Low-Heat Slow Cooker Beef Chili with Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef slowly cooked on low heat with smoky paprika and beans for a rich, hearty chili perfect for comforting meals. This american-inspired beef ready in about 435 minutes pairs lean ground beef, medium yellow onion, diced, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 420 min Serves 6 American cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 3 cloves minced garlic, sautéing for 3-4 minutes until softened and fragrant.
  2. Step 2: Add 1.5 pounds lean ground beef to the skillet and cook for 6-7 minutes, breaking up the meat with a spoon until browned and no longer pink.
  3. Step 3: Transfer the beef mixture to a slow cooker. Add 14.5 ounces canned diced tomatoes, 15 ounces drained and rinsed kidney beans, 1 cup beef broth, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 tablespoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to combine.
  4. Step 4: Cover and cook on low for 6-8 hours until the flavors meld and the beef is tender.
  5. Step 5: Taste and adjust seasoning before serving with your favorite chili toppings.

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Frequently asked questions

How long does Low-Heat Slow Cooker Beef Chili with Smoked Paprika take to make?

Total time is about 435 minutes (15 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Low-Heat Slow Cooker Beef Chili with Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lean ground beef from drying out.

Can I substitute ingredients in Low-Heat Slow Cooker Beef Chili with Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Low-Heat Slow Cooker Beef Chili with Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Low-Heat Slow Cooker Beef Chili with Smoked Paprika?

American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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