Slow-cooker Chili
Slow-cooker Chili simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Slow-cooker Chili starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓2 pounds lean ground beef (90% lean)
- ✓2 cans (16 ounces each) kidney beans, rinsed and drained
- ✓2 cans (14-1/2 ounces each) diced tomatoes, undrained
- ✓1 can (8 ounces) tomato sauce
- ✓2 medium onions, chopped
- ✓1 medium green pepper, chopped
- ✓2 garlic cloves, minced
- ✓2 tablespoons chili powder
- ✓1 teaspoon salt
- ✓1 teaspoon pepper
- ✓Optional: Shredded cheddar cheese, sliced green onions, chopped red onion, sliced jalapeno peppers and sour cream
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
In a large skillet, cook the beef over medium heat until it's no longer pink, 10 to 12 minutes, breaking the meat into crumbles as it cooks. Drain excess drippings from the skillet.
- 2
Transfer the browned beef to a 5-quart slow cooker. Add the beans, diced tomatoes, tomato sauce, onions, green pepper, garlic, chili powder, salt and pepper. Cover the pot and cook on low for 8 to 10 hours until the vegetables soften, the mixture has thickened slightly, and the flavors have melded.
- 3
To serve, top individual servings of chili with cheese and green onions, if desired.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Slow-cooker Chili
Serve Slow-cooker Chili with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Slow-cooker Chili ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 260 calories
- Carbohydrates: 23g carbohydrate (6g sugars
- Cholesterol: 57mg cholesterol
- Fiber: 7g fiber)
- Protein: 25g protein. <B><b>Diabetic Exchanges</b>: </B> 3 lean meat
- Sodium: 712mg sodium
- Fat: 8g fat (3g saturated fat)