Bean and beef slow-cooked chili is a hearty, deeply flavorful dish perfect for cold evenings, game-day gatherings, or family meals. Slow cooking allows the beef to become tender, the beans to soak up the rich tomato-based sauce, and the spices to meld together, producing a robust and comforting chili with layers of complexity.
Ingredients
For the Chili
- 2 pounds beef chuck, cut into 1/2-inch cubes (or use ground beef for a quicker version)
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 (14-ounce) cans diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup beef broth
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar (optional, balances acidity)
- 1 tablespoon Worcestershire sauce
Optional Garnishes
- Shredded cheddar or Monterey Jack cheese
- Sour cream or Greek yogurt
- Sliced green onions
- Fresh cilantro
- Tortilla chips or cornbread on the side
Equipment Needed
- Large skillet or sauté pan
- Slow cooker (6-quart or larger)
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Preparation
1. Browning the Beef
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef cubes in batches to avoid overcrowding. Sear until browned on all sides, about 5–7 minutes per batch. Browning develops rich flavor.
Transfer the browned beef to the slow cooker.
2. Cooking the Aromatics
In the same skillet, add the diced onion and bell pepper. Sauté for 4–5 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the aromatics to the slow cooker with the beef.
3. Adding Liquids and Seasonings
To the slow cooker, add the diced tomatoes (with juice), tomato paste, beef broth, Worcestershire sauce, chili powder, smoked paprika, cumin, oregano, cayenne, salt, black pepper, and brown sugar if using. Stir to combine thoroughly.
4. Adding the Beans
Gently fold in the kidney beans, black beans, and pinto beans. Ensure they are evenly distributed throughout the chili.
Slow Cooking
5. Cooking Low and Slow
Cover the slow cooker with the lid. Cook on low for 6–8 hours or high for 3–4 hours.
The chili is ready when the beef is tender, the sauce has thickened, and the flavors have melded together.
Stir occasionally if possible to prevent sticking and promote even cooking.
6. Adjusting Seasonings
About 30 minutes before serving, taste the chili. Adjust salt, pepper, or chili powder as needed.
For thicker chili, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
Serving
Serve the chili hot in bowls.
Top with shredded cheese, a dollop of sour cream, sliced green onions, and fresh cilantro if desired.
Accompany with tortilla chips, cornbread, or crusty bread for a complete meal.
Tips for Best Results
- Browning the beef adds depth of flavor
- Using a mix of beans creates a more interesting texture
- Slow cooking low and long enhances tenderness and flavor
- Add a small amount of sugar or dark chocolate to balance acidity if tomatoes are tangy
- Leftovers improve in flavor after 1–2 days and freeze well
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