Slow Cooker Texas-Style Beef Chili with Beans

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Hearty beef chili simmered low and slow with a blend of chili spices and beans, delivering rich, deep Texas-inspired flavors with minimal effort. This 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 8, 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

• 2 lbs ground beef
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1 can (28 oz) canned diced tomatoes
• 1 can (15 oz), drained and rinsed kidney beans
• 1 can (15 oz), drained and rinsed black beans
• 1 cup beef broth
• 3 tbsp chili powder
• 2 tsp ground cumin
• 1 tbsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1/4 tsp (optional for heat) cayenne pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 4-5 minutes until softened and fragrant.
2. Step 2: Add 2 lbs ground beef to the skillet along with 3 tbsp chili powder, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp cayenne pepper if using. Cook, breaking up the meat with a spoon, until browned and fully cooked, about 8 minutes.
3. Step 3: Transfer the beef mixture to a slow cooker. Add 1 can (28 oz) diced tomatoes with juices, 1 can (15 oz) kidney beans drained and rinsed, 1 can (15 oz) black beans drained and rinsed, and 1 cup beef broth. Stir to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chili thickens and flavors meld. Stir before serving and adjust seasoning if needed.