Bold & Smoky Crock Pot Chili with Ground Beef and Peppers

So you’re craving something bold, smoky, and comforting—but you also don’t feel like standing over a stove pretending you enjoy stirring for an hour? Same.

This Bold & Smoky Crock Pot Chili with Ground Beef and Peppers is here to do the heavy lifting while you do literally anything else.

It’s rich, a little spicy, deeply satisfying, and smells like you actually tried hard today (even though the crock pot deserves most of the credit). Grab a spoon—this one means business.

Why This Recipe is Awesome

First of all, the flavor. This chili is smoky, bold, and unapologetic, thanks to peppers and smoky spices doing what they do best.

It tastes like it simmered all day because… well, it did—but without you hovering over it like a worried parent.
Second, it’s flexible. Love heat? Crank it up. Prefer mild? Dial it back. Chili is very “you do you.”

Third, it’s shockingly easy. Toss things in, walk away, and return to chili greatness. It’s basically idiot-proof—even I didn’t mess it up, and I’ve burned water before.

Ingredients You’ll Need

• Ground beef (1½–2 lbs) – 80/20 for flavor, because we’re not playing around.
• Bell peppers (2–3, chopped) – Mix colors if you’re feeling fancy.
• Onion (1 large, diced) – Mandatory. Chili law.
• Garlic (4 cloves, minced) – Or more. Always more.
• Kidney beans (1 can, drained) – Classic chili vibes.
• Black beans (1 can, drained) – Adds depth and texture.
• Crushed tomatoes (1 large can) – The saucy foundation.
• Diced tomatoes (1 can) – Chunky texture = good decisions.
• Tomato paste (2 tbsp) – Thickens things like a pro move.
• Chili powder (2 tbsp) – Adjust based on bravery level.
• Smoked paprika (2 tsp) – The star of the smoky show.
• Cumin (2 tsp) – Warm and earthy, don’t skip it.
• Salt & black pepper – To taste, like an adult.
• Optional heat boosters – Jalapeños, chipotle powder, or cayenne.

Step-by-Step Instructions

1. Brown the ground beef.
   Cook the beef in a skillet over medium heat until fully browned. Break it up well and drain excess grease. This step adds flavor—don’t skip it unless you enjoy disappointment.
2. Transfer beef to the crock pot.
   Dump the cooked beef straight into the slow cooker. This is where things officially get easy.
3. Add peppers, onion, and garlic.
   Toss in chopped bell peppers, diced onion, and garlic. Stir briefly so everyone gets acquainted.
4. Add tomatoes and beans.
   Pour in crushed tomatoes, diced tomatoes, tomato paste, kidney beans, and black beans. Stir gently—no need to get aggressive.
5. Season boldly.
   Add chili powder, smoked paprika, cumin, salt, and pepper. This is where the smoky magic happens, so don’t hold back too much.
6. Cover and cook.
   Cook on LOW for 7–8 hours or HIGH for 4–5 hours. Do not lift the lid constantly. Trust the process.
7. Final taste test.
   Before serving, stir well and taste. Adjust seasoning or heat if needed. You’re in charge now.

Nutritional Facts

Nutrient (per serving)	Approx. Amount
Calories	430 kcal
Protein	31 g
Carbohydrates	27 g
Fiber	8 g
Fat	19 g
Sodium	800 mg

This chili packs serious protein from the beef and fiber from the beans, which means it actually keeps you full.

Bell peppers add vitamins and a subtle sweetness that balances the smoky spices. It’s hearty without being ridiculous, indulgent without being a food coma.

IMO, this is the sweet spot for comfort food—bold, filling, and totally worth the bowl (or three).

Common Mistakes to Avoid

• Skipping the smoked paprika.
  Regular paprika is fine, but smoked is what gives this chili its personality.
• Adding too much liquid.
  This isn’t soup. Tomatoes already bring plenty of moisture.
• Under-seasoning.
  Beans mute flavors. Taste at the end or risk bland regret.
• Rushing the cook time.
  Chili needs time to get cozy. Let it do its thing.

Alternatives & Substitutions

No ground beef? Ground turkey or chicken works, just add extra spices for flavor support.
Want it spicier? Add chipotle peppers in adobo—smoky and bold, just like this chili.
No bell peppers? Poblanos or Anaheim peppers bring great flavor with mild heat.
Vegetarian version? Skip the meat and add extra beans and diced mushrooms—surprisingly satisfying.

FAQ (Frequently Asked Questions)

Is this chili very spicy?
Moderate heat. You control the fire—add or subtract as needed.

Can I freeze this chili?
Absolutely. It freezes beautifully and reheats like a dream.

Do I have to brown the beef first?
You don’t have to, but you really should. Flavor matters.

Can I cook this overnight?
Yes, on LOW. Just don’t let it dry out.

What toppings go best with this chili?
Cheese, sour cream, green onions, jalapeños—go wild.

Does it taste better the next day?
Yes. Chili always improves with time. Science… probably.

Final Thoughts

This Bold & Smoky Crock Pot Chili with Ground Beef and Peppers is the kind of recipe that makes you feel like you’ve got your life together—even if you don’t. It’s rich, smoky, customizable, and ridiculously comforting, all without demanding much effort from you. Make it for game night, meal prep, or a random Tuesday when you just need something good in a bowl. Now go enjoy your chili and accept the compliments—you earned them.