Crockpot Beef Chili with Kidney Beans

Name: Crockpot Beef Chili with Kidney Beans
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) ground beef (85% lean), broken into small pieces; 1½ cups (210 g) yellow onion, finely chopped (about 1 large); 1 cup (150 g) green bell pepper, cut into ½-inch (1 cm) dice (about 1 medium); 4 cloves (12 g) garlic cloves, minced; 15 oz can (425 g) tomato sauce; 14½ oz can (411 g) diced tomatoes, undrained; 3 tbsp (48 g) tomato paste; 30 oz (two 15-oz cans) (850 g) dark red kidney beans, drained and rinsed; ½ cup (120 ml) low-sodium beef broth; 3 tbsp (22 g) chili powder; 1½ tbsp (10 g) ground cumin; 1 tsp (2½ g) smoked paprika; 1 tsp (1 g) dried oregano; 1 tbsp (13 g) light brown sugar; 1½ tsp (7 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; ¼ tsp (½ g) cayenne pepper (optional); 1 tsp (5 ml) apple cider vinegar; shredded cheddar, sour cream, sliced scallions, for serving, to taste (optional)

From the MyKitchenBank Kitchen

A hearty, deeply savory slow cooker chili built on browned ground beef, tender kidney beans, and a cumin-and-chili-powder tomato base. Brown the meat once, and the crockpot does the rest.

Prep: 20 min
Cook: 8 hr
Wait: 10 min
Total: 8 hr 30 min
Makes: About 3 quarts (8 generous 1½-cup servings)

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Ingredients

8 servings

2 lb (907 g) ground beef (85% lean), broken into small pieces
1½ cups (210 g) yellow onion, finely chopped (about 1 large)
1 cup (150 g) green bell pepper, cut into ½-inch (1 cm) dice (about 1 medium)
4 cloves (12 g) garlic cloves, minced
15 oz can (425 g) tomato sauce
14½ oz can (411 g) diced tomatoes, undrained
3 tbsp (48 g) tomato paste
30 oz (two 15-oz cans) (850 g) dark red kidney beans, drained and rinsed
½ cup (120 ml) low-sodium beef broth
Spices
3 tbsp (22 g) chili powder
1½ tbsp (10 g) ground cumin
1 tsp (2.5 g) smoked paprika
1 tsp (1 g) dried oregano
1 tbsp (13 g) light brown sugar
1½ tsp (7 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
¼ tsp (0.5 g) cayenne pepper (optional)
To finish
1 tsp (5 ml) apple cider vinegar
shredded cheddar, sour cream, sliced scallions, for serving, to taste (optional)

Equipment (6)

6-quart (5.7 L) slow cooker
12-inch (30 cm) heavy skillet
Wooden spoon
Colander
Cutting board and knife
Measuring cups and spoons

Steps

Before you start

This recipe needs 8 hours on LOW (or 4–5 hours on HIGH), so start by mid-morning for a dinner-time chili.
Drain and rinse the canned kidney beans in a colander until the water runs clear; this removes the metallic canning liquid.
Use a 6-quart (5.7 L) slow cooker; a smaller one will overflow.
Chili powder blends vary in heat. Start with the amount listed and add more at the end.

1
Brown the beef
- Heat a 12-inch (30 cm) skillet over medium-high heat for 2 minutes.
- Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, for 7–8 minutes.
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Ready when: No pink remains and the edges of the crumbles are browned.
Tip: Don't crowd the pan; if the meat steams instead of browns, cook it in two batches.
2
Drain the fat
- Tilt the skillet and spoon off all but about 1 tablespoon of fat.
- Transfer the beef to the slow cooker with a slotted spoon, leaving the fat behind in the skillet.
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Ready when: Only a thin film of fat remains in the pan.
Tip: Let leftover fat cool before discarding; never pour it down the drain.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion and bell pepper to the skillet and cook, stirring often, for 5 minutes.
- Add the garlic and cook 30 seconds more.
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Ready when: Onion is translucent and softened, and the garlic smells fragrant but is not browned.
Tip: Scrape up the browned bits from the pan as the vegetables release moisture; that is flavor.
4
Bloom the spices
- Add the tomato paste, chili powder, cumin, smoked paprika, oregano, and cayenne (if using) to the vegetables.
- Stir constantly for 1 minute, then scrape everything into the slow cooker.
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Ready when: The paste darkens slightly to brick red and the spices smell toasty.
Tip: Keep stirring so the spices don't scorch and turn bitter.
5
Load the slow cooker
- Add the tomato sauce, diced tomatoes with their juice, beef broth, brown sugar, salt, and pepper to the slow cooker.
- Stir well to combine, then gently fold in the rinsed kidney beans.
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Ready when: Everything is evenly mixed and the beans are submerged.
6
Slow cook
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours).
- Avoid lifting the lid; each peek adds about 15–20 minutes of cooking time.
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Ready when: The chili is thick, deep red-brown, and bubbling gently at the edges; beans are tender but intact.
Tip: If the chili looks too thin, cook uncovered on HIGH for the last 30 minutes.
7
Season and rest
- Stir in the apple cider vinegar.
- Taste and add salt, a pinch at a time, until the flavors are bright.
- Turn the cooker off or to WARM and let the chili rest, uncovered, for 10 minutes so it thickens slightly.
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Ready when: The chili coats the back of a spoon and tastes balanced, not flat.
Tip: The vinegar brightens the long-cooked flavors; don't skip it.
8
Serve
- Ladle into warm bowls and top with shredded cheddar, a dollop of sour cream, and sliced scallions as desired.

Good to know

Tips

Never put raw dried kidney beans in a slow cooker; they contain a toxin that low heat doesn't destroy. Canned beans are already safely cooked.
Browning the beef and blooming the spices adds a lot of flavor for about 15 minutes of work.
Leave the lid on during cooking so the chili holds a steady temperature.
For thicker chili, mash about ½ cup of the beans against the side of the pot and stir them back in.

Make ahead

"Chili tastes even better the next day. Cook completely, cool, and refrigerate overnight, then reheat gently on the stovetop or in the slow cooker on LOW for 1–2 hours."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: up to 3 months in freezer-safe containers; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring often, until steaming hot (165°F/74°C), adding a splash of broth if thick."

Substitutions

ground beef (85% lean) → ground turkey or ground chuck (80% lean). Turkey is leaner; add 1 tablespoon oil when browning. Chuck gives richer flavor, so drain well.
dark red kidney beans → pinto or black beans. Use the same quantity of canned, drained and rinsed beans.
low-sodium beef broth → water or a dark beer. Water makes a milder chili; beer adds depth.
smoked paprika → chipotle powder. Use ½ teaspoon for smoky heat.