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Slow Cooker Cheeseburger Chili

Prep Time25 mins
Cook Time6 hrs
Total Time6 hrs 25 mins
Course: Main/Slow Cooker
Servings: 6
Author: Hip Foodie Mom


  • 3 tablespoons vegetable oil
  • 2 medium yellow onions medium dice
  • 1/2 medium to large red bell pepper medium dice
  • 1/2 medium to large green bell pepper medium dice
  • 6 medium garlic cloves finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon red chili pepper flakes optional, or you can use less
  • 2 pounds lean ground beef
  • 1 1/2 teaspoons kosher salt + more as needed
  • 1 28-ounce can diced tomatoes
  • 1 28-ounce can tomato sauce
  • 1 12-ounce bottle beer; dark or amber (more malt)
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can black beans, drained and rinsed

For serving:

  • Shredded cheddar cheese
  • Sour cream
  • fresh chives; diced


  • Heat the oil in a large saute pan over medium heat until shimmering. Add the onions and red and green bell peppers, season with salt, and cook, stirring occasionally, until softened, for about 6-8 minutes.
  • Add the garlic, chili powder, cumin and red chili pepper flakes, stir to coat the vegetables, and cook until fragrant, for about 1 minute. Add the ground beef, being careful not to break it up too much and cook until the beef is no longer pink, for about 7 minutes.
  • Carefully transfer the mixture to your slow cooker, add the diced tomatoes and their juices, the tomato sauce, pour in the beer and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, for about 8 hours on low or 6 hours on high.
  • Taste and season with salt as needed, and serve with sour cream, loads of cheddar cheese and garnish with fresh chives. Enjoy!