This hearty beef chili relies on a long, slow cook time to marry deep, savory flavors into a comforting bowl that is perfect for any occasion. By searing the aromatics and protein before the slow process begins, you establish a foundation of depth that defines a truly classic meal. It is an ideal hands-off dinner that fills the home with enticing aromas while you go about your day.
List of ingredients
- 3 Tablespoons Cooking Oil, divided
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 8 cloves Garlic, chopped
- 12 ounces Ground Turkey (seasoned with Italian herbs)
- 1 pound Ground Beef (use 90% lean beef)
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 4 Tablespoons Tomato Paste
- 2 Tablespoons Brown Sugar
- 1 cup Vegetable Stock
- 1 28-ounce can Diced Tomatoes, preferably fire-roasted
- 1 28-ounce can Crushed Tomatoes
- 2 15-ounce cans Kidney Beans, drained and rinsed
- 2 Bay Leaves
- Green Onions, chopped
- Shredded Sharp Cheddar Cheese
- Sour Cream
- Chips
step-by-step instructions
- Step: Place a large skillet or Dutch oven over medium heat. Add 1 Tablespoon oil and then add onion, bell pepper, and garlic with a pinch of salt. Saute until very tender, 6 to 7 minutes. Transfer to bowl of a 6-quart slow cooker.
- Step: Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add ground turkey and saute until browned, 8 to 10 minutes. Add to bowl of slow cooker.
- Step: Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add beef and saute until browned, 8 to 10 minutes. Add chili powder, cumin, oregano, black pepper, and salt. Saute for 2 minutes more. Add to bowl of slow cooker.
- Step: To ingredients in slow cooker, add tomato paste, brown sugar, stock, diced tomatoes, crushed tomatoes, beans, and bay leaves. Stir everything to combine.
- Step: Cook on low for 7 to 9 hours or high for 4 to 5 hours.
- Step: Taste and season with some salt and black pepper, if needed.
- Step: Serve chili with your favorite toppings.
Refining Your Chili Preparation
Achieving Optimal Texture in the Pan
When browning the beef and plant-based components, avoid overcrowding the pan. Giving the ingredients enough space allows moisture to evaporate properly, ensuring that the components brown and caramelize rather than steam, which results in a deeper, more robust flavor profile.
Selecting the Best Tomato Base
Using a combination of diced and crushed tomatoes creates a balanced texture that is neither too chunky nor too thin. Fire-roasted diced tomatoes are especially recommended because the charring process adds a naturally smoky element that pairs beautifully with chili powder and cumin.
Managing Moisture Levels
Because slow cookers trap most of the steam during the cooking process, adding too much liquid can result in a thin chili. Sticking to the specified cup of liquid ensures that the natural juices released from the bell peppers, onions, and tomatoes produce a thick, rich consistency that holds up well with hearty toppings like cheese and sour cream.
Understanding Flavor Dynamics
Managing Chili Powder Heat
Chili powder can vary significantly in heat levels depending on the brand and the inclusion of other chilies like cayenne. Always check the ingredient label if you want to keep the meal mild, or adjust the quantity upward if you prefer a sharper heat. You can also supplement the dish with a pinch of red pepper flakes if you find the flavor profile needs a slight boost in intensity during the final tasting step.
The Role of Aromatics
Sautéing the onion, garlic, and bell pepper until they are very tender is non-negotiable for the final result. When these vegetables soften, they release sugars that caramelize, providing the underlying sweetness that balances the savory tomato base and the earthy spices.
Balancing Salt and Acidity
If you find that the finished chili tastes flat despite sufficient cooking time, the solution is usually a minor adjustment in seasoning rather than extra cooking. A small amount of salt added at the end can brighten the entire dish, while a tiny drop of fresh lime juice can help cut through the richness of the beef if you desire a lighter finish.
Storage and Make-Ahead Advice
Proper Cooling for Storage
When storing leftovers, ensure the chili has cooled to room temperature before placing it into airtight containers. Dividing large batches into smaller, individual-sized containers will help the food cool faster in the refrigerator, which is an important food safety practice.
Freezing for Long-Term Use
Chili is an excellent candidate for the freezer because the flavors continue to develop even after the dish is cooked. Ensure you remove as much air as possible from your freezer bags or containers to prevent freezer burn, and use within six months for the best taste and texture.
Frequently Asked Questions
Can I prepare this recipe entirely in advance?
Yes, you can easily prepare this meal a day ahead of time. In fact, many people find that the flavors are even more cohesive and well-developed after being stored in the refrigerator overnight and reheated the following day.
What is the best way to reheat leftovers?
To reheat, transfer the desired amount of chili into a saucepan over medium-low heat. Stir occasionally, adding a splash of water if the chili has thickened too much during storage, until it is heated through completely.
Can I leave the beans out of the recipe?
You can omit the kidney beans if you prefer, but keep in mind that they contribute significantly to the total volume and fiber content of the dish. If you remove the beans, you may want to increase the amount of beef or plant-based crumbles to maintain the hearty texture of the stew.
How do I know when the beef is fully browned?
The beef is browned when it has lost all its pink color and shows some crisp, caramelized edges. This stage is crucial because the Maillard reaction that occurs during browning provides the primary savory depth that defines classic beef-based stews.
Print
Slow Cooker Classic Beef Chili
- Total Time: PT460M
- Yield: 8 1x
- Diet: High Protein
Description
Chili, which improves in flavor the longer it cooks, is a perfect recipe for the slow cooker. It takes a bit of work at the stovetop upfront, but you are rewarded with savory aromas from the slow cooker all day and dinner ready to go.
Ingredients
- 3 Tablespoons Cooking Oil, divided
- 1 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 8 cloves Garlic, chopped
- 12 ounces Ground Turkey (seasoned with Italian herbs)
- 1 pound Ground Beef (use 90% lean beef)
- 2 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Salt
- 4 Tablespoons Tomato Paste
- 2 Tablespoons Brown Sugar
- 1 cup Vegetable Stock
- 1 28-ounce can Diced Tomatoes, preferably fire-roasted
- 1 28-ounce can Crushed Tomatoes
- 2 15-ounce cans Kidney Beans, drained and rinsed
- 2 Bay Leaves
- Green Onions, chopped
- Shredded Sharp Cheddar Cheese
- Sour Cream
- Chips
Instructions
- Step: Place a large skillet or Dutch oven over medium heat. Add 1 Tablespoon oil and then add onion, bell pepper, and garlic with a pinch of salt. Saute until very tender, 6 to 7 minutes. Transfer to bowl of a 6-quart slow cooker.
- Step: Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add ground turkey and saute until browned, 8 to 10 minutes. Add to bowl of slow cooker.
- Step: Return pan to heat and add 1 Tablespoon oil. When oil is shimmering, add beef and saute until browned, 8 to 10 minutes. Add chili powder, cumin, oregano, black pepper, and salt. Saute for 2 minutes more. Add to bowl of slow cooker.
- Step: To ingredients in slow cooker, add tomato paste, brown sugar, stock, diced tomatoes, crushed tomatoes, beans, and bay leaves. Stir everything to combine.
- Step: Cook on low for 7 to 9 hours or high for 4 to 5 hours.
- Step: Taste and season with some salt and black pepper, if needed.
- Step: Serve chili with your favorite toppings.
Notes
Ensure all ground meat alternatives are free from prohibited ingredients. Vegetable stock provides a savory base.
- Prep Time: PT40M
- Cook Time: PT420M
- Category: Soups/Stews
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 75 mg