Make your taste buds dance with this hearty beef chili recipe slow cooker. Perfect for those chilly nights or when you’re craving something comforting and delicious.
Why This Recipe Works
- Slow cooking allows the flavors to meld together beautifully, creating a depth of taste that’s hard to achieve with quicker methods.
- Using ground beef makes this recipe accessible and easy to prepare, without sacrificing flavor.
- The combination of spices gives this chili a perfect balance of heat and sweetness, appealing to a wide range of palates.
Ingredients
- 2 lbs ground beef
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
Equipment Needed
- Slow cooker
- Large skillet
- Wooden spoon
- Measuring spoons
Instructions
Step 1: Brown the Beef
Heat a large skillet over medium-high heat and add the ground beef. Cook until the beef is no longer pink, breaking it apart with a wooden spoon as it cooks. This should take about 7-10 minutes. Tip: For extra flavor, you can brown the onions and garlic with the beef.
Step 2: Combine Ingredients in Slow Cooker
Transfer the cooked beef to your slow cooker. Add the diced onion, minced garlic, kidney beans, crushed tomatoes, chili powder, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
Step 3: Cook on Low
Cover the slow cooker and set it to cook on low for 6-8 hours. This long, slow cooking time allows the flavors to develop fully. Tip: If you’re short on time, you can cook on high for 3-4 hours, but low and slow is best.
Step 4: Adjust Seasonings
After cooking, taste the chili and adjust the seasonings as needed. You might want to add more chili powder for heat or a pinch of sugar to balance the acidity of the tomatoes.
Step 5: Serve and Enjoy
Ladle the chili into bowls and serve with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions. Tip: Letting the chili sit for a few minutes after cooking can enhance the flavors even more.
Tips and Tricks
For an even richer flavor, consider browning the beef in batches to avoid overcrowding the pan, which can lead to steaming rather than browning. Another pro tip is to toast your spices in a dry pan before adding them to the slow cooker; this unlocks their full aromatic potential. If you’re looking for a thicker chili, you can mash some of the beans before adding them or let the chili cook uncovered for the last hour to reduce the liquid.
Recipe Variations
- For a smokier flavor, add a chipotle pepper in adobo sauce or use smoked paprika instead of regular paprika.
- Vegetarians can substitute the ground beef with a plant-based alternative or additional beans and vegetables like bell peppers and zucchini.
- For a sweeter twist, add a tablespoon of cocoa powder or a square of dark chocolate during the last hour of cooking.
Frequently Asked Questions
Can I freeze this chili? Absolutely! This chili freezes beautifully. Just cool it completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make this chili spicier? Feel free to add more chili powder, include some cayenne pepper, or toss in a diced jalapeño with the onions and garlic. Adjust the heat to your liking.
Can I use fresh tomatoes instead of canned? Yes, you can substitute about 4 cups of chopped fresh tomatoes for the canned crushed tomatoes. Just keep in mind that fresh tomatoes may release more liquid, so you might need to adjust the cooking time accordingly.
Summary
This beef chili recipe slow cooker is a foolproof way to enjoy a delicious, comforting meal with minimal effort. Packed with flavor and customizable to your taste, it’s sure to become a staple in your recipe collection.