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Slow Cooker Beef Chili: Tender & Hearty Recipe

Slow Cooker Beef Chili

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8

Ingredients
  

  • Beef chuck roast, trimmed and cut into 1-inch cubes Pat dry before searing for better browning.
  • 2 tbsp Olive oil Divided use.
  • 1 large Yellow onion Diced.
  • 1 large Red bell pepper Seeded and diced.
  • 4 cloves Garlic Minced.
  • 3 tbsp Chili powder
  • 1 tbsp Ground cumin
  • 1 tsp Smoked paprika
  • 28 oz Crushed tomatoes Canned.
  • 14 oz Diced tomatoes Canned, with juices.
  • 2 cups Beef broth Low sodium preferred.
  • 15 oz Dark red kidney beans Drained and rinsed.
  • 15 oz Black beans Drained and rinsed.
  • 1 cup Shredded cheddar cheese For garnish.
  • 1/4 cup Fresh cilantro Chopped, for garnish.

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until browned on all sides, then transfer to the slow cooker.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and red bell pepper. Sauté for 4-5 minutes until softened.
  • Add the minced garlic, chili powder, cumin, and smoked paprika to the skillet. Cook for 1 minute until fragrant, stirring constantly.
  • Pour in about 1/2 cup of the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Pour this mixture over the beef in the slow cooker.
  • Add the crushed tomatoes, diced tomatoes, remaining beef broth, kidney beans, and black beans to the slow cooker. Stir to combine.
  • Cover and cook on Low for 7-8 hours or on High for 3-4 hours, until the beef is fork-tender.
  • Taste and adjust seasoning with salt and pepper if needed. Serve hot, topped with shredded cheddar cheese and fresh cilantro.