Slow Cooker Chili
User Reviews
4.9
Slow Cooker Chili
Description
Slow Cooker Chili is a robust dish featuring lean ground beef sautéed with onions and garlic before being combined with tomatoes, tomato sauce, and beef broth in a slow cooker. The seasoning mix includes chili powder, cumin, paprika, cocoa powder, sugar, and coriander, creating a deep and layered flavor profile. After slow cooking for five to six hours, dark and light red kidney beans are stirred in to warm through, contributing to the chili's hearty texture. The method ensures tender, well-blended flavors that benefit from slow heat over time.
The chili is versatile for serving and complements a variety of toppings such as shredded cheddar cheese, sour cream, chopped onions, and hot sauce. It pairs well with sides like baked potatoes, cornbread, biscuits, saltine crackers, or tortilla chips, making it a filling main course or party dish.
For better browning of the beef, cooking it in two batches is recommended, and blooming the spices with the aromatics enhances the spice intensity. Adjust thickness by varying the amount of beef broth added. Mild green chilies are suggested for the diced tomatoes, or a combination of diced tomatoes and drained green chilies can be used.
Ingredients
- 1 Tbsp olive oil
- 2 lbs ground beef lean
- 1 onion finely chopped, large, yellow
- 3 cloves garlic finely minced
- 2 (14.5 oz) cans diced tomatoes with green chilies
- 3 (8 oz) cans tomato sauce
- 1/2 cup beef broth
- 2 Tbsp chili powder
- 2 1/2 tsp cumin ground
- 2 tsp paprika
- 2 tsp cocoa powder unsweetened
- 1 tsp granulated sugar
- 1/2 tsp ground coriander
- salt freshly ground
- black pepper freshly ground
- 1 (15 oz) can red kidney beans drained and rinsed, dark
- 1 (15 oz) can red kidney bean drained and rinsed, light variety
- cheddar cheese for serving, shredded
Optionally serve with:
Instructions
- Heat olive oil in a large and deep non-stick skillet over medium-high heat.
- Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker (I like this one HERE).
- Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
- Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
- Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
- Cover with lid and cook on low heat for 5 - 6 hours.
- Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.
Notes
- Use tomatoes labeled with "mild" green chilies or substitute with separate cans of diced tomatoes and drained green chilies for similar flavor.
- For a deeper spice flavor, sauté the spices with the onions in the last minute of cooking the aromatics.
- To improve beef browning, cook in two batches and avoid constant stirring to allow better searing.
- Adjust chili thickness by adding extra beef broth to thin or omitting broth for a thicker texture.
- Serve with a variety of toppings such as sour cream, chopped onions, roasted peppers, or hot sauce, and sides like cornbread, biscuits, or tortilla chips.
User Reviews
Overall Rating
4.9
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