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Slow Cooker Beef Chili

overhead shot of cooked beef chili in a black slow cooker garnished with fresh cilantro
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5 from 2 reviews

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

Units Scale
  • 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

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

Find it online: https://fitslowcookerqueen.com/slow-cooker-chili/

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