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+ servings

Slow Cooker Beef Chili

This easy slow cooker chili is the perfect meal for a cold day! Serve with cornbread and your favorite toppings!

Recipe from Two Peas & Their Pod

5 from 2 votes


  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 lbs lean ground beef
  • 3 cloves garlic minced
  • 1 red bell pepper seeds removed and chopped
  • 1 (15 oz) can dark red kidney beans, rinsed and drained
  • 1 (15 oz) can small red kidney beans, rinsed and drained
  • 1 (15 oz) can fire roasted tomatoes
  • 1 (15 oz) can diced tomatoes
  • 2 (15 oz) cans tomato sauce
  • 1 cup beef broth
  • 2 to 3 tablespoons chili powder we use 3
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon pure maple syrup optional
  • 1/4 cup sliced tamed jalapeño peppers optional
  • Chili toppings for serving: shredded cheese sour cream, sliced green onions, jalapeño slices, cilantro, avocado, etc.


  • In a large skillet, heat the oil over medium heat. Add the onion, ground beef, and garlic; cook, using a wooden spoon to crumble the meat as it cooks, until no trace of pink remains, about 5 to 8 minutes. Drain the grease liquid from the pan and discard.
  • Place the cooked beef, onion and garlic into a 6-quart or larger slow cooker. Add the red pepper, beans, fire roasted tomatoes, tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, cayenne pepper, and maple syrup, if using.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Remove the lid and stir in the tamed jalapeño slices, if using. Taste and season with additional salt and seasonings, if necessary.
  • Ladle the chili into bowls and serve with desired toppings.


Calories: 163kcal, Carbohydrates: 5g, Protein: 20g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 56mg, Sodium: 444mg, Potassium: 468mg, Sugar: 3g, Vitamin A: 550IU, Vitamin C: 20.1mg, Calcium: 34mg, Iron: 3.1mg
Keywords beef chili, slow cooker chili