Best Slow Cooker Chili With Beef and Pinto Beans

Heat a skillet over medium heat and cook the ground beef until fully browned, breaking it apart with a spoon.

Add the chopped onion and bell pepper to the skillet and sauté until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant.

Drain any excess fat, then transfer the beef and vegetables to the slow cooker.

Drain the soaked pinto beans and stir them into the slow cooker with the beef mixture.

Pour in the tomato sauce, diced tomatoes with juices, and 2–2½ cups of broth. Stir to combine everything evenly.

Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix well so the spices are evenly distributed.

Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beans are tender and flavors are blended.

About 30–60 minutes before the chili is done, stir in the corn. Taste and adjust seasoning if needed.

Spoon chili into bowls or over rice, and top with shredded cheddar, sliced jalapeno, and fresh cilantro.

Mash some beans or cook uncovered for 30–60 minutes to reduce liquid for a thicker consistency.