ChiliAmericanEasy

Slow Cooker Beef Chili with Bell Peppers

Name: Slow Cooker Beef Chili with Bell Peppers
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) ground beef, 85/15 or 90/10 blend; 1 whole (350 g) yellow onion, large, diced into ½-inch pieces; 1 whole (300 g) red bell pepper, large, seeded and cut into ½-inch pieces; 1 whole (300 g) green bell pepper, large, seeded and cut into ½-inch pieces; 1 whole (300 g) yellow bell pepper, large, seeded and cut into ½-inch pieces (optional); 4 cloves (20 g) garlic, fresh, minced; 3 tbsp (27 g) chili powder (blend, not pure cayenne); 1½ tbsp (13½ g) ground cumin; 1 tsp (1 g) dried oregano; 1 tsp (2 g) smoked paprika; 28 oz (800 g) tomato sauce, unsalted; 28 oz (800 g) canned diced tomatoes with juice, no salt added; 1½ cup (360 ml) low-sodium beef broth; 15 oz (425 g) canned dark red kidney beans, drained and rinsed; 15 oz (425 g) canned light red kidney beans, drained and rinsed; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) hot sauce (optional, for heat) (optional); 1 tbsp (15 ml) neutral oil (canola or vegetable)

From the MyKitchenBank Kitchen

A hearty, hands-off beef chili loaded with tender bell peppers, kidney beans, and aromatic spices. The slow cooker method allows flavors to meld and deepen over hours, creating a rich, warming chili that tastes even better the next day. Perfect for weeknight dinners, game day gatherings, or meal prep.

Prep: 20 min
Cook: 8 hr
Total: 8 hr 20 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

2 lb (900 g) ground beef, 85/15 or 90/10 blend
1 whole (350 g) yellow onion, large, diced into ½-inch pieces
1 whole (300 g) red bell pepper, large, seeded and cut into ½-inch pieces
1 whole (300 g) green bell pepper, large, seeded and cut into ½-inch pieces
1 whole (300 g) yellow bell pepper, large, seeded and cut into ½-inch pieces (optional)
4 cloves (20 g) garlic, fresh, minced
3 tbsp (27 g) chili powder (blend, not pure cayenne)
1½ tbsp (14 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (2 g) smoked paprika
28 oz (800 g) tomato sauce, unsalted
28 oz (800 g) canned diced tomatoes with juice, no salt added
1½ cup (360 ml) low-sodium beef broth
15 oz (425 g) canned dark red kidney beans, drained and rinsed
15 oz (425 g) canned light red kidney beans, drained and rinsed
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
1 tbsp (15 ml) hot sauce (optional, for heat) (optional)
1 tbsp (15 ml) neutral oil (canola or vegetable)

Equipment (7)

Large skillet (12-inch)
Cutting board
Sharp knife
6-quart slow cooker
Measuring cups and spoons
Wooden spoon
Can opener

Steps

Before you start

Brown the ground beef on the stovetop before adding to the slow cooker—this step develops flavor and prevents a watery, greasy chili
Use a 6-quart slow cooker; a smaller one will be too crowded and cook unevenly
Read the full recipe so you know when to add the beans (halfway through cooking for the best texture)

1
Brown the beef
- Heat oil in a large 12-inch skillet over medium-high heat.
- Add ground beef in a single layer and let it sear undisturbed for 3–4 minutes until the bottom browns.
- Break it into bite-sized chunks with a wooden spoon, then continue cooking, stirring occasionally, until no pink remains and the beef is deeply browned, about 8–10 minutes total.
- Tilt the pan and spoon off excess fat if needed, leaving about 1 tablespoon.
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Ready when: Beef is deeply browned with no pink visible and reaches 160°F on a meat thermometer
Tip: Don't stir the beef immediately—let it sear to build flavor. Browning it first prevents a greasy, dull-tasting chili.
2
Cook aromatics and spices
- To the same skillet with the browned beef, add diced onion and cook over medium heat, stirring often, until softened and lightly golden, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chili powder, cumin, oregano, paprika, salt, and black pepper.
- Cook, stirring constantly, for 1–2 minutes until the spices darken slightly and bloom in the fat.
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Ready when: Onion is soft and translucent; spices smell deeply aromatic
Tip: Cooking the spices in fat for a minute or two releases their oils and deepens their flavor—don't skip this step.
3
Transfer to slow cooker
- Transfer the beef and spice mixture to a 6-quart slow cooker.
- Add tomato sauce, diced tomatoes with their juice, and beef broth.
- Stir well to combine, making sure spices are fully incorporated and no clumps remain.
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Tip: Stir from the bottom to distribute the spices evenly throughout the liquid.
4
Add bell peppers
- Stir in the diced red, green, and yellow bell peppers (if using).
- Cover the slow cooker and cook on low for 6 hours.
- The peppers will soften as they cook and add sweetness and color to the chili.
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Ready when: Beef is very tender and shreds easily with a spoon
Tip: Do not stir the chili during cooking—let it develop flavor undisturbed on low heat.
5
Add beans halfway through
- After 3 hours of cooking on low, carefully lift the lid and stir in the drained kidney beans (both dark and light red).
- Stir well, cover, and continue cooking on low for the remaining 3 hours.
- This timing allows the beans to warm through and absorb flavor without becoming mushy.
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Ready when: Beans are heated through and slightly soft
Tip: Adding beans at the halfway point prevents them from breaking down into mush while still letting them absorb the chili's spices.
6
Taste and season
- After the full 6 hours of cooking, turn off the slow cooker.
- Carefully lift the lid and give the chili a good stir.
- Taste and adjust seasoning with additional salt, pepper, or chili powder as needed.
- If you like extra heat, stir in hot sauce a tablespoon at a time until you reach your desired level.
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Ready when: Chili is the consistency you prefer; flavors are well-balanced
Tip: Taste before adding hot sauce—you can always add more heat, but you can't remove it.
7
Serve
- Ladle chili into bowls and serve hot with your choice of toppings: shredded cheddar cheese, sour cream, diced onion, fresh cilantro, or cornbread on the side.

Good to know

Tips

Brown the meat first: this crucial step develops deep, savory flavors and removes excess fat that would make the chili greasy.
Stir the spices into the fat for a minute: blooming spices in oil releases their essential oils and intensifies their flavor dramatically.
Add beans halfway through: canned beans can become mushy if cooked for the full time, but warming them for 3 hours lets them absorb flavor without falling apart.
Do not stir during cooking: resist the urge to peek and stir. Constant stirring breaks down vegetables and beef, making the texture mushy. Let the slow cooker do its job undisturbed.

Make ahead

This chili actually tastes better the next day once flavors have fully melded. Prepare through step 5, cool completely, and refrigerate up to 3 days before serving. To make ahead for later, assemble the entire recipe, cool, and freeze in portions for up to 3 months.

Storage & reheating

Room temperature: store cooled chili in an airtight container for up to 2 hours. Refrigerator: store in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of broth if needed. Freezer: freeze in airtight containers or freezer bags (leaving ½ inch headspace) for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

Substitutions

canned dark red kidney beans, drained and rinsed → black beans or pinto beans. Use 15 oz of any single variety or mix. Black beans add earthiness; pintos are slightly creamier.
red bell pepper, large → additional green bell pepper or 1 orange bell pepper. Colors are flexible—choose what you have or prefer. Avoid underripe green peppers, which can taste bitter.
low-sodium beef broth → chicken broth or vegetable broth. Beef broth adds the richest flavor, but other broths work. Adjust salt as needed since broth saltiness varies by brand.
chili powder (blend, not pure cayenne) → a mix of 2 tbsp paprika + 1 tbsp ground cumin + ½ tsp cayenne pepper. Use this if you don't have chili powder blend on hand. Adjust cayenne based on desired heat level.