Slow-Cooker Beef Chili (Printer-Friendly Version)

Hearty chili simmered with beef, beans, and spices for rich, comforting flavor any night of the week.

# Required Ingredients:

→ Aromatics

01 - 1 large yellow onion, finely chopped
02 - 4 cloves garlic, minced

→ Meat

03 - 900 g ground beef (85% lean preferred)

→ Spices & Seasonings

04 - 2 teaspoons fine sea salt, plus more to taste
05 - 1 teaspoon freshly ground black pepper, plus more to taste
06 - 2 tablespoons chili powder
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked or sweet paprika
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon cayenne pepper or chipotle chili powder (optional)

→ Base

11 - 2 tablespoons tomato paste
12 - 800 g canned crushed tomatoes

→ Beans

13 - 800 g canned kidney beans, drained and rinsed

→ Liquid

14 - 330 ml beer (pale lager or amber ale) or substitute with beef broth or water

→ Finishing & Garnishes

15 - 2 limes, halved
16 - 75 g shredded cheddar cheese (optional, for serving)
17 - 60 ml sour cream (optional, for serving)
18 - 60 g corn chips, such as Fritos (optional, for serving)
19 - 2 scallions, sliced (optional, for serving)

# Step-by-Step Instructions:

01 - Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté chopped onion with a pinch of salt, stirring frequently, until softened and translucent, 7–9 minutes. Add minced garlic and cook until fragrant, about 1 minute longer. Stir in tomato paste and cook for 1–2 minutes until deepened in color. Transfer the mixture to the slow cooker.
02 - In the same skillet over medium heat, add ground beef. Season with salt and black pepper. Break the meat apart and cook undisturbed until mostly browned, about 5 minutes. Add chili powder, cumin, paprika, oregano, and cayenne. Stir and cook for 1 minute until spices are fragrant. Using a slotted spoon, transfer beef to the slow cooker, discarding any excess fat.
03 - To the slow cooker, add kidney beans, crushed tomatoes, and beer (or beef broth/water). Season with additional salt and pepper. Stir to fully incorporate all ingredients.
04 - Cover and cook on low heat for 4–6 hours. For a thicker consistency, remove the lid during the final 20 minutes to allow excess moisture to evaporate.
05 - Squeeze lime juice over the chili, taste, and adjust seasoning as needed. Serve with desired toppings such as cheddar, sour cream, corn chips, and scallions.

# Handy Cooking Tips:

01 - Portion leftover tomato paste into 1–2 tablespoon servings and freeze for future use in an ice cube tray.
02 - Chili flavor deepens after resting; refrigerate overnight for enhanced taste.
03 - Customize toppings based on preference: cheese, crackers, bacon, or fresh herbs.

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