Amazing, Easy Beef Chili in the Slow Cooker
Prep time
Cook time
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This delicious beef chili in the slow cooker is so easy to make. For a cold day or gameday, this is sure to satisfy anyone looking for a hearty, delicious meal!
Recipe type: Main
Cuisine: American
Serves: 8 to 12 servings
  • 1 tbs olive oil
  • 1½ lbs blade pot roast (or any other inexpensive cut of beef), cut in bite-sized pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1½ cups red bell pepper, diced
  • 2 jalapeno peppers, seeded and diced (leave in some or all seeds for extra heat)
  • ¾ cups carrots, medium dice
  • ½ cup cilantro, chopped
  • 28 oz (796 ml or two cans) San Marzano (or plum) peeled tomatoes
  • 38 oz (1080 ml or two cans) red kidney beans, with liquid
  • 19 oz (540 ml or one can) white kidney beans, no liquid
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbs chili powder
  • 2 tsp Frank's hot sauce (or any other mild hot sauce)
  • Optional: shredded cheddar cheese and cilantro to top each serving
  1. Put everything in a 6qt slow cooker or Crock-pot® (a 5 qt slow cooker will do as well).
  2. Mix everything well.
  3. Cover, set temperature to high and timer for one hour.
  4. Set temperature to low and timer for nine hours.
  5. Now... Enjoy the wonderful scent in the house and a large bowl of this delicious chili!
  6. Were you expecting more instructions? Nope... that's it!
If you need this meal sooner, use the same ingredients plus ½ cup of beer. Place all the ingredients in a large pot and mix well. Bring to a slow boil on medium high and then lower to medium and let simmer for 3 hours, covered.
Recipe by Photos & Food at