Umami Recipes
Umami Recipes

Slow-Cooker Beef Chili

8 servings


6 hours 20 minutes

total time


2 lb. ground beef

1 large onion, chopped

2 tbsp. tomato paste

2 (15-oz.) cans kidney beans, drained and rinsed

1 (28-oz.) can crushed tomatoes

1 c. beer (or water)

4 cloves garlic, minced

1 tbsp. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

1/2 tsp. paprika

Pinch cayenne pepper (optional)

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving (optional)

Fritos, for serving (optional)

Thinly sliced green onions, for serving (optional)


Heat a large skillet over medium-high heat. Add beef and onion and cook until meat is browned (not too brown) all over, about 3 minutes. (It doesn’t need to cook all the way through!) Drain fat, then stir in tomato paste.

In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.

Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.


Serving Size




Total Fat

25 g

Saturated Fat

10 g

Unsaturated Fat


Trans Fat

1 g


84 mg


883 mg

Total Carbohydrate

21 g

Dietary Fiber

8 g

Total Sugars

8 g


28 g

8 servings


6 hours 20 minutes

total time
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