Spicy Slow Cooked Chili Recipe

Ground beef: Provides the hearty base for the chili, adding richness and protein.

Kidney beans: Adds texture and protein, complementing the ground beef.

Black beans: Another source of protein and texture, balancing the kidney beans.

Diced tomatoes: Adds acidity and moisture, helping to create a rich sauce.

Onion: Adds sweetness and depth of flavor when cooked with the beef.

Garlic: Enhances the overall flavor with its aromatic and pungent qualities.

Chili powder: The main spice that gives the chili its heat and depth of flavor.

Ground cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Adds a mild sweetness and a deep red color to the chili.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

Red pepper flakes: Optional, but adds extra heat for those who like their chili spicy.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, caramelized crust. This step not only enhances the flavor but also prevents large chunks of meat from forming in your chili. Additionally, when adding the onion and garlic to the skillet, cook them until the onion is just translucent and the garlic is fragrant, but be careful not to burn the garlic as it can turn bitter. This will create a flavorful base for your slow-cooked 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 creamy texture and mild flavor, making them a good alternative.

• black beans - Substitute with cannellini beans: Cannellini beans are slightly larger but offer a similar texture and mild taste.

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

• onion - Substitute with shallots: Shallots offer a milder, slightly sweeter flavor that can complement the chili well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh pungency of minced garlic.

• chili powder - Substitute with cayenne pepper: Cayenne pepper adds heat, though it is more intense, so use sparingly.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a unique twist to the chili.

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

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can still provide the necessary spiciness.

• red pepper flakes - Substitute with hot sauce: Hot sauce can add a similar level of heat and a bit of tanginess to the chili.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chili to airtight containers. For easy portioning, consider using individual serving-sized containers.
• Label the containers with the date and contents. This helps you 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 chili in the freezer. It can be stored for up to 3 months without losing its flavor and texture.
• When freezing, consider using freezer-safe bags. Lay them flat to save space and allow for quicker thawing.
• To reheat, thaw the chili in the refrigerator overnight if frozen. Alternatively, use the defrost setting on your microwave.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches an internal temperature of 165°F (74°C).
• If using a microwave, heat the chili in a microwave-safe dish, stirring every 1-2 minutes to ensure even heating.
• Add a splash of broth or water if the chili appears too thick after reheating. This helps restore its original consistency.
• Garnish with your favorite toppings like shredded cheese, sour cream, or chopped green onions before serving.

• For a quick and easy method, use the microwave. Place the chili in a microwave-safe bowl, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating. If needed, continue heating in 1-minute increments until hot.

• For a more even and thorough reheating, use the stovetop. Pour the leftover chili into a saucepan and heat over medium-low heat. Stir occasionally to prevent sticking and ensure even heating. This method takes about 10-15 minutes, but it helps maintain the texture and flavor of the chili.

• If you have a bit more time, the oven is a great option. Preheat your oven to 350°F (175°C). Transfer the chili to an oven-safe dish, cover with aluminum foil, and bake for 20-30 minutes, or until heated through. This method is perfect if you're reheating a large batch.

• For those who love the convenience of a slow cooker, you can reheat the chili on the low setting. Transfer the chili to the slow cooker, cover, and heat on low for 1-2 hours, stirring occasionally. This method is ideal for maintaining the rich flavors and tender textures.

• If you have an instant pot, use the sauté function. Add the chili to the pot, set it to sauté, and stir frequently until heated through. This method is quick and ensures the chili is evenly reheated.

• Large skillet: Used for browning the ground beef and sautéing the onions and garlic.

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

• Cutting board: Provides a stable surface for chopping the onion and mincing the garlic.

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

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

• Measuring spoons: Necessary for accurately measuring the chili powder, cumin, paprika, salt, black pepper, and red pepper flakes.

• Can opener: Used to open the cans of kidney beans, black beans, and diced tomatoes.

• Colander: Useful for draining and rinsing the kidney beans and black beans.

• Mixing spoon: Handy for stirring the ingredients together in the slow cooker.

• Serving ladle: Perfect for serving the hot chili into bowls.

• Serving bowls: Used to serve the chili to your guests or family.

• Measuring cup: Useful for measuring any additional liquid if needed.

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

Use canned beans: Opt for canned beans instead of dried ones to cut down on prep time.

Chop in advance: Dice the onion and mince the garlic ahead of time and store them in the fridge.

Measure spices: Pre-measure your chili powder, cumin, paprika, salt, and pepper and store them in a small container.

Slow cooker liner: Use a slow cooker liner for easy cleanup.