Warm your home and hearts this Christmas with this soul-satisfying Classic Slow Cooker Beef and Bean Chili that transforms simple ingredients into a rich, hearty feast perfect for cold winter nights and festive gatherings. This isn’t just chili – it’s the ultimate comfort food that combines tender chunks of beef, a medley of beans, and aromatic spices that have been slowly simmering together to create layers of deep, complex flavors that improve with every hour of cooking. Each generous bowl delivers everything you crave in perfect chili: succulent beef that falls apart at the touch of a spoon, creamy beans that have absorbed all the savory goodness, and a rich, thick broth seasoned with the perfect balance of heat and warmth that makes this dish ideal for Christmas entertaining. Whether you’re hosting a casual holiday party, need a make-ahead meal that feeds a crowd, or want to create the kind of cozy atmosphere that makes Christmas feel like home, this slow cooker chili brings families together around the table with minimal effort and maximum satisfaction.
Serving: 8-10 people
Cooking Time: 6-8 hours (slow cooker time)
Ingredients
For the Chili Base:
2 1/2 pounds beef chuck roast, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, diced
1 large red bell pepper, diced
4 cloves garlic, minced
2 jalapeño peppers, seeded and minced (optional for heat)
For the Spice Blend:
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 teaspoon chipotle powder (optional for smokiness)
1/2 teaspoon cayenne pepper (adjust to taste)
2 teaspoons salt
1 teaspoon black pepper
For the Liquid Components:
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 cups beef broth
1 bottle (12 oz) dark beer (optional, or substitute broth)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
For the Bean Medley:
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
For Serving:
Shredded cheddar cheese
Sour cream
Chopped green onions
Fresh cilantro, chopped
Cornbread or crusty rolls
Hot sauce
Instructions
Begin by preparing your beef for the slow, tender cooking process that makes this chili exceptional. Cut the chuck roast into uniform 1-inch cubes, trimming away excess fat but leaving some marbling for flavor and tenderness.
Heat vegetable oil in a large skillet over medium-high heat and brown the beef cubes in batches, making sure not to overcrowd the pan. This browning step is crucial for developing the deep, rich flavors that set great chili apart from ordinary versions.
Sear each side of the beef cubes for 2-3 minutes until they develop a beautiful golden-brown crust, then transfer the browned meat to your slow cooker, leaving the flavorful drippings in the skillet.
In the same skillet with the beef drippings, sauté the diced onion and red bell pepper for 4-5 minutes until they begin to soften and caramelize, scraping up any browned bits from the bottom of the pan.
Add the minced garlic and jalapeños if using, cooking for another 30 seconds until fragrant, then transfer this aromatic mixture to the slow cooker with the beef.
Building the Flavor Foundation
Create your signature spice blend by combining chili powder, cumin, smoked paprika, oregano, chipotle powder if using, cayenne pepper, salt, and black pepper in a small bowl, mixing thoroughly.
Sprinkle this spice mixture over the beef and vegetables in the slow cooker, stirring to coat everything evenly and ensure maximum flavor distribution.
Add the tomato paste to the slow cooker and stir it in well, allowing it to coat the meat and vegetables. This concentrated tomato flavor will add richness and depth to the finished chili.
Pour in the crushed tomatoes, tomato sauce, beef broth, beer if using, Worcestershire sauce, and brown sugar, stirring everything together until well combined.
The liquid should just cover the meat and vegetables. If needed, add a little more broth or water to achieve the proper level.
The Long, Slow Simmer
Cover the slow cooker and cook on low heat for 6-7 hours, allowing the beef to become fork-tender and the flavors to meld into something truly spectacular.
Resist the urge to lift the lid frequently, as this releases heat and extends the cooking time. The slow, steady heat is what transforms tough chuck roast into melt-in-your-mouth perfection.
During the last hour of cooking, add the drained and rinsed kidney beans, black beans, pinto beans, and cannellini beans to the slow cooker, stirring gently to combine.
This timing ensures the beans heat through completely without becoming mushy or falling apart during the long cooking process.
Final Seasoning and Adjustments
Taste the chili during the last 30 minutes of cooking and adjust seasonings as needed. You may want to add more salt, chili powder, or a pinch of brown sugar depending on your preferences.
If the chili seems too thin, remove the lid during the last hour to allow some liquid to evaporate and concentrate the flavors. If too thick, stir in a little more broth or water.
The finished chili should be thick enough to coat a spoon but not so thick that it’s pasty. The beef should be tender enough to shred with a fork, and all the flavors should be well-balanced.
Serving Your Holiday Masterpiece
Ladle the hot chili into warmed bowls and set out a variety of toppings so everyone can customize their perfect bowl according to their preferences.
Traditional toppings include shredded cheddar cheese, dollops of sour cream, chopped green onions, and fresh cilantro for brightness and color.
Serve with warm cornbread, crusty rolls, or tortilla chips for dipping and soaking up every drop of the delicious broth.
Tips for Perfect Christmas Classic Slow Cooker Beef and Bean Chili
Brown the meat properly as this step develops crucial flavors that can’t be achieved any other way. Don’t skip this even though it adds time to the prep.
Use chuck roast rather than lean cuts, as the marbling and connective tissue break down during slow cooking to create incredibly tender, flavorful meat.
Layer your spices by toasting them briefly with the vegetables before adding liquids, which helps bloom their flavors and create more complexity.
Don’t add beans too early as they can become mushy during the long cooking time. Adding them in the last hour maintains better texture.
Taste and adjust seasoning near the end of cooking, as flavors concentrate and change during the slow cooking process.
Make it ahead as chili actually improves in flavor when made a day or two in advance and reheated gently.
Control the heat level by starting with less spicy ingredients and adding more hot sauce or cayenne to individual bowls as desired.
Use quality ingredients especially with the spices and tomatoes, as they form the flavor foundation of the entire dish.
Storage and Reheating
This chili keeps excellently in the refrigerator for up to 5 days and freezes well for up to 3 months, making it perfect for holiday meal prep and gift-giving.
Holiday Entertaining Benefits
The slow cooker format makes this perfect for Christmas entertaining, as it can cook all day while you prepare other dishes, and it keeps warm for serving throughout the evening.
Nutritional Information
Per serving (based on 9 servings):
- Calories: 485
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 42g
- Sodium: 1,185mg
- Iron: 6.2mg
- Potassium: 1,285mg
- Folate: 185mcg
- Vitamin C: 35mg
This hearty chili provides excellent nutrition with high-quality protein from the beef and additional plant-based protein from the variety of beans. The beans contribute substantial fiber for digestive health and folate for cellular function. The beef provides important minerals like iron and zinc, while the vegetables add vitamins and antioxidants. Despite being rich and satisfying, this chili offers excellent nutritional value that makes it a wholesome, complete meal perfect for cold winter days and holiday gatherings.
