A pot of chili simmering all day sounds like the perfect cozy, winter dinner idea. But what if you didn't have to stay near that pot, stirring and loving on your easy (yet time-consuming) chili? Enter: the slow cooker. This slow cooker chili recipe brings all the long, slow-cooked flavors to your dinner table, without hovering over a simmering pot all day long! It's an ideal dish to add to atailgate menu—just plug in your slow cooker and set out toppings like chips, cheese, andsour cream for everyone to build their own bowl!
Do you have to brown the meat for slow cooker chili?
Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to theslow cooker brings much more flavor to the chili. You'll be glad you did—promise!
How long can chili cook in the slow cooker?
If you need it done sooner, cookthe chili on high for fourhours. But if you have a little time to spare, you can cook it on low for six hours instead. After it's done cooking, set your slow cooker to the warm setting to keep the chili hot for longer.
Is chili better in a slow cooker?
We say, yes! Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking. Making chili in a slow cooker appliance, like slow cooker turkey chili or slow cooker white chicken chili, gives you just that result with zero effort.
Can you put raw ground beef in a slow cooker?
You can certainly put raw ground beef in the slow cooker (as well as raw onions, bell peppers, and garlic) but browning them first in a skillet will provide lots of extra flavor. It may seem easier to throw the beef in raw, but we recommend browning the meat in your skillet first!
What kind of beans go best in chili?
Beans are a super versatile chili ingredient. This recipe calls for four cans of red kidney beans, but you can use what you have on hand. Black or pinto beans make a nice swap, as well as white beans such as great northern or cannellini varieties. And in case you were wondering, you can mix and match as many types as you like!
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- Yields:
- 4 qt.
- Prep Time:
- 20 mins
- Total Time:
- 4 hrs 20 mins
Ingredients
- 1 tbsp.
vegetable oil
- 1
yellow onion, chopped
- 1
green bell pepper, chopped
- 2 lb.
ground beef
- 4
garlic cloves, chopped
- 2 tbsp.
chili powder
- 1 tbsp.
ground cumin
- 2 tsp.
dried oregano
- 1
28-oz. can diced tomatoes
- 1
8-oz. can tomato sauce
- 3
15-oz. cans kidney beans, drained and rinsed
- 1
14-oz. can beef broth
- 1
chipotle chile in adobo
- 2 tbsp.
adobo sauce, from 1 can of chipotle chiles in adobo
- 1 1/2 tsp.
salt
- 1 tsp.
ground black pepper
Sour cream, grated cheddar cheese, sliced jalapeños, and tortilla chips, for serving
Directions
- Step1In a large skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Add the ground beef and break apart into small pieces with a wooden spoon. Cookuntil no longer pink, 6 to 8 minutes. Add the garlic and cook 1 more minute.
- Step2Drain the beef mixture then transfer it to a slow cooker with the chili powder, cumin, and oregano. Stir in the tomatoes (with their juices), tomato sauce, kidney beans, beef broth, chipotle chile, adobo sauce, salt, and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce the heat to warm and serve out of the slow cooker.
- Step3Servebowls of chili with sour cream, cheese, sliced jalapeños, and corn tortilla chips.
