Get ready to cozy up with a bowl of Slow Cooker Chunky Beef Chili! Tender chunks of beef, a hearty mix of beans, and bold spices come together in your slow cooker to create a rich, comforting meal that practically makes itself.
This chili is perfect for a chilly evening or a game-day feast, delivering big flavor with minimal effort.
Here is Why This Recipe Works
Tender, Flavor-Packed Beef: Browning the beef (if you’ve got the time) locks in a rich flavor and makes those chunks fall-apart tender.
Beans Your Way: Whether you’re team black beans, pinto, or kidney beans, this recipe works with whatever you love (or have in your pantry).
Set It and Forget It: Let your slow cooker do all the heavy lifting while you kick back and enjoy the delicious aroma as the chili stew cooks.
Customizable Spice Level: Crank up the heat or keep it mild. Chili powder can be adjusted to fit your taste.
If you like this recipe, try our slow cooker cowboy casserole or our crockpot green chile chicken.
The Ingredients
- Meat: Beef chuck roast (or stew meat)
- Produce: Yellow onion, garlic
- Pantry: Cooking oil, beef or chicken broth, fire-roasted whole tomatoes, Ro*Tel diced tomatoes & green chilies, canned beans
- Pantry Seasonings: Chili powder, brown sugar, ground cumin, dried oregano, smoked paprika, table salt, pepper
- Condiments: Optional toppings like sour cream, green onions, shredded cheese, tortilla chips
Crockpot Chili Variations
Southwest Chunky Chili: Add 1 diced poblano pepper, a sliced andouille sausage, and ½ cup of frozen corn.
Crock Pot Bacon and Beef Chili: Cook 6 slices of chopped bacon until crispy and add it to the slow cooker with the beef.
Classic Ground Beef Chili: Swap the beef chunks for 2 pounds of ground beef. Brown the ground beef with the onions and garlic, then proceed with the recipe as directed.
Veggie-Loaded Beef Chili: Add 1 diced zucchini, 1 cup of chopped bell peppers, and 1 cup of diced carrots. Cook them with the onions before adding the broth and spices.
Tips for Success
- While optional, browning the beef before adding it to the slow cooker builds extra depth and richness in flavor.
- Tailor the chili powder and smoked paprika to your preferred level of heat. Start with less and add more to taste.
- Leave the lid slightly ajar during the last hour of cooking to let some of the liquid evaporate and thicken the chili.
- Skip the browning and sautéing steps if you’re in a rush. Toss everything into the slow cooker, and it’ll still be delicious!
- If you have the time, set the cook mode low for maximum flavor. Cooking on low heat for 8 hours allows the flavors to meld and makes the beef melt-in-your-mouth tender.
Storage
Refrigerating: Let the chili cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days.
Freezing: For longer storage, chili freezes well! Portion it into freezer-safe containers and freeze for up to 3 months.
Reheating: Warm the chili in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-minute intervals, stirring between each.
Pro Tip: Add a splash of broth or water while reheating if the chili has thickened too much during storage.
Crockpot Beef Chili with Beans
This crock pot chili recipe is the ultimate comfort food…. hearty, flavorful, and effortless. Tender beef slow cooked with bold spices, and hearty beans is perfect for cozy dinners or game-day gatherings. Let your slow cooker work its magic, and enjoy a meal everyone will love!
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Slow Cooker Beef Chili with Beans
Ingredients
- 2 tablespoons cooking oil
- 2-½ pounds beef chuck roast trimmed and cut into ½-inch chunks
- 1-½ teaspoons table salt
- 1 medium yellow onion chopped
- 5-6 garlic cloves minced
- 4 tablespoons ground chili powder
- 1 cup beef or chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 can 28 oz. fire-roasted whole tomatoes
- 1 can 10 oz. Ro*Tel diced tomatoes & green chilies
- 1 can 15.5 oz. red, pinto or black beans, drained and rinsed
- Salt/pepper to taste
Instructions
- If you have a Sauté function on your slow-cooker, set it to Sauté and heat some oil. Alternatively, heat the oil in a large skillet set over medium-high heat.
- Sprinkle the beef pieces with salt. Add ½ of the beef and sear on all sides until it develops a rich, brown color, about 3-4 minutes. Transfer to a plate and repeat with the second ½ of the beef.
- Add the chopped onion and the garlic to the slow cooker or skillet and saute until softened but not brown. Stir in the sugar and spices and sauté for another 2-3 minutes.
- Pour in the beef broth and scrape up the bits from the bottom of the pan with a wooden spoon. (If you are using a skillet for the browning, pour the contents of the skillet into the slow cooker after this step).
- Add the fire roasted tomatoes to the slow cooker (juice and all) and break up the tomatoes with (clean hands) or a potato masher. Stir in the can of Ro*Tel tomatoes/chilies.
- Return the browned beef to the slow cooker and add the beans.
- Set the slow cooker to low and cook for 8 hours or on high for 4 hours.
- When the cooking cycle has finished, taste and adjust the seasoning if needed
- To Serve, ladle the chili into bowls and provide condiment toppings of sour cream, green onions, cheese, tortilla or chips,
Notes
- If you’re short on time, feel free to skip browning the beef and sautéing the onions. Just toss everything into the slow cooker, give it a good stir, and hit the cook button. It’ll still turn out delicious, though browning does add extra depth of flavor if you have the time!
- Feel free to adjust the chili powder and smoked paprika to suit your heat tolerance.
- Use your favorite beans… red kidney, pinto, or black beans all work great here. Or mix it up for variety!
- If you prefer a thicker chili, leave the lid slightly ajar during the last hour of cooking to let some of the liquid evaporate.
