Slow Cooker Chili Recipe

Ground beef: Provides a rich, meaty base for the chili.

Kidney beans: Adds texture and protein to the dish.

Black beans: Another source of protein and fiber, adding variety to the chili.

Diced tomatoes: Contributes to the sauce's texture and flavor.

Tomato sauce: Creates a smooth, rich base for the chili.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Chili powder: Provides the signature heat and spice.

Cumin: Adds a warm, earthy flavor.

Paprika: Contributes a mild sweetness and color.

Salt: Enhances all the other flavors.

Black pepper: Adds a subtle heat and depth.

When browning the ground beef in the skillet, make sure to break it up into small, even pieces. This ensures that the meat cooks evenly and allows for better integration with the other ingredients in the slow cooker. Additionally, to enhance the flavor, consider deglazing the skillet with a splash of beef broth or red wine before adding the cooked beef to the slow cooker. This will help lift any caramelized bits from the bottom of the pan, adding depth to your chili.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and absorb flavors well, making them a good alternative.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, offering a different but complementary flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother texture.

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

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor, though it is less pungent.

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

• cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, being more earthy and less pungent.

• 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 easy portion control, consider using individual serving-sized containers.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was made.

• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days.

• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor or texture.

• When ready to eat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality.

• Reheat the chili on the stove over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every 1-2 minutes to ensure even heating.

• If the chili appears too thick after reheating, add a splash of broth or water to reach your desired consistency.

• Always check the chili for any off smells or changes in texture before consuming, especially if it has been stored for an extended period.

• Stovetop Method:

  1. Place the leftover chili in a saucepan or pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the chili appears too thick.
  4. Cook until the chili is heated through, about 10-15 minutes.

• Microwave Method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals, stirring each time, until the chili is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chili to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 20-30 minutes, or until the chili is thoroughly heated.

• Slow Cooker Method:

  1. Place the leftover chili back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. If the chili is too thick, add a bit of water or broth to reach the desired consistency.

• Sous Vide Method:

  1. Place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1 hour.
  4. Carefully remove the bag, open it, and serve the chili hot.

• Large skillet: Use this to brown the ground beef over medium heat, ensuring it cooks evenly and any excess fat can be easily drained.

• Slow cooker: This is the main appliance for cooking the chili. It allows for a long, slow cook that melds the flavors together beautifully.

• Wooden spoon: Ideal for stirring the ingredients together in the slow cooker without scratching the surface.

• Cutting board: Use this to chop the onion and mince the garlic safely and efficiently.

• Chef's knife: Essential for chopping the onion and mincing the garlic with precision.

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

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

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

• Serving spoon: Perfect for serving the hot chili once it's ready, allowing you to scoop generous portions.

• Bowl: Use this to serve the chili, allowing for easy addition of your favorite toppings.

Pre-cook the beef: Brown the ground beef the night before and store it in the fridge. This way, you can simply add it to the slow cooker in the morning.

Use pre-chopped veggies: Buy pre-chopped onions and pre-minced garlic to save time on prep work.

Opt for canned beans: Using canned beans instead of dried beans eliminates the need for soaking and cooking them separately.

Batch cook: Double the recipe and freeze half for a quick meal later. This saves time on future busy days.

Prep ingredients ahead: Measure out all your spices and store them in a small container, ready to be added to the slow cooker.