This Slow Cooker Chunky Beef Chili with Beans is a bold, hearty classic. Tender beef chunks simmer with beans, tomatoes, and spices in a thick, zesty broth—perfect for an easy beef crock pot recipe that’s packed with flavor and comfort.
Recipe Tips and Tricks
Use chuck roast—its texture holds up in chunks; cut evenly for consistent cooking. Sear the beef—it adds rich flavor; skip if rushed, but it’s a game-changer. Add beans early—they soak up spices; rinse canned ones to cut sodium. Adjust heat—taste and tweak chili powder near the end for your perfect kick. Cook on low—high can overcook beef; slow simmering builds that chunky goodness.
Why You’ll Love This Recipe
Get ready to warm up your soul with a bowl of bold, hearty deliciousness with this Slow Cooker Chunky Beef Chili with Beans—it’s a beef crock pot recipes standout and a crockpot recipes slow cooker winner that’s about to become your new go-to for a cozy, flavor-packed meal! This chili is a zesty, comforting masterpiece: tender beef chunks slow-cook with plump beans, tangy tomatoes, and a punchy blend of spices, creating a thick, chunky broth that’s bursting with robust flavor—all while your slow cooker does the heavy lifting, letting you kick back until it’s time to dig in. It’s the ultimate hands-off dinner—just toss it all in, let it simmer low and slow, and come home to a kitchen filled with a spicy, mouthwatering aroma and a chili so hearty it feels like a fiesta in a bowl, with every spoonful delivering juicy beef, creamy beans, and that perfect chili kick that warms you from the inside out. Whether you’re craving a cozy night in, feeding a crowd with ease, or just want an easy recipe that’s big on taste and satisfaction, this one’s an absolute champ—bold, chunky, and guaranteed to make every bite a delightful, stress-free treat that keeps you coming back for more!
Slow Cooker Chunky Beef Chili with Beans
Chunky beef chili with beans—crockpot bold.
Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, chopped
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tbsp olive oil
- Salt to taste
- Pepper to taste
Instructions
- Gear Up for Chili Awesomeness: Alright, let’s dive into this bold, chunky adventure—grab your slow cooker, a skillet, a cutting board, a sharp knife, tongs, and a big spoon! This beef chili with beans is about to make your day spicy and hearty. Picture that zesty, beefy bowl—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beef with Chunky Love: Take your 2 lbs beef chuck roast—trim any thick fat, then cut it into 1-inch cubes with your knife on the cutting board. Sprinkle a hearty pinch of salt and pepper over the pieces, tossing them with your hands—imagine that beef getting ready to soak up all that chili flavor!
- Sear the Beef for Rich Depth: Heat your skillet over medium-high—add 1 tbsp olive oil and let it shimmer, picturing that sizzle about to kick off! Add the beef cubes in a single layer, searing for 2-3 minutes per side until golden-brown—use tongs to flip them, imagining those juices locking in for a bold finish!
- Chop the Onion for Savory Base: Grab your medium onion—peel off the skin, rinse it, and chop it into small pieces with your knife. Picture those sweet, soft bits blending into the chili—set them aside on your cutting board, dreaming of that hearty flavor building up!
- Prep the Beans for Hearty Texture: Open your 1 can (15 oz) kidney beans—pour them into a colander and rinse well under cold water, washing away that salty liquid. Imagine those creamy beans soaking up the spices—set them aside, ready to join the slow cooker party!
- Layer the Slow Cooker with Flavor: Open your slow cooker—spread the chopped onion across the bottom, creating a savory bed. Add the seared beef cubes on top, then pour in the rinsed kidney beans and 1 can (14.5 oz) diced tomatoes with their juice—sprinkle 2 tbsp chili powder and 1 tsp cumin over it all—imagine that spicy kick coming together!
- Add the Broth for Zesty Broth: Measure 1 cup beef broth—pour it slowly over the beef and beans, letting it mingle with the tomatoes and spices. Picture that rich, zesty liquid turning into a thick chili—give it a gentle stir with your spoon, then pop the lid on tight!
- Set the Slow Cooker for Chili Magic: Plug in your slow cooker—set it to low for 8-10 hours if you’re in for a slow, hearty cook, or high for 4-5 hours if you’re eager to dig in! Hit start and step away—imagine the kitchen filling with that spicy, beefy aroma while you relax!
- Check and Season for Perfect Heat: When the time’s up, lift the lid—inhale that bold, chili scent and use a spoon to test the beef; it should be tender and juicy. Stir gently—taste the broth and adjust with salt, pepper, or more chili powder if you want extra kick—picture that chunky goodness ready to warm you up!
- Serve Up Your Chili Masterpiece: Ladle that steaming chili into bowls—pile it high with tender beef chunks, creamy beans, and that thick, zesty broth, savoring every spicy spoonful! Top with cheese or sour cream if you like, pair with cornbread, or enjoy solo—grab a spoon and dig in, relishing every hearty, effortless moment. It’s your crockpot triumph, so enjoy every delicious bite with a big, happy grin!
Notes
- Sear for flavor—skipping it works but loses depth, so it’s worth the quick step!
- Beans early—late addition misses flavor infusion, so start them with the beef for max taste.
- Low heat rules—high can toughen beef, so slow cooking keeps it chunky and tender!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 330Total Fat 20gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 11gCholesterol 94mgSodium 438mgCarbohydrates 10gFiber 2gSugar 4gProtein 30g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef chuck roast is the robust star—2 lbs offers about 50 grams of protein and 40 grams of fat, hearty at 600 kcal with deep beefiness. Kidney beans add heartiness—1 can (15 oz) has 20 grams of protein and 40 grams of carbs, 220 kcal, creamy and filling. Diced tomatoes bring tang—1 can (14.5 oz) has 7 grams of carbs, 35 kcal, juicy and bright. Onion adds depth—1 medium has 11 grams of carbs, 45 kcal, savory and soft. Beef broth forms the base—1 cup has 1 gram of protein, 15 kcal, rich and light. Chili powder delivers heat—2 tbsp has 4 grams of carbs, 45 kcal, bold and spicy. Cumin adds warmth—1 tsp has negligible macros, earthy and essential. Olive oil sears the meat—1 tbsp has 14 grams of fat, 120 kcal.
Variations and Substitutions
Swap chuck roast for stew meat or ground beef—stew meat (50g protein per 2 lbs), ground beef (55g), chunky or crumbled. Use black beans or pinto instead of kidney—black beans (20g protein per 15 oz), pinto (18g), different textures. Sub diced tomatoes with crushed or fresh—crushed (7g carbs per 14.5 oz), fresh (10g per cup), smoother or chunkier. Add bell peppers or jalapeños—bell peppers (6g carbs per medium), jalapeños (1g per pepper), for color or heat. Use chicken broth instead of beef—1g protein per cup, 15 kcal, lighter vibe. Replace chili powder with smoked paprika—2 tbsp (4g carbs), for smoky depth.
Storage Options
Store in an airtight container in the fridge for up to 5 days—flavors intensify; it’s even better reheated! Reheat on the stove over medium heat for 10-15 minutes, stirring gently, or microwave for 2-3 minutes—add broth if it thickens. Freeze for up to 3 months—portion into containers, thaw overnight in the fridge, and reheat for a quick meal.
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