Slow-Cooked Beef Chili with Smoked Paprika and Chipotle

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Hearty slow-cooked beef chili seasoned with smoky paprika and chipotle for a rich, smoky depth. This Latin American-inspired beef recipe, ready in about 255 minutes, pairs ground beef, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 240 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1 lb ground beef
1 medium, diced yellow onion
3 cloves, minced garlic cloves
1 tbsp olive oil
2 tsp smoked paprika
1 tsp chipotle chili powder
1 tsp cumin
14 oz can diced tomatoes
15 oz can, drained and rinsed kidney beans
1 cup beef broth
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground beef and cook for 5-7 minutes, breaking up the meat with a spoon, until browned and no longer pink.
Step 2: Add 1 diced medium yellow onion and 3 minced garlic cloves to the skillet. Sauté for 4 minutes until the onion is translucent and fragrant.
Step 3: Stir in 2 tsp smoked paprika, 1 tsp chipotle chili powder, and 1 tsp cumin, cooking for 1 minute to toast the spices.
Step 4: Transfer the beef mixture to a slow cooker. Add 14 oz canned diced tomatoes, 15 oz drained kidney beans, 1 cup beef broth, 1 tsp salt, and 1/2 tsp black pepper.
Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili thickens. Stir before serving.