This hearty slow-cooker chili is the perfect solution for busy evenings when you need a meal that feeds a crowd without constant monitoring. Packed with high-quality ground sirloin and aromatic spices, it develops a deep, complex flavor profile throughout the cooking process. It is a reliable, crowd-pleasing dish that makes dinner preparation effortless.
List of ingredients
- 2 tbsp olive oil
- 3 lbs ground sirloin
- salt and pepper to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno chili, seeded and chopped
- 1/3 cup fresh cilantro, chopped
- 2 28 oz cans whole tomatoes, chopped with juices reserved
- 1/4 cup chili powder
- 1 tbsp dried oregano
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 12 oz beef broth
- 2 15 oz cans dark red kidney beans, drained and rinsed
step-by-step instructions
- Step: Heat olive oil in a large non-stick skillet over medium heat.
- Step: Brown ground beef, season with salt and pepper to taste, drain and add to crockpot set on low heat.
- Step: Return skillet to heat, add onions, garlic and jalapeno pepper and saute for about 5 minutes. Add to crockpot.
- Step: Add the cilantro, tomatoes with juice, seasonings and beef broth to the crockpot and stir well to combine. Cook on low for 5 – 6 hours.
- Step: During the remaining 30 minutes, add the kidney beans, stirring well to combine.
- Step: When ready to serve, season with more salt to taste if necessary.
- Step: Serve chili topped with shredded cheese and more chopped fresh cilantro.
Refining the Texture and Body
Selecting the Best Ground Meat
When preparing this chili, choosing ground sirloin is vital because it strikes a perfect balance between leanness and flavor. It provides a substantial, meaty texture that does not become overly greasy during the long, low-temperature cooking time. If you find your local butcher shop is out of sirloin, you may opt for a high-quality ground round as a reliable alternative.
Managing Liquid Content
The total liquid volume in this recipe is calibrated to produce a thick, robust chili rather than a soup. If you prefer a thinner consistency, you can incorporate a small amount of beef stock or extra tomato juice during the final hour of cooking. Always monitor the steam levels in your slow cooker, as different brands of appliances may have varying condensation rates.
Flavor Enhancements
Deepening the Spice Profile
To further enhance the smoky characteristics of this chili, consider toasting your cumin seeds or powder in a dry pan for thirty seconds before adding them to the slow cooker. This simple action awakens the essential oils in the spice, creating a much richer aroma. Ensure you do not burn the spices during this process, as that will impart a bitter flavor to the entire batch.
Balancing the Acidity
Tomatoes naturally contain acidic qualities that can occasionally overpower the savory elements of the beef. If the chili tastes too bright or sharp after the initial cooking time, you can stir in a half-teaspoon of brown sugar or maple syrup to mellow the flavor. This acts as a bridge between the intense spices and the natural sugars in the tomatoes.
Practical Serving Suggestions
Curating Your Topping Station
Because this chili has a rich, bold base, it benefits greatly from a variety of fresh toppings to add contrast. Offer bowls of shredded sharp cheddar, dollops of cool sour cream, and extra chopped cilantro to allow guests to customize their individual portions. For a crunch, consider adding diced raw white onion or a small handful of crushed corn-based chips.
Complementary Side Dishes
Serve this dish alongside warm, buttery cornbread to soak up the savory juices of the chili. A crisp green salad featuring a light vinaigrette also provides a refreshing counterpoint to the dense, protein-heavy nature of the meal. If you prefer a starchier option, spoon the chili over a bed of fluffy steamed white rice or baked potatoes.
Storage and Preparation
Effective Cooling and Storage
If you have leftovers, allow the chili to reach room temperature before placing it in airtight containers for the refrigerator. It is best to consume the leftovers within three to four days for optimal quality and flavor. Ensure the lid is sealed tightly to prevent the chili from absorbing any other odors from your refrigerator.
Freezing for Later Consumption
This recipe is an excellent candidate for long-term storage in the freezer. Divide the cooled chili into individual portion-sized freezer bags or containers, leaving a small amount of headspace to account for expansion. When stored properly, it can maintain its quality for up to three months; thaw it slowly in the refrigerator overnight before warming it on the stovetop.
Best Methods for Reheating
To reheat, transfer the desired amount of chili to a heavy-bottomed pot and warm it over medium-low heat on the stovetop. Stir occasionally to ensure the bottom does not scorch, and add a tiny splash of water if the chili has thickened too much in the fridge. Avoid using the microwave if possible, as direct heat from the stove provides a more even, gentle result.
Common Questions
Can I cook this on the high setting?
While the low setting is recommended for the best flavor development, you can cook it on high for 3 hours if you are short on time. Be aware that the texture of the onions may not be as silky, and the beef may lose some of its structural integrity compared to the 6-hour method.
What is the benefit of adding beans at the end?
Adding the kidney beans during the final 30 minutes prevents them from becoming mushy or breaking apart into the sauce. This technique ensures that each bean remains whole, providing a pleasant textural contrast to the tender ground sirloin throughout the dish.
How can I make the chili hotter?
If you desire more spice, you can finely dice an extra jalapeno or add a half-teaspoon of crushed red pepper flakes during the browning process. Always taste a small sliver of the jalapeno first to gauge its heat level, as peppers can vary significantly in intensity depending on the season and source.
Print
Hearty Slow-Cooker Ground Sirloin Chili
- Total Time: 385 minutes
- Yield: 8 servings 1x
- Diet: High Protein
Description
Jimmy Fallon’s Crockpot Chili recipe is a quick to make and delicious chili for any night of the week. It also makes enough to feed a crowd!
Ingredients
- 2 tbsp olive oil
- 3 lbs ground sirloin
- salt and pepper to taste
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeno chili, seeded and chopped
- 1/3 cup fresh cilantro, chopped
- 2 28 oz cans whole tomatoes, chopped with juices reserved
- 1/4 cup chili powder
- 1 tbsp dried oregano
- 1 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 12 oz beef broth
- 2 15 oz cans dark red kidney beans, drained and rinsed
Instructions
- Step: Heat olive oil in a large non-stick skillet over medium heat.
- Step: Brown ground beef, season with salt and pepper to taste, drain and add to crockpot set on low heat.
- Step: Return skillet to heat, add onions, garlic and jalapeno pepper and saute for about 5 minutes. Add to crockpot.
- Step: Add the cilantro, tomatoes with juice, seasonings and beef broth to the crockpot and stir well to combine. Cook on low for 5 – 6 hours.
- Step: During the remaining 30 minutes, add the kidney beans, stirring well to combine.
- Step: When ready to serve, season with more salt to taste if necessary.
- Step: Serve chili topped with shredded cheese and more chopped fresh cilantro.
Notes
If you prefer a different texture, you can use diced tomatoes instead of whole canned tomatoes. This recipe is best served in an 8-quart capacity slow cooker.
- Prep Time: 25 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 422 kcal
- Sugar: 1 g
- Sodium: 235 mg
- Fat: 30 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 116 mg