The Ultimate Guide to Making The Best Slow Cooker Beef And Bean Chili

Is there any aroma more welcoming than a rich, homemade chili gently simmering throughout the day? We think not. It’s a meal that promises a warm embrace and deep satisfaction in every single spoonful. If you’re on the hunt for that ideal, low-effort dish to fill your home with wonderful scents and your family with contentment, you have certainly found it. We’re delighted to share what we believe is the best slow cooker beef and bean chili—a recipe that masterfully blends profound, savoury notes with remarkable simplicity.

This is far more than just another chili recipe; it’s a tribute to how simple ingredients can be elevated into something truly magnificent with the gentle magic of slow cooking. The beef becomes exceptionally tender, the spices marry into a wonderfully complex blend, and the beans lend a delightful, creamy consistency. Whether you are a chili aficionado or trying it for the first time, our guide will lead you through each stage to create an unforgettable meal. So, let’s get that slow cooker out and prepare a dish destined to become a household favourite.

Why You’ll Love This Recipe

• Effortlessly Delicious: The true appeal of this recipe lies in its simplicity. Following a brief but crucial browning and sautéing stage to build flavour, you simply combine everything in the pot and allow the slow cooker to handle the rest. It is the quintessential meal for a busy day when you crave a wholesome dinner without being tethered to the kitchen.
• Unbelievably Rich Flavour: Cooking low and slow works wonders for chili. It allows the spices—from smoky paprika and earthy cumin to a warming chili powder—ample time to blossom and permeate every single ingredient. This method produces a hearty slow cooker chili with a depth of flavour that’s simply unachievable with a quick hob-based method.
• Feeds a Crowd (or Your Freezer): Our recipe yields a generous amount, making it ideal for a family dinner, with plenty of leftovers for the following day’s lunch. It also freezes exceptionally well, serving as the perfect make-ahead meal for evenings when time is short.
• Completely Customisable: Consider our recipe as the perfect canvas. You can effortlessly tweak the spice level, substitute the beans with your personal favourites, or enrich it with extra vegetables like sweetcorn or sliced courgettes. We provide all the guidance you need to make this chili uniquely yours.

Ingredients

• Olive Oil
• Beef Mince
• Bell Peppers
• Chili Powder
• Smoked Paprika
• Ground Cumin
• Dried Oregano
• Cayenne Pepper
• Tomato Purée
• Chopped Tomatoes
• Beef Stock
• Kidney Beans
• Black Beans
• Brown Sugar
• Salt and freshly ground Black Pepper

How to Make Our Slow Cooker Beef and Bean Chili

Putting together this superb crockpot beef chili is a remarkably straightforward affair. By investing around 15 minutes in preparation at the beginning, you will be rewarded hours later with a deeply satisfying and flavour-rich meal. We’ve outlined the process in clear, easy-to-follow steps.

Step 1: Build Your Flavour Base

This initial stage is the key to transforming a good chili into a truly exceptional one. We will brown the beef and soften the vegetables before they enter the slow cooker. This technique, known as the Maillard reaction, develops complex, savoury notes that cannot be achieved by placing raw ingredients directly into the pot.

1. Begin by heating the olive oil in a large, heavy-bottomed pan or Dutch oven over a medium-high heat.
2. Add the beef mince to the pan, breaking it apart with a wooden spoon, and cook until it is evenly browned. Avoid overcrowding the pan; work in batches if you need to. Once done, use a slotted spoon to move the beef into your slow cooker bowl, reserving the rendered fat in the pan.
3. Lower the heat to medium, add the chopped onions and bell peppers to the pan, and cook for 5-7 minutes, until they’ve softened nicely.
4. Stir in the minced garlic and cook for one further minute until it becomes aromatic, taking care not to let it scorch.

Step 2: Bloom the Spices and Combine

It’s now time to awaken the spices. Gently toasting them in the pan before introducing the other ingredients releases their aromatic oils and enhances their flavour profile, guaranteeing that every mouthful of your chili is bursting with taste.

1. Add the chili powder, smoked paprika, ground cumin, dried oregano, and a pinch of cayenne pepper (if you like) to the vegetables in the pan. Stir constantly for about a minute; you’ll notice the spices become wonderfully fragrant.
2. Mix in the tomato purée and continue to cook for another minute.
3. Pour in approximately 100ml of the beef stock, using it to scrape up any flavourful browned bits from the bottom of the pan—this is called deglazing, and it’s where the real flavour lies!
4. Carefully pour the entire contents of the pan into the slow cooker, joining the browned beef.

Step 3: The Slow Cook

This is where the real transformation takes place. All that remains is to add the rest of your ingredients and let time work its magic.

1. Into the slow cooker, add the tinned chopped tomatoes, the remaining beef stock, the rinsed kidney beans and black beans, plus the optional brown sugar.
2. Give all the ingredients a good stir to ensure they are well combined.
3. Place the lid on securely and set the slow cooker to LOW for 6-8 hours or HIGH for 3-4 hours. If your schedule allows, we wholeheartedly recommend the ‘low and slow’ approach, as it yields incredibly tender beef and a more profoundly developed flavour.

Tips for the Perfect Classic Beef and Bean Chili

Are you looking to take your chili to the next level? Here are some of our favourite tips to ensure your creation is the talk of the town.

• Don’t Rush the Browning: We truly can’t overstate this! Achieving a deep, brown crust on the beef mince is fundamental. This caramelisation is the source of so much of the chili’s foundational savoury taste.
• Beef Matters: While any beef mince will suffice, choosing chuck mince offers a more flavourful and succulent result. Its slightly higher fat content melts away during the long cooking process, enriching the dish.
• A Touch of Secret Sweetness: The addition of brown sugar might seem unusual, but a small amount does wonders to balance the acidity of the tinned tomatoes. This helps to create a smoother, more well-rounded flavour. Some cooks even add a square of dark chocolate or a teaspoon of cocoa powder for added depth.
• Let It Rest: If you have the patience, chili often tastes even better the following day. Allowing it to cool and rest in the fridge overnight gives the flavours more time to meld, mature, and deepen.

What to Serve with Your Chili

An excellent chili is made even better with the right accompaniments. This easy chili recipe is a brilliant meal in its own right, but the perfect toppings and sides can transform it into a truly memorable feast. While this chili is a complete meal, if you’re planning meals for the week, why not try our Garlic Parmesan Chicken Pasta Recipe for another easy dinner?

Delicious Topping Ideas

We suggest setting up a “toppings station” so everyone can personalise their own bowl. Here are a few ideas we love:

• A dollop of cool soured cream or Greek yoghurt
• A generous handful of grated mature cheddar cheese
• Freshly chopped coriander or spring onions
• Sliced fresh or pickled jalapeños for an extra kick
• Crushed tortilla chips or corn crisps for a satisfying crunch
• Diced avocado or a spoonful of guacamole

FAQ

The Perfect Comfort Meal Awaits

And there you have it—our definitive guide to creating the perfect classic beef and bean chili. This is a dish that epitomises comfort food at its best: it’s warming, deeply satisfying, and brimming with layers of flavour that can only be achieved through a long, gentle simmer. This recipe is more than a simple list of instructions; it is a foundation for countless cosy evenings and joyful family meals.

We’re confident that this is the best slow cooker beef and bean chili you’ll ever have the pleasure of making. It’s dependable, delicious, and a true delight to come home to. If you enjoyed this easy set-and-forget meal, you’ll also love our flavourful Sticky Chicken Rice Bowls. Now, we pass the spoon to you! Give this recipe a go and let us know what you think in the comments section below. We always enjoy hearing about your culinary adventures and seeing your wonderful creations!

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Prep: 15 mins
Cook: 3-8 hours
Serves: 6

Ingredients

• 1 tbsp Olive Oil
• 500g Beef Mince
• 1 large Onion, chopped
• 2 Bell Peppers, chopped
• 3 cloves Garlic, minced
• 2 tbsp Chili Powder
• 1 tbsp Smoked Paprika
• 1 tbsp Ground Cumin
• 1 tsp Dried Oregano
• 1/4 tsp Cayenne Pepper (optional)
• 2 tbsp Tomato Purée
• 2 x 400g Tins Chopped Tomatoes
• 400ml Beef Stock
• 1 x 400g Tin Kidney Beans, drained and rinsed
• 1 x 400g Tin Black Beans, drained and rinsed
• 1 tbsp Brown Sugar (optional)
• Salt and freshly ground Black Pepper, to taste

Instructions

1. Heat olive oil in a large pan and brown the beef mince. Transfer the beef to the slow cooker bowl. In the same pan, sauté the chopped onion and bell peppers until soft, then add the minced garlic and cook for 1 minute until fragrant.
2. Stir in the chili powder, smoked paprika, cumin, oregano, and cayenne. Cook for 1 minute until aromatic, then stir in the tomato purée. Deglaze the pan with a splash of beef stock.
3. Transfer the vegetable and spice mixture to the slow cooker. Add the tinned chopped tomatoes, remaining beef stock, drained beans, and optional brown sugar. Stir well to combine.
4. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Season to taste with salt and pepper before serving.

Nutrition (per serving):
Calories: 405 kcal,
Carbs: 32 g,
Protein: 22 g,
Fat: 19 g