Slow Cooker Chili Recipe

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  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 (15-ounce) cans of kidney beans, drained and rinsed
  • 2 (14.5-ounce) cans of diced tomatoes
  • 1 (6-ounce) can of tomato paste
  • 1 cup beef broth
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (adjust to taste for spiciness)
  • Shredded cheddar cheese, sour cream, and sliced green onions for topping (optional)


  1. In a large skillet, cook the ground beef over medium-high heat until it’s browned and crumbled. Drain the excess fat.
  2. Add the chopped onion and green bell pepper to the skillet with the beef. Cook for a few minutes until they begin to soften. Add the minced garlic and cook for an additional 30 seconds. Transfer this mixture to your slow cooker.
  3. To the slow cooker, add the kidney beans, diced tomatoes, tomato paste, beef broth, and all the spices: chili powder, cumin, paprika, dried oregano, salt, black pepper, and cayenne pepper.
  4. Stir all the ingredients together in the slow cooker until well combined.
  5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The longer it cooks, the more the flavors meld together.
  6. Serve your delicious slow cooker chili hot, garnished with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.

Enjoy your hearty and flavorful slow cooker chili!

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