Slow Cooker Chili Recipe

Ground beef: Provides the hearty base for the chili, adding richness and protein.

Onion: Adds sweetness and depth of flavor when cooked with the beef.

Garlic: Enhances the overall flavor with its aromatic and savory notes.

Tomato sauce: Creates a rich and tangy base for the chili.

Diced tomatoes: Adds texture and a burst of tomato flavor.

Kidney beans: Contributes to the hearty texture and adds protein and fiber.

Black beans: Adds a different texture and flavor, complementing the kidney beans.

Chili powder: Provides the primary spice and heat for the chili.

Ground cumin: Adds a warm, earthy flavor that enhances the chili's complexity.

Paprika: Contributes a mild sweetness and a subtle smoky flavor.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a hint of heat and sharpness to balance the flavors.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will also help the onion and garlic blend more seamlessly with the meat. For an added depth of flavor, consider deglazing the skillet with a splash of beef broth or red wine before transferring the mixture to the slow cooker. This will help lift any caramelized bits from the bottom of the pan, enriching the overall taste of your chili.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can add a different depth of flavor to the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same intensity of flavor.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used for a fresher taste, though they may require additional cooking time to break down.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can easily replace kidney beans in chili recipes.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, making them a good alternative to black beans.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth that can enhance the overall flavor of the chili.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it should be used sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled chili into airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label each container with the date. This ensures you keep track of freshness and consume the chili within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. This keeps the flavors intact and the chili safe to eat.
• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without losing its delicious taste and texture.
• When ready to enjoy, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the chili.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• If the chili appears too thick after reheating, add a splash of broth or water to reach your desired consistency.
• Serve the reheated chili with your favorite toppings, such as shredded cheese, sour cream, or chopped green onions, to enhance the flavor and presentation.

• For the stovetop method, place the leftover chili in a saucepan over medium heat. Stir occasionally until it's heated through, which should take about 10-15 minutes. If the chili seems too thick, add a splash of water or broth to reach your desired consistency.

• To reheat in the microwave, transfer a portion of the chili to a microwave-safe bowl. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add an extra minute if needed.

• If you prefer using the oven, preheat it to 350°F (175°C). Place the chili in an oven-safe dish and cover it with aluminum foil. Bake for about 20-25 minutes or until it's hot and bubbly. Stir halfway through to ensure even heating.

• For those who have an Instant Pot, you can use the sauté function. Transfer the chili to the pot, set it to sauté, and stir occasionally until it's heated through. This method is quick and efficient, taking about 10 minutes.

• If you have a slow cooker, you can reheat the chili on the low setting. Transfer the chili to the slow cooker, cover, and heat for 1-2 hours, stirring occasionally. This method is great if you have time and want to keep the chili warm for an extended period.

• Skillet: Used to brown the ground beef and cook the onions and garlic until softened.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks in the skillet.

• Knife: Essential for dicing the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the onion and garlic.

• Slow cooker: The main appliance used to cook the chili slowly, allowing the flavors to meld together.

• Can opener: Necessary for opening the cans of tomato sauce, diced tomatoes, kidney beans, and black beans.

• Measuring spoons: Used to measure out the chili powder, ground cumin, paprika, salt, and black pepper accurately.

• Mixing spoon: Useful for stirring the ingredients together in the slow cooker.

• Serving ladle: Ideal for serving the hot chili into bowls once it's ready.

Pre-cook the beef: Brown the ground beef and onions the night before to save time in the morning.

Use canned beans: Opt for canned beans instead of dried beans to cut down on preparation time.

Chop in advance: Dice the onion and mince the garlic ahead of time and store them in the fridge.

Batch prep spices: Measure out the chili powder, cumin, paprika, salt, and pepper in advance and store them in a small container.

Use a slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.