Slow-Cooked Beef Chili with Smoked Paprika and Cumin
A hearty slow-cooked beef chili infused with smoky paprika and warm cumin, perfect for comforting family dinners or game day. This general-inspired beef ready in about 375 minutes pairs ground beef, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.
Ingredients
- 1 lb ground beef
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz), drained and rinsed kidney beans
- 1 cup beef broth
- 2 tsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
- Step 2: Add 4 minced garlic cloves and 1 lb ground beef to the skillet, breaking up the meat with a spatula. Cook for 7 minutes until beef is browned and no longer pink.
- Step 3: Stir in 2 tbsp tomato paste, 2 tsp smoked paprika, 1 tbsp ground cumin, 1 tbsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes until spices are fragrant.
- Step 4: Transfer the beef mixture to a slow cooker. Add 1 can (14.5 oz) diced tomatoes, 1 can (15 oz) drained kidney beans, and 1 cup beef broth. Stir to combine.
- Step 5: Cook on low for 6-8 hours or high for 3-4 hours until chili thickens and flavors meld. Serve hot with desired toppings.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Chili with Smoked Paprika and Cumin take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooked Beef Chili with Smoked Paprika and Cumin?
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 ground beef from drying out.
Can I substitute ingredients in Slow-Cooked Beef Chili with Smoked Paprika and Cumin?
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 Slow-Cooked Beef Chili with Smoked Paprika and Cumin 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 Slow-Cooked Beef Chili with Smoked Paprika and Cumin?
General 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.
