Slow Cooked Beef Chili

I discovered this dish on a cold November evening when my neighbor knocked on the door with a slow cooker and said, 'I need to borrow your oven, but you're getting dinner out of this.' She opened that lid to reveal a pot of rich, mahogany-colored chili so fragrant it made me weak in the knees. We crowned it with golden cornbread, and I've been making it ever since for anyone I want to truly impress.

I made this for my sister's book club last year, and three people came back the next week asking if we could have it again. One guest actually brought her slow cooker to return it the next morning because she wanted to make it at home that same day. It became the unofficial mascot of that group.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes: Chuck is forgiving and gets more tender the longer it cooks, which is exactly what a slow cooker demands. Don't skip the browning step, even though it feels like extra work, because those crusty bits are where the deepest flavor lives.
• 2 tbsp olive oil: For browning the beef and building that initial flavor base that makes everything taste intentional.
• 1 large onion and 3 cloves garlic, minced: The aromatic foundation that makes people ask what smells so good. Fresh garlic matters here.
• 1 red and 1 green bell pepper, diced: They add sweetness and texture that keeps the chili from tasting one-dimensional.
• 2 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano: This spice ratio took me three attempts to get right. Too much paprika makes it harsh, too little makes it forgettable. Trust this combination.
• 1/2 tsp cayenne pepper (optional): Only add this if you like heat that announces itself. It's entirely your choice, no judgment either way.
• 2 tbsp tomato paste: This concentrate is non-negotiable. It deepens the flavor in ways that crushed tomatoes alone never could.
• 1 (28 oz) can crushed tomatoes and 1 cup beef broth: Together they create the liquid that becomes pure comfort in a bowl. The beef broth adds body that water never will.
• 2 cans beans (kidney and black), drained and rinsed: Rinsing matters because it removes the starchy liquid that makes everything taste tinny. Vary the beans if you prefer.
• 1 tbsp brown sugar: A tiny amount that whispers rather than shouts, balancing the acidity of the tomatoes.
• For the cornbread: 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder, 1/2 tsp salt: Cornmeal is the star here. Use stone-ground if you can find it for better texture and flavor.
• 1 cup milk, 2 eggs, 1/4 cup melted butter: The wet ingredients that make this cornbread fluffy rather than dense. Don't overmix or you'll lose that tender crumb.
• 1 cup shredded cheddar cheese (optional) and 1 can green chilies (optional): These turn cornbread into something special, though they're not essential. I always add both.

Instructions

Brown the beef in batches:

Heat olive oil in your skillet until it shimmers. Working in batches so the beef isn't crowded, brown each piece on all sides until deeply browned. This takes patience but it's where the magic starts. Transfer each batch to the slow cooker as it finishes.

Build the flavor base:

In that same skillet with all those wonderful browned bits still clinging to the bottom, add your diced onion and peppers. Cook for about four minutes, listening for them to soften but before they lose their color. Add minced garlic and let it perfume the kitchen for one minute.

Bloom the spices:

Stir in all your chili powder, cumin, paprika, oregano, cayenne if using, salt and pepper. Cook this mixture for just one minute. You'll smell the exact moment the spices come alive, and that's when you know you're on the right track.

Deepen with tomato paste:

Add tomato paste and cook it for two minutes, stirring frequently. This little step concentrates all that deep tomato flavor and makes the chili taste like it took all day even though you've barely started.

Combine everything:

Transfer this flavor-packed mixture to your slow cooker. Add the crushed tomatoes, both cans of drained beans, beef broth, and brown sugar. Stir everything until it looks like you mean it, then cover.

Let time do the work:

Cook on low for seven to eight hours, or on high for four hours. The beef should be falling-apart tender. This is the point where you can walk away and let slow cooking work its ancient magic.

Prepare the oven:

About thirty minutes before you want to eat, preheat your oven to 400°F (200°C).

Make the cornbread batter:

In one bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another, whisk milk, eggs, and melted butter together until smooth. Pour the wet into the dry and mix just until combined. Don't overwork this. Fold in cheese and green chilies if using.

Assemble the final dish:

If your slow cooker insert is oven-safe, you can bake it right there. Otherwise, carefully transfer the chili to a large baking dish. Spread the cornbread batter evenly over the surface, like you're tucking it in for a nap.

Bake until golden:

Bake for twenty-five to thirty minutes until the cornbread is golden brown on top and a toothpick inserted into the cornbread (not the chili) comes out clean. The edges will pull away slightly from the sides.

Rest and serve:

Let it rest for ten minutes. This allows everything to set slightly and makes serving easier. This is when I pour glasses of something cold and gather everyone around.

Save

This dish became special not because of the recipe itself, but because of what it represented. It was the meal my best friend asked for during her chemotherapy recovery. It was what I made when my niece moved into her first apartment and felt terrified and alone. Food becomes a hug when it's made with this kind of intention.

Building Layers of Warmth

The beauty of this recipe is that you can make it your own without breaking it. Some people add a full jalapeño to the cornbread for heat that lingers pleasantly. Others stir in a teaspoon of instant coffee to the chili, which deepens the beef flavor without making it taste like coffee. I've seen people add a pinch of cinnamon to the spice blend, which sounds wrong until you taste how it rounds out the chili. The foundation is strong enough to hold your personal touches.

Timing It for Your Life

One of the greatest gifts this recipe gives is flexibility. You can brown the beef and sauté the vegetables in the morning, transfer everything to the slow cooker, and let it cook all day while you work, run errands, or just rest. The cornbread part takes barely fifteen minutes of active time. Or if you're working with a shorter timeline, use the high setting for four hours instead of low for seven to eight. The result is slightly different, but still delicious and still comforting. Life doesn't always fit into perfect schedules, and this recipe understands that.

Serving Suggestions and Add-Ons

I've learned that the right toppings can completely change the way people experience this dish. Some nights it's simple bowls with nothing but maybe a sprinkle of cilantro. Other times I set out sour cream, sliced avocado, fresh jalapeños, shredded cheese, and crushed tortilla chips, and people make it their own. For a gluten-free version, just use a one-to-one gluten-free flour blend in the cornbread and everything works exactly the same. It's a dish that welcomes customization without demanding it.

• Sour cream and fresh cilantro add brightness and cool creaminess to each spoonful
• Sliced avocado makes it feel luxurious and adds healthy fats that make you feel satisfied longer
• Green onions or fresh chives scattered on top add a sharp note that cuts through the richness perfectly

Save

This recipe is my answer to everything hard. It's what I make when I want to show someone they matter without using words. It feeds bodies and souls in equal measure, and maybe that's what all good cooking really is.

Recipe FAQs

→ How do I achieve tender beef in this dish?

Use beef chuck cut into cubes and cook it low and slow to break down connective tissues, resulting in tender, flavorful meat.

→ Can I make the cornbread topping gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend to keep the cornbread light and fluffy while avoiding gluten.

→ What spices balance the chili’s flavor?

Chili powder, cumin, smoked paprika, and oregano create a smoky, slightly earthy and warm profile that complements the beef and beans well.

→ Is it possible to prepare this without a slow cooker?

You can simmer the beef and beans on low heat on the stove for several hours, stirring occasionally, but slow cooking ensures optimal tenderness.

→ How do the cornbread ingredients contribute to texture?

The combination of cornmeal, flour, milk, eggs, and melted butter produces a moist and tender crumb with a slightly golden crust when baked.

→ Can I add heat to this dish?

Yes, incorporate chopped jalapeños into the cornbread batter or a pinch of cayenne pepper into the chili base for extra spiciness.