Cozy slow cooker dinner
Slow Cooker Chili with Beef and Beans
This hearty slow cooker chili combines browned ground beef, tender beans, tomatoes, and warm spices in one comforting dinner. It is mildly spicy, easy to customize, and just right for busy weeknights, fall weekends, potlucks, or game day.
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Why You’ll Love This Slow Cooker Chili
Using the Ninja PossibleCooker for Chili
The Ninja 14-in-1 PossibleCooker PRO is useful here because its Sear/Sauté function lets you brown the ground beef and soften the vegetables directly in the cooking pot. After browning, switch to Slow Cook and finish the chili in the same pot.
This keeps the browned flavor in the chili and avoids transferring hot ingredients from a separate skillet. An ordinary 6-quart or larger slow cooker works too; simply brown the beef and vegetables in a skillet before transferring them.
Ingredients You’ll Need
Beef and vegetables
- 2 pounds 85% lean ground beef
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
Tomatoes, beans, and broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 cup low-sodium beef broth
- 1 can (15 ounces) dark red kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
Seasonings
- 3 tablespoons American-style chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, optional
- 1½ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon freshly ground black pepper
Optional toppings
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
- Diced avocado
- Fresh cilantro
- Sliced jalapeños
- Tortilla chips or cornbread
Ingredient Notes and Substitutions
Ground beef
Beef with an 85/15 lean-to-fat ratio provides good flavor without making the chili excessively greasy. If your beef is fattier, carefully remove most of the rendered fat after browning.
Beans
Kidney beans hold their shape, while pinto beans become slightly creamier. Black beans can replace either variety. Use drained and rinsed canned beans for this method.
Chili powder
Use American-style chili powder, which is usually a mild blend of ground chiles and spices. It is not the same as concentrated cayenne pepper.
Tomatoes
Crushed tomatoes create a thick base and fire-roasted diced tomatoes add texture. Regular diced tomatoes work if fire-roasted tomatoes are unavailable.
How to Make Slow Cooker Chili
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Brown the beef
Select Sear/Sauté on the Ninja PossibleCooker and allow the pot to heat. Add the ground beef and cook for 6–8 minutes, breaking it into small pieces, until no pink remains. Carefully spoon out excess rendered fat if needed.
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Soften the vegetables
Add the onion and red bell pepper. Cook for about 4 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for 30 seconds.
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Bloom the seasonings
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, coriander, optional cayenne, 1 teaspoon salt, and black pepper. Cook for 1 minute, stirring continuously.
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Add tomatoes and broth
Turn off Sear/Sauté. Pour in the crushed tomatoes, diced tomatoes with their juices, and beef broth. Stir well and scrape the bottom of the pot to release the browned bits.
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Slow-cook the chili
Cover the cooker and select Slow Cook. Cook on Low for 5 hours. Avoid lifting the lid repeatedly, since releasing heat may extend the cooking time.
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Add the beans
Stir in the drained kidney beans and pinto beans. Cover and continue cooking on Low for about 1 hour, until the beans are hot and the chili reaches your preferred consistency.
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Taste and serve
Taste the chili and add the remaining ½ teaspoon salt if needed. If it is thicker than you prefer, stir in a small amount of beef broth. Ladle into bowls and add your favorite toppings.
Tips for Thick, Flavorful Chili
Brown the beef first
Browning improves the beef’s texture, develops savory flavor, and makes it easier to remove excess fat.
Heat the spices briefly
Cooking the spices with tomato paste for about one minute releases their aroma. Stir continuously so they do not burn.
Add canned beans later
Canned beans are already cooked. Adding them during the final hour helps them stay intact instead of becoming overly soft.
Adjust liquid gradually
Slow cookers retain moisture. Begin with the listed broth and add more only if the finished chili is too thick.
Easy Chili Variations
- Make it spicier: Add more cayenne, one diced jalapeño, or a little chopped chipotle pepper in adobo.
- Keep it mild: Leave out the cayenne and choose a mild chili powder blend.
- Add vegetables: Sauté diced zucchini, carrots, or another bell pepper with the onion.
- Add smoky flavor: Mix in one finely chopped chipotle pepper or a small amount of adobo sauce.
What to Serve with Slow Cooker Chili
Serve the chili with warm cornbread, tortilla chips, baked potatoes, a simple green salad, coleslaw, rice, or toasted dinner rolls. For a casual dinner or game-day meal, place the toppings in small bowls and let everyone build their own bowl.
How to Store and Reheat Chili
Divide the chili into shallow airtight containers and refrigerate it within two hours of cooking. Properly refrigerated chili can be kept for 3–4 days.
| Method | How to handle it |
|---|---|
| Refrigerate | Cool promptly, transfer to shallow airtight containers, and use within 3–4 days. |
| Freeze | Portion cooled chili into freezer-safe containers, leaving a little room for expansion. |
| Reheat | Reheat on the stovetop or in the microwave until steaming hot throughout. Add a splash of broth if needed. |
Recipe card
Classic Beef and Bean Slow Cooker Chili
A thick, comforting American chili with browned ground beef, kidney beans, pinto beans, tomatoes, and warm spices.
Equipment
- Ninja 14-in-1 PossibleCooker PRO or a 6-quart-plus slow cooker
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Can opener and colander
Ingredients
- 2 pounds 85% lean ground beef
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
- 1 cup low-sodium beef broth, plus more if needed
- 1 can (15 ounces) dark red kidney beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 3 tablespoons American-style chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, optional
- 1½ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- Select Sear/Sauté on the Ninja PossibleCooker and heat the pot. Brown the beef for 6–8 minutes, breaking it up, until no pink remains. Remove excess fat if needed.
- Add the onion and bell pepper; cook for about 4 minutes. Add the garlic and cook for 30 seconds.
- Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, coriander, optional cayenne, 1 teaspoon salt, and black pepper. Cook for 1 minute, stirring.
- Turn off Sear/Sauté. Add the crushed tomatoes, diced tomatoes with their juices, and beef broth. Scrape the bottom and stir.
- Cover and cook on Low using Slow Cook for 5 hours.
- Stir in the drained kidney beans and pinto beans. Cover and cook on Low for about 1 more hour.
- Taste and add the remaining ½ teaspoon salt if needed. Thin with a little broth if desired, then serve with toppings.
Frequently Asked Questions
Do I need to brown the beef before putting it in the slow cooker?
Browning is strongly recommended. It improves the beef’s texture, develops more flavor, and lets you remove excess fat before slow cooking.
Can I add the canned beans at the beginning?
You can, but they may become very soft. Adding drained canned beans during the final hour helps them maintain a better texture.
How long does chili take in a slow cooker?
This version cooks for about six hours on Low. Slow-cooker temperatures vary, so also check that the beans are hot and the chili has reached the consistency you prefer.
Why is my slow cooker chili watery?
Slow cookers trap moisture, and watery vegetables or undrained beans can thin chili. Stir in a little tomato paste, or use a suitable uncovered cooking setting briefly if your appliance instructions allow it.
Can I make this chili ahead of time?
Yes. Prepare it a day ahead, divide it into shallow containers, and refrigerate it promptly. Reheat it until steaming hot throughout, adding a splash of broth if it has thickened.
Can I freeze beef and bean chili?
Yes. Cool it promptly, portion it into freezer-safe containers, and freeze. Thaw it safely in the refrigerator before reheating.
Final Thoughts
This slow cooker chili is a low-effort dinner that works just as well for a busy weeknight as it does for a relaxed fall gathering. Keep the toppings simple, add a warm piece of cornbread, and dinner is ready.
