Introduction
This hearty Slow Cooker Beef and Bean Chili is perfect for chilly nights. Made in the slow cooker, it’s a set-it-and-forget-it recipe that delivers rich, savory flavors. It’s the ultimate comfort food, ideal for family dinners or game-day gatherings. Plus, it makes great leftovers for a variety of meals!
Why You’ll Love This Recipe
This chili combines tender beef, hearty beans, and a mix of savory spices that cook together to create the perfect bowl of comfort. The slow cooker does all the work, so you can enjoy a warm, satisfying meal without spending hours in the kitchen. Serve with your favorite toppings for a customizable, crowd-pleasing dish.
Recipe Origins
Chili is a classic American comfort food, with many regional variations. This version takes inspiration from traditional beef chili recipes, enhanced with beans and a touch of heat from green chiles. Cooking it in a slow cooker allows the flavors to develop over time, resulting in a deeply flavorful dish.
To make the crispy tortilla strips:
Preheat oven to 375°F. Slice tortillas into strips and place on a baking sheet. Drizzle with olive oil and sprinkle with chili powder and salt. Toss to coat. Bake for 5-6 minutes, then stir to ensure even cooking. Bake for another 4-5 minutes until crispy. Cool before serving.
Nutrition Information
Calories: 343
Fat: 14g
Carbohydrates: 36g
Protein: 18g
Sodium: 680mg
Potassium: 780mg
Fiber: 9g
Sugar: 6g
Quick Facts
- Preparation Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Servings: 6 to 8
- Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store leftover chili in an airtight container in the fridge for 4-5 days. To freeze, portion into freezer-safe containers and store for up to 3 months. To reheat, warm in a pot with a splash of water over low heat or in the microwave until heated through.
Serving Suggestions
Serve this chili with classic toppings like shredded cheese, sour cream, and fresh chives. Pair with cornbread, a side salad, or tortilla chips for an extra crunch.
Common Mistakes
- Mistake 1: Not browning the beef. Browning the beef before adding it to the slow cooker enhances the flavor of the chili.
- Mistake 2: Overcrowding the slow cooker. Ensure there’s enough room for the chili to cook evenly.
- Mistake 3: Not adjusting seasoning. Taste and adjust the chili’s seasoning toward the end of the cooking time to ensure it’s perfectly flavorful.
Recipe Variations
- Vegan: Replace the beef with plant-based meat and use vegetable broth.
- Spicy: Add more chili powder, cayenne pepper, or fresh jalapeños to increase the heat.
- Beef-Free: Use ground turkey or chicken for a leaner option.
Frequently Asked Questions
- Can I make this chili in advance? Yes, chili often tastes better the next day. Store it in the fridge or freezer for later use.
- Can I use a different type of bean? Yes! Feel free to swap kidney beans with black beans or pinto beans.
- Can I use a different type of meat? Yes, ground turkey or even cubed steak can be used instead of ground beef.
Ingredients
- 2 tablespoons olive oil
- 2 pounds (90/10) ground beef
- 1 white onion, diced
- 4 cloves garlic, minced
- 1 tablespoon cumin seeds
- 2 tablespoons mild chili powder
- 1 teaspoon dried oregano
- ¼ teaspoon ground cinnamon
- 1 cup lager beer or beef stock
- 1 (4.5-ounce) can green chiles
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 2 (15-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- For the crispy tortilla strips (garnish)
- 8 small corn tortillas, sliced into strips
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- For garnish
- Sour cream
- Grated cheese
- Chives
Instructions
Step 1: Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up as it cooks, until browned in spots, about 7-8 minutes.
Step 2: Add onions, garlic, and spices. Cook for another 3-4 minutes until the onions soften and the spices become fragrant.
Step 3: Add beer or stock. Pour in the lager beer or beef stock to deglaze the pan, scraping up any browned bits from the skillet.
Step 4: Transfer to the slow cooker. Add the browned beef mixture, green chiles, beans, diced tomatoes, and tomato sauce to the slow cooker. Stir to combine.
Step 5: Cook. Cover the slow cooker and cook on high for 4 hours or on low for 8 hours, stirring occasionally.
Step 6: Season. Taste the chili and adjust seasoning with salt and pepper as needed.
Step 7: Serve. Ladle the chili into bowls and garnish with cheese, sour cream, chives, and crispy tortilla strips.
