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Slow Cooker Chili Recipe

Slow Cooker Chili

Wholesome Cove
This slow cooker chili uses browned ground beef, three kinds of beans, and a big can of diced tomatoes for a bowl that is thick enough to stand a spoon in, with just 20 minutes of hands-on prep.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main Course
Cuisine American
Servings 8 bowls
Calories 410 kcal

Equipment

  • 6-quart or larger slow cooker
  • Large skillet - for browning the beef and softening the aromatics
  • Cutting board and sharp knife - for the onion, pepper, and garlic
  • Colander - for draining and rinsing the beans
  • Measuring spoons and measuring cup
  • Wooden spoon - for breaking up the beef and stirring
  • Ladle - for serving

Ingredients
  

Instructions
 

  • Heat a large skillet over medium-high heat until a drop of water sizzles on contact. Add the ground beef, break it apart with a wooden spoon, and cook for 6 to 8 minutes until no pink remains and the meat has some browned bits. Spoon off most of the excess grease, leaving about a tablespoon behind.
  • Add the diced onion and green bell pepper to the skillet and cook for 4 to 5 minutes until the onion turns translucent and the pepper softens. Stir in the minced garlic and cook for 1 more minute until fragrant.
  • Add the chili powder, cumin, smoked paprika, dried oregano, cayenne (if using), salt, and black pepper. Stir constantly for about 30 seconds so the spices toast in the warm fat and release their aroma.
  • Scrape the entire beef and spice mixture into the slow cooker. Add the drained and rinsed kidney beans, pinto beans, and black beans, then pour in the diced tomatoes with their juice, the tomato sauce, and the tomato paste. Add the beef broth, Worcestershire sauce, and brown sugar (if using).
  • Stir everything together until the tomato paste dissolves and the beans are evenly distributed. Cover with the lid and cook on low for 6 hours, or on high for 3 to 4 hours. Resist lifting the lid during cooking, since each peek adds roughly 20 minutes to the cook time.
  • After the cook time, stir the chili and taste it. If it is too thin, leave the lid off and cook on high for another 20 to 30 minutes to reduce. If it is too thick, stir in a splash of beef broth or water. Adjust salt and heat to taste before serving.
  • Ladle the chili into bowls while hot. Set out toppings like shredded cheese, sour cream, diced onion, and tortilla chips, and let everyone build their own bowl.

Notes

  • Always brown the beef first. Dumping raw ground beef straight into the crock leaves the chili greasy and the meat in soft clumps. Searing it in a hot skillet fixes both problems and builds flavor.
  • Toast the spices in the fat. Thirty seconds in the warm pan wakes up the chili powder and cumin far more than adding them cold.
  • Do not skip the tomato paste. It is the single easiest way to keep the chili thick instead of watery.
  • Rinse the beans well. This removes the starchy canning liquid that can make the pot taste dull.
  • Give it a spoonful of masa harina near the end if you want a thicker, silkier texture with a hint of corn.
  • Salt at the end, not just the start. The flavors concentrate as it cooks, so taste before you add more.
  • Cook on low if you have the time. The longer, gentler cook melds the flavors better than the high setting.
  • Storage: Cool the chili, then store in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Make-ahead tip: You can brown the beef and chop the vegetables a day ahead, then assemble in the morning.

Nutrition

Serving: 1BowlCalories: 410kcalCarbohydrates: 32gProtein: 29gFat: 19gSaturated Fat: 7gSodium: 720mgFiber: 10gSugar: 8gIron: 5mg
Keyword crockpot chili, ground beef chili, slow cooker chili, thick chili recipe, three bean chili
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