Slow Cooker Beef Chili

Step 1: Brown the Ground Beef

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Add the ground beef and break it apart with a wooden spoon or spatula into small crumbles as it cooks.

Cook for 7–9 minutes, stirring occasionally, until the beef is fully browned and no pink remains. You want some slightly darker, caramelized bits on the bottom of the pan — that's flavor.

Drain off excess fat by carefully tilting the pan and spooning it out, leaving just a thin coating in the skillet. Transfer the browned beef to the slow cooker insert.

Step 2: Sauté the Aromatics

In the same skillet (don't wash it — those browned bits are gold), reduce the heat to medium.

Add the diced onion and both bell peppers. Cook for 4–5 minutes, stirring occasionally, until the onion turns translucent and the peppers begin to soften.

Add the minced garlic and cook for another 60 seconds, stirring constantly, until fragrant. You'll smell it — that sharp, toasty garlic aroma means it's ready.

Transfer the entire mixture into the slow cooker with the beef.

Step 3: Add the Beans and Tomatoes

Drain and rinse both cans of beans under cold water in a colander until the water runs clear. This removes excess sodium and the starchy liquid that can make chili taste tinny.

Add the kidney beans and black beans directly to the slow cooker.

Pour in the entire can of fire-roasted diced tomatoes (including the juices — don't drain these) and add the tomato paste.

Stir gently to distribute everything evenly across the bottom of the slow cooker.

Step 4: Add the Liquids and Spices

Pour the beef broth and Worcestershire sauce over everything in the slow cooker.

Sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, brown sugar, salt, and black pepper.

Use a large spoon to stir everything together thoroughly, making sure the tomato paste is fully dissolved into the liquid and all the spices are evenly distributed.

The mixture will look slightly soupy at this stage — that's exactly right. It will thicken beautifully as it cooks down over the next several hours.

Step 5: Slow Cook Low and Slow

Place the lid firmly on the slow cooker. Set it to LOW and cook for 7–8 hours, or on HIGH for 4–5 hours.

Resist the urge to lift the lid while it's cooking — every time you lift it, you release heat and add 20–30 minutes to the cook time.

At the 7-hour mark on low (or 4-hour mark on high), give the chili a good stir. The color should have deepened to a dark reddish-brown and the liquid should have reduced into a thick, glossy sauce coating all the ingredients.

If the chili looks too thin, remove the lid and cook on HIGH for an additional 30 minutes to help it thicken up.

Step 6: Taste, Adjust, and Serve

Before serving, taste the chili and adjust the seasoning. Add more salt if it tastes flat, a pinch more cayenne if you want more heat, or a tiny squeeze of lime juice to brighten everything up.

Ladle the chili into deep bowls and top with your favorites: shredded cheddar cheese, a dollop of sour cream, sliced jalapeños, diced red onion, fresh cilantro, or crushed tortilla chips.

Serve immediately while steaming hot, alongside cornbread, crackers, or warm flour tortillas.