Slow Cooker Chili Recipe

Ground beef: Provides the main protein and a rich, meaty flavor.

Onion: Adds sweetness and depth to the chili.

Garlic: Enhances the overall flavor with a hint of pungency.

Tomato sauce: Creates a thick, flavorful base for the chili.

Diced tomatoes: Adds texture and a fresh tomato taste.

Kidney beans: Contributes a hearty texture and absorbs the flavors of the chili.

Black beans: Adds additional texture and a slightly different flavor profile.

Chili powder: Provides the signature heat and spice of the chili.

Ground cumin: Adds a warm, earthy flavor.

Paprika: Contributes a mild sweetness and vibrant color.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a touch of heat and complexity.

When browning the ground beef, make sure to break it up into small crumbles to ensure even cooking and better texture in your chili. Additionally, sautéing the onion and garlic until they are softened and fragrant will enhance the overall flavor of the dish. For an extra depth of flavor, consider deglazing the skillet with a splash of beef broth or red wine before transferring the mixture to the slow cooker.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and works well in chili, providing a similar texture and flavor.

• ground beef - Substitute with ground chicken: Ground chicken is another lean alternative that absorbs the flavors of the spices and other ingredients effectively.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different dimension to the chili.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a bit of texture to the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same depth of flavor.

• garlic - Substitute with shallots: Shallots can provide a mild garlic-like flavor along with a hint of sweetness.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be used to maintain the tomato base of the chili.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned diced tomatoes for a fresher taste.

• diced tomatoes - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky flavor that can enhance the overall taste of the chili.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably with kidney beans.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and can add a different texture to the chili.

• black beans - Substitute with navy beans: Navy beans are smaller and have a mild flavor, making them a good substitute for black beans.

• black beans - Substitute with red beans: Red beans have a similar texture and can be used in place of black beans.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and flavor of chili powder.

• chili powder - Substitute with hot sauce: Hot sauce can add the necessary heat and flavor, though it may alter the overall taste slightly.

• ground cumin - Substitute with ground coriander: Ground coriander has a different flavor profile but can add a unique twist to the chili.

• ground cumin - Substitute with curry powder: Curry powder contains cumin and other spices, providing a complex flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the chili.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and a rich, slightly sweet flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami, enhancing the overall flavor.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add heat and a bit of texture, altering the flavor slightly.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled chili into airtight containers. For best results, use containers that are specifically designed for freezing, as they help maintain the quality of the food.
• Label each container with the date and contents. This makes it easier to keep track of how long the chili has been stored.
• Store the chili in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.
• If the chili appears too thick after reheating, add a splash of broth or water to achieve the desired consistency.

• For the stovetop method, place the leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of water or broth if the chili appears too thick. Heat until it reaches your desired temperature, usually around 10-15 minutes.

• If using a microwave, transfer the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly heated.

• For the oven method, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes or until the chili is heated through. Stir halfway to ensure even heating.

• If you have a slow cooker, you can reheat the chili by transferring it back to the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature.

• For a quick reheat, use an instant pot on the sauté setting. Add the chili and stir frequently. This method usually takes about 5-10 minutes to heat thoroughly.

• Large skillet: Used to brown the ground beef and cook the diced onion and minced garlic until softened.

• Wooden spoon: Ideal for stirring the beef mixture and ensuring even cooking.

• Slow cooker: The main appliance used to cook the chili slowly, allowing flavors to meld together over time.

• Can opener: Necessary for opening the cans of tomato sauce, diced tomatoes, kidney beans, and black beans.

• Measuring spoons: Used to measure out the chili powder, ground cumin, paprika, salt, and black pepper accurately.

• Cutting board: Provides a safe surface for dicing the onion and mincing the garlic.

• Chef's knife: Essential for dicing the onion and mincing the garlic efficiently.

• Colander: Used to drain and rinse the kidney beans and black beans before adding them to the slow cooker.

• Serving spoon: Useful for serving the hot chili once it is ready.

• Ladle: Handy for scooping out portions of chili from the slow cooker.

Pre-cook the beef: Brown the ground beef and onion the night before. Store in the fridge to save time in the morning.

Use canned beans: Opt for canned beans instead of dried to eliminate soaking and cooking time.

Pre-measure spices: Measure out the chili powder, cumin, paprika, salt, and black pepper in advance and store in a small container.

Slow cooker liners: Use a slow cooker liner for easy cleanup, saving you time on washing dishes.

Batch cooking: Double the recipe and freeze half for a quick meal later.