This Slow Cooker Beef and Kidney Bean Chili is a satisfying, flavor-packed meal made with simple pantry ingredients. Tender kidney beans, seasoned ground beef, and a rich tomato sauce come together to create a delicious homemade chili that everyone will enjoy.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
• Total Time: Approximately 7 hours 15 minutes
• Servings: 6
• Course: Main Course, Dinner
• Cuisine: American, Tex-Mex Inspired
• Cooking Method: Slow Cooker
• Difficulty: Easy

Ingredients

• 1½ pounds (680 g) lean ground beef
• 2 cans (15 ounces each) red kidney beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 medium yellow onion, diced
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• ½ cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt, or to taste
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar (optional)

Instructions

Step 1: Brown the Ground Beef

Heat a large skillet over medium heat. Add the ground beef and cook for approximately 6–8 minutes, breaking it apart with a wooden spoon.

Cook until the beef is fully browned, with no pink remaining. Drain excess grease.

Step 2: Prepare the Vegetables

Dice the onion and green bell pepper. Mince the garlic.

Having everything prepared makes assembling your slow cooker chili quick and easy.

Step 3: Add the Ingredients to the Slow Cooker

Transfer the browned ground beef into your slow cooker.

Add the drained kidney beans, crushed tomatoes, tomato sauce, tomato paste, diced onion, green bell pepper, and minced garlic.

Pour in the beef broth and Worcestershire sauce.

Step 4: Season the Chili

Add the chili powder, cumin, paprika, oregano, black pepper, salt, onion powder, and cayenne pepper.

Stir everything together until the beef, beans, vegetables, and seasonings are evenly combined.

Step 5: Slow Cook

Cover the slow cooker with its lid.

• Cook on LOW for 6–7 hours.
• Cook on HIGH for 3–4 hours.

The chili should become thick and rich, with the flavors blending together beautifully.

Step 6: Check and Adjust

Stir the chili and taste it. Adjust the salt, pepper, and chili powder as needed.

If the chili is too thick, add a little extra beef broth. If it is too thin, remove the lid for the final 20–30 minutes of cooking.

Step 7: Serve and Enjoy!

Ladle the hot chili into bowls and add your favorite toppings.

Try shredded cheddar cheese, sour cream, fresh cilantro, sliced green onions, or diced avocado.

Serve with warm cornbread, tortilla chips, or crusty bread for a delicious family dinner!

Helpful Tips

• Brown the beef first: This creates better flavor and allows you to remove excess grease.
• Rinse the beans: Draining and rinsing canned kidney beans removes excess canning liquid and salt.
• Control the spice: Add more chili powder or cayenne for extra heat.
• Make it thicker: Add extra tomato paste or cook uncovered for the final 20–30 minutes.
• Add more vegetables: Corn, carrots, or extra bell peppers make delicious additions.
• Make it ahead: Chili tastes even better after the flavors have had time to develop overnight.

Serving Suggestions

Serve your homemade beef and kidney bean chili with:

• Warm homemade cornbread
• Garlic bread
• Tortilla chips
• Steamed white rice
• Baked potatoes
• Fresh green salad

Storage Instructions

Refrigerator: Allow the chili to cool and transfer it to airtight containers. Refrigerate for 3–4 days.

Freezer: Freeze in individual portions in freezer-safe containers for up to 3 months.

Reheating: Reheat on the stovetop over medium-low heat or in the microwave until steaming hot. Add a splash of beef broth if needed.

Frequently Asked Questions

Can I put raw ground beef directly into the slow cooker?

It is best to brown the ground beef in a skillet first. This improves flavor, texture, and allows you to drain excess grease. Always cook ground beef to an internal temperature of 160°F (71°C).

Can I use black beans instead of kidney beans?

Absolutely! Black beans, pinto beans, or a combination of beans work wonderfully in this recipe.

Can I make this chili spicy?

Yes! Add extra cayenne pepper, red pepper flakes, or diced jalapeños to increase the heat.

Can I make this recipe ahead of time?

Yes. Prepare the chili a day ahead and refrigerate it. Reheat thoroughly before serving.

Can I cook this recipe on the stovetop?

Yes! Brown the beef in a large pot, add the remaining ingredients, and simmer gently for approximately 35–45 minutes, stirring occasionally.

Final Thoughts

This Slow Cooker Beef and Kidney Bean Chili is the ultimate comfort food. It is hearty, filling, easy to prepare, and loaded with delicious flavors.

Whether you’re feeding your family, preparing meals for the week, or hosting a casual gathering, this easy crockpot chili is always a wonderful choice.

Make a big batch, add your favorite toppings, and enjoy a warm bowl of homemade goodness!

Recipe Card

Slow Cooker Beef and Kidney Bean Chili

Description: A hearty and delicious slow cooker chili made with ground beef, red kidney beans, tomatoes, onions, garlic, and flavorful spices. An easy one-pot dinner perfect for busy weeknights!

Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings: 6
Course: Main Course, Dinner
Cuisine: American, Tex-Mex Inspired

Ingredients

• 1½ pounds lean ground beef
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) tomato sauce
• 1 medium onion, diced
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• ½ cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar (optional)

Instructions

1. Brown ground beef in a skillet over medium heat for 6–8 minutes. Drain excess grease.
2. Dice the onion and bell pepper and mince the garlic.
3. Transfer browned beef to the slow cooker.
4. Add kidney beans, crushed tomatoes, tomato sauce, tomato paste, onion, bell pepper, garlic, and beef broth.
5. Add chili powder, cumin, paprika, oregano, salt, pepper, onion powder, cayenne, and Worcestershire sauce.
6. Stir everything until well combined.
7. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
8. Stir, taste, and adjust seasonings. Add extra broth if needed.
9. Serve hot with your favorite toppings.

Notes

• Brown the ground beef before slow cooking for the best flavor.
• Drain and rinse canned kidney beans before adding.
• Add extra chili powder for a spicier chili.
• Refrigerate leftovers for 3–4 days.
• Freeze for up to 3 months.

Nutrition Information (Estimated Per Serving)

• Calories: 380 kcal
• Protein: 28 g
• Carbohydrates: 32 g
• Fat: 16 g
• Fiber: 9 g
• Sugar: 9 g
• Sodium: 850 mg

Nutrition values are estimates and depend on the ingredients and brands used.