This slow cooker chili is a hearty, meat-forward meal designed to feed a large group. It utilizes a simple method to develop deep, rich flavors over several hours. The result is a thick and satisfying dish perfect for any weeknight or gathering.

List of ingredients

2 tbsp olive oil – used for browning the meat and sautéing vegetables.
3 lbs ground sirloin – provides a lean, beefy base for the chili.
salt and pepper – used for basic seasoning to taste.
1 yellow onion (chopped) – adds a savory sweetness.
3 cloves garlic (minced) – provides aromatic depth.
1 jalapeno chili (seeded and chopped) – adds a mild heat and brightness.
1/3 cup fresh cilantro (chopped) – adds a fresh, herbal note.
2 28 oz cans whole tomatoes (chopped and juices reserved) – creates the thick sauce base.
1/4 cup chili powder – the primary spice for traditional chili flavor.
1 tbsp dried oregano – adds earthy, herbal undertones.
1 1/2 tsp cumin – provides a warm, nutty aroma.
1/4 tsp cayenne pepper – adds a subtle kick of heat.
1 12 oz. can beef broth – provides liquid and savory depth as a non-alcoholic alternative to beer.
2 15 oz cans dark red kidney beans (drained and rinsed) – adds texture and plant-based protein.

step-by-step instructions

Sauté Oil: Heat olive oil in a large non-stick skillet over medium heat.
Brown Beef: Brown the ground sirloin, seasoning with salt and pepper to taste. Drain any excess fat and transfer the meat to a crockpot set on low heat.
Sauté Aromatics: Return the skillet to heat and add the chopped onion, minced garlic, and chopped jalapeno. Sauté for about 5 minutes until softened, then add to the crockpot.
Combine Base: Stir in the chopped cilantro, chopped tomatoes with their juices, chili powder, oregano, cumin, cayenne pepper, and beef broth. Mix well and cook on low for 5 to 6 hours.
Add Beans: During the final 30 minutes of cooking, stir in the drained and rinsed kidney beans.
Final Seasoning: Taste the chili and add more salt if necessary just before serving.
Garnish: Serve the chili topped with shredded cheese and additional fresh chopped cilantro.

Professional Cooking Tips

Achieve Deep Flavor by Browning the Beef

Browning the ground sirloin creates a Maillard reaction, which develops complex, savory flavors that cannot be achieved by cooking the meat raw in the slow cooker. Ensure the skillet is hot before adding the meat to prevent steaming. Avoid overcrowding the pan to maintain a high temperature for better searing.

Properly Drain Excess Fat

Draining the fat after browning the beef prevents the chili from having a greasy layer on top. Use a colander or a spoon to remove the rendered fat before adding the meat to the crockpot. This ensures the sauce remains thick and the flavors remain clean.

Maintain Low Heat for Tenderness

Using the low setting on your slow cooker allows the collagen in the meat to break down slowly. This results in a more tender texture and a more cohesive blend of spices. High heat can sometimes cause the meat to toughen or the sauce to evaporate too quickly.

Ingredient Substitutions

Use Diced Tomatoes for a Chunkier Texture

If you prefer not to chop whole tomatoes, you can substitute them with high-quality diced tomatoes. This saves preparation time while maintaining the same flavor profile. Ensure you include all the juices from the can to maintain the correct liquid ratio.

Substitute Kidney Beans with Black Beans

While dark red kidney beans are traditional, black beans or pinto beans work equally well in this recipe. Black beans offer a slightly creamier texture and a milder taste. Simply drain and rinse them the same way as kidney beans.

Control Spice Levels with Cayenne

If you prefer a milder chili, reduce the cayenne pepper to a pinch or omit it entirely. For those who enjoy more heat, you can increase the cayenne or leave the seeds in the jalapeno. Always taste the chili in the final hour to adjust the spice level.

Serving Suggestions

Enhance the Dish with Fresh Toppings

Adding cold toppings creates a temperature and texture contrast with the hot chili. Shredded sharp cheddar or Monterey Jack cheese adds creaminess and salt. A dollop of sour cream or Greek yogurt can help balance the spice of the cayenne and jalapeno.

Pair Chili with Honey Cornbread

Sweet and buttery cornbread is the classic accompaniment to beef chili. The sweetness of the bread offsets the acidity of the tomatoes and the heat of the spices. Serve the cornbread warm with salted butter for the best experience.

Serve in Pre-Warmed Bowls

Because chili is a dense dish, it can lose heat quickly when transferred to a cold ceramic bowl. Warming your bowls in a low oven or with hot water helps keep the meal hot throughout the dining experience. This is especially useful when serving a large crowd.

Storage and Reheating

Store in Airtight Glass Containers

Transfer cooled chili into airtight glass containers to preserve flavor and prevent odors from leaking into the fridge. Glass is preferable to plastic as it does not absorb stains from the tomato base. Keep refrigerated for up to 4 to 5 days.

Freeze in Individual Portions

Chili freezes exceptionally well and often tastes better after being frozen and thawed. Portion the chili into freezer-safe bags or containers to make reheating single servings easier. Ensure there is a small amount of headspace in the container to allow for expansion during freezing.

Reheat Gently on the Stovetop

The best way to reheat chili is on the stovetop over low to medium heat. Add a splash of beef broth or water if the chili has become too thick during storage. Stir occasionally to ensure even heating and to prevent the bottom from scorching.

Make-Ahead Strategies

Prep Aromatics in Advance

You can chop the onion, mince the garlic, and seed the jalapeno up to 24 hours before cooking. Store these chopped aromatics in a sealed container in the refrigerator. This reduces the active preparation time on the day you intend to cook the meal.

Cook the Meat Base Early

The beef can be browned and the aromatics sautéed a day in advance. Store the cooked mixture in the fridge and simply dump it into the crockpot with the other ingredients the next morning. This simplifies the morning routine for a long slow-cook day.

Troubleshooting Common Issues

Thicken Chili by Simmering Without a Lid

If the chili is too watery after 6 hours, remove the lid from the crockpot. Continue cooking on high for 30 to 60 minutes to allow excess moisture to evaporate. Stir frequently during this process to prevent the solids from sticking to the sides.

Balance Over-salted Chili with Acid

If you accidentally add too much salt, a small amount of acid can help balance the flavor. Stir in a teaspoon of apple cider vinegar or a squeeze of fresh lime juice. This brightens the overall taste and distracts the palate from the excess salt.

Preventing Mushy Beans

To avoid beans that are too soft or falling apart, always add them toward the end of the cooking process. Adding canned beans at the beginning of a 6-hour cycle often leads to an overly mushy texture. Adding them in the final 30 minutes maintains their structural integrity.

Frequently Asked Questions

Can I Use Ground Turkey instead of Sirloin?

Yes, ground turkey is a suitable lean alternative to ground sirloin. Keep in mind that turkey has a milder flavor, so you may want to slightly increase the amount of cumin or chili powder. Since turkey is leaner, you may need a small amount of extra olive oil for browning.

How Do I Increase the Heat?

To increase the spice, add more cayenne pepper or include the seeds and ribs of the jalapeno. You can also stir in a tablespoon of crushed red pepper flakes during the sautéing phase. For a different kind of heat, add a few dashes of your favorite hot sauce at the end.

Can This Recipe Be Cooked on High Heat?

Yes, you can cook this recipe on high for 3 to 4 hours instead of low for 6 hours. However, keep a close eye on the liquid levels as high heat causes faster evaporation. If the chili looks too thick, stir in an extra half-cup of beef broth.

Jimmy Fallon’s Slow Cooker Beef Chili

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Author: rachelthompson
Total Time: 6 hours 25 minutes
Yield: 8 servings 1x
Diet: General

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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

Scale

2 tbsp olive oil
3 lbs ground sirloin
salt and pepper
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 and juices reserved
1/4 cup chili powder
1 tbsp dried oregano
1 1/2 tsp cumin
1/4 tsp cayenne pepper
1 12 oz. can beef broth
2 15 oz cans dark red kidney beans, drained and rinsed

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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

For a shortcut, you can use diced tomatoes instead of chopping whole tomatoes. Cilantro can be omitted if preferred.

Prep Time: 25 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 422 kcal
Sugar: 1 g
Sodium: 235 mg
Fat: 30 g
Saturated Fat: 11 g
Unsaturated Fat: 16 g
Trans Fat: 2 g
Carbohydrates: 4 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 116 mg