Savor the warmth of home with this hearty and spicy beef chili recipe that’s perfect for cozy gatherings! There’s something deeply satisfying about a bowl of slow-cooked chili, where tender chunks of beef melt in your mouth and a vibrant medley of beans and peppers adds texture and color. As the stew simmers low and slow, flavors meld into a harmonious blend of heat, acidity, and umami. Each spoonful carries a gentle kick from chili powder and cayenne pepper, balanced by the subtle sweetness of tomato paste and a hint of smoky paprika. Whether you’re winding down after a busy day or hosting friends for game night, this chili brings everyone together—two cups of beef broth and a splash of Worcestershire sauce amplify the savory notes, while a squeeze of lime brightens every bite.
I still remember the first time I tried this recipe: I was looking for comfort food that felt familiar but also excited my taste buds. With only 20 minutes of hands-on prep, you can brown your beef chuck, sauté onions and garlic, blend in spices, and let your slow cooker work its magic for 8 hours on low (or 4 hours on high). This intermediate-level dish, clocking in at around 600 calories per serving, transforms your kitchen into a haven of tantalizing aromas. The colorful bell peppers and optional green chilies amp up the vibrancy, and when it’s done, you’ll have a satisfying meal that’s perfect for lunch or dinner—no matter how chilly it gets outside!
KEY INGREDIENTS IN SLOW-COOKED SPICY BEEF CHILI
Before jumping into the cooking process, let’s get to know the stars of our chili. Each ingredient plays a crucial role in building layers of flavor, texture, and warmth. From the hearty beef chuck to the fresh garnishes that top it off, this section breaks down why these components belong in your next slow-cooked masterpiece.
- Beef chuck
A well-marbled cut that becomes meltingly tender when slow-cooked, providing a rich, beefy backbone to the chili.
- Vegetable oil
A neutral oil that helps brown the beef and sauté aromatics without overpowering the delicate spice blend.
- Onion
Adds natural sweetness and depth; when diced and sautéed, onions create a savory base and soften to meld seamlessly with the meat.
- Garlic
Minced garlic infuses the chili with its characteristic pungent warmth, enhancing the overall aromatic profile.
- Chili powder
A blend of dried chilies and spices that delivers earthy heat and vibrant color to every spoonful.
- Ground cumin
Offers a warm, nutty undertone that complements the chili powder and balances the bright tomato flavors.
- Smoked paprika
Infuses a subtle smoky essence, as though the chili has been kissed by a fire-roasted ember.
- Cayenne pepper
Provides a sharper, focused heat; adjust to taste if you prefer it milder or crave extra spice.
- Salt
Enhances all other flavors, ensuring each ingredient shines—from the tender beef to the tangy tomato base.
- Black pepper
Adds a mild spicy note and complexity, rounding out the seasoning.
- Diced tomatoes
A robust tomato foundation that softens during cooking and releases bright, juicy pockets of flavor.
- Tomato paste
Concentrates the tomato essence, lending body and a touch of natural sweetness to the chili.
- Kidney beans
Creamy and hearty, they soak up the sauce while contributing a satisfying bite.
- Black beans
Offer a slightly sweeter taste and a smooth texture contrast to the kidney beans.
- Pinto beans
Their earthy flavor ties the bean trio together and adds color variation.
- Beef broth
Deepens the meaty richness and prevents the chili from becoming too thick, ensuring a luscious consistency.
- Worcestershire sauce
Introduces tangy umami notes, elevating the savory profile and creating complexity.
- Sugar
Balances the acidity of tomatoes and the heat of spices, rounding out the flavor profile.
- Red bell pepper
Brings a sweet, fruity crunch and a pop of warm color to the chili.
- Green bell pepper
Adds a slightly bitter contrast and fresh crispness to complement the red pepper.
- Green chilies (optional)
For those who love extra heat, these chilies give a bright, zesty punch.
- Lime juice
A splash at the end brightens flavors and adds a refreshing citrus note.
- Fresh cilantro
Garnished on top for a burst of herbal freshness and vibrant green color.
- Sour cream
A creamy dollop that mellows the spice and adds richness.
- Shredded cheese
Melts over hot chili to create gooey pockets of indulgence.
- Sliced jalapeños
Optional topping for crunch and an extra layer of heat.
HOW TO MAKE SLOW-COOKED SPICY BEEF CHILI
Let’s roll up our sleeves and dive into the magic of slow cooking. This recipe follows a simple sequence—browning, sautéing, building flavor, and slow-cooking—to achieve deep, well-rounded results without standing over a stovetop all day.
1. Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, add the beef cubes in batches, ensuring they don’t crowd the pan. Brown each side thoroughly until you see a deep caramel crust. This step locks in juices and adds layers of flavor. Transfer the browned beef to your slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onions turn soft and translucent and the garlic becomes fragrant—taking care not to let it burn.
3. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Toast the spices for an additional 2 minutes, mixing constantly until you catch their full aroma.
4. Add the diced tomatoes and tomato paste to the skillet, stirring well to incorporate them with the spice and vegetable mixture. Let them bubble gently for a minute so the tomato paste releases its concentrated flavor.
5. Transfer this vibrant mixture into the slow cooker, spreading it evenly over the beef cubes.
6. Add the kidney beans, black beans, and pinto beans on top of the tomato-beef layer. Gently stir to ensure an even distribution of beans throughout the chili.
7. Pour in the beef broth, Worcestershire sauce, and sprinkle the sugar over the surface. Stir once more to combine all ingredients into a cohesive mixture.
8. Scatter the diced red and green bell peppers and green chilies (if using) over the top. Their crunchy texture will soften beautifully during cooking.
9. Cover the slow cooker and cook on low heat for 8 hours, or switch to high heat for 4 hours, until the beef is fork-tender and flavors have fully developed.
10. Before serving, stir in the lime juice and taste. Adjust seasoning with additional salt or pepper if needed to achieve perfect balance.
11. Serve your hot chili garnished with fresh cilantro, a dollop of sour cream, shredded cheese, and sliced jalapeños—a finishing touch that makes each bowl irresistible.
SERVING SUGGESTIONS FOR SLOW-COOKED SPICY BEEF CHILI
Serving this bold and hearty chili is like welcoming friends to share in the warmth and comfort of good food. Think beyond a simple bowl and explore creative ways to elevate every bite. Whether you’re hosting a casual game-day spread or craving a cozy solo dinner, these ideas will inspire you to serve chili with style.
- Serve with homemade cornbread
Warm, buttery cornbread is the ultimate companion. Its slight sweetness contrasts the chili’s heat—serve slices on a platter, brushed with melted butter for extra decadence.
- Create a loaded chili bar
Set out bowls of shredded cheese, sour cream, diced onions, sliced jalapeños, and chopped cilantro. Guests can customize their bowls, turning each serving into a personalized flavor adventure.
- Spoon over steamed rice or quinoa
For a heartier meal, ladle chili on a bed of fluffy rice or protein-packed quinoa. The grains soak up extra sauce and make leftovers stretch even further.
- Pair with crunchy tortilla chips
Ladle chili into small bowls and top with crisp tortilla chips or strips. The crunch adds texture contrast and is perfect for dipping or scooping.
HOW TO STORE SLOW-COOKED SPICY BEEF CHILI
When you’ve simmered a pot of chili this good, leftovers are a blessing. Proper storage preserves the vibrant flavors and keeps your chili fresh for days—or even weeks—in the freezer. Follow these tips to ensure every reheated bowl tastes as amazing as day one.
- Refrigeration in an airtight container
Let the chili cool to room temperature (no more than two hours out). Transfer it into a sealed container and store in the refrigerator for up to 4 days. This prevents oxidation and keeps flavors bright.
- Freezing in portion-sized bags
Divide the cooled chili into freezer-safe bags, squeezing out excess air before sealing. Lay bags flat to save space. Freeze for up to 3 months—thaw in the refrigerator overnight before reheating.
- Reheating on the stovetop
Pour chilled or thawed chili into a saucepan over low heat. Stir occasionally and add a splash of broth if needed to loosen the texture. Heat until just simmering.
- Reheating in the microwave
Place a single serving in a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until evenly hot. This method is quick and perfect for busy nights.
CONCLUSION
Slow-cooked spicy beef chili is more than just a meal; it’s an invitation to savor rich flavors, embrace cozy gatherings, and enjoy stress-free cooking. From the tender beef chuck that breaks apart with a fork to the trio of beans that add texture and heartiness, every component works together in harmony. The blend of chili powder, cumin, smoked paprika, and cayenne pepper creates a warm, inviting heat, while tomato paste and Worcestershire sauce provide deep, savory undertones. With just 20 minutes of prep and the magic of a slow cooker—8 hours on low or 4 hours on high—you’ll come home to a kitchen filled with enticing aromas and a pot full of comfort.
Feel free to print and save this recipe for your recipe binder, and know that you can turn to it for countless cozy nights ahead. You can also find a FAQ below to guide you through any questions. If you try this chili or have feedback, comments, or questions, I’d love to hear how it turned out for you. Whether you’re seeking tips on adjusting spice levels, swapping ingredients, or perfecting your garnishes, drop a note and let’s chat about making this chili your go-to comfort food. Enjoy every spicy, savory spoonful!
Slow-Cooked Spicy Beef Chili
Description
This slow-cooked spicy beef chili packs a rich blend of flavors with tender beef, vibrant peppers, and a kick of heat. It’s your go-to comfort food for chilly evenings or a game-day feast.
Ingredients
Instructions
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Heat the vegetable oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides. Transfer the browned beef to a slow cooker.
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In the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes, until the onion is soft and translucent.
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Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes until the spices are fragrant.
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Add the diced tomatoes and tomato paste to the skillet, mixing well with the spices and vegetable mixture.
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Transfer the mixture to the slow cooker, covering the beef cubes.
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Add the kidney beans, black beans, and pinto beans, ensuring an even distribution.
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Pour in the beef broth, Worcestershire sauce, and sugar, stirring to combine all ingredients.
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Add the diced red and green bell peppers and green chilies to the slow cooker.
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Cover the slow cooker and cook on low heat for 8 hours, or on high for 4 hours, until the beef is tender and flavors are well developed.
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Before serving, stir in the lime juice and adjust seasoning with more salt and pepper if necessary.
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Serve hot, garnished with fresh cilantro, a dollop of sour cream, shredded cheese, and sliced jalapeños.
Note
- Slow-cooking enhances the deep flavors and tenderness of the chili.
- Adjust the level of spiciness by modifying the cayenne pepper and adding more green chilies if desired.
- This chili is great for freezing and makes for a delicious quick meal on busy days.
- For added depth of flavor, try adding a small piece of dark chocolate to the chili during the last hour of cooking.
