Introduction
Welcome to your next favorite dinner recipe: Slow Cooker Chili – Hearty, Spicy & Set-It-&-Forget-It! This comforting dish is packed with robust flavors, a perfect blend of spices, and hearty textures that will warm you from the inside out. As it gently simmers in the slow cooker, your home will be filled with an irresistible aroma that will have everyone eager to gather around the dinner table. Not only is this chili easy to prepare, but it’s also a versatile meal that you can customize to suit any palate. Despite its rich flavors, it requires minimal hands-on time, allowing you to enjoy more moments with your family and friends.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6-8
Ingredients
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and transfer the beef into the slow cooker.
- Add the drained kidney beans, black beans, diced tomatoes (with juices), tomato sauce, and beef broth to the slow cooker.
- In the same skillet, sauté the onion until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute. Then, transfer the onion and garlic mixture to the slow cooker.
- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring to combine all the ingredients thoroughly.
- Cover and cook on low for 6 hours. If you’re in a rush, you can set it on high for 3 hours, but low is recommended for deeper flavors.
- Once done, give the chili a good stir. Taste and adjust seasoning if needed.
- Serve hot, garnished with your choice of toppings such as shredded cheese, sour cream, or green onions.
Pro Tips for Perfect Results
- Use lean ground beef to reduce fat while still having rich flavor. Alternatively, ground turkey or chicken can be used as a lighter option.
- Let your chili sit for a few minutes before serving to allow the flavors to meld together.
- Adjust the spice level by adding more chili powder or diced jalapenos according to your preference.
- For a smokier flavor, try adding a dash of liquid smoke to the chili.
- If you want a thicker chili, you can mash some of the beans with a fork before adding them to the pot.
Variations and Substitutions
If you’re looking to take your chili in different directions, here are a few variations and substitutions:
- Make it vegetarian by replacing the ground beef with additional beans or textured vegetable protein (TVP).
- Swap out kidney and black beans for pinto beans or chickpeas.
- Incorporate vegetables such as bell peppers, zucchini, or corn for added nutrition and flavor.
- For a spicier version, include diced habanero or serrano peppers.
- Use low-sodium broth to reduce sodium content.
Storage and Reheating Tips
Once your chili is made, it’s excellent for storage! Allow it to cool completely before transferring to an airtight container. It can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, simply microwave individual portions or warm on the stove over low heat until heated through.
FAQ
- Can I cook this chili overnight? Yes! If your slow cooker has a timer function, you can set it to cook overnight on low.
- Is this recipe gluten-free? Yes, as long as you ensure that all your ingredients, especially the broth, are gluten-free.
- Can I add more beans? Absolutely! Feel free to add more beans for a heartier dish.
- How do I thicken my chili? You can thicken chili by simmering it uncovered for the last 30 minutes or mashing some beans against the side of the slow cooker.
- What can I serve with chili? Chili pairs well with cornbread, rice, or tortilla chips, and it’s also delicious alongside a fresh garden salad.
Nutritional Estimate
Each serving of this hearty chili contains approximately 350 calories, 25g of protein, 35g of carbohydrates, and 15g of fat. It’s a nutritious and satisfying meal that packs a punch of flavor without compromising your health goals.
Slow Cooker Chili – Hearty, Spicy & Set-It-&-Forget-It!
Ingredients
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings: shredded cheese, sour cream, chopped green onions
Instructions
- In a skillet over medium heat, brown the ground beef until cooked
- Drain excess fat, transfer beef to the slow cooker
- Add kidney beans, black beans, diced tomatoes with juices, and tomato sauce
- Pour in beef broth and stir to combine
- In the same skillet, sauté diced onion until translucent
- Cook minced garlic for 1 minute, then add onion and garlic to the slow cooker
- Sprinkle chili powder, cumin, smoked paprika, salt, and pepper; stir thoroughly
- Cover and cook on low for 6 hours or high for 3 hours
- Stir chili and adjust seasoning if needed
- Garnish with optional toppings before serving
Notes
Let chili rest 5-10 minutes before serving for better flavor integration
Increase heat with extra chili powder or diced jalapenos if desired
Add liquid smoke for a deeper smoky taste
Mash some beans for a thicker consistency
