Meaty Slow Cooker Chili
Warm, hearty, and bursting with bold flavors, this Meaty Slow Cooker Chili is the ultimate comfort food for busy days or cozy gatherings. Packed with two pounds of tender ground beef, a medley of pinto and kidney beans, and a robust blend of chili powder, cumin, and paprika, this recipe delivers a rich, smoky depth in every bite. Simmered low and slow for hours, the ingredients meld together beautifully, creating a thick, satisfying chili that's perfect for feeding a crowd. With diced tomatoes spiked with green chilies and a touch of tomato paste for extra richness, this dish is as flavorful as it is effortless. Customize each bowl with your favorite toppings—shredded cheese, sour cream, fresh jalapeños, or chopped green onions—for a personalized, restaurant-worthy creation. Whether you're planning a game-day meal or a no-fuss weeknight dinner, this slow cooker chili is guaranteed to hit the spot.
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Recipe Information
Ingredients
- 2 pounds Ground beef
- 1 large, diced Yellow onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 14 ounces Diced tomatoes with green chilies
- 1 cup Beef broth
- 15 ounces, drained and rinsed Pinto beans
- 15 ounces, drained and rinsed Kidney beans
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- Optional toppings: shredded cheese, sour cream, green onions, jalapeños
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat.
Transfer the cooked ground beef to the slow cooker.
In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir the tomato paste into the onions and garlic, cooking for 1-2 minutes to deepen the flavor. Then transfer this mixture to the slow cooker.
Add the crushed tomatoes, diced tomatoes with green chilies, and beef broth to the slow cooker. Stir to combine.
Stir in the drained and rinsed pinto and kidney beans.
Add the chili powder, ground cumin, paprika, dried oregano, salt, and black pepper. Stir everything together well to evenly distribute the spices.
Cover the slow cooker with its lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, stirring occasionally if possible.
Taste the chili before serving and adjust the seasoning if necessary by adding more salt or spice.
Serve warm with optional toppings like shredded cheese, sour cream, green onions, or sliced jalapeños.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 14.4 g | 52% | |
| Total Sugars | 11.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
