This slow cooker chili is a warm and hearty dish, packed with beans, ground meat, and spices. Let it simmer all day for flavors that pop!
I love how easy it is—just throw everything in and let the slow cooker do its magic. Perfect for cozy nights or game day! Don’t forget the cornbread on the side! 🍞
Key Ingredients & Substitutions
Ground Beef: This is the star of the chili! If you prefer a leaner option, turkey or chicken are great substitutes. For a vegetarian twist, try using lentils or a mix of beans instead.
Kidney Beans: They add texture and protein. Feel free to substitute with black beans, pinto beans, or even chickpeas. Just make sure to rinse them to reduce sodium!
Tomato Products: Diced tomatoes, tomato paste, and sauce create the chili’s depth. If you’re out of any, crushed tomatoes can work too. Just adjust the thickness with more beef broth if necessary.
Spices: Chili powder is essential for flavor. If you like it spicy, add more cayenne or even jalapeños. You can also use taco seasoning if you have it on hand.
How Do You Get the Best Flavor from Spices in Chili?
The way you use spices can make a big difference! Here are some tips to enhance the flavors:
- Always toast your spices! You can add them to the skillet after browning meat for a minute. This releases their oils and aromas.
- Start with the suggested amounts, then taste as it cooks. Adjust as you go to match your preference for heat and flavor.
- Letting the chili sit for a while helps flavors develop, so it can be even better the next day. Perfect for leftovers!
How to Make Delicious Slow Cooker Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb (450g) ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp oregano
- Salt and pepper to taste
For Garnishing:
- Shredded cheddar cheese
- Sour cream
- Chopped fresh cilantro
- Tortilla chips (optional)
How Much Time Will You Need?
This slow cooker chili requires about 15 minutes of prep time and will need to cook for 6-8 hours on low or 3-4 hours on high. So, you can set it up in the morning and come home to a delicious meal!
Step-by-Step Instructions:
1. Brown the Meat:
In a medium skillet over medium heat, cook the ground beef and the chopped onion together. Stir occasionally for about 5-7 minutes until the beef is browned and the onion is softened. Drain any excess fat to keep the chili from becoming greasy.
2. Add to the Slow Cooker:
Once the beef and onions are ready, transfer them to your slow cooker. It’s where all the magic happens!
3. Mix in the Goodness:
Now add the minced garlic, drained kidney beans, diced tomatoes (with their juices), tomato paste, tomato sauce, and beef broth to the slow cooker. Stir everything together so it mixes well!
4. Season It Up:
Sprinkle in the chili powder, ground cumin, paprika, cayenne pepper (if you want some heat), oregano, salt, and pepper. Give it a good stir to combine all those flavors.
5. Let It Cook:
Cover the slow cooker with its lid and let it do its thing. Cook on low for 6-8 hours or on high for about 3-4 hours. If you can, stir occasionally to help everything blend nicely.
6. Final Touches:
When it’s done cooking, taste the chili and adjust any seasoning if needed. It should be hearty and flavorful!
7. Serve and Garnish:
Serve the chili hot in bowls! Top each serving with shredded cheddar cheese, a dollop of sour cream, a sprinkle of chopped cilantro, and some tortilla chips on the side for extra crunch. Enjoy your cozy, comforting meal!
Can I Use Ground Turkey or Chicken Instead of Ground Beef?
Absolutely! Ground turkey or chicken are great lean alternatives to beef. Just cook them the same way until browned. The flavor will be slightly different but still delicious!
Can I Make This Recipe Vegetarian?
Yes! You can easily make this chili vegetarian by omitting the meat and using more beans or a combination of beans and lentils. Vegetable broth can replace the beef broth for added depth of flavor.
Can I Freeze Leftover Chili?
Yes, chili freezes wonderfully! Let it cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and gently warm it on the stove.
What Can I Serve with This Chili?
This chili pairs perfectly with cornbread, rice, or a simple side salad. You can also serve it with tortilla chips or over baked potatoes for an extra hearty meal!
