This slow cooker beef chili is a hearty, filling meal that develops deep flavors through a long, low-temperature simmer. It is a practical choice for family dinners or batch cooking for the week.
List of ingredients
- 2.5 lbs ground beef – brown and drain before adding.
- 15 ounces red kidney beans (Canned) – rinse before use.
- 15 ounces white beans (Canned) – rinse before use.
- 2 jalapenos (sliced) – remove seeds for less heat.
- 1 green bell pepper (diced) – ensures a consistent texture.
- 1 large onion (finely diced) – provides a sweet aromatic base.
- 4 garlic cloves (minced) – fresh garlic is recommended.
- 2 14.5 oz canned diced tomatoes – provides bulk and acidity.
- 3 8 oz canned tomato sauce – thickens the base.
- 4 tbsp chili powder – the primary seasoning.
- 1/2 tbsp granulated garlic – adds a concentrated garlic flavor.
- 2 tsp cumin – provides an earthy undertone.
- 1 tsp paprika – adds color and mild sweetness.
- 1 tsp oregano – adds an herbal note.
- 1 tsp sugar – balances the acidity of the tomatoes.
- 2 tbsp butter – used for sautéing vegetables.
- salt and pepper to taste – adjust at the end of cooking.
step-by-step instructions
- Brown the Meat: Brown the ground beef in a large skillet until cooked through. Drain thoroughly and place in the bottom of the crock pot.
- Season the Base: Add the seasonings on top of the beef.
- Sauté the Aromatics: In the same skillet, melt the butter then saute the onion, garlic, bell pepper, and jalapenos until the onions are somewhat translucent. Place these on top of the beef in the crock pot.
- Combine Ingredients: Add in the tomatoes, beans, and tomato sauce. Mix well.
- Slow Cook: Heat on low for 4 hours. Taste for seasonings at this point and add more if needed and let cook for a few minutes longer if you more seasonings are added.
Protein and Legume Alternatives
Using Ground Turkey for a Leaner Option
You can replace the ground beef with ground turkey or ground chicken. Since these meats are leaner, they may require a small amount of oil in the skillet during the browning process to prevent sticking.
Substituting Bean Varieties
While red kidney and white beans are recommended, black beans or pinto beans work equally well. If using dried beans, they must be soaked overnight and pre-cooked before being added to the slow cooker.
Adjusting the Meat to Bean Ratio
For a meatier chili, increase the ground beef to 3 lbs and reduce one can of beans. Conversely, for a vegetarian-style thickness, increase the beans and add diced carrots or celery for added texture.
Flavor Customization and Heat Control
Managing the Spice Level
To reduce the heat, remove the seeds and membranes from the jalapenos before slicing. For those who prefer a spicier dish, add a pinch of cayenne pepper or extra diced fresh chilies.
The Role of Sugar in Balancing Acidity
The addition of one teaspoon of sugar is essential for cutting through the natural acidity of the canned tomatoes. If the chili still tastes too tart, add an additional pinch of sugar in small increments.
Enhancing Earthy Tones with Cumin
Cumin provides the classic chili aroma. If you prefer a more robust, smoky flavor, replace half of the cumin with smoked paprika.
Adding Depth with Vegetable Broth
If the chili is too thick, avoid using water to thin it. Instead, use a small amount of low-sodium vegetable broth to maintain the complexity of the flavor profile.
Cooking Methods and Hardware
Converting to Stovetop Cooking
This recipe can be prepared in a large Dutch oven over medium-low heat. Follow all the same steps, but simmer the mixture for approximately 55 minutes instead of 4 hours.
Using an Instant Pot for Faster Results
To use a pressure cooker, sauté the beef and vegetables using the sauté function. Add all other ingredients and cook on high pressure for 20-30 minutes, followed by a natural pressure release.
Choosing the Correct Slow Cooker Size
A 6-quart or larger slow cooker is recommended for this recipe to allow for easy stirring. Overfilling a crockpot can lead to uneven heating and may cause the liquid to spill over the edges.
Serving and Pairing Suggestions
Recommended Side Dishes
Serve this chili with corn bread or garlic biscuits to complement the savory flavors. A side of steamed creamed corn or a simple green salad can provide a fresh contrast to the heavy meat.
Topping Ideas for Texture and Freshness
Add a dollop of sour cream or a sprinkle of shredded cheddar cheese on top of each bowl. Freshly chopped scallions or cilantro add a bright, fresh element to the finished dish.
Pairing with Tortilla Chips
Thick-cut tortilla chips are an excellent tool for scooping the chili. They provide a salty crunch that contrasts well with the soft texture of the beans and beef.
Preservation and Storage Guide
Refrigerator Storage Guidelines
Store leftover chili in airtight glass or plastic containers in the refrigerator. It will remain fresh and safe to eat for up to 4 to 5 days.
Freezing and Thawing Instructions
This chili freezes exceptionally well. Portion it into freezer-safe bags or containers, leaving a small amount of space at the top for expansion during freezing.
Preventing Freezer Burn
To avoid freezer burn, ensure the containers are completely airtight and remove as much air as possible from bags. Store the chili in the coldest part of the freezer for up to 3 months.
Thawing Process for Frozen Chili
Thaw the chili slowly in the refrigerator overnight before reheating. This preserves the texture of the beans and prevents the meat from becoming rubbery.
Reheating Guidelines
Stovetop Reheating Methods
Place the chilled chili in a pot over medium-low heat. Stir frequently and add a tablespoon of water or broth if the sauce has thickened too much during storage.
Microwave Reheating Tips
Heat the chili in a microwave-safe bowl in 1-minute intervals. Stir between each interval to ensure the heat is distributed evenly and avoid hot spots.
Maintaining Bean Texture During Reheating
Avoid boiling the chili vigorously during the reheating process. Low and slow heat prevents the beans from bursting and turning into a paste.
Common Cooking Issues and Solutions
Fixing Watery Chili
If the chili is too thin, simmer it without the lid for the last 30 minutes of cooking. Alternatively, mash a small portion of the beans against the side of the pot to release natural starches.
Balancing Excessive Salt
If the dish is too salty, add a small amount of unsalted tomato sauce or more canned beans. A splash of water or a bit more sugar can also help mask the saltiness.
Correcting Overly Acidic Flavors
If the tomatoes make the dish too acidic, stir in a small amount of butter or a pinch of baking soda. These alkaline additions help neutralize the acid and smooth out the taste.
Frequently Asked Questions
Can I leave the beans out?
Yes, you can omit the beans for a traditional Texas-style chili. To compensate for the lost thickness, increase the amount of tomato sauce or simmer the chili longer to reduce the liquid.
How do I make the chili thicker?
The most effective way to thicken chili is to mash some of the beans. You can also stir in a cornstarch slurry (cornstarch mixed with cold water) during the last 15 minutes of cooking.
Can I cook this on high instead of low?
Yes, you can cook the chili on the high setting for approximately 2 hours. However, the low setting is preferred for a more tender meat texture and better flavor melding.
Can I use frozen vegetables?
Frozen onions and bell peppers can be used, but they may release more water than fresh vegetables. You may need to increase the simmering time to reduce the excess liquid.
Is it necessary to brown the beef first?
Browning the beef is highly recommended for flavor development through the Maillard reaction. Adding raw beef directly to the slow cooker can result in a gray color and a boiled taste.
Print
Slow Cooker Beef and Bean Chili
- Total Time: 4 hours 15 minutes
- Yield: 10 servings 1x
- Diet: General
Description
Hearty and delicious homemade chili made in the crockpot. Super easy to make and slow-cooked to perfection!
Ingredients
- 2.5 lbs ground beef
- 15 ounces red kidney beans, canned
- 15 ounces white beans, canned
- 2 jalapenos, sliced
- 1 green bell pepper, diced
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 14.5 oz cans diced tomatoes
- 3 8 oz cans tomato sauce
- 4 tbsp chili powder
- 1/2 tbsp granulated garlic
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp sugar
- 2 tbsp butter
- salt and pepper to taste
Instructions
- Brown: Brown the ground beef in a large skillet until cooked through, drain thoroughly and place in the bottom of the crock pot.
- Season: Add the seasonings on top of the beef.
- Saute: Melt the butter in the skillet, saute the onion, garlic, bell pepper, and jalapenos until translucent, and place on top of the beef.
- Combine: Add in the tomatoes, beans, and tomato sauce, then mix well.
- Cook: Heat on low for 4 hours, tasting and adjusting seasonings at the end.
Notes
Please read the crockpot manual before using it.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425 kcal
- Sugar: 2 g
- Sodium: 136 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 81 mg