Spicy Slow Cooker Beef Chili Recipe - Chowhound (2024)

Katie Rosenhouse/Chowhound

Abowl of hot chili, made even warmer by the spicy peppers in the mix, is enough to heat things up no matter how cold it is outside. Pair this spicy chili with a dollop of cool sour cream and some crisp tortilla chips for garnishing, and you'll be serving up a hearty weeknight meal no one will be able to stop eating.

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"Chili is one of my favorite dishes," recipe developer Katie Rosenhouse says, "but stirring a steaming pot at the end of a workday is just not on my list of things I enjoy doing, even as someone who loves to cook more than almost anything else. Making chili in a slow cooker takes all the work out of the equation, meaning I can have a hot, impressive dinner on the table any night of the week without stressing about getting it ready in time."

As for the preparation, after quickly sautéing onions, green pepper, garlic, and beef in a skillet, all the ingredients for the chili are combined in the slow cooker, covered, and set to cook on high for 3 to 4 hours or low for 5 to 6. You can decide which depending on what works better for your schedule. It doesn't get easier than that.

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Katie Rosenhouse/Chowhound

If you think you need a ton of ingredients, time, and expertise to make a stellar pot of chili, think again. "This chili is so delicious, and the ingredient list is incredibly short," Rosenhouse says. "Onion, green bell pepper, and garlic provide an aromatic base, with ground beef, canned beans, tomatoes, beef broth, and some seasonings to round out the list." Seasonings we use here for the beef chili include chile powder for heat, smoked paprika for a sweet warmth, kosher salt, ground black pepper, and ground cumin for earthiness. If you're missing one of those, don't sweat it (unless that something is salt, then please get to the market quick).

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While beef broth helps highlight the beef flavor of the chili, vegetable stock or chicken broth can be used in its place if needed. Jalapeños and chipotles in adobo sauce add a rich heat, but you can tone down or amp up the spiciness depending on who you're serving.

Whatever you do, don't skimp on the toppings. Great chili becomes epic when everyone can top their own with a variety of great add-ons like sour cream, shredded cheddar cheese, slicedjalapeños, fresh cilantro, and/or tortilla chips. It's a budget-friendly crowd-pleaser that's guaranteed to get added to your weekly rotation.

Katie Rosenhouse/Chowhound

Heat oil in a large pan over medium-high heat.

Katie Rosenhouse/Chowhound

Add onion and green pepper; cook 5 to 6 minutes, stirring occasionally, until softened.

Katie Rosenhouse/Chowhound

Add garlic and cook an additional 30 seconds.

Katie Rosenhouse/Chowhound

Transfer to a 5-quart slow cooker.

Katie Rosenhouse/Chowhound

Add ground beef to the pan and cook until no longer pink, 4 to 5 minutes. Drain excess fat.

Katie Rosenhouse/Chowhound

Transfer beef to the slow cooker.

Katie Rosenhouse/Tasting Table

Add remaining ingredients to slow cooker and stir to combine.

Katie Rosenhouse/Tasting Table

Cover and cook on the high setting for 3 to 4 hours, or low setting 5 to 6 hours.

Katie Rosenhouse/Tasting Table

Serve hot with sour cream, shredded cheddar cheese, sliced jalapeños, fresh cilantro, and/or tortilla chips, as desired.

Katie Rosenhouse/Tasting Table

Using a slow cooker is a great way to have dinner ready to go with just a few minutes of prep in the morning, but if you decided on making this chili late in the day, you're in luck, as it can also be made on the stovetop. Keep the process almost the same: Swap the large pan for a Dutch oven, and cook the onion, green bell pepper, garlic, and beef together over medium-high heat until the beef is browned, stirring often. Add the remaining ingredients, and stir to combine. Cover and cook on low for about 30 minutes, stirring occasionally, until thickened. You can adjust the thickness by uncovering the chili during cooking to eliminate excess moisture, or by adding more broth if needed.

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Serve hot, with a bevy of garnishes alongside.

Want to make this chili ahead and keep it warm? The finished chili can be kept in a slow cooker on the warm setting for up to 2 hours before needing to be refrigerated.

Depending on the size of your slow cooker, you can increase the quantity of this spicy beef chili to feed a crowd (and feed a crowd it will!). While this recipe serves four, they're generous servings that are sure to leave everyone pleasantly full. When increasing the size of the recipe, keep the process of the chili the same. Just double (or triple) the ingredients and keep in mind that the slow cooker should be no more than 3/4 of the way full for a good result. Increase the cooking time if needed based on the size of the batch.

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When increasing the ingredients, note that you might want to tone down your spices,jalapeños, and chipotles if serving the whole family. Don't worry, you can always adjust the seasoning at the end of cooking if needed to increase the level of spiciness.If you love spicy chili, then disregard.

Katie Rosenhouse/Tasting Table

Keep in mind that this spicy beef chili can benefit from being made in advance. Rosenhouse says, "The best part of making chili ahead is that it only gets better as it sits, especially if left refrigerated overnight. The flavors meld and deepen, and you won't believe the difference a little rest can make."

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If you're following her lead, make and refrigerate the chili overnight, then reheat in the slow cooker or on the stovetop until hot throughout before serving. This has the added benefit of helping you get ahead of the week with very little additional effort.

When it comes to leftovers, store the beef chili in an airtight container for up to 3 days, or freeze for up to 3 months. Make sure to thaw it in the refrigerator overnight before serving if frozen. Then reheat in the slow cooker, or on the stovetop until hot throughout, and serve with toppings as directed.