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Close-up of a blue pot filled with thick, slow-cooked chili made with ground beef, kidney beans, tomatoes, and topped with fresh cilantro

Thick, Slow-Cooked Chili

Slow-Cooked Thick Chili is the ultimate comfort food—rich, hearty, and infused with bold, smoky flavor. Simmered gently over hours, it transforms into a deeply satisfying dish, where ground beef, beans, tomatoes, and spices meld together in perfect harmony.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 4 garlic cloves minced
  • 2 lbs ground beef 85% lean
  • 2 tbsp tomato paste
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 2 tbsp chili powder
  • 1 tsp cayenne pepper adjust to taste
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½  tsp black pepper
  • 2 cans (15 oz) fire-roasted diced tomatoes
  • 1 can (6 oz) tomato paste
  • 1 cup  beef broth
  • 2 cans (15 oz) kidney beans drained and rinsed
  • 1 can (15 oz) black beans drained and rinsed
  • 1 tbsp Worcestershire sauce
Optional toppings:
  • shredded cheddar, sour cream, chopped green onions, cilantro, sliced jalapeños

Equipment

  • Large skillet for browning meat; a sauté pan works too
  • Slow cooker or a large Dutch oven if cooking on stovetop
  • Cutting board and knife
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Can opener

Method
 

  1. Prep Aromatics: Dice the onion and mince the garlic. Set aside.
    Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks, about 6-8 minutes. Drain excess fat if necessary.
    Ground beef and diced peppers browning in a skillet on the stove with a wooden spoon
  2. Add Aromatics and Spices: Add the diced onion and cook until softened, about 4 minutes. Stir in garlic, tomato paste, cumin, smoked paprika, chili powder, cayenne, oregano, salt, and black pepper. Cook for another 2 minutes to toast the spices.
    Transfer to Slow Cooker: Pour the beef mixture into the slow cooker. Add the fire-roasted tomatoes, tomato paste, beef broth, kidney beans, black beans, and Worcestershire sauce. Stir everything to combine.
    Chopped sautéed onions and a variety of chili spices in a bowl, ready to be mixed
  3. Cook: Cover and cook on LOW for 6-8 hours or HIGH for 4 hours. If cooking on the stovetop, simmer over low heat for 1.5 to 2 hours, stirring occasionally to prevent sticking.
    Thicken and Finish: Uncover the last 30 minutes to thicken if needed. Adjust seasoning with additional salt or spices to taste.
    Pot of chili simmering on a stovetop, with chunks of beef, potatoes, carrots, and herbs
  4. Serve: Ladle chili into bowls and top with your favorite toppings. Serve hot!
    Bowl of slow-cooked chili with ground beef, kidney beans, shredded cheese, sour cream, and chopped herbs

Video

Notes

Nutrient Amount (per serving – 1½ cups / ~350g)
Calories 475 kcal
Carbohydrates 35g
Protein 32g
Total Fat 23g
Saturated Fat 7g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Trans Fat 0.5g
Cholesterol 80mg
Sodium 890mg
Potassium 950mg
Fiber 10g
Sugar 8g
Vitamin A 1200 IU
Vitamin C 16mg
Calcium 110mg
Iron 5mg

Cooking Tips

  • Thicker Chili: For an even thicker consistency, mash a portion of the beans before adding them.
  • Flavor Booster: Add a small square of dark chocolate or 1 tsp of espresso powder during the last hour for deep richness.
  • Spice Level: Adjust the cayenne to control the heat or add chipotle peppers in adobo for a smoky kick.
  • Vegetarian Option: Swap ground beef with textured vegetable protein or extra beans and use vegetable broth.