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This slow cooker chili recipe has been my secret weapon for family gatherings and cozy winter nights for years. The combination of tender beef, savory beans, and a perfectly balanced spice blend creates a deeply satisfying bowl of comfort that gets better as it simmers away in the slow cooker.
I first made this chili during a particularly cold football Sunday when I needed something hearty but didn't want to miss the game. The rich aromas filled the house all afternoon, and it's since become our mandatory game day tradition that everyone requests.
Ingredients
- Ground Beef: lean 90/10 or 93/7 provides the perfect balance of flavor without excessive fat
- Large onion: creates the aromatic foundation for the entire dish
- Garlic cloves: fresh minced garlic offers sharper, more vibrant flavor than garlic powder alone
- Cumin powder: provides that distinctive earthy warmth essential to authentic chili
- Chili powder: the backbone of the flavor profile giving both color and depth
- Garlic powder: reinforces the fresh garlic and distributes evenly throughout the mixture
- Dried oregano: adds subtle herbal notes that complement the tomatoes beautifully
- Salt and pepper: the fundamental seasonings that bring all flavors into focus
- Black beans: add visual contrast and a slightly firmer texture than kidney beans
- Kidney beans: the classic chili bean with a tender texture that absorbs surrounding flavors
- Diced tomatoes: provide chunks of tomato and juice that create the base of the sauce
- Diced tomatoes with green chilis: offer gentle heat and brightness without overwhelming spice
- Tomato sauce: ties everything together and creates the perfect consistency
Step-by-Step Instructions
- Brown the Ground Beef:
- Cook the beef in a large skillet over medium high heat for 4 to 5 minutes until it releases its fat and begins to brown. Break it up with a spatula as it cooks to ensure even browning and prevent large chunks. This initial browning creates depth of flavor impossible to achieve if adding raw meat directly to the slow cooker.
- Sauté the Aromatics and Spices:
- Add the diced onion to the skillet with the browned beef and cook for another 4 to 5 minutes until the onions become translucent and soft. Then add the minced garlic along with all the dry seasonings cumin, chili powder, garlic powder, oregano, salt and pepper. Cook for just 30 seconds while stirring constantly. This brief toasting of the spices in the beef fat blooms their flavors and prevents any raw spice taste in the final dish.
- Combine and Slow Cook:
- Transfer the seasoned beef mixture to a 6 quart slow cooker. Add all remaining ingredients the drained and rinsed beans, both types of diced tomatoes with their juices, and the tomato sauce. Stir everything together thoroughly ensuring the meat mixture is well incorporated throughout. Cook on high setting for 3 to 4 hours or on low setting for 6 to 8 hours. The longer cooking time allows flavors to meld beautifully while tenderizing the meat to perfection.
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The diced tomatoes with green chilis are my favorite ingredient in this recipe. They add just the right amount of gentle heat without making the chili too spicy for those with sensitive palates. I learned this trick from my grandmother who always said good chili should have layers of flavor, not just heat. Every time I make this, I remember sitting in her kitchen watching her taste and adjust until it was just right.
Customizing Your Heat Level
This chili recipe hits a medium heat level that satisfies most palates. For milder chili, reduce the chili powder to 1 tablespoon and use regular diced tomatoes instead of the tomatoes with green chilis. If you prefer a spicier version, add 1 diced jalapeño with the onions or incorporate 1/4 teaspoon of cayenne pepper with the other spices. Remember that flavors intensify during slow cooking, so add heat conservatively.
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Perfect Toppings Bar
Creating a toppings bar elevates this chili into an interactive meal everyone can customize. Set out bowls of shredded cheddar cheese, sour cream, diced avocado, sliced green onions, fresh cilantro, and lime wedges. Crispy tortilla strips or corn chips add wonderful texture contrast to the hearty chili. My family particularly loves adding a dollop of sour cream which mellows the spices and adds a creamy richness to each bite.
Make Ahead and Storage Tips
This chili actually improves with time as the flavors meld together. Make it up to two days ahead and refrigerate in an airtight container. When reheating, add a splash of beef broth if needed to restore the original consistency. For longer storage, portion cooled chili into freezer safe containers leaving an inch of headspace and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Frequently Asked Questions
- → Can I use a different type of meat?
Yes! Ground turkey, chicken, or even plant-based alternatives can work as substitutes for ground beef.
- → How can I make it spicier?
To add more heat, include diced jalapeños, extra chili powder, cayenne pepper, or a splash of hot sauce.
- → Can I freeze leftovers?
Absolutely! Store cooled chili in an airtight container and freeze for up to three months. Reheat on the stove or microwave when ready to serve.
- → What toppings pair well with this dish?
Popular toppings include sour cream, shredded cheese, avocado slices, green onions, and crushed tortilla chips.
- → Can I use canned beans instead of preparing fresh ones?
Yes, canned beans work perfectly for convenience. Just rinse and drain them before using.