Slow cooker chili is a hearty stew filled with ground beef, vegetables, beans, and spices in a tomato sauce. This beef chili recipe is hearty, filling, and an easy family favorite dinner. This recipe will make 4 hearty servings, or 6 average sized servings.
Over medium heat, crumble ground beef into a hot sauté pan and cook until browned.
Add cooked ground beef to your slow cooker. Add all of your remaining ingredients - onion, bell pepper, beans, tomatoes, garlic, and spices. Stir to combine.
Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once during the last half of cooking will suffice).
Stove top
Over medium heat, crumble ground beef into a stock pot and cook until browned.
Add all of your remaining ingredients - onion, bell pepper, beans, tomatoes, garlic, and spices. Stir to combine.
Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, stirring sparingly.
Video
Notes
This recipe makes a mild chili. For a spicier chili, substitute bell pepper with 3 jalapenos, or add additional red pepper flakes and cayenne pepper (to taste).
Slow cooker chili leftovers will keep in the refrigerator for 3 to 4 days.
Chili can be frozen for 3 months or more if stored in a well sealed container or freezer bag.
If frozen, remove from the freezer the night before to thaw. Reheat in the microwave or over medium heat on the stove top.
Top with sour cream, shredded cheese, chives, crumbled bacon, or fresh jalapenos.