Slow-Cooked Beef Chili with Spices
Hearty and warming slow-cooked beef chili enriched with a blend of regional spices for a deep, smoky flavor. This mexican-inspired beef ready in about 260 minutes pairs ground beef, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 375 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
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 28 oz canned diced tomatoes
- 15 oz, drained and rinsed kidney beans
- 1 cup beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
- Step 2: Add 1 lb ground beef and cook, breaking up with a spoon, for 6-8 minutes until fully browned and no pink remains; transfer to slow cooker.
- Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves; sauté over medium heat for 4-5 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp chili powder, 1 tbsp smoked paprika, 1 tbsp ground cumin, and 1 tsp dried oregano; cook for 1 minute until spices are fragrant.
- Step 5: Transfer onion and spice mixture to the slow cooker with beef, then add 28 oz canned diced tomatoes, 15 oz drained kidney beans, 1 cup beef broth, 1 1/2 tsp salt, and 1 tsp black pepper; stir to combine.
- Step 6: Cover and cook on low for 6-8 hours or high for 3-4 hours until flavors meld and chili thickens.
- Step 7: Serve hot with your choice of toppings like shredded cheese or sour cream.
Frequently asked questions
How long does Slow-Cooked Beef Chili with Spices take to make?
Total time is about 260 minutes (20 min prep + 240 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 Spices?
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 Spices?
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 Spices 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 Spices?
Mexican 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.
