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Slow Cooker Beef and Bean Chili

A rich and hearty chili featuring tender beef, beans, and aromatic spices cooked slowly to perfection.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 kg beef chuck cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbsp tomato paste
  • 1 can diced tomatoes undrained
  • 1 can black beans drained and rinsed
  • 1 can kidney beans drained and rinsed
  • 2 cups beef broth
  • 1 bell pepper diced
  • 1 jalapeño seeded and minced (optional)
  • salt and pepper to taste
Garnish
  • 15 g fresh cilantro chopped
  • 50 g shredded cheddar cheese
  • 60 ml sour cream

Equipment

  • Slow Cooker
  • Large skillet

Method
 

Cooking Steps
  1. Pat beef cubes dry and season with salt and pepper.
  2. Sear beef in a large skillet with olive oil over medium-high heat until deep brown.
  3. Transfer seared beef to the slow cooker.
  4. Cook diced onion in the same skillet until softened.
  5. Add garlic, chili powder, cumin, paprika, and oregano; toast for 1 minute.
  6. Stir in tomato paste and cook for 2 minutes.
  7. Deglaze the skillet with diced tomatoes and beef broth, bringing to a simmer.
  8. Pour mixture into the slow cooker and add beans, bell pepper, and jalapeño.
  9. Cook on low for 8 hours or high for 4 hours.
  10. Adjust seasoning and serve topped with cilantro, cheese, and sour cream.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For a thicker chili, mash some beans against the side of the pot before serving.