Paula Deen Slow Cooker Chili Recipe
Paula Deen Slow Cooker Chili Recipe is easy, hearty and full of rich flavor. It’s perfect for busy days when you want a warm, comforting meal.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cans kidney beans drained and rinsed
- 1 can diced tomatoes
- 1/4 cup tomato paste
- 1 cup beef broth
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley or cilantro for garnish
Instructions
Brown the Beef
- Heat vegetable oil in skillet. Add ground beef and cook until fully browned. Drain excess fat.
Cook Onion and Garlic
- Add chopped onion and garlic to skillet. Cook until soft and fragrant, about 3–4 minutes.
Add Bell Peppers
- Stir in green and red bell peppers. Cook for 2–3 minutes until slightly softened.
Transfer to Slow Cooker
- Add cooked beef, onions, garlic and peppers into slow cooker.
Add Beans and Tomatoes
- Stir in drained kidney beans, diced tomatoes and tomato paste until well combined.
Add Broth and Spices
- Pour in beef broth. Mix in chili powder, cumin, paprika, cayenne, salt and black pepper evenly.
Cook on Low
- Cover slow cooker and cook on low for 5–6 hours. Stir occasionally if possible.
Check Seasoning
- Taste chili before serving. Adjust salt, pepper or spices as needed.
Garnish
- Sprinkle fresh parsley or cilantro on top. Serve hot with your favorite sides.
Serve
- Ladle chili into bowls. Pair with cornbread, rice or tortilla chips for a complete meal.
Notes
- Use ground turkey or chicken for lighter version.
- Add jalapeños for spicier chili.
- Mix different beans like black beans or pinto beans for variety.
- Top with shredded cheese, sour cream, or sliced avocado.
- Let chili rest for 15 minutes after cooking for deeper flavors.
- Add a teaspoon of smoked paprika for smoky depth.