Name: Hearty Slow Cooker Beef and Bean Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 8
Cuisine: American
Ingredients: Sharp Cheddar Cheese; (Or your favorite cheddar cheese or Monterey Jack); Sour Cream; Fritos Corn Chips; Fresh Chopped Parsley or Cilantro; Green Onion; Sliced or Diced Avocado; Jalapenos or Pickled Jalapenos; Chopped White Onion; Ground Beef 2 pounds (80/20); Yellow Onion 1 Peeled and chopped; Garlic Cloves 4 peeled, minced, or 1 Tablespoon of Garlic Powder; Red and Green Peppers (optional); Red bell pepper and Poblano pepper.; 28-ounce can of Diced Tomatoes; 1 15-ounce can of Tomato Sauce; 1 14.5-ounce can of Kidney Beans (rinsed and drained); 1 14.5-ounce can of Black Beans (rinsed and drained); 2 cans of 14.5-ounce Canned Chili Beans in chili sauce; Beef Broth 2 cups (1-2 8-ounce cans).; Use 1/2 to 1 cup of broth for less soupy chili (2 cups is 2-8-ounce cans).; Chili Power 2-3 Tablespoons (depending on taste preference); Cumin 1 teaspoon; Paprika or Smoked Paprika 1 teaspoon; Oregano 1 teaspoon; Salt and Pepper (to taste)

Jump to Recipe

Are you looking for the ultimate cozy comfort food? Then make this hearty slow-cooker chili recipe! It is perfect for chilly evenings, cooking dinner in the fall or winter, football Sundays, or anytime you need a hands-off, flavorful meal. This slow-cooker chili is packed with meat and beans and is full of deep flavors, making it truly the best chili base for all your favorite toppings. It’s easy to make, and the clean-up is minimal!

This is the best crockpot chili, but if you don’t have a slow cooker or crockpot, this is easily adapted for the Instant Pot or stovetop. Looking for something else to cook? See all our slow cooker recipes.

Slow Cooker Chili in a slow cooker with a wood spoon with chili sauce, beans, and ground beef and herbs.

Ingredients Checklist

Hearty Chili close up in a slow cooker with ground beef and beans in a tomato sauce with peppers, onion, garlic, herbs and spices.

Ground Beef 2 pounds (80/20)
Yellow Onion 1 Peeled and chopped
Garlic Cloves 4 peeled, minced, or 1 Tablespoon of Garlic Powder
Red and Green Peppers (optional)
Red bell pepper and Poblano pepper.
28-ounce can of Diced Tomatoes
1 15-ounce can of Tomato Sauce
1 14.5-ounce can of Kidney Beans (rinsed and drained)
1 14.5-ounce can of Black Beans (rinsed and drained)
2 cans of 14.5-ounce Canned Chili Beans in chili sauce
Beef Broth 2 cups (1-2 8-ounce cans).
Use 1/2 to 1 cup of broth for less soupy chili (2 cups is 2-8-ounce cans).
Chili Power 2-3 Tablespoons (depending on taste preference)
Cumin 1 teaspoon
Paprika or Smoked Paprika 1 teaspoon
Oregano 1 teaspoon
Salt and Pepper (to taste)

For the peppers: The red bell pepper combined with the poblano pepper will give you great color and flavor complexity without overwhelming the chili with heat. If you like it spicier, swap the red bell pepper for a Red Jalapeño!

Garnishes For Chili

Sharp Cheddar Cheese
(Or your favorite cheddar cheese or Monterey Jack…)
Sour Cream
Fritos Corn Chips
Fresh Chopped Parsley or Cilantro
Green Onion
Sliced or Diced Avocado
Jalapenos or Pickled Jalapenos
Chopped White Onion

Step-by-Step Instructions: Hands-Off-Method

Four step-by-step images cooking the ground beef, adding the chili ingredients to the slow cooker, cooking the chili and the chili close up on a spoon

Brown the Meat: In a large skillet or in your slow cooker that has the sear feature, over medium-high heat, brown the ground beef, breaking it up as you go. Drain off any excess grease and transfer the cooked beef to your slow cooker pot.
Sauté the Onions and Garlic: (Optional but Recommended): In the same skillet (or directly in a pot if your slow cooker supports a stovetop sear), sauté the chopped onion until soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the slow cooker.
Combine Ingredients: Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika (smoked or regular, based on your personal preference), dried oregano, and beef broth to the slow cooker. Stir well to ensure the spices are fully incorporated.
Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer you let the chili simmer, the deeper the flavors will meld.
Serve: Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, jalapenos, minced green onions, and fresh chopped cilantro.

big bowl of chili with meat and beans close up topped with shredded cheddar cheese and chopped green onions.

Conversion Tips

For the Stovetop: To adapt this recipe for the Stovetop, bring all ingredients to a simmer in a large pot (stirring occasionally), cover, and cook on low for at least 90 minutes.
For the Instant Pot: Use the Sauté function, then pressure cook on High for 20 minutes, followed by a 10-minute natural pressure release. If you use the Instant Pot’s Slow Cooker setting, cook it for 5–6 hours on HIGH to achieve the best deep flavors.

chili with ground beef, kidney beans, chili beans, onion, garlic, spices served in a bowl, hearty, warm, and comforting looking.

This Hearty Slow-Cooker Chili recipe is guaranteed to be a fall and winter favorite! It’s perfect on its own, served over rice, or even frozen for quick meals later.

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closeup of chili with ground beef, beans and garnish in a bowl. Image tomato sauce, ground beef, beans, spices, onion, garlic... with a spoon ready to stir and cook in the slow cooker.

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Yield: 8

Hearty Slow Cooker Beef and Bean Chili

The Best Hearty Slow Cooker Beef and Bean Chili! This easy, set-it-and-forget-it crockpot recipe is loaded with ground beef, rich beans, and deep, savory spices. It's the ultimate comfort food and a perfect, hands-off dinner idea for fall and winter.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Ingredients

Ground Beef 2 pounds (80/20)
Yellow Onion 1 Peeled and chopped
Garlic Cloves 4 peeled, minced, or 1 Tablespoon of Garlic Powder
Red and Green Peppers (optional)
Red bell pepper and Poblano pepper.
28-ounce can of Diced Tomatoes
1 15-ounce can of Tomato Sauce
1 14.5-ounce can of Kidney Beans (rinsed and drained)
1 14.5-ounce can of Black Beans (rinsed and drained)
2 cans of 14.5-ounce Canned Chili Beans in chili sauce
Beef Broth 2 cups (1-2 8-ounce cans).
Use 1/2 to 1 cup of broth for less soupy chili (2 cups is 2-8-ounce cans).
Chili Power 2-3 Tablespoons (depending on taste preference)
Cumin 1 teaspoon
Paprika or Smoked Paprika 1 teaspoon
Oregano 1 teaspoon
Salt and Pepper (to taste)

Garnishes For Chili

Sharp Cheddar Cheese
(Or your favorite cheddar cheese or Monterey Jack)
Sour Cream
Fritos Corn Chips
Fresh Chopped Parsley or Cilantro
Green Onion
Sliced or Diced Avocado
Jalapenos or Pickled Jalapenos
Chopped White Onion

Instructions

How to make Chili

Brown the Meat: In a large skillet or in your slow cooker that has the sear feature, over medium-high heat, brown the ground beef, breaking it up as you go. Drain off any excess grease and transfer the cooked beef to your slow cooker pot.
Sauté the Onions and Garlic: (Optional but Recommended): In the same skillet (or directly in a pot if your slow cooker supports a stovetop sear), sauté the chopped onion until soft (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant. Transfer this mixture to the slow cooker.
Combine Ingredients: Add the diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, paprika (smoked or regular, based on your personal preference), dried oregano, and beef broth to the slow cooker. Stir well to ensure the spices are fully incorporated.
Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The longer you let the chili simmer, the deeper the flavors will meld.
Serve: Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings like shredded cheddar cheese, sour cream, jalapenos, minced green onions, and fresh chopped cilantro.

Notes

Conversion Tips

For the Stovetop: To adapt this recipe for the Stovetop, bring all ingredients to a simmer in a large pot (stirring occasionally), cover, and cook on low for at least 90 minutes.
For the Instant Pot: Use the Sauté function, then pressure cook on High for 20 minutes, followed by a 10-minute natural pressure release. If you use the Instant Pot’s Slow Cooker setting, cook it for 5–6 hours on HIGH to achieve the best deep flavors.