Slow Cooker Beef Chili

Ingredients

• 15 mlolive oil
• 1 kglean minced beef
• 1yellow onion, chopped
• 3 clovesgarlic, minced
• 5 mlcinnamon
• 5 mlseven spices or allspice
• to tastesalt
• to tastepepper
• 2 cans (400 g each)diced tomatoes
• 2 cans (400 g each)tomato sauce
• 120 ml (½ cup)beef stock
• 30 mlchilli powder
• 12.5 mlground cumin
• 10 mlpaprika
• 10 mlunsweetened cocoa powder
• 5 mlwhite or brown sugar
• 2.5 mlground coriander
• to tastesalt and pepper
• 2 cans (400 g each)kidney beans
• 1 canblack beans
• to tastegrated cheese and sour cream, to serve

Instructions

1. 1

   Soften aromatics

   Heat the olive oil in a large frying pan. Add the onion and cook for about 3 minutes, until soft, then add the garlic and cook for a further 30 seconds.

2. 2

   Brown the beef

   Add the minced beef and cook until browned, breaking up any clumps with a spoon as it cooks. Stir in the cinnamon, seven spices, salt and pepper, then drain off the fat.

3. 3

   Fill the cooker

   Transfer the browned beef to the slow cooker. Add the diced tomatoes, tomato sauce, beef stock, chilli powder, cumin, paprika, cocoa powder, sugar and coriander. Season with salt and pepper to taste.

4. 4

   Cook the chilli

   Put the lid on and cook on low for 5–6 hours.

5. 5

   Add the beans

   When the chilli has thickened and is ready, stir in the drained beans and cook for another 15–20 minutes. Serve with toppings of your choice, alongside rice, quinoa or cornbread, or spooned over baked sweet potatoes.

What is beef chilli?

Beef chilli is an American stew-style dish built around meat, tomatoes, spices and beans. This version uses a slow cooker for a long, gentle cook that gives the beef time to become tender and the spiced tomato sauce to thicken.

The cinnamon, seven spices or allspice, and cocoa add warmth and depth alongside the chilli powder. Adding the beans towards the end helps them keep their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 672 calories, 48g protein, 55g carbs, 29g fat.

Beef supplies much of the protein and fat, while the tomatoes, beans and any grain served alongside contribute most of the carbohydrates. For a balanced plate, pair a bowl with a modest portion of rice or cornbread and add a vegetable side.

Build flavour before slow cooking

Onion and garlic: soften them in the frying pan first to give the chilli a savoury base. The brief garlic cooking time helps it release its aroma without scorching.

Browned beef: break the mince into small pieces as it cooks so it mixes evenly through the sauce. Draining the fat before transferring it keeps excess grease out of the finished chilli.

A layered spice mix

Warm spices: cinnamon and seven spices or allspice give the sauce a rounded, aromatic note. Cumin, paprika and coriander bring familiar earthy chilli flavours.

Chilli and cocoa: chilli powder supplies the heat, while unsweetened cocoa adds a deeper, less one-note flavour. Sugar balances the tomato’s acidity; season gradually, especially if your stock is salty.

Let the sauce thicken

Low and slow: cook the beef and tomato mixture on low for 5–6 hours with the lid on. The sauce should look cohesive and thickened by the time it is ready.

Beans last: drain the kidney and black beans, then stir them in for the final 15–20 minutes. This warms them through without subjecting them to the full cooking time.

Choose your toppings and sides

Toppings: grated cheese and sour cream add a creamy, savoury finish. Add them at the table so everyone can choose how much they want.

To serve: rice, quinoa and cornbread all work alongside a bowl of chilli. For another option in the recipe, spoon it over baked sweet potatoes.

Make the timing work

The stated total time is 16 minutes, but the method also calls for 5–6 hours of slow cooking and a further 15–20 minutes after adding the beans. Allow for that cooking time when planning the meal.

The hands-on preparation is concentrated in browning the beef and softening the aromatics. Once the cooker is covered, the recipe needs little attention until the beans go in.

Recipe notes & tips

• Drain the beans well before adding them so they do not loosen the sauce.
• Break up the mince thoroughly as it browns for an even texture.
• Taste and adjust the salt and pepper before putting the lid on.
• Keep the lid on during slow cooking to avoid losing heat and moisture.
• Set out cheese and sour cream separately so they can be added to taste.

Variations

• Adjust the heat: use less chilli powder for a milder pot or add more to taste.
• Try another bean mix: use a different combination of kidney and black beans while keeping the total amount similar.
• Choose a side: serve it with rice, quinoa or cornbread as suggested in the recipe.
• Use a sweet potato base: spoon the finished chilli over baked sweet potatoes.
• Change the topping: offer grated cheese, sour cream, or both at the table.

Common mistakes to avoid

• Skipping the browning: cook the beef in the frying pan first as directed for a well-developed base.
• Leaving large clumps: break the mince apart with a spoon while it cooks.
• Adding beans too early: stir them in only once the chilli has thickened, then cook for 15–20 minutes.
• Forgetting to drain the beef: pour off the fat after browning to avoid excess grease in the slow cooker.
• Rushing the cook: allow the chilli its full 5–6 hours on low before checking that it has thickened.

How to store

Refrigerate leftover chilli in a covered container and use within 3–4 days. Reheat until piping hot, stirring occasionally; loosen with a splash of water or stock if it has thickened in the fridge. It can also be frozen in portions for up to 3 months.

Frequently asked questions