Chipotle Beef Chili Slowcooker (Printable Version)

Slowcooked chipotle beef chili with tomatoes and optional beans. Great for make-ahead family meals.

# What You’ll Need:

→ Main

01 - 2 pounds ground beef or beef chuck, cut into 1-inch cubes
02 - 2 cans (14.5 ounces each) diced tomatoes
03 - 1 can (15 ounces) kidney beans, drained and rinsed (optional)
04 - 2 tablespoons chili powder
05 - 1 to 2 chipotle peppers in adobo sauce, finely chopped
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
08 - 1 cup beef broth
09 - 1 tablespoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - 1/2 teaspoon ground black pepper
13 - 2 tablespoons tomato paste

# Step-by-Step Guide:

01 - Heat a large skillet over medium-high heat. Add the ground beef or beef cubes and cook until browned, breaking up any large pieces with a spoon. Drain excess fat.
02 - Transfer browned beef to the slow cooker. Add diced onion, minced garlic, and tomato paste, stirring to combine evenly.
03 - Pour in diced tomatoes and beef broth. Stir in chili powder, ground cumin, smoked paprika, salt, black pepper, and chipotle peppers. If using, add rinsed kidney beans at this stage.
04 - Cover and cook on low for 6 to 8 hours, or until the beef is tender and flavors have melded.
05 - Taste and adjust seasonings if necessary before serving hot.

# Additional Tips::

01 -
  • Uses affordable and hearty beef cuts so it is budget friendly
  • Cooks hands off in the slow cooker while you go about your day
  • Customizable with or without beans depending what you like
  • Smoky chipotle gives deep flavor without too much heat
  • Easily scaled for a crowd or for meal prep
02 -
  • Slow cooking brings out maximum tenderness in beef
  • Chili is even better the next day after flavors meld
  • Great for freezing in single or family portions
  • Oregano is my secret weapon It brings just enough herbal lift to balance all the smoky spice
03 -
  • For even richer flavor toast your dry spices in a dry pan for thirty seconds before adding
  • Do not skip browning the beef it gives depth and helps the sauce cling to every bite
  • Let the chili sit for ten minutes with the lid off after cooking to thicken slightly and concentrate the flavors

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