Name: Slow Cooker Beef and Three-Bean Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lb Ground Beef (90% lean); 1 large Yellow Onion, diced; 3 cloves Garlic, minced; 1 medium Red Bell Pepper, chopped; 15 oz Kidney Beans, rinsed and drained; 15 oz Black Beans, rinsed and drained; 15 oz Pinto Beans, rinsed and drained; 28 oz Diced Tomatoes with juices; 2 tbsp Tomato Paste; 1 cup Beef Broth; 3 tbsp Chili Powder; 1 tbsp Ground Cumin

"This comforting chili features tender ground beef simmered slowly with a vibrant trio of kidney, black, and pinto beans. Infused with smoky spices and rich tomato broth, it is the perfect set-and-forget meal for chilly evenings."

Ingredients

Qty	Item
1.5 lb 680 g	Ground Beef (90% lean)
1 large 150 g	Yellow Onion, diced
3 cloves 15 g	Garlic, minced
1 medium 150 g	Red Bell Pepper, chopped
15 oz 425 g	Kidney Beans, rinsed and drained
15 oz 425 g	Black Beans, rinsed and drained
15 oz 425 g	Pinto Beans, rinsed and drained
28 oz 794 g	Diced Tomatoes with juices
2 tbsp 30 g	Tomato Paste
1 cup 240 ml	Beef Broth
3 tbsp 24 g	Chili Powder
1 tbsp 6 g	Ground Cumin

How to Make Slow Cooker Beef and Three-Bean Chili

Heat a large skillet over medium-high heat and brown the ground beef until no longer pink. Drain the excess fat thoroughly.

Transfer the browned beef into a 6-quart slow cooker.

Add the diced onion, minced garlic, chopped bell pepper, kidney beans, black beans, and pinto beans to the pot.

Stir in the diced tomatoes, tomato paste, beef broth, chili powder, and cumin until well combined.

Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours.

Season with salt and pepper to taste before serving. Garnish with optional toppings like shredded cheddar, sour cream, or fresh cilantro.

·
For extra flavor, sauté the onions and bell peppers in the beef drippings for 5 minutes before adding them to the slow cooker.
·
If you prefer a thicker chili, mash half a cup of the beans against the side of the pot 30 minutes before serving.
·
Always rinse your canned beans to remove excess sodium and metallic taste.
·
Leftovers taste even better the next day as the flavors have more time to meld.

Frequently Asked Questions

Can I use dried beans instead of canned?

Yes, but you must soak and partially cook them first, as dry beans (especially kidney beans) contain toxins that require high heat to neutralize, which slow cookers may not always reach quickly enough.

Can I freeze this chili?

Absolutely! This chili freezes beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.

How can I make this chili spicier?

You can add a chopped jalapeño, a teaspoon of crushed red pepper flakes, or a dash of cayenne pepper to the spice mix.

Is this recipe gluten-free?

Yes, as long as your beef broth and spices are certified gluten-free, this recipe is naturally gluten-free.

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