Spicy Beef and Bean Chili

This Spicy Beef and Bean Chili is a hearty, slow-cooked masterpiece with tender beef, three kinds of beans, and bold spices in a rich tomato broth. Perfect for game days or cozy dinners, it’s gluten-free and feeds a crowd effortlessly.

Why You’ll Love This Recipe

This Spicy Beef and Bean Chili is pure comfort in a bowl—rich, meaty, and packed with layers of smoky, fiery flavor that only a slow cooker can deliver. The beef becomes melt-in-your-mouth tender while the beans soak up the bold spices, creating a thick, satisfying chili that tastes like it simmered all day (because it did!). Perfect for busy weeknights, potlucks, or game-day feasts, this gluten-free recipe is mostly hands-off—just brown the beef, dump everything in the crockpot, and let it work its magic. Customize the heat to your liking, top with your favorite fixings, and watch it disappear. Leftovers taste even better the next day, making it ideal for meal prep or freezing for later.

Recipe Tips and Tricks

• Brown the Beef First: Adds deeper flavor and better texture; don’t skip this step.
• Drain Excess Fat: Prevents greasy chili; use a paper towel or spoon.
• Layer Spices: Bloom them with the beef for maximum flavor release.
• Use Low Setting: 7-8 hours for the best tender beef and blended flavors.
• Stir Once Halfway: Ensures even cooking and prevents sticking.
• Adjust Heat: Start mild and add cayenne or hot sauce at the end.
• Thicken Naturally: Mash some beans against the side or cook uncovered last 30 minutes.
• Taste Before Serving: Adjust salt, lime, or spice for perfect balance.

Yield: 8 Servings

Spicy Beef and Bean Chili

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Hearty slow-cooker beef and three-bean chili with bold spicy flavor.

Prep Time 15 minutes

Cook Time 7 hours

Additional Time 10 minutes

Total Time 7 hours 25 minutes

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) tomato sauce
• 1 large onion, diced
• 1 tbsp ground cumin
• 1 tsp cayenne pepper (optional)
• 1 tsp smoked paprika
• 1.5 lbs ground beef (80/20)
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 2 cups low-sodium beef broth
• 3 tbsp chili powder
• 4 cloves garlic, minced
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, cilantro, avocado, lime

Instructions

1. Brown Beef: In a large skillet, cook ground beef over medium-high heat until browned, breaking it up as it cooks.
2. Add Aromatics: Stir in onion and garlic; cook 3-4 minutes until softened and fragrant.
3. Bloom Spices: Add chili powder, cumin, smoked paprika, and cayenne; cook 1 minute to release flavors.
4. Transfer to Crockpot: Spoon beef mixture into a 6-quart slow cooker, scraping in all the tasty bits.
5. Add Tomatoes: Pour in diced tomatoes (with juice) and tomato sauce for a rich base.
6. Add Beans: Stir in drained kidney, black, and pinto beans for hearty texture.
7. Pour Broth: Add beef broth; stir everything to combine beautifully.
8. Season: Add salt and pepper; adjust later if needed after cooking.
9. Cook Low and Slow: Cover and cook on LOW for 7-8 hours until flavors meld perfectly.
10. Serve: Ladle into bowls; top with cheese, sour cream, avocado, and a squeeze of lime for the ultimate chili experience.

Notes

• Use a 6-quart or larger slow cooker to prevent overflow.
• Browning the beef first is key for rich, developed flavor.
• Leftovers freeze beautifully—perfect for quick lunches or dinners.
• Serve with cornbread, rice, or tortilla chips for a complete meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 553Total Fat 31gSaturated Fat 12gUnsaturated Fat 19gCholesterol 131mgSodium 409mgCarbohydrates 24gFiber 6gSugar 7gProtein 46g

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

• Ground Beef (1.5 lbs): 80/20 for flavor; 90/10 for leaner; chuck also works.
• Kidney Beans (1 can, 15 oz): Dark red for classic look; adds heartiness.
• Black Beans (1 can, 15 oz): Creamy texture; pinto beans as substitute.
• Pinto Beans (1 can, 15 oz): Nutty flavor; adds variety and fiber.
• Diced Tomatoes (2 cans, 14.5 oz each): Fire-roasted for smoky depth.
• Tomato Sauce (1 can, 15 oz): Smooth base; adds richness.
• Beef Broth (2 cups): Low-sodium for control; enhances meaty flavor.
• Onion (1 large, diced): Yellow for sweetness; red for sharper bite.
• Garlic (4 cloves, minced): Fresh for bold aroma; jarred as backup.
• Chili Powder (3 tbsp): Mild or hot blend; adjust to preference.

Variations and Substitutions

• Turkey or Chicken: Use ground turkey or chicken for lighter version.
• Vegetarian: Replace beef with plant-based crumbles or extra beans.
• Bean-Free: Omit beans and add more beef or mushrooms.
• Mild Version: Reduce chili powder and skip cayenne.
• Extra Spicy: Add chipotle peppers in adobo or habanero.
• Beer Chili: Replace 1 cup broth with dark beer for deeper flavor.
• Low-Carb: Serve over cauliflower rice or zucchini noodles.
• Smoky Twist: Add smoked paprika or liquid smoke.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze in portions up to 4 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Spicy BBQ Pulled Chicken Bowls