This slow cooker chili is packed with ground beef, two kinds of beans and a rich tomato sauce seasoned with chili spices. Growing up, I often found chili con carne bland, mealy and flavorless. This recipe changed that.
It has plenty of beef, a homemade chili seasoning mix, and sour cream and cheddar on top. I finished every bite. This is how I like my chili con carne.
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Why make this?
For years, I didn't understand why people just loved chili con carne. Whenever we ate it growing up, I found it bland and mealy. The ingredients felt out of balance too. And there were too many beans and not enough meat, in my opinion. Why did everybody like it so much?
That gave me a challenge. Several batches went into the slow cooker. Some were too thin, some needed more seasoning, and others were still a little too mealy. A good chili con carne does not happen by accident.
I finally prepared this version. I used more ground beef, added two kinds of beans, and made my own chili seasoning mix. The long cooking time in the slow cooker gave the ingredients time to blend together.
And when it was time to serve, I added a spoonful of sour cream and some shredded cheddar. After that came the real test: I finished my entire bowl. Now I understand why people love chili con carne.
What You'll Need
- Ground beef: Spread the beef over the vegetables and break it apart as much as possible. This helps it cook in small pieces instead of large clumps.
- Tomato paste and tomatoes: Tomato paste gives the sauce a deeper tomato flavor. Diced tomatoes make a chunkier sauce, while tomato pulp makes it smoother. Just choose your favorite.
- Kidney beans and brown beans: Drain both kinds well before adding them. Stir them into the chili during the final 30 minutes so they stay firm.
- Chili seasoning mix: Use a store-bought mix or my homemade chili seasoning mix.
- Worcestershire sauce: This gives the tomato sauce a deeper savory note. One tablespoon is enough, don't add more. More can quickly overpower the other ingredients.
- Dark brown sugar: A small amount rounds out the acidity of the tomatoes. The chili won't taste sweet.
How to Make Slow Cooker Chili with Ground Beef and Beans
- Step 1: Add the finely chopped onions, celery, carrot and squeezed garlic to the slow cooker.
- Step 2: Spread the ground beef over the vegetables and break it apart as much as possible. Add the tomato paste, Worcestershire sauce and chili seasoning mix.
- Step 3: Add the diced tomatoes. Crumble the beef bouillon cube over the tomatoes and add the dark brown sugar. Stir and cook on Low for 5 hours.
- Step 4: Stir in both kinds of beans and cook on Low for another 30 minutes. Taste and add salt and pepper if needed.
What to Serve with Slow Cooker Chili
- Mexican rice is ready in 30 minutes and makes a light side dish for the chili.
- Homemade guacamole adds a cool, creamy contrast.
- American coleslaw gives you something fresh and crisp next to the beef.
-Focaccia is handy for scooping up every bit of chili and sauce.
Frequently Asked Questions
- Which chili seasoning mix do you use? I use my homemade chili seasoning mix. One batch is about 4 tablespoons. If you use a different mix, start with a little less. The seasoning, salt level, and heat can vary a lot from one brand to another.
- What size slow cooker do I need? Use a slow cooker with a capacity of at least 3.5 qt (liters). A smaller slow cooker will be too full, and the chili needs room to simmer without reaching the lid.
- Will the vegetables still have some bite? After 5 hours on Low, small pieces of carrot and celery will still have a little bite. If you prefer them softer, cook them in a skillet for 8 to 10 minutes before adding them to the slow cooker.
- How can I make the chili hotter? This chili is mild enough for the family. For more heat, add chili flakes at the end.
- My chili is too thin. What should I do? After adding the beans, continue cooking the chili uncovered on High. Stir it from time to time.
- Can I use different beans? Black beans and pinto beans are a good alternative. Rinse them before adding them.
Did you make this recipe?
So, how did it turn out? Tell me all about it (and a star rating would make my day.)
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Ingredients
- 2 onions, finely chopped
- 1 carrot, diced small
- 2 stalks celery, diced small
- 3 cloves garlic, crushed
- 1 pound ground beef
- ¼ cup tomato paste
- 4 tablespoons chili seasoning mix
- 1 tablespoon Worcestershire sauce
- 5 tablespoons water
- 28 ounces diced tomatoes, or tomato pulp
- 1 beef stock cube, crumbled
- 1 teaspoon dark brown sugar
- 14 ounces kidney beans, drained
- 14 ounces brown beans, drained, or pinto beans
- salt and pepper, to taste
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add the onions, diced carrot, diced celery and garlic to the slow cooker.2 onions, 1 carrot, 2 stalks celery, 3 cloves garlic
- Spread the ground beef over the vegetables. Break it apart as much as possible so it cooks in small pieces. Add the tomato paste and chili seasoning mix.1 pound ground beef, ¼ cup tomato paste, 4 tablespoons chili seasoning mix
- Pour in the Worcestershire sauce and water.1 tablespoon Worcestershire sauce, 5 tablespoons water
- Add the diced tomatoes, crumbled beef bouillon cube and dark brown sugar. Stir well.28 ounces diced tomatoes, 1 beef stock cube, 1 teaspoon dark brown sugar
- Put the lid on the slow cooker. Cook the chili on Low for 5 hours. Try not to lift the lid while it cooks. Every quick peek lets out heat and adds to the cooking time.
- Stir the drained kidney beans and brown beans into the chili. Put the lid back on and cook on Low for another 30 minutes. Is the chili a little thin? Cook it uncovered for another 15 to 20 minutes.14 ounces kidney beans, 14 ounces brown beans
- Taste and season with salt and black pepper.salt and pepper
Notes
- Want them softer? Cook the vegetables in a skillet for 8 to 10 minutes before adding them. This will give the chili a softer texture.
- Refrigerator: You can make the chili one day ahead. Cool it quickly, cover it, and store it in the refrigerator for up to 2 days. Freezer:
- Freeze the cooled chili for up to 3 months. Thaw it overnight in the refrigerator, then reheat it slowly.
- Reheating: Reheat while stirring until it is hot all the way through. Has the sauce become too thick? Add a small splash of water.
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