A pottery bowl of slow-cooker beef chili from Skinnytaste, topped with tortilla chips, cilantro, red onions, and cheese.

This slow cooker beef chili, from Skinnytaste, is easy as can be to make, satisfying beyond words to taste. All you do is dump the familiar chili ingredients in a crockpot. And just like that, dinner is done.

A pottery bowl of slow-cooker beef chili from Skinnytaste, topped with tortilla chips, cilantro, red onions, and cheese.

This chili pleases all palates in my house—it's not too spicy or too mild, but it's loaded with flavor. I love the combination of black beans and chickpeas, but you can use any type of legumes you like. What really makes the chili, in my opinion, are the toppings! Some sharp cheddar, a dollop of cumin-cilantro sour cream, and diced red onions are a must. Sometimes I even add some crushed tortilla chips. –Gina Homolka

CAN I MAKE CHILI WITHOUT A SLOW COOKER?

To make this slow cooker beef chili on the stovetop, in step 2, leave the beef in the pan and add the water, beans, tomatoes, tomato sauce, cumin, 1 teaspoon chili powder, paprika, garlic powder, and bay leaves. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and gently simmer for about 1 hour. Continue with step 3.

Skinnytaste's Slow Cooker Beef Chili

A pottery bowl of slow-cooker beef chili from Skinnytaste, topped with tortilla chips, cilantro, red onions, and cheese.

This slow cooker beef chili, from Skinnytaste, is easy as can be to make, satisfying beyond words to taste. All you do is dump the familiar chili ingredients in a crockpot. And just like that, dinner is done.

Gina Homolka

Prep 25 mins

Cook 4 hrs 55 mins

Total 5 hrs 20 mins

For the slow cooker beef chili

  • 2 pounds lean ground beef (preferably 93%)
  • 2 1/4 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 tablespoon tomato paste
  • 1 cup (4 1/2 oz) chopped onion (about 1 small onion)
  • 1 cup (4 oz) chopped red bell pepper (about 1 medium pepper)
  • 3 garlic cloves minced (about 1 tablespoon)
  • 1 cup water
  • Two (15-ounce) cans no-salt-added beans, whether black, pinto, kidney, white, or chickpeas, rinsed and drained (the author suggests 1 can black beans and 1 can chickpeas)
  • One (10-ounce) can diced tomatoes, preferably with mild green chiles, undrained
  • One (8-ounce) can no-salt-added tomato sauce
  • 2 teaspoons ground cumin
  • 1 to 3 teaspoons chile powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 2 bay leaves

For the cilantro sour cream

  • 1/2 cup sour cream (the author recommends light but we say go full-fat)
  • 2 tablespoons finely chopped fresh cilantro
  • 1/4 teaspoon ground cumin
  • Squeeze fresh lime (optional)

For the slow cooker beef chili toppings

  • 1/2 cup grated sharp Cheddar cheese (the author recommends lowered-fat Cheddar but we say go full-fat)
  • 1/3 cup finely chopped red onion
  • Crushed tortilla chips (optional)

Make the slow cooker beef chili

  • Place a large deep skillet or pot over medium-high heat. Add the ground beef, salt, and pepper to taste. (If you're using beans and tomato sauce that are canned with salt, you may wish to reduce the amount of salt to 3/4 teaspoon.) Cook, using a wooden spoon to crumble the meat as it cooks, until no trace of pink remains, 5 to 7 minutes. Drain all the liquid from the pan and discard. (But don't pour it down the drain! You definitely want to let it cool and then toss it in the trash.)

  • Add the tomato paste, onion, bell pepper, and garlic to the beef and cook, stirring occasionally, until the vegetables have softened, about 4 minutes.

  • Dump the beef mixture into a 6-quart slow cooker. Add the water, beans, tomatoes, tomato sauce, cumin, 1 teaspoon chili powder, paprika, garlic powder, and bay leaves. Cover and cook on high for 5 hours or on low for 7 to 9 hours.

Make the cilantro sour cream

  • Combine the sour cream, cilantro, and cumin in a small bowl and, if desired, add a few drops freshly squeezed lime. Cover and refrigerate until ready to serve.

Serve the slow cooker beef chili

  • Remove and discard the bay leaves. Taste the chili and adjust seasoning to taste, adding more chili powder, salt, and pepper if desired. Ladle the chili into individual bowls and let each guest help herself or himself to a dollop of the sour cream mixture and some cheese, red onion, and, if desired, tortilla chips.

Serving: 1 serving Calories: 499 kcal (25%) Carbohydrates: 34 g (11%) Protein: 43 g (86%) Fat: 21 g (32%) Saturated Fat: 10 g (63%) Polyunsaturated Fat: 1 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 115 mg (38%) Sodium: 1729 mg (75%) Potassium: 1292 mg (37%) Fiber: 11 g (46%) Sugar: 8 g (9%) Vitamin A: 1311 IU (26%) Vitamin C: 36 mg (44%) Calcium: 202 mg (20%) Iron: 7 mg (39%)

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Originally published January 28, 2017

Recipe © 2016 Gina Homolka. Photo © 2016 Hélène Dujardin. All rights reserved. All materials used with permission.

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