Description
A simple, dump-and-go slow cooker beef chili featuring three types of beans for a hearty texture. This budget-friendly recipe feeds a crowd and tastes better the next day.
Ingredients
Scale
- 2 pounds ground beef (80/20 fat content)
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cans (28oz each) tomato sauce (no-salt-added)
- 1 can (6oz) tomato paste
- 1 can (15oz) red kidney beans, rinsed and drained
- 1 can (15oz) black beans, rinsed and drained
- 1 can (15oz) pinto beans, rinsed and drained
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1 cup beef broth (low-sodium)
- 1 can (12oz) beer (lager or amber ale) or extra beef broth
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no longer pink (5-8 minutes). Drain excess fat, leaving about 1 tablespoon. Transfer beef to the slow cooker.
- In the same skillet, add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Scrape aromatics into the slow cooker.
- Pour in tomato sauce and tomato paste. Stir well to combine. Add beef broth and beer (or extra broth). Stir again.
- Add the rinsed and drained kidney beans, black beans, and pinto beans. Stir everything together.
- Add chili powder, cumin, smoked paprika, brown sugar, salt, and pepper. Stir well to distribute spices.
- Place the lid on the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. LOW is preferred for better flavor melding.
- Give the chili a final stir before serving. Taste and adjust salt if needed. Serve hot with desired toppings.
Notes
Brown the beef first for better flavor and texture. Rinse beans thoroughly to prevent gummy texture. Use good quality chili powder. Add acid (lime juice/vinegar) at the end if flavors are flat. This recipe freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 12
- Protein: 25
Keywords: slow cooker chili, beef chili, three bean chili, crockpot recipe, easy dinner, meal prep, freezer friendly, comfort food