Ground Beef Chili (Slow Cooker Recipe)

This Slow Cooker Ground Beef Chili recipe is healthy and made with corn, beans, and masa harina. Perfect served with avocado and tortillas!

This Crockpot Ground Beef Chili is easy to throw together and perfect to enjoy with some freshly baked cornbread or corn tortillas. I love to make a big batch and eat it throughout the week.

You really can't have too many chili recipes on hand during the winter months. Chili is an essential part of getting through winters here in Minnesota.

I love to prepare chili in the slow cooker. It's one of those hearty meals that's full of warming spices that permeate your home during the colder months and provide an overall feeling of coziness.

This crockpot chili recipe has a Southwest twist. It's made with black beans, corn, and peppers and flavored with chili pepper, cumin, and chipotle peppers.

The flavor is smoky and delicious!

Jump to:

• Is Chili Better In A Slow Cooker?
• Do I Need To Brown The Meat Before Slow Cooking Chili?
• How To Make Slow Cooker Ground Beef Chili
• How To Thicken Slow Cooker Chili
• What To Serve With Beef Chili
• How Long Does Chili Last In Fridge?
• Can It Be Frozen?
• Ground Beef Chili (Slow Cooker Recipe)

Is Chili Better In A Slow Cooker?

There's no 'wrong way' to make chili but I would argue that the flavors are better-developed when they come together slowly.

I find that the acidity of canned tomatoes and tomato sauce dissipates when slow-cooked and the overall flavor of the chili is more robust.

I break out the crockpot every time I want to make this Slow Cooker Turkey Chili or Slow Cooker Vegetarian Chili.

The effort that goes into slow cooker meals is pretty minimal - After the vegetables are chopped and the ground beef is sauteed in a skillet the slow cooker does most of the work.

Ingredients For Crockpot Ground Beef Chili:

• 6 cloves Garlic
• 1 Onion (any color)
• 1 Bell Pepper (any color)
• 1 Tbsp. Olive Oil
• 2 lb. Lean Ground Beef (or ground meat of choice)
• 3 ½ cups Low-Sodium Chicken Broth
• 2 8 oz. cans Tomato Sauce
• 1 14.5 oz. can Diced Tomatoes
• 1 15 oz. can Black Beans
• 1 15 oz. can Pinto Beans
• 2 cups Frozen Corn
• 4 tsp. Chili Powder
• 3 tsp. Smoked Paprika
• 3 tsp. Cumin
• 2 Tbsp. Chipotles In Adobo Sauce
• 1 tsp. Kosher Salt (split)
• 1 tsp. Pepper (split)
• ¼ cup Masa Harina
• ½ cup Water
• Toppings of choice (avocado, cheese, limes, cilantro)

Do I Need To Brown The Meat Before Slow Cooking Chili?

It is recommended to brown meat before adding it to a slow cooker. Raw ground meat contains bacteria that a crockpot does not cook quickly enough to be safe for consumption.

Browning the ground beef in a skillet along with the garlic and onions will ensure optimal flavor and proper food safety.

1. To get started on the chili mince 6 cloves of garlic and 1 onion (any color).
2. Dice 1 bell pepper (any color) into pieces.
3. Heat a skillet to medium and add 1 Tbsp. olive oil.
4. Once heated, add the minced garlic and onions. Saute for 3-4 minutes, stirring often.
5. Add 2 lbs. lean ground beef to the skillet along with ½ tsp. each of kosher salt and pepper. Break the meat apart with a wooden spatula.
6. Saute the ground beef for 8-10 minutes or until it is completely cooked through.
7. Drain the excess fat from the meat and discard.

Can I Use A Different Ground Meat?

Absolutely! You can use any variety of ground meat you like from turkey to chicken to venison.

I recommend that the ground meat used is at least 90% lean and that the excess fat is drained off after cooking so that the chili does not become greasy.

Love beef? Check out these recipes!

• Cabbage Roll In A Bowl
• Beef and Bean Enchiladas
• Tater Tot Casserole
• Juicy Lucy Burgers
• Philly Cheese Steak Sloppy Joes
• Pizza Stuffed Peppers

How To Make Slow Cooker Ground Beef Chili

Once the vegetables are chopped and the ground beef sauteed in a skillet it's time to turn it over to the slow cooker!

I recommend a slow cooker that is at least 5 quart in size so that all of the ingredients fit comfortably.

1. Drain and rinse 1 15 oz. can of black beans and 1 15 oz. can of pinto beans to remove any excess salt.
2. Place the cooked ground beef mixture in the slow cooker along with the diced bell peppers and the drained and rinsed beans.
3. Pour 1 14.5 oz. can of diced tomatoes and 2 8 oz. cans of tomato sauce into the slow cooker along with 3 ½ cups low-sodium chicken broth.
4. Add 4 tsp. chili powder, 3 tsp. smoked paprika, 3 tsp. cumin, ½ tsp. each of kosher salt and pepper along with 2 Tbsp. of adobo sauce from a can of chipotles in adobo.
5. Stir all of the ingredients until combined. Place the lid on the slow cooker and cook on 'High' for 5-6 hours or 'Low' for 7-8 hours.

Can I Substitute Any Of These Ingredients?

You can customize the flavors in this chili as you like.

You can use only black beans or only pinto beans or choose another variety such as kidney beans if that's what you have on hand.

If you prefer your chili to have a lot of spice you can increase the amount of chipotles in adobo sauce or add some cayenne pepper.

The chili may be sweetened by adding a small amount of sugar or brown sugar.

How To Thicken Slow Cooker Chili

Once all of the ingredients are added the crockpot does its thing for 4-5 hours on 'High' or 6-8 hours on 'Low'.

The last step before serving is to thicken the chili.

Normally, I use tomato paste to thicken chili but awhile ago I saw that the Pioneer Woman uses masa harina to thicken her chili and once I tried it I was hooked.

What Is Masa Harina?

Masa harina is a very fine flour made from dried corn kernels. It's similar to corn flour but softer and finer in texture.

It's used extensively in Mexican cooking to make everything from corn tortillas to tamales to sopes.

I love this stuff because it provides a great subtle corn flavor to the chili and accents the frozen corn that was added earlier in the cooking process.

It's also naturally gluten free making it a great choice for those of us who can't eat gluten.

You can find a package of masa harina in the Mexican section of your local grocery store, in the natural foods section, at your local food coop, or it can be purchased online.

1. Mix ¼ cup masa harina and ½ cup water in a measuring cup. Stir together with a fork until combined (these two ingredients will form a paste).
2. Pour the masa paste into the slow cooker 30 minutes before the end of the cooking time and stir until completely combined.
3. Replace the lid and cook for another 30 minutes or until ready to serve.

A Few Things:

• You can increase the amount of masa flour if you feel that the chili needs to thicken even more.
• If you don't have masa harina you can use a ¼ cup of tomato paste to thicken the chili. Start with ¼ cup and add more if needed.
• Or, you can use a combo of masa harina and tomato paste to thicken the chili.
• You can substitute corn starch for masa harina but the flavor will be altered slightly.

What To Serve With Beef Chili

After the chili has thickened properly it's time to serve.

If you ask me it's illegal to serve chili without toppings. For this recipe I recommend a generous amount of Queso fresco cheese, avocado, cilantro, and a squeeze of lime.

Of course, you can use any type of cheese you like from cheddar to Pepper Jack to Monterey Jack.

Other tasty toppings include diced onions, jalapeno peppers, scallions, sour cream, or tortilla chips.

This recipe is perfect served with corn tortillas or some homemade corn bread. The corn flavor of these items lends itself to the masa corn flavors in the chili.

Love hearty meals like this? Don't Miss These Recipes!

• Classic Hearty Beef Stew
• Red Wine Pot Roast
• Slow Cooker Barbacoa Tacos
• Instant Pot Pot Roast

How Long Does Chili Last In Fridge?

This recipe makes a big batch of Slow Cooker Ground Beef Chili and makes for great leftovers.

Allow the chili to cool completely before transferring to the fridge. Store in an airtight container for 3-4 days.

Can It Be Frozen?

Chili makes a great freezer meal.

How To Freeze:

Prepare as directed and allow the chili to come to room temperature before freezing.

Once cooled, place in heavy-duty freezer bags or airtight glass food container, label with the date, and freeze up to 3 months.

How To Thaw:

Thaw overnight in the fridge and reheat on the stove top.

You can also place the frozen soup in a Dutch Oven or heavy-bottomed soup pan, add some water or broth, thaw and reheat on the stove top.

Once the chili has re-heated go ahead and add your favorite toppings!

Looking For More Hearty Slow Cooker Meals? Don't Miss These!

• Slow Cooker Chicken Tortilla Soup
• Crockpot Teriyaki Turkey Meatballs
• Slow Cooker Chicken Potato Soup
• Slow Cooker BBQ Chicken
• Crockpot Buffalo Chicken
• Slow Cooker BBQ Turkey Meatballs
• Slow Cooker Chicken Corn Soup

Looking For More Slow Cooker Beef Recipes?

Slow Cooker Beef Pho

Slow Cooker Korean Beef

Slow Cooker Pot Roast