Slow Cooker Beef Chili

5 from 1 vote

A super classic, soul satisfying chili, made in the crockpot.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Servings: people

2 pounds ground beef
1 tablespoon vegetable oil
1 large onion (chopped)
1 bell pepper (cored, seeded, and diced; green, red, orange, or yellow, your choice)
1 tablespoon minced garlic
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans kidney beans, chickpeas, or pinto beans (drained and rinsed; or a combo, or whatever beans you prefer)
2 (28-ounce) can crushed tomatoes
½ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper (to taste)

Spray a large skillet and heat it over medium-high heat. Add the beef and sauté, breaking it up with a spoon or spatula into crumbles, until it is browned throughout. Drain in a colander.
Carefully wipe out the skillet and return to medium heat. Add the oil, and then add the onion and bell pepper and saute for 4 minutes until the vegetables have started to soften. Add the garlic and cook for another minute until you can smell the garlic. Add the tomato paste, chili powder, cumin, and oregano, stir to combine, and then turn the mixture into a slow cooker. Add the browned beef, kidney beans, tomatoes, cayenne and salt and pepper and stir well. Cook on low for 8 hours.
Serve in bowls with the desired toppings.

I used kidney beans (classic) in this chili, but you can use any beans you like, such as chickpeas, cannellini beans, black beans, pinto beans, or a combination.
This beef chili will last, properly frozen, for 4 or 5 months. The chili will also stay good in a sealed container in the fridge for about 4-5 days.