Slow Cooker Chili is the ultimate set-it-and-forget-it comfort food. It's rich, hearty, packed with protein and full of bold chili flavor. With tender ground beed, hearty beans and a perfectly seasoned tomato base, this crockpot beef and bean chili recipe is ideal for busy weeknights, game day gatherings, or cozy weekends at home.
Table Of Contents
If you love easy slow cooker meals that practically cook themselves, this beef and bean chili recipe is going to become a family favorite. The slow cooking process allows the flavors to blend beautifully while the beef becomes incredibly tender.
Result? A thick, flavorful chili that tastes like it simmered all day - because that's the best way to have it! But no worries, we also make beef chili in the Instant Pot for nights we want something a little quicker (or decide dinner last minute!).
Our crockpot turkey chili and pumpkin chili are leaner versions of this recipe, and for non-meat eaters, our crockpot vegetarian chili is a great recipe. Prefer chicken? Pressure cooked white chicken chili and slow cooker white chicken chili are delicious recipes, too.
Why You'll Love This Slow Cooker Chili
- Easy dump and go recipe
- Made with pantry ingredients
- Hearty, filling and family friendly
- Freezer-friendly
- Perfect for meal prepping and leftovers taste even better
Ingredients
- 2 pounds ground beef
- ½ pound (8 ounces) dried pinto beans: or use 2 cans of cooked beans
- 5 beef bouillon cubes plus 4 cups of water to make a concentrated beef broth
- 15 ounce can of diced tomatoes
- 15 ounce can of sweet corn
- ½ cup onion: I prefer sweet onions or caramelized onions for more flavor
- ¼ cup bell pepper
- 4 cloves of garlic, or use roasted garlic for more flavor
- 3 tablespoons of double concentrated tomato paste
- 2 tablespoons of unsweetened cocoa powder
- 2 tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon onion powder
- ½ teaspoon salt and black pepper
- 2 tablespoons red wine vinegar
How To Make Slow Cooker Beef and Bean Chili
- Add the ground beef, dried pinto beans, tomatoes, corn, diced bell pepper, diced onion and minced garlic to the slow cooker.
- Warm the water in the microwave. Mix the beef bouillon cubes into the water until dissolved. Pour into the slow cooker and mix until combined with the ingredients.
- Add the tomato paste, cocoa powder, chili powder, cumin, onion powder, salt and pepper. Mix well, ensuring the liquid fully covers the pinto beans.
- Cook on LOW for 7 hours. Change to HIGH for an additional hour, to cook for a total of at least 8 hours.
- When finished, stir in the red wine vinegar.
- Serve warm, topped with shredded cheddar cheese, fresh cilantro, jalapeños or sour cream if desired.
Best Chili Toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Fresh cilantro
- Crushed tortilla chips or tortilla strips
- Diced avocado
- Sliced jalapeños
Chef's Tips
- Canned pinto beans (or a combination of pinto and kidney beans) can be used. Add them during the last hour of cooking. Substitute 8 ounces of dried pinto beans with 2 cans of beans.
- Chili becomes even more flavorful and delicious as it sits. If you can cook it ahead of time, you wont regret it!
How To Store
Store chili in the fridge for up to 5 days. It is freezer-friendly for up to 6 months. Thaw overnight in the fridge or quick thaw in microwave or on the stovetop.
Recipe FAQs
Canned pinto beans (or a combination of pinto and kidney beans) can be used. Add them during the last hour of cooking. Substitute 8 ounces of dried pinto beans with 2 cans of beans.
Yes, traditional tomato paste can be used but wont be as flavorful as double concentrated.
Yes, you can use use ground turkey, ground chicken or even double up on the beans instead of using meat. Green lentils are also another option for a more fiber-packed dinner.
Recipe
Slow Cooker Chili
Equipment
Ingredients
- 2 lbs ground beef
- ½ lb dried pinto beans
- 4 cups water
- 5 beef bouillon cubes
- 1 15 oz can diced tomatoes plus the juices
- 1 15 oz can sweet corn drained
- ¼ cup bell pepper diced
- ½ cup onion diced
- 4 cloves garlic minced
- 3 tablespoon double concentrated tomato paste
- 2 tablespoon unsweetened cocoa powder
- 2 tablespoon chili powder
- 1 ½ teaspoon cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon red wine vinegar
Instructions
- Add the ground beef, dry pinto beans, tomatoes, corn, diced bell pepper, diced onion and minced garlic to the slow cooker.
- Warm the water in the microwave. Mix the beef bouillon cubes into the water until dissolved. Pour into the slow cooker and mix until combined with the ingredients.
- Add the tomato paste, cocoa powder, chili powder, cumin, onion powder, salt and pepper. Mix well, ensuring the liquid fully covers the pinto beans.
- Cook on LOW for 7 hours. Change to HIGH for an additional hour, to cook for a total of at least 8 hours.
- When finished, stir in the red wine vinegar.
- Serve warm, topped with shredded cheddar cheese, fresh cilantro, jalapeños or sour cream if desired.
Notes
Nutrition
Kristina Tipps says
Thank you for sharing this delicious recipe. It turned out great!