Slow Cooker Beef Chili

Posted by Jill Bosich on

There’s nothing better than homemade chili simmering on a chilly day. Y’all, here’s one that’s as beefy as it gets. Using beef chuck versus ground beef, it’s seriously a chili you might have to eat with a fork. Now, it calls for beans and many chili purists say that’s a “no, no”, ok, so easy enough, just kick them to the curb and double the chuck! But if you like beans in your chili, go for it! It works! I’m definitely in a chili, spicy food mood. Try this!


  • 1 tablespoon canola or olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika 
  • 2 tablespoons chili powder
  • 3 tablespoons paprika
  • 2 teaspoons onion powder
  • 1-1 1/2 pounds boneless beef chuck cut into 1 1/2" cubes
  • 2 tablespoons brown sugar
  • 1 teaspoon oregano
  • 1 medium onion medium diced
  • 3 cloves garlic minced
  • 14 ounces diced tomatoes undrained
  • 4 ounces can diced green chilies
  • 1 cup beef broth
  • 1 tablespoon apple cider vinegar
  • 28 ounces black beans 2 cans, rinsed and drained
  • 1 teaspoon kosher salt


Heat oil over medium-high heat in a medium-sized skillet. When the oil shimmers, stir paprikas, cumin, chili powder and onion powder into the pan. Cook for 1 minute or until spices are very aromatic and remove from heat. Add beef, sugar, oregano, onion, vinegar, garlic, tomatoes, green chilies, beef broth, beans and salt to the slow cooker. Transfer spices from the skillet into the slow-cooker and stir to combine. Cover and cook for at least 4 hours on high or until the meat is tender-- 6 hours on low.

Credit: Heather Likes Food

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