Slow-Cooker Beef Chili

There is something unfussy and comforting about slow-cooker beef chili. It is a true set-it-and-forget-it meal that fills the house with savory promise and tastes even better the next day. This version gets rich flavor from browning aromatics and beef first and gathers all the deep chili spices into one hearty bowl. Whether piled high with crunchy chips or scooped plain from a mug, it is always met with empty bowls in my house.

I first made this when my neighbors came over on a snowy day and we wanted something hot and filling for everyone. Now when football season rolls around or I need quick dinners for a few days this is the one I trust.

Ingredients

• Yellow onion: One medium chopped yellow onion helps anchor all the flavors and brings a gentle sweetness
• Garlic: Three to four cloves minced give this chili irresistible aroma and depth
• Tomato paste: You only need a bit for big umami and color so look for cans with a deep red color and freeze extra paste for later
• Ground beef: Aim for 85 percent lean ground beef for the best balance of richness and texture in chili
• Chili powder and cumin: These bring deep classic chili flavor Use the freshest spices you can get for bold taste
• Paprika and oregano: Smoked or sweet paprika works and dried oregano gives a subtle herby note
• Cayenne pepper: Just a pinch brings gentle heat use more or less to your liking or swap in chipotle powder for smokiness
• Red kidney beans: Their hearty texture and rich flavor are made for beef chili Look for beans that are firm and not mushy
• Crushed tomatoes: Choose quality canned tomatoes for the best burst of brightness in every bite
• Beer: Adding beer lends earthy complexity but beef broth or water works fine too Pick a simple lager or amber for mild flavor
• Salt and black pepper: Kosher salt and freshly ground black pepper always bring chili together
• Fritos, shredded cheddar, sliced scallions, sour cream: All classic chili toppings but feel free to change things up with crackers or other cheese

Step-by-Step Instructions

Sauté the Aromatics:

Cook chopped onion in oil over medium-high heat with a pinch of salt for at least seven minutes until soft and translucent. Add the garlic and stir for another minute as the whole kitchen starts to smell amazing. Stir in tomato paste and cook until the paste is brick-red and thickened

Brown the Ground Beef:

In the same skillet add ground beef seasoned with salt and pepper. Break it up with a spatula. Let it sit undisturbed so you get some good browning on the bottom. Add chili powder cumin paprika oregano and cayenne. Cook for a minute while stirring so the spices bloom

Transfer to the Slow Cooker:

Scoop the onion garlic and beef mixture into the slow cooker using a slotted spoon to leave behind excess fat

Add Main Ingredients:

Pour in kidney beans well drained crushed tomatoes and your choice of beer broth or water. Stir everything together and season again with a little salt and pepper

Slow Cook:

Cover the slow cooker and cook on low for at least four hours and up to six. If you want thicker chili take the lid off for the last twenty minutes so a little moisture cooks off

Finish and Serve:

Squeeze fresh lime over the top for pop and balance. Taste and adjust seasonings. Ladle chili into bowls and scatter on all your favorite toppings

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My favorite part is always the first spoonful after the lime is squeezed in. That bright little hit lifts everything and always reminds me of my dad sneaking a quick bite out of the slow cooker so he could be the tester before everyone else.

Storage Tips

Leftover chili will keep in the refrigerator for up to five days and often tastes richer as the flavors meld overnight. For longer storage portion cooled chili into airtight containers or freezer bags and freeze for up to three months. Thaw in the fridge overnight before reheating on the stovetop or in the microwave.

Ingredient Substitutions

You can use ground turkey or chicken in place of ground beef for a leaner version. Black beans or pinto beans swap nicely for kidney beans if preferred. If avoiding beer simply use beef broth for full flavor. Crushed fire-roasted tomatoes can give a smokier twist if that is what you have on hand.

Serving Suggestions

I love serving this chili with a big basket of tortilla chips or cornbread on the side. A simple green salad balances out the richness. Top each bowl with a handful of Fritos for crunch shredded cheddar or Monterey Jack cheese sliced scallions and a spoonful of creamy sour cream.

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Cultural and Historical Context

Chili has roots in both Texan and Mexican cooking traditions and was made famous in the American Southwest as a practical hardy stew for cowboys long on the trail. Today every home cook makes chili their own with signature spice blends and toppings but the heart remains the same hearty comfort with deep and customizable flavor.

Common Recipe Questions

→ Is it necessary to brown the beef before slow cooking?

While not required, browning the beef and onions before slow cooking imparts more flavor and depth, making the final dish richer and more aromatic.

→ Can I use a different type of beans?

Yes, kidney beans are traditional, but black beans or pinto beans can also be used for a different texture and flavor profile.

→ What toppings work best with this chili?

Classic toppings include cheddar cheese, scallions, sour cream, Fritos, or oyster crackers. Crumbled bacon or other cheeses also add flavor and crunch.

→ How do I make the chili thicker?

To thicken the chili, remove the slow cooker lid during the last 20 minutes of cooking to let extra moisture evaporate. Alternatively, simmer uncovered on the stovetop if needed.

→ How long can leftovers be stored?

This chili keeps well in the refrigerator for up to 5 days. Flavors continue to develop, making leftovers even tastier.

→ Is it possible to make this dish without beer?

Absolutely, you can substitute beef broth or water for beer if you prefer, maintaining a hearty and flavorful chili.