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 no longer pink.
Drain excess fat if necessary.
Important: For best results and food safety, brown ground beef in a skillet before adding it to the slow cooker rather than placing raw ground beef directly into the cooker.
Step 2: Cook the Aromatics
Add the diced onion and bell peppers to the skillet with the beef.
Cook for about 3–4 minutes, then add the minced garlic and cook for another 30 seconds.
Turn off the heat.
Step 3: Add Everything to the Slow Cooker
Transfer the beef and vegetables to the slow cooker.
Add the black beans, kidney beans, diced tomatoes, tomato paste, and beef broth.
Sprinkle in the chili powder, cumin, smoked paprika, oregano, black pepper, salt, and cayenne pepper if using.
Stir everything thoroughly.
Step 4: Slow Cook
Cover the slow cooker with its lid.
Cook on:
- LOW: 6–8 hours
- HIGH: 3–4 hours
The longer cooking time on LOW allows the flavors to develop and the vegetables to become tender.
Step 5: Check the Consistency
About 20–30 minutes before serving, stir the chili.
If it looks too thin, leave the lid slightly ajar during the final cooking period to allow some liquid to evaporate.
If it is too thick, add a little beef broth.
Taste and adjust the salt and spices.
Step 6: Serve
Ladle the hot chili into bowls and add your favorite toppings.
Great options include:
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Fresh cilantro
- Diced avocado
- Jalapeños
- Crushed tortilla chips
Serve with cornbread, rice, baked potatoes, or crusty bread.
About Pressure Cooking
Because this recipe contains meat, it does not automatically need to be pressure-cooked. A slow cooker can safely cook ground beef when used according to its instructions and when the meat reaches a safe internal temperature. Pressure cooking is simply another cooking method and is not required just because meat is present.
For leftovers, refrigerate promptly in shallow containers and use within 3–4 days, or freeze for longer storage.
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