Classic Slow Cooker Chili
Classic Slow Cooker Chili is a warm and hearty dish perfect for any occasion. It’s easy to prepare and cooks slowly to allow all the flavors to mix beautifully. You can enjoy this dish with family or friends, and it can even be made ahead of time for busy days.
why make this recipe
This slow cooker chili is a favorite because it’s filled with robust flavors and is nourishing. You can customize it according to your taste and dietary preferences. Plus, it’s great for feeding a crowd or meal prepping. Once it’s cooking in the slow cooker, you can carry on with your day while it prepares itself.
how to make Classic Slow Cooker Chili
Ingredients:
- 2 tablespoons vegetable oil
- 2 medium onions (chopped finely, about 2 cups)
- 1 red bell pepper (cut into 1/2 inch cubes)
- 6 cloves garlic (minced or pressed)
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
- 1 can red kidney beans (drained and rinsed, 15 ounces)
- 1 can pinto beans (drained and rinsed, 15 ounces)
- 28 ounces diced tomatoes with juice
- 28 ounces tomato puree
Directions:
- Heat the oil in a large pan over medium heat.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook while stirring occasionally until the vegetables are softened and starting to brown, about 10 minutes.
- Increase the heat to medium-high and add half the ground beef. Cook, breaking up the pieces with a wooden spoon until no longer pink and just beginning to brown, around 3 to 4 minutes.
- Add the remaining beef and cook, breaking up pieces until no longer pink, another 3 to 4 minutes.
- Pour everything into the crock pot.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt to the crockpot. Stir everything together to combine.
- Cook on low for 8-9 hours or high for 4-5 hours.
how to serve Classic Slow Cooker Chili
Serve your chili warm in bowls. It goes well with toppings like shredded cheese, sour cream, or chopped green onions. You can also enjoy it with cornbread or tortilla chips on the side for a complete meal.
how to store Classic Slow Cooker Chili
Let any leftover chili cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just make sure to label the container with the date.
tips to make Classic Slow Cooker Chili
- For a spicier chili, add more red pepper flakes or jalapeños.
- If you like a thicker chili, reduce the amount of liquid by adding less tomato puree or letting it cook longer.
- Experiment with different beans or ground meats to make your chili unique.
variation
You can make a vegetarian version of this chili by replacing the ground beef with lentils or extra beans. You can also add more vegetables, like zucchini or corn, to make it even heartier.
FAQs
1. Can I make this chili ahead of time?
Yes, you can prepare this chili a day in advance. Just let it cool and store it in the refrigerator. Reheat it before serving.
2. How do I know when the chili is done?
The chili is done when it’s bubbly and the meat is fully cooked. The flavors should be well combined.
3. Can I use different types of meat?
Yes, you can use turkey, chicken, or a mixture of meats. Just adjust the cooking time accordingly.
Classic Slow Cooker Chili
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped finely onions About 2 medium onions
- 1 medium red bell pepper Cut into 1/2 inch cubes
- 6 cloves garlic Minced or pressed
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 2 pounds 85% lean ground beef
Beans and Tomatoes
- 1 can red kidney beans Drained and rinsed, 15 ounces
- 1 can pinto beans Drained and rinsed, 15 ounces
- 28 ounces diced tomatoes With juice
- 28 ounces tomato puree
Instructions
Preparation
- Heat the oil in a large pan over medium heat.
- Add the onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne. Cook while stirring occasionally until the vegetables are softened and starting to brown, about 10 minutes.
- Increase the heat to medium-high and add half the ground beef. Cook, breaking up the pieces with a wooden spoon until no longer pink and just beginning to brown, around 3 to 4 minutes.
- Add the remaining beef and cook, breaking up pieces until no longer pink, another 3 to 4 minutes.
- Pour everything into the crock pot.
- Add the beans, tomatoes, tomato puree, and 1/2 teaspoon salt to the crockpot. Stir everything together to combine.
Cooking
- Cook on low for 8-9 hours or high for 4-5 hours.