Slow Cooker Chili with Ground Beef and Pinto Beans

Name: Slow Cooker Chili with Ground Beef and Pinto Beans
Prep time: 15 min
Cook time: 6 h 20 min
Total time: 6 h 35 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 2 lb (907 g) ground beef, 85% lean, cold, from the fridge; 1 tbsp (15 ml) olive oil; 1½ cups (220 g) large yellow onion, cut into ½-inch (1 cm) dice (about 1 large onion); 1 cup (150 g) large green bell pepper, seeded and cut into ½-inch (1 cm) dice (about 1 large pepper); 4 cloves (12 g) garlic cloves, finely minced; 2 tbsp (32 g) tomato paste; 3 tbsp (24 g) chili powder; 1 tbsp (7 g) ground cumin; 2 tsp (5 g) smoked paprika; 1 tsp (1 g) dried oregano; ¼ tsp (½ g) cayenne pepper (optional); 28 oz can (794 g) crushed tomatoes, one 28-oz (794 g) can, undrained; 2 cans (15 oz each) (850 g) canned pinto beans, two 15-oz (425 g) cans, drained and rinsed; 1 cup (240 ml) low-sodium beef broth; 1 tbsp (15 ml) Worcestershire sauce; 1 tbsp (12 g) light brown sugar, packed; 1½ tsp (9 g) kosher salt, plus more to taste; ½ tsp (1 g) black pepper, freshly ground; 2 tsp (10 ml) apple cider vinegar, stirred in at the end

From the MyKitchenBank Kitchen

A thick, deeply savory chili built on browned beef, tomato paste and toasted spices, then left to simmer all day in the slow cooker. Pinto beans and bell pepper keep it hearty, and a splash of vinegar at the end brightens everything.

Prep: 15 min
Cook: 6 hr 20 min
Wait: 10 min
Total: 6 hr 45 min
Makes: About 12 cups (8 generous servings)

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Ingredients

8 servings

2 lb (907 g) ground beef, 85% lean, cold, from the fridge
1 tbsp (15 ml) olive oil
1½ cups (220 g) large yellow onion, cut into ½-inch (1 cm) dice (about 1 large onion)
1 cup (150 g) large green bell pepper, seeded and cut into ½-inch (1 cm) dice (about 1 large pepper)
4 cloves (12 g) garlic cloves, finely minced
2 tbsp (32 g) tomato paste
3 tbsp (24 g) chili powder
1 tbsp (7 g) ground cumin
2 tsp (5 g) smoked paprika
1 tsp (1 g) dried oregano
¼ tsp (0.5 g) cayenne pepper (optional)
28 oz can (794 g) crushed tomatoes, one 28-oz (794 g) can, undrained
2 cans (15 oz each) (850 g) canned pinto beans, two 15-oz (425 g) cans, drained and rinsed
1 cup (240 ml) low-sodium beef broth
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (12 g) light brown sugar, packed
1½ tsp (9 g) kosher salt, plus more to taste
½ tsp (1 g) black pepper, freshly ground
2 tsp (10 ml) apple cider vinegar, stirred in at the end

Equipment (6)

6-quart (5.7 L) slow cooker
12-inch (30 cm) large deep skillet or heavy-bottomed pot
Wooden spoon or sturdy spatula
Colander
Chef's knife and cutting board
Instant-read thermometer

Steps

Before you start

Plan on about 6½ hours from start to serving: 20 minutes on the stovetop, then 6 hours on LOW in the slow cooker (or 4 hours on HIGH).
Use a 6-quart (5.7 L) slow cooker. A smaller one will be too full and the chili won't heat evenly.
Drain and rinse the canned pinto beans so the chili isn't gluey or overly salty.
Browning the beef and sautéing the vegetables first takes extra effort but builds most of the flavor; don't skip it.

1
Prep the vegetables
- Dice the onion and green bell pepper into ½-inch (1 cm) pieces and mince the garlic.
- Drain the pinto beans in a colander and rinse under cold water for 20 seconds.
- Open the crushed tomatoes.
- Combine the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt and black pepper in a small bowl.
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Ready when: Vegetables are evenly diced and the spice mix is in one bowl.
Tip: Keep the dice uniform so the pepper and onion soften at the same rate.
2
Brown the beef
- Heat the olive oil in a 12-inch (30 cm) deep skillet or heavy-bottomed pot over medium-high heat until it shimmers.
- Add the ground beef and break it into small crumbles with a wooden spoon.
- Cook, stirring occasionally, for 8 to 10 minutes.
- Transfer the beef with a slotted spoon to the slow cooker, leaving about 2 tablespoons of fat in the pan and discarding the rest.
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Ready when: No pink remains and the beef is browned in places, with the liquid cooked off. The beef will finish cooking fully in the slow cooker (160°F/71°C).
Tip: Don't overcrowd the pan. If the beef steams and turns gray, brown it in two batches.
3
Soften the vegetables
- Reduce the heat to medium.
- Add the onion and bell pepper to the same pan with the reserved fat.
- Cook, stirring often and scraping up the browned bits, for 6 to 8 minutes.
- Add the garlic and cook 30 seconds more.
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Ready when: Onion is translucent and soft with golden edges; garlic smells fragrant but hasn't browned.
Tip: If the pan looks dry, add a splash of the beef broth to help lift the browned bits.
4
Toast spices and paste
- Stir in the tomato paste and the spice mix.
- Cook, stirring constantly, for 1 to 2 minutes.
- Pour in ½ cup (120 ml) of the beef broth and scrape the bottom of the pan well to dissolve all the browned bits.
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Ready when: The paste darkens to brick red and the spices smell toasty, not burnt.
Tip: Keep stirring; ground spices scorch quickly and turn bitter.
5
Fill the slow cooker
- Scrape the vegetable mixture into the slow cooker with the beef.
- Add the crushed tomatoes, drained pinto beans, Worcestershire sauce, brown sugar and the remaining ½ cup (120 ml) beef broth.
- Stir well until everything is evenly mixed.
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Ready when: No streaks of tomato paste or dry spice remain.
Tip: The mixture will look thick. That's right; the vegetables release more liquid as they cook.
6
Slow cook the chili
- Cover and cook on LOW for 6 hours (or on HIGH for 4 hours) without lifting the lid.
- Stir once at the end of cooking.
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Ready when: Chili is bubbling gently at the edges, the pepper is completely tender, and an instant-read thermometer reads at least 165°F (74°C).
Tip: Every lid lift adds 15 to 20 minutes of cooking time, so resist peeking.
7
Skim and finish
- Skim any pools of orange fat from the surface with a large spoon.
- Stir in the cider vinegar.
- Taste and add salt, a pinch at a time, until the flavors taste bold and balanced.
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Ready when: The chili tastes bright and savory rather than flat.
Tip: If the chili is thinner than you like, cook it uncovered on HIGH for 20 to 30 minutes.
8
Rest and serve
- Turn the slow cooker to WARM or off, leave the lid on, and let the chili rest for 10 minutes so it thickens slightly.
- Ladle into bowls and serve hot with your favorite toppings.
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Ready when: A spoon dragged across the bottom leaves a trail that closes slowly.

Good to know

Tips

Browning the beef and toasting the tomato paste and spices adds deep flavor that a dump-and-go chili can't match.
Add the salt gradually and taste at the end; canned tomatoes, beans and broth all contribute sodium.
For a spicier chili, add 1 minced jalapeño with the onion or increase the cayenne to ½ teaspoon.
Top with shredded cheddar, sour cream, sliced scallions, chopped cilantro or crushed tortilla chips.

Make ahead

Brown the beef and soften the vegetables up to 1 day ahead, then refrigerate them in a covered container. Add everything to the slow cooker straight from the fridge and add 30 minutes to the cooking time. The finished chili also tastes even better the next day.

Storage & reheating

Room temperature: no more than 2 hours. Fridge: up to 5 days in airtight containers. Freezer: up to 3 months; thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, stirring often, or in the microwave, until steaming hot and 165°F (74°C), adding a splash of broth or water if it has thickened.

Substitutions

ground beef, 85% lean → ground turkey or ground chuck. Ground turkey is leaner, so use 2 tablespoons of oil for browning. Chuck (80% lean) gives a richer chili; skim the fat well.
canned pinto beans → black beans or kidney beans. Use the same quantity, drained and rinsed. Kidney beans hold their shape best.
low-sodium beef broth → chicken broth or water. Water works but the chili will taste slightly less rich; add an extra ¼ teaspoon salt.
apple cider vinegar → fresh lime juice. Use 1 tablespoon, added at the end for the same brightness.