Crockpot Summer Meals: Slow-Cooker Chili (Beef)
A hearty beef chili made in the slow cooker, loaded with kidney beans, black beans, crushed tomatoes, and spices for easy weeknight meals.
Summer is the perfect time to enjoy hearty and flavorful meals without spending hours in the kitchen. This Slow-Cooker Beef Chili is a delightful dish that combines ease of preparation with rich flavors, making it an ideal option for busy weeknights. Simply throw in your ingredients, and let your crockpot work its magic!
Slow-Cooker Beef Chili Recipe
- Uniquely satisfying even in warm weather
- Perfect for meal prep and busy weeknights
- Rich in protein while being utterly delicious
Ingredients
- 1 pound ground beef
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 onion, diced
- 2 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Slow-Cooker (highly recommended!)
How to Make
Start by browning the ground beef in a skillet over medium heat until it’s no longer pink. Drain excess fat and transfer the beef to your slow cooker. Add the diced onions, bell peppers, and minced garlic directly into the pot. Stir in the kidney beans, black beans, crushed tomatoes, beef broth, and all the spices. Mix well until everything is combined, then cover and cook on low for 6–8 hours or on high for 3–4 hours. The longer it simmers, the better the flavors meld together!
Tips
- For added heat, consider adding diced jalapeños or cayenne pepper.
- Feel free to customize your beans – pinto or chickpeas work well too!
- Add corn for a sweet contrast in flavor.
Make-Ahead
This chili is an excellent make-ahead meal. Prepare it a day or two in advance and store it in the refrigerator until you’re ready to heat it up.
Storing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. It will taste even better on the second day as the flavors continue to develop!
Freezing
To freeze, place the cooled chili into freezer-safe containers or gallon-sized freezer bags. It will last up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chili on the stovetop over medium heat until warmed through or in the microwave in 1-minute intervals, stirring in between. Add a splash of broth if you find it too thick.
Serving Suggestions
Serve with a side of cornbread, over rice, or topped with shredded cheese, sour cream, and fresh cilantro for a delicious meal experience!
Related Recipes
- Spicy Vegetarian Chili
- Slow-Cooker Beef Tacos
- Classic Beef Stew
- One-Pot Pasta Primavera
Ingredients
- 1 pound ground beef
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 onion, diced
- 2 bell peppers, diced (any color)
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Slow-Cooker (recommended)
Instructions
Brown the ground beef
Brown the ground beef in a skillet over medium heat and drain excess fat.
Combine in slow cooker
Transfer beef to the slow cooker and add remaining ingredients.
Cook
Mix well, cover, and cook on low for 6-8 hours or high for 3-4 hours.
Serve
Stir well before serving.
Notes
- For added heat, consider adding diced jalapeños or cayenne pepper.
- Feel free to customize your beans – pinto or chickpeas work well too!
- Add corn for a sweet contrast in flavor.
Nutrition Facts
Frequently asked questions
Can I use brown rice instead of wild rice?
Yes, but adjust the cooking time as brown rice typically takes longer to cook than wild rice.
How do I store leftover soup?
Refrigerate leftovers in an airtight container for up to 3 days.
Can I make this soup a vegetarian option?
Yes, substitute the chicken with mushrooms and use vegetable broth instead of chicken broth.
What goes well with this soup?
This soup pairs wonderfully with garlic bread or a fresh garden salad.
Can I use frozen vegetables in this recipe?
Absolutely! Just add them in the last 10 minutes of cooking to ensure they're heated through.
