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There’s something undeniably comforting about a warm bowl of chili, especially when the temperature starts to dip. Growing up in a household where every Sunday was a chance to gather around the table, chili was a staple—a dish that brought us together, filled with flavors that danced on our palates and warmth that wrapped around us like a cozy blanket. Today, I want to share with you my take on a classic: Smoky Slow Cooker BBQ Beef Bean Chili. This recipe not only captures the essence of that cherished family tradition but also elevates it with a smoky BBQ twist that will have your loved ones coming back for seconds.

Slow Cooker BBQ Beef Bean Chili

Warm your soul with a bowl of Smoky Slow Cooker BBQ Beef Bean Chili, a comforting dish that combines robust flavors with cozy moments. Perfect for busy weekdays or relaxed weekends, this recipe features ground beef, hearty beans, sweet corn, and a splash of BBQ sauce for that smoky twist. Let your slow cooker work its magic while you savor the irresistible aromas wafting through your home. Enjoy a bowl of deliciousness that’s sure to bring your family together!
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Ingredients
  

2 pounds ground beef

1 large onion, diced

3 cloves garlic, minced

1 bell pepper, diced (red or green)

2 cans (14.5 oz each) diced tomatoes, undrained

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1/2 cup BBQ sauce (your favorite brand)

2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon smoked paprika

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for heat)

1 tablespoon Worcestershire sauce

1/4 cup fresh cilantro, chopped (for garnish)

Sour cream and shredded cheese (for serving, optional)

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until it’s no longer pink. Drain excess fat and transfer it to the slow cooker.

    Sauté Veggies: In the same skillet, add a splash of olive oil if needed. Sauté the diced onion, garlic, and bell pepper for about 5-7 minutes, or until they're softened. Add them to the slow cooker.

      Add Remaining Ingredients: To the slow cooker, add the diced tomatoes (with juice), kidney beans, black beans, corn, BBQ sauce, chili powder, cumin, smoked paprika, salt, black pepper, cayenne pepper (if using), and Worcestershire sauce. Stir everything together until well combined.

        Slow Cooking: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible, but it’s not necessary.

          Taste and Adjust: About 30 minutes before serving, taste the chili and adjust the seasonings if necessary. You can add more BBQ sauce for sweetness or more spices for heat.

            Serve: Once cooked, ladle the chili into bowls and garnish with chopped cilantro. Optionally, add a dollop of sour cream and sprinkle with shredded cheese for extra creaminess.

              Enjoy: Serve hot with crusty bread, cornbread, or tortilla chips for dipping!

                Prep Time, Total Time, Servings: 20 minutes | 6-8 hours (slow cooker time) | 6 servings