Name: Slow Cooker Beef Chili with Smoky Spices
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 10
Cuisine: International
Ingredients: 3 lb lean ground beef; 2 medium yellow onions, diced, ½-inch; 4 cloves garlic, minced; 1 can light beer, 12 ounce can; 2 cans red kidney beans, 15 ounce each, drained and rinsed; 1 can whole tomatoes, 28 ounce, with juices; 1 can diced tomatoes, 14 ounce, with juices; 1 can tomato sauce, 14 ounce; 1 medium green bell pepper, diced, optional; 4 tbsp chili powder; 1 tbsp cumin; 2 tsp dried parsley; 1 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper; 1 tsp dried oregano

Slow Cooker Beef Chili with Smoky Spices

This hearty slow cooker chili is loaded with seasoned ground beef, kidney beans, and tomatoes, with a hint of beer for extra depth.

Prep15 min

Cook4h

Total4h 15m

DifficultyEasy

Servings10

This is the kind of dinner that practically makes itself. You brown the beef with onions and garlic, then let the slow cooker do the rest. The beer adds a subtle richness, and the blend of chili powder, cumin, and smoked paprika gives it that classic Tex-Mex warmth.

It's perfect for feeding a crowd or for meal prep, as it tastes even better the next day. Serve it with your favorite toppings like shredded cheese, sour cream, or fresh cilantro.

Method

In a small bowl, mix together the chili powder, cumin, dried parsley, smoked paprika, salt, black pepper, and dried oregano.
In a large bowl, combine half of the seasoning mixture with the ground beef and mix until well combined.
Heat a large skillet over medium-high heat. Add the seasoned beef, onions, and garlic. Cook, breaking up the meat, until the beef is browned and no pink remains. Drain any excess fat.
Pour the beer into the skillet and simmer, scraping up any browned bits, until most of the liquid has evaporated, about 5-7 minutes.
Transfer the beef mixture to the slow cooker. Add the kidney beans, whole tomatoes (with their juices), diced tomatoes (with their juices), tomato sauce, and green bell pepper if using. Add the remaining seasoning mixture. If you prefer, slightly mash the whole tomatoes with a spoon.
Cover and cook on high for 4 hours or on low for 7 to 8 hours, until the chili is thick and the flavors are well combined.
Once cooked, remove the lid and let the chili cool slightly before serving. Serve hot with your favorite toppings.

💡 Tips

For a thicker chili, mash some of the beans against the side of the slow cooker before serving.
This chili freezes well for up to 3 months.
Top with shredded cheddar cheese, sour cream, and fresh cilantro if desired.

Slow Cooker Beef Chili with Smoky Spices

Ingredients

Method

💡 Tips

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