Save A rich, hearty chili made with ground beef, sweet shallots, beans, and a blend of warming spices—perfect for an easy, comforting meal from your slow cooker.
I first served this slow cooker beef and shallot chili to my family on a chilly night, and it quickly became a favorite for its effortless prep and deeply satisfying flavors.
Ingredients
- Ground beef: 900 g (2 lbs) preferably 80/20
- Shallots: 250 g (about 6), finely chopped
- Red bell pepper: 1, diced
- Garlic: 2 cloves, minced
- Diced tomatoes: 400 g (1 can)
- Tomato paste: 2 tbsp
- Kidney beans: 400 g (1 can), drained and rinsed
- Black beans: 400 g (1 can), drained and rinsed
- Beef broth: 350 ml (1½ cups)
- Chili powder: 2 tbsp
- Ground cumin: 1 tbsp
- Smoked paprika: 1 tsp
- Ground cinnamon: 1½ tsp
- Cayenne pepper: 1½ tsp adjust to taste
- Dried oregano: 1 tsp
- Salt: 1½ tsp or to taste
- Black pepper: 1½ tsp
- Optional toppings: Sour cream, shredded cheddar cheese, fresh cilantro, sliced jalapeños
Instructions
- Step 1:
- In a large skillet over medium heat, brown the ground beef until no longer pink, breaking it up as it cooks. Drain excess fat.
- Step 2:
- Transfer browned beef to the slow cooker.
- Step 3:
- Add chopped shallots, red bell pepper, garlic, diced tomatoes, tomato paste, kidney beans, black beans, and beef broth to the slow cooker.
- Step 4:
- Sprinkle chili powder, cumin, smoked paprika, cinnamon, cayenne, oregano, salt, and black pepper over the mixture. Stir well to combine.
- Step 5:
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until flavors are well developed and vegetables are tender.
- Step 6:
- Taste and adjust seasoning if needed.
- Step 7:
- Serve hot, topped with your favorite toppings.
Save This chili always brings the family together on cozy evenings, sparking conversation and comfort.
Required Tools
Large skillet, slow cooker (5–6 quart), cutting board and knife, wooden spoon
Allergen Information
Contains no major allergens by default. Check toppings and canned goods labels for potential allergens.
Nutritional Information
Per serving: Calories 410, Total Fat 18 g, Carbohydrates 30 g, Protein 33 g
Save Serve this chili with a side of cornbread for the ultimate comforting meal.
Recipe Questions & Answers
- → Can I substitute ground beef with another meat?
Yes, ground turkey or chicken can replace beef for a lighter variation, maintaining great flavor and texture.
- → How long should the chili cook in a slow cooker?
Cook on low for 6 to 8 hours or on high for 3 to 4 hours to allow flavors to fully develop and vegetables to soften.
- → What toppings pair well with this chili?
Common toppings include sour cream, shredded cheddar cheese, fresh cilantro, and sliced jalapeños for added spice and freshness.
- → Is this dish gluten-free?
Yes, all main ingredients are gluten-free, but always check labels on canned goods and toppings to avoid cross-contamination.
- → Can this chili be frozen for later use?
Absolutely, leftovers freeze well for up to three months, making it convenient for future meals.
- → How can I adjust the spice level?
Increase or reduce cayenne pepper and add or omit jalapeños according to your preferred heat level.