Hey there, fellow chili lover! There’s something magical about a simmering pot of chili — the aroma wafting through the house, drawing family members into the kitchen like a magnet. Every time I make my Slow Cooker Chili, it transports me back to the countless gatherings and cozy nights spent with loved ones. It’s one of those recipes that’s become a staple in our family, especially when the weather starts to turn chilly. My husband often says that a bowl of this chili is like a warm hug from the inside out.
It’s truly a dish that brings people together. I remember my first attempt at making chili; it was a bit of a disaster, to be honest. But with time, I found the perfect balance of flavors that’s both hearty and comforting. Plus, using the slow cooker means I can toss everything in, go about my day, and come home to the perfect dinner without much fuss.
This Slow Cooker Chili recipe is super easy, making it perfect for those busy weekdays or a lazy weekend when you don’t want to fuss over the stove. It’s a meal that’s satisfying and versatile — you can tweak the ingredients to suit your taste or whatever you’ve got on hand. Plus, it’s a real crowd-pleaser at parties, often outshining the fancier dishes. The blend of spices with the tender lean ground beef and beans makes it a hit every time.
Whether you’re new to cooking or a seasoned pro, I encourage you to give this recipe a try. It’s worth every bite, and you might find it becoming a beloved tradition in your household too. So, let’s dive into this recipe and get cooking!
How to Make Slow Cooker Chili
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Ingredients:
- 2 lb lean Ground Beef (90/10 or 93/7)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 tsp cumin
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 15 oz can black beans (drained and rinsed)
- 30 oz kidney beans (two 15 oz cans, drained and rinsed)
- 30 oz diced tomatoes (with juice)
- 10 oz diced tomatoes and green chilis (with juice)
- 30 oz tomato sauce
Directions:
- Warm a large skillet over medium-high heat and crumble in the ground beef. Cook it while stirring until browned and the fat is released, which takes around 4-5 minutes.
- Add in the chopped onion and continue to cook until translucent and soft, another 4-5 minutes. Stir in minced garlic along with cumin, chili powder, garlic powder, oregano, salt, and pepper. Mix for about 30 seconds until the aroma blooms.
- Spoon this savory mix into your 6-quart slow cooker.
- Pour in the black beans, kidney beans, diced tomatoes with juice, tomatoes with green chilis, and tomato sauce. Stir well to combine everything.
- Secure the lid and set the slow cooker on high for 3-4 hours, or choose low for a longer 6-8 hours. Adjust the seasoning as desired before serving. Relish it warm!
Easy Substitutes for Slow Cooker Chili
If you’re out of ground beef, try using ground turkey or chicken for a lighter version. Vegetarians can swap the meat for more beans or lentils. Kidney beans can be replaced with pinto beans or chickpeas. If you’re missing fresh garlic, garlic powder will do in a pinch.
How to Make Slow Cooker Chili Last Longer
Store any leftover chili in airtight containers in the refrigerator for up to 4 days. For longer preservation, freeze it in portions for up to 3 months. Thaw overnight in the fridge before reheating on the stove or microwave for a quick meal.
Perfect Pairings for Slow Cooker Chili
Serve your chili with classic toppings like shredded cheese, sour cream, or diced avocado. Pair it with cornbread or a side of tortilla chips for added crunch. For drinks, a cold beer or a glass of robust red wine complements the flavors beautifully.
Pro Tips for the Perfect Slow Cooker Chili
For a deeper flavor, consider browning the beef with a splash of Worcestershire sauce. Want a smoky kick? Add a teaspoon of smoked paprika. Don’t have a slow cooker? Simmer on the stovetop for 30-40 minutes instead, stirring occasionally.
Adapting Slow Cooker Chili for Any Time of Year
In summer, lighten the chili by adding fresh corn or zucchini. During fall, toss in some butternut squash for a sweet note. For winter, spice it up with more chilis or add kale for nutrition. Spring calls for a handful of fresh herbs stirred in just before serving.
FAQs:
Can I make this chili without a slow cooker?
Absolutely! If you don’t have a slow cooker, you can prepare the chili on the stovetop. Simply follow the initial steps in a large pot, then let it simmer on low heat for about 30-40 minutes, stirring occasionally.
How can I make this chili spicier?
To turn up the heat, you can add more diced green chilis or include some jalapeños. A dash of hot sauce or a sprinkle of cayenne pepper will also enhance the spiciness. Always taste as you go to ensure it meets your heat preference.
Is it possible to make this chili in advance?
Yes, you can prepare this chili a day or two in advance. The flavors will meld and deepen if allowed to sit in the refrigerator. Reheat it gently on the stovetop or in the microwave when you’re ready to serve, adding a splash of water if it thickens too much.
What’s the best way to reheat leftovers?
Reheat leftover chili on the stovetop over medium heat, stirring occasionally until warmed through. Alternatively, the microwave can be used; heat on high in a microwave-safe bowl, stirring every minute or so to ensure even heating.
Can I add other vegetables to this chili?
Definitely! Feel free to add vegetables like bell peppers, carrots, or even sweet potatoes. These additions not only enhance the nutritional value but also add a variety of textures and flavors to the chili. Just chop them into bite-sized pieces before cooking.
What should I do if my chili is too thick?
If your chili turns out thicker than you’d like, simply add a bit of broth or water to thin it out to your desired consistency. Be sure to add it gradually, stirring to incorporate the liquid without diluting the flavors too much.
Slow Cooker Chili
Equipment
- slow cooker
- Large Skillet
Ingredients
- 2 lb lean ground beef (90/10 or 93/7)
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tsp cumin
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 15 oz black beans (drained and rinsed)
- 30 oz kidney beans (two 15 oz cans, drained and rinsed)
- 30 oz diced tomatoes (with juice)
- 10 oz diced tomatoes and green chilis (with juice)
- 30 oz tomato sauce
Instructions
- Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart with a spatula, until the fat is released, which should take about 4-5 minutes.
- Add the chopped onion and sauté until softened, around 4-5 minutes. Incorporate the minced garlic along with the cumin, chili powder, garlic powder, oregano, salt, and pepper; stir for another 30 seconds until the aroma is released.
- Transfer this mixture into a 6-quart slow cooker.
- Next, combine the rinsed black beans, kidney beans, diced tomatoes along with their juices, tomatoes with green chilis, and the tomato sauce into the slow cooker. Stir well to combine all ingredients.
- Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 6-8 hours. Taste before serving and adjust seasoning if necessary. Serve hot and enjoy your meal!
