Soup · Tested at home

Slow Cooker Beef and Pinto Bean Chili

Name: Slow Cooker Beef and Pinto Bean Chili
Prep time: 20 min
Cook time: 8 h
Total time: 6 h 20 min
Yield: 8 servings
Ingredients: 1 pound ground beef; 1 red bell pepper, seeded and chopped; 1/2 onion, diced; 1 1/2 tablespoons minced garlic; 2 cans pinto beans, 15 ounces each, mostly drained; 2 cans tomato sauce, 15 ounces each; 1 can diced tomatoes with Hatch green chiles, 10 ounces; 1 tablespoon granulated sugar; 2 tablespoons chili powder; 1 teaspoon onion powder; 1 teaspoon ground cumin; 1/2 teaspoon red pepper flakes, optional; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

This slow cooker chili combines deeply browned beef, pinto beans, tomatoes, bell pepper, onion, garlic, and a classic spice blend. It is thick, hearty, and pantry friendly, with an optional touch of red pepper for extra heat.

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Turn up the heat

Let’s cook.

Brown the ground beef in a skillet over medium high heat, breaking it into small pieces. Drain the excess grease.
Transfer the beef to a slow cooker. Add the bell pepper, onion, garlic, beans, tomato sauce, diced tomatoes, sugar, chili powder, onion powder, cumin, red pepper flakes, salt, and black pepper.
Stir well. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Taste and adjust the seasoning before serving with your favorite chili toppings.

Options & Variations

Serving Ideas

Storage

Recipe Notes

From Justin’s kitchen

If using dried beans, cook them completely before adding them to this recipe. One cup of dried pinto beans produces roughly the amount needed after cooking.