Spicy Chili with Ground Beef

This Spicy Chili with Ground Beef is a bold, hearty slow-cooker classic loaded with tender beef, beans, tomatoes, and fiery spices. Perfect for game days or cozy nights, it’s gluten-free, deeply flavorful, and effortlessly feeds a crowd.

Why You’ll Love This Recipe

This Spicy Chili with Ground Beef is the ultimate no-fuss comfort food that tastes like it simmered for hours on the stove—but your slow cooker does all the work while you relax. Rich ground beef, two kinds of beans, and a kick of heat from jalapeños and spices create layers of smoky, spicy goodness that get better with every hour. Ideal for busy weeknights, potlucks, tailgates, or meal prep, this gluten-free chili is completely customizable—dial the heat up or down and top it however you like. Leftovers taste even better the next day and freeze beautifully, making it a true set-it-and-forget-it winner that the whole family will devour.

Recipe Tips and Tricks

• Brown the Beef First: Deepens flavor and improves texture dramatically.
• Drain Excess Fat: Keeps chili from being greasy.
• Bloom Spices: Cook them with the beef for richer taste.
• Use Fire-Roasted Tomatoes: Adds instant smokiness.
• Low and Slow: 7-8 hours on LOW for the best flavor and tenderness.
• Stir Once Halfway: Prevents sticking and blends flavors.
• Thicken Naturally: Mash some beans or cook uncovered last 30 minutes.
• Taste at the End: Adjust heat, salt, or lime for perfection.

Yield: 10 Servings

Spicy Chili with Ground Beef

Print

Bold, spicy ground beef chili slow-cooked to perfection with beans and tomatoes.

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 (6 oz) tomato paste
• 1 large onion, diced
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 2 cups low-sodium beef broth
• 2 jalapeños, diced (seeded for less heat)
• 2 lbs ground beef (80/20)
• 2 tbsp ground cumin
• 4 tbsp chili powder
• 5 cloves garlic, minced
• Salt and pepper to taste
• Toppings: shredded cheddar, sour cream, green onions, cilantro, lime

Instructions

1. Brown Beef: In a large skillet, cook ground beef over medium-high heat until browned, breaking it up well.
2. Add Aromatics: Stir in onion, jalapeños, and garlic; cook 4-5 minutes until softened.
3. Bloom Spices: Add chili powder, cumin, smoked paprika, and cayenne; cook 1-2 minutes until fragrant.
4. Transfer: Spoon beef mixture into a 6-quart slow cooker, scraping in all the flavorful bits.
5. Add Tomatoes: Pour in fire-roasted tomatoes with juice and tomato paste.
6. Add Beans: Stir in drained kidney and black beans for hearty texture.
7. Pour Broth: Add beef broth; stir everything to combine beautifully.
8. Season: Add salt and pepper; you’ll adjust more at the end.
9. Cook Low: Cover and cook on LOW for 7-8 hours (or HIGH 4-5 hours) until rich and thick.
10. Serve: Ladle into bowls, load with your favorite toppings, and dig into spicy chili heaven!

Notes

• Use a 6-quart or larger slow cooker to avoid overflow.
• Browning the beef and blooming spices first is the secret to restaurant-level flavor.
• Leftovers are incredible—chili always tastes better the next day.
• Serve with cornbread, rice, Fritos, or baked potatoes for variety.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 490Total Fat 29gSaturated Fat 11gUnsaturated Fat 18gCholesterol 125mgSodium 293mgCarbohydrates 16gFiber 4gSugar 6gProtein 41g

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 (2 lbs): 80/20 for best flavor and moisture; 85/15 for leaner.
• Kidney Beans (2 cans, 15 oz each): Dark red classic; adds heartiness.
• Black Beans (1 can, 15 oz): Creamy contrast; pinto beans work too.
• Fire-Roasted Diced Tomatoes (2 cans, 14.5 oz each): Smoky depth with juice.
• Tomato Paste (6 oz can): Thickens and intensifies tomato flavor.
• Beef Broth (2 cups): Low-sodium for control; adds richness.
• Onion (1 large, diced): Yellow for sweetness; red for sharper bite.
• Jalapeños (2, diced): Seeds in for heat, seeds out for medium.
• Garlic (5 cloves, minced): Fresh for bold punch.
• Chili Powder (4 tbsp): Quality blend; ancho or chipotle powder for variety.

Variations and Substitutions

• Milder Version: Skip jalapeños and reduce chili powder.
• Extra Spicy: Add cayenne, habanero, or chipotle in adobo.
• Turkey Chili: Use ground turkey for lighter version.
• Bean-Free: Omit beans and add extra beef or mushrooms.
• Vegetarian: Replace beef with plant-based crumbles or lentils.
• Beer Chili: Swap 1 cup broth for dark beer.
• Low-Carb: Serve over cauliflower rice or with low-carb toppings.
• Smoky Boost: Add liquid smoke or smoked paprika.

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 Chicken Tacos with Salsa Verde