Slow Cooker Chili Recipe

Lean ground beef: Provides the hearty base for the chili, adding rich flavor and protein.

Kidney beans: Adds texture and fiber, making the chili more filling and nutritious.

Tomato sauce: Creates a rich and tangy base for the chili, helping to meld all the flavors together.

Diced tomatoes: Adds chunks of tomato for texture and additional flavor.

Chopped onion: Adds sweetness and depth of flavor to the chili.

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

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

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Salt: Balances and enhances all the flavors in the chili.

Black pepper: Adds a hint of heat and depth to the overall flavor profile.

When browning the ground beef in a skillet, make sure to break it up into small crumbles for even cooking. This ensures that the beef will mix well with the other ingredients in the slow cooker. Additionally, browning the beef not only helps to remove excess fat but also enhances the flavor of the chili by creating a rich, caramelized taste.

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

• kidney beans - Substitute with black beans: Black beans offer a similar texture and slightly different flavor, adding variety to the chili.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• diced tomatoes - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky depth of flavor to the chili.

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

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

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

• garlic powder - Substitute with minced fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• 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 and can add a subtle complexity 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 cooled chili into airtight containers or heavy-duty freezer bags. If using bags, lay them flat in the freezer to save space.
• Label each container or bag with the date and contents. This ensures you know exactly what you have and when it was made.
• Store the chili in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw frozen 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 couple of minutes 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 an extra burst of flavor, consider adding fresh toppings like cheese, sour cream, or green onions just before serving.

• 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 it seems too thick. Heat until it reaches your desired temperature.
• To reheat in the microwave, transfer the chili to a microwave-safe bowl. Cover it 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 warmed.
• For the oven method, preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with foil. Bake for about 20-25 minutes, or until heated through. Stir halfway to ensure even heating.
• If you have a slow cooker, you can reheat the chili by placing it back in the slow cooker and setting it to low. Stir occasionally and heat for 1-2 hours, or until it reaches the desired temperature.
• For a quick reheat, use a double boiler. Place the chili in a heatproof bowl and set it over a pot of simmering water. Stir frequently until heated through. This method helps prevent scorching and maintains the chili's texture.

• Skillet: Used to brown the ground beef over medium heat before adding it to the slow cooker.

• Slow cooker: The main appliance used to cook the chili slowly, ensuring all flavors meld together perfectly.

• Wooden spoon: Ideal for stirring the ingredients together in the slow cooker.

• Measuring spoons: Necessary for accurately measuring the chili powder, ground cumin, garlic powder, salt, and black pepper.

• Measuring cup: Used to measure the chopped onion.

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

• Cutting board: Provides a safe surface to chop the onion.

• Chef's knife: Used to chop the onion finely.

• Colander: Useful for draining and rinsing the kidney beans before adding them to the slow cooker.

• Serving spoon: Perfect for serving the hot chili once it's ready.

• Bowls: Used to serve the chili, allowing for easy addition of favorite toppings like cheese, sour cream, or green onions.

Pre-cook the beef: Brown the ground beef the night before and store it in the fridge. This will save you time in the morning.

Use pre-chopped veggies: Buy pre-chopped onions to cut down on prep time.

Opt for canned beans: Using canned kidney beans instead of dried beans will save you from soaking and cooking them.

Measure spices ahead: Pre-measure your chili powder, ground cumin, and other spices to quickly add them to the slow cooker.

Cook overnight: Set your slow cooker to cook overnight so your chili is ready by morning.