick.

Can You Freeze Beef Chili?

Yes. Allow the chili to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze it for up to 3 months. Thaw the chili overnight in the refrigerator before reheating. Wait until serving to add cheese, sour cream, avocado, or other toppings.

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

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Slow Cooker Beef Chili

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Slow cooker beef chili is a hearty, comforting recipe made with ground beef, kidney beans, tomatoes, vegetables, and homemade chili seasonings. This classic chili is easy to prepare and produces a thick, meaty meal that is perfect for weeknight dinners, game days, parties, and meal prep. Use all ground beef or combine ground beef with ground sausage for additional flavor. Instructions to make Instant Pot beef chili are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 mins
• Yield: 8 servings 1x
• Category: Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• 2 pounds ground beef or 1 pound ground beef and 1 pound ground sausage
• 1 tablespoon oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (28-ounce) can diced tomatoes with their juices
• 1 (10-ounce) can diced tomatoes with green chiles and their juices
• 2 (15-ounce) cans red kidney beans, drained and rinsed
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon salt, or more
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 cup low-sodium beef broth or water, for the Instant Pot only

Cook Mode Prevent your screen from going dark

Instructions

Slow Cooker

1. Heat the oil in a large skillet over medium-high heat.
2. Add the ground beef or ground beef and sausage along with the onion. Cook for 7 to 10 minutes, crumbling the meat as it cooks, until it is no longer pink.
3. Drain the excess grease. Add the garlic and cook for an additional minute.
4. Transfer the meat and onion to the slow cooker.
5. Add the diced tomatoes with their juices, diced tomatoes with green chiles, kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper. Stir until well combined.
6. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
7. Stir well before serving. Taste and adjust the seasonings as needed.

Instant Pot

1. Turn on the pressure cooker and select sauté. Once hot, add the oil.
2. Add the ground beef or ground beef and sausage along with the onion. Cook for 7 to 10 minutes, crumbling the meat as it cooks, until it is no longer pink.
3. Drain excess grease if necessary. Add the garlic and cook for an additional minute.
4. Turn off the pressure cooker. Pour in the beef broth or water. Thoroughly deglaze the bottom of the pot with a wooden spoon.
5. Add the kidney beans, chili powder, cumin, paprika, salt, oregano, and black pepper. Stir until combined.
6. Pour the diced tomatoes and diced tomatoes with green chiles on top. Do not stir.
7. Close and seal the lid. Cook on HIGH pressure for 5 minutes.
8. Allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
9. Open the lid and stir. Taste and adjust the seasonings before serving.

Notes

The broth or water is required only for the Instant Pot method.

Do not drain either can of tomatoes.

Drain and rinse the kidney beans before adding them.

Brown and drain the meat before slow cooking for the best texture.

Nutritional information will vary depending on whether you use all ground beef or a combination of beef and sausage.

Nutrition

• Serving Size: 1 cup
• Calories: 224
• Sugar: 1.8 g
• Sodium: 645.5 mg
• Fat: 6.1 g
• Saturated Fat: 2.1 g
• Carbohydrates: 13.1 g
• Fiber: 3.9 g
• Protein: 29.2 g
• Cholesterol: 67.8 mg

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