Slow cooker beef chili Colorado: Hearty Fall Favorite

Slow cooker beef chili Colorado—unrivaled flavor delivers unbeatable depth in every bite. It saves weekend evenings when you crave comfort after a busy day. After making this many times, I perfected the slow simmer. The sauce feels crispy, smoky, and juicy. You might also love the Easy Lemon Dill Shrimp Salad Recipe for Dinner, a fresh complement. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Lemon Dill Shrimp Salad and Creamy Pistachio Pudding Ice Cream.

What You'll Need for Slow cooker beef chili Colorado: Hearty Fall Favorite

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs ground beef, browned
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (optional)
• 1 cup beef broth
• Salt and pepper to taste
• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Cayenne pepper
• Optional: Shredded cheddar
• Optional: Sour cream
• Optional: Chopped green onions
• Optional: Sliced jalapeños
• Optional: Toasted tortilla chips

How to Make Slow cooker beef chili Colorado: Hearty Fall Favorite

1. Sauté beef: Brown ground beef in a skillet over medium heat, breaking it up until no pink remains.
2. Add aromatics: Transfer beef to slow cooker. Stir in chopped onion and minced garlic. Cook until onion is translucent.
3. Spice it up: Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Mix well for 1 minute.
4. Layer liquids: Pour in diced tomatoes, crushed tomatoes, beef broth, and the two cans of beans. Stir to combine.
5. Slow cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until flavors meld.
6. Season: Taste and add salt and pepper as needed. Let it rest for 10 minutes before serving.

Storing & Reheating Slow cooker beef chili Colorado: Hearty Fall Favorite

Short-Term Storage

Store in an airtight container in the fridge. Refrigerate up to 4 days in a sealed container. Make-ahead tip: Yes, improves flavor after refrigeration.

Freezing Slow cooker beef chili Colorado: Hearty Fall Favorite

Freeze in portions for up to 3 months.

How to Reheat Without Drying It Out

Oven: Heat at 350°F for 20 minutes, covered. Microwave: Microwave 2 minutes, stir, then 1 minute.

Recipe Notes

• Chef tip: Let the chili sit overnight for deeper flavors.
• Best substitution: Swap beef for ground turkey for lighter option.
• Make-ahead: Reheat gently to avoid drying out.
• Scaling: Double the recipe for a crowd, maintain ratios.
• Troubleshooting: If too thick, stir in a splash of water.

Slow cooker beef chili Colorado: Hearty Fall Favorite

⏱

Prep

15 min

🍳

Cook

8 hrs

⏳

Total

8 hrs 15 min

🍽

Serves

8 servings

Ingredients

Main Ingredients

• 2 lbs ground beef, browned
• 1 can (15 oz) diced tomatoes, undrained
• 1 can (15 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper (optional)
• 1 cup beef broth
• Salt and pepper to taste

Seasonings

• Chili powder
• Ground cumin
• Smoked paprika
• Dried oregano
• Cayenne pepper

Optional Toppings

• Shredded cheddar
• Sour cream
• Chopped green onions
• Sliced jalapeños
• Toasted tortilla chips

Instructions

1. Sauté beef: Brown ground beef in a skillet over medium heat, breaking it up until no pink remains.
2. Add aromatics: Transfer beef to slow cooker. Stir in chopped onion and minced garlic. Cook until onion is translucent.
3. Spice it up: Add chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Mix well for 1 minute.
4. Layer liquids: Pour in diced tomatoes, crushed tomatoes, beef broth, and the two cans of beans. Stir to combine.
5. Slow cook: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until flavors meld.
6. Season: Taste and add salt and pepper as needed. Let it rest for 10 minutes before serving.

Notes

• Chef tip: Let the chili sit overnight for deeper flavors.
• Best substitution: Swap beef for ground turkey for lighter option.
• Make-ahead: Reheat gently to avoid drying out.
• Scaling: Double the recipe for a crowd, maintain ratios.
• Troubleshooting: If too thick, stir in a splash of water.

Storage

• Fridge: Refrigerate up to 4 days in a sealed container.
• Freezer: Freeze in portions for up to 3 months.
• Oven reheat: Heat at 350°F for 20 minutes, covered.
• Microwave reheat: Microwave 2 minutes, stir, then 1 minute.
• Make ahead: Yes, improves flavor after refrigeration.

Nutrition Per Serving

• Calories: 520 kcal
• Protein: 35 g
• Fat: 28 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 9 g
• Sodium: 1200 mg
• Cholesterol: 95 mg
• Sat. Fat: 9 g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Slow cooker beef chili Colorado: Hearty Fall Favorite FAQs

A Warm Final Note

I can’t wait for you to try Slow cooker beef chili Colorado: Hearty Fall Favorite and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!