Thick & Hearty Slow Cooker Beef Chili with Beans

So you’re craving something thick, meaty, and wildly comforting—but you also don’t feel like babysitting a pot on the stove for hours? Same.

That’s exactly where this Thick & Hearty Slow Cooker Beef Chili with Beans comes in.

You toss things into a slow cooker, walk away like a kitchen genius, and come back to a house that smells like you’ve been cooking all day (even though you absolutely haven’t).

This is the kind of meal that makes sweatpants feel justified and second bowls feel mandatory.

Why This Recipe is Awesome

First of all, it’s ridiculously easy. Like, “I forgot to measure half the spices and it still turned out amazing” easy.

The slow cooker does all the heavy lifting while you live your life—work, nap, binge-watch something questionable.
Second, it’s thick and hearty, not that sad, soupy chili that makes you wonder where things went wrong. This one sticks to your spoon like it means business.

Third, it’s flexible. Forgot an ingredient? Swapped something by accident? Congrats, you’ve still made chili. IMO, that’s the best kind of recipe—forgiving and delicious.

Ingredients You’ll Need

• Ground beef (1½–2 lbs) – Go for 80/20 if you want flavor. Lean is fine, but flavor matters.
• Onion (1 large, chopped) – Because chili without onion feels illegal.
• Garlic (4 cloves, minced) – Measure with your heart. Always.
• Kidney beans (2 cans, drained) – Classic, reliable, never dramatic.
• Black beans (1 can, drained) – Adds depth and makes you feel nutritious.
• Crushed tomatoes (1 large can) – The backbone of the whole situation.
• Tomato paste (2 tbsp) – This is how we get that thick, rich vibe.
• Beef broth (1 cup) – Just enough to keep things cozy, not watery.
• Chili powder (2–3 tbsp) – Adjust based on your spice bravery.
• Cumin (2 tsp) – Chili’s best friend.
• Paprika (1 tsp) – Mild, smoky, underrated.
• Salt & black pepper – To taste, because you’re an adult.
• Optional add-ins – Jalapeños, cayenne, or a pinch of sugar if you like balance.

Step-by-Step Instructions

1. Brown the beef first.
   Cook the ground beef in a skillet over medium heat until fully browned. Break it up well and drain excess grease. Yes, you could skip this step, but don’t—browning equals flavor.
2. Add beef to the slow cooker.
   Dump the cooked beef straight into your slow cooker. This is where the magic officially starts.
3. Throw in the aromatics.
   Add the chopped onion and minced garlic. Stir briefly. Already smells promising, right?
4. Add tomatoes and beans.
   Pour in crushed tomatoes, tomato paste, kidney beans, and black beans. Give it a good stir so everything feels included.
5. Season like you mean it.
   Add chili powder, cumin, paprika, salt, and pepper. Stir again. Taste later, not now—raw spices lie.
6. Add broth and relax.
   Pour in beef broth, stir one last time, and put the lid on. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
7. Final taste test.
   Before serving, taste and adjust seasoning. Need more salt? More spice? This is your moment.

Nutritional Facts

Nutrient (per serving)	Approx. Amount
Calories	420 kcal
Protein	32 g
Carbohydrates	28 g
Fiber	9 g
Fat	18 g
Sodium	780 mg

This chili is protein-packed, thanks to the beef and beans, which helps keep you full longer (a win).

The fiber from beans supports digestion, and honestly, it just feels good to eat something hearty that’s not pure carbs.

I like telling myself this is “balanced comfort food,” and honestly… I stand by that. Eat it with moderation—or don’t. No judgment here.

Common Mistakes to Avoid

• Skipping the beef browning step.
  Yes, the slow cooker cooks meat. No, it does not create flavor out of thin air. Brown it.
• Adding too much liquid.
  This is thick chili, not soup. Easy on the broth—less is more.
• Under-seasoning.
  Beans soak up flavor like sponges. Taste at the end and adjust or risk bland sadness.
• Lifting the lid constantly.
  Every peek adds cooking time. Trust the process. Walk away.

Alternatives & Substitutions

Don’t eat beef? Ground turkey or chicken works great—just add extra seasoning because they’re shy.
Want vegetarian? Skip the meat and add extra beans or lentils. It’ll still be thick and satisfying.
No kidney beans? Pinto beans, cannellini beans, or whatever’s in your pantry will survive just fine.
If you like smoky flavors, try adding a chipotle pepper in adobo. Personal opinion: totally worth it.

FAQ (Frequently Asked Questions)

Can I make this spicier?
Absolutely. Add cayenne, jalapeños, or hot sauce. Just don’t act surprised when it bites back.

Can I freeze this chili?
Yes, and it freezes beautifully. Portion it out and future-you will feel very loved.

Do I really need beans?
Technically no, but then it’s more like meat sauce. Beans give body and texture—embrace them.

Can I cook it longer than 8 hours?
On LOW, yes. Chili is patient. Just make sure it doesn’t dry out.

Is this good for meal prep?
Oh, 100%. It tastes even better the next day, which feels unfair but wonderful.

Can I add beer or cocoa powder?
You can, and chili purists will argue forever. A splash of beer or pinch of cocoa adds depth—try it once.

Final Thoughts

This Thick & Hearty Slow Cooker Beef Chili with Beans is one of those recipes that makes you look way more put-together than you actually are. It’s cozy, filling, and forgiving—basically the culinary equivalent of your favorite hoodie. Serve it with cornbread, rice, or just a spoon and confidence. Now go impress someone—or yourself—with your slow cooker skills. You’ve earned it.