Slow Cooker Beef & Pinto Bean Chili

Description

This Slow Cooker Beef & Pinto Bean Chili is a rich, hearty comfort-food dinner packed with seasoned ground beef, tender pinto beans, tomatoes, onions, garlic, and a deeply flavored smoky chili sauce. Everything slowly simmers together until the beans soak up the savory beef flavor and the sauce becomes thick and satisfying. Chili powder, cumin, smoked paprika, and a touch of Worcestershire sauce give this recipe plenty of bold flavor without making it overwhelmingly spicy. It’s perfect for chilly evenings, game day, family dinners, potlucks, or easy meal prep. Serve it straight from the slow cooker with shredded cheese, sour cream, green onions, or warm cornbread.

Ingredients For the Beef

• 2 lbs lean ground beef
• 1 tbsp olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp salt
• ½ tsp freshly ground black pepper

For the Chili

• 3 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 cup low-sodium beef broth
• 3 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp onion powder
• ¼–½ tsp cayenne pepper, optional
• 1 tsp brown sugar, optional
• Salt and black pepper, to taste

For Serving

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Chopped fresh cilantro
• Diced avocado
• Sliced jalapeños
• Cornbread or tortilla chips

Step-by-Step Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook for approximately 3–4 minutes, stirring occasionally, until it begins to soften.
3. Add the ground beef and break it into small chunks using a wooden spoon.
4. Cook for approximately 6–8 minutes, until the beef is browned and no pink remains.
5. Add the minced garlic and cook for another 30–60 seconds, just until fragrant.
6. Season the beef with salt and black pepper.
7. Carefully drain excess grease from the skillet.
8. Transfer the browned beef and onions to a 6-quart slow cooker.
9. Drain and rinse the pinto beans thoroughly.
10. Add the pinto beans to the slow cooker.
11. Pour in the crushed tomatoes and diced tomatoes.
12. Add the beef broth and tomato paste.
13. Stir in Worcestershire sauce.
14. Add chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and optional cayenne.
15. Add the optional brown sugar if you prefer a subtle sweetness to balance the tomatoes.
16. Stir everything thoroughly until the ground beef, beans, tomatoes, and spices are evenly combined.
17. Cover the slow cooker with the lid.
18. Cook on LOW for 6–7 hours or HIGH for approximately 3–4 hours.
19. Stir once or twice during cooking if convenient, although it isn’t essential.
20. During the final 30 minutes, check the consistency of the chili.
21. If it’s thicker than you prefer, stir in a little additional beef broth.
22. For thicker chili, remove the lid during the final 20–30 minutes and allow some moisture to evaporate.
23. Another option is to mash approximately ½ cup of the pinto beans against the side of the slow cooker and stir them back into the chili.
24. Taste and adjust the salt, black pepper, chili powder, or cayenne.
25. Allow the finished chili to rest for approximately 10 minutes before serving.
26. Ladle generous portions into bowls.
27. Top with shredded cheddar, sour cream, green onions, cilantro, avocado, or jalapeños.
28. Serve hot with cornbread or crunchy tortilla chips.

Tips

• Brown the beef first. It develops much better flavor and lets you drain excess grease before adding it to the slow cooker.
• Use 85–90% lean ground beef for a good balance between flavor and richness.
• Rinse canned pinto beans before adding them to control excess sodium and improve the finished texture.
• For a smokier chili, add an extra ½ teaspoon smoked paprika.
• For spicy chili, add cayenne, jalapeños, or chipotle peppers.
• Don’t add too much broth initially. You can always thin thick chili later.
• Mash some beans if you want an extra-thick, creamy chili without adding flour or cornstarch.
• Chili often tastes even better the next day after the flavors have had additional time to develop.

Notes

This chili is excellent for meal prep and gatherings. Set out bowls of cheese, sour cream, green onions, avocado, jalapeños, and tortilla chips and let everyone customize their serving. Refrigerate leftovers promptly in airtight containers for up to 3–4 days. It also freezes well; cool completely before transferring to freezer-safe containers.

Q&A

Can I use kidney beans instead of pinto beans?
Yes. Kidney, black, or cannellini beans can replace some or all of the pinto beans.
Can I make this chili less spicy?
Absolutely. Skip the cayenne and use a mild chili powder.
Can I use ground turkey?
Yes. Ground turkey or chicken can replace the ground beef for a lighter variation.
Can I add bell peppers?
Definitely. Dice one red or green bell pepper and sauté it with the onion before adding everything to the slow cooker.
How can I make my chili thicker?
Cook uncovered briefly at the end or mash some of the pinto beans and stir them back into the sauce.
What goes well with beef and bean chili?
Cornbread, baked potatoes, rice, tortilla chips, garlic bread, or a simple salad are all great options.

Servings

Makes approximately 8 servings

Nutrition (Approx. Per Serving)

• Calories: 445
• Protein: 34g
• Carbohydrates: 41g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 11g
• Sugar: 8g
• Sodium: 690mg
• Cholesterol: 70mg
• Potassium: 1,050mg
  Nutritional values are estimates and may vary depending on the beef, beans, tomatoes, broth, toppings, and portion size.