This is a simple, hearty slow cooker chili built around a full 28 oz can of diced tomatoes and three kinds of beans. It’s flexible, low-maintenance, and perfect for a make-ahead dinner.

Ingredients

Protein & Veg

• 1 lb ground beef
• 1 medium red onion, diced
• 1 can (28 oz) diced tomatoes
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed

Seasoning

• 3 tbsp chili powder
• 1½ tsp ground cumin
• 1 tsp smoked paprika (optional but great)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1–1¼ tsp kosher salt (adjust to taste at the end)
• Pinch of cayenne or red pepper flakes (optional)

Optional boosters

• 1 tbsp tomato paste (for extra richness)
• 1 tsp Worcestershire sauce
• ½ tsp sugar (to balance acidity, if needed)

Note: If you’re using your homemade taco seasoning blend, use about 2½–3 tbsp in place of the individual spices, then adjust salt, chili powder, and heat to taste.

Instructions

1. Brown the beef
   • In a skillet over medium heat, brown the ground beef with a light pinch of salt and pepper.
   • Break it up as it cooks.
   • Drain excess fat if needed.
2. Load the slow cooker
   Add to the slow cooker:
   • Cooked ground beef
   • Diced red onion
   • 28 oz can of diced tomatoes (with juices)
   • Black, pinto, and kidney beans
   • Chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using)
   • Optional: tomato paste, Worcestershire
   Stir everything very well so the seasoning coats all the beef and beans.
3. Cook
   • Low: 6–8 hours
   • High: 3–4 hours
   The longer it goes, the more the flavors come together.
4. Adjust at the end
   Taste and tweak:
   • Needs more salt? Add a little at a time and stir.
   • Want more warmth? Add a bit more chili powder or a pinch of cayenne.
   • Too acidic? Stir in the sugar (start with ½ tsp and taste).
   • Too thick? Add up to ¼ cup broth or water to loosen.
   • Too thin? Let it cook uncovered on High for 15–20 minutes to reduce.
5. Serve
   Serve hot with any toppings you like: shredded cheese, sour cream, green onions, tortilla chips, or a squeeze of lime.

Notes & Variations

• Swap part of the beef for ground turkey if you want it a little lighter.
• For thicker chili, reduce the tomatoes slightly or mash some of the beans at the end.
• This keeps well in the fridge for 3–4 days and freezes nicely in single portions.