1. Brown the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook for about 6–8 minutes, breaking it apart with a wooden spoon until browned.
Drain excess grease if necessary.
2. Add the onion and garlic
Add the diced onion and cook for 2–3 minutes until it begins to soften.
Stir in the minced garlic and cook for another 30–60 seconds.
3. Prepare the slow cooker
Transfer the cooked beef mixture to your slow cooker.
Add the kidney beans, black beans, diced tomatoes, tomato sauce, bell pepper, tomato paste, and beef broth.
4. Add the seasoning
In a small bowl, combine the chili powder, cumin, smoked paprika, paprika, oregano, garlic powder, onion powder, salt, black pepper, and cayenne.
Sprinkle the seasoning over the chili.
Add the brown sugar and Worcestershire sauce if using.
5. Stir everything together
Give the ingredients a thorough stir so the beef, beans, tomatoes, and spices are evenly distributed.
6. Slow cook
Cover and cook on:
- LOW: 6–8 hours
- HIGH: 3–4 hours
The longer, slower cooking time gives the chili a deeper, richer flavor.
7. Check the consistency
About 20–30 minutes before serving, check the chili.
If it’s too thick, add a little beef broth. If it’s too thin, leave the lid slightly open for the final 20–30 minutes to allow some liquid to evaporate.
8. Taste and adjust
Taste the chili and add more salt, chili powder, cumin, or cayenne according to your preference.
9. Serve
Ladle the hot chili into bowls and add your favorite toppings.
🧀 Best Toppings
- Shredded cheddar cheese
- Sour cream
- Diced green onions
- Fresh cilantro
- Sliced jalapeños
- Diced avocado
- Crushed tortilla chips
- A little hot sauce
⭐ Helpful Tip
For the best flavor, brown the ground beef and onion before putting them into the slow cooker. It adds a delicious savory depth that you won’t get from simply adding raw beef.
Prep Time: 15 minutes
Cook Time: 6–8 hours on LOW
Servings: 6–8
Difficulty: Easy
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