Slow Cooker Chili Recipe

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

Onion: Adds a subtle sweetness and depth of flavor to the chili.

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

Tomato sauce: Creates a rich and tangy base for the chili.

Diced tomatoes: Adds texture and a fresh tomato flavor to the dish.

Kidney beans: Contributes a creamy texture and absorbs the chili flavors well.

Black beans: Adds a different texture and color, complementing the kidney beans.

Chili powder: Provides the signature spicy and smoky flavor of chili.

Ground cumin: Adds a warm, earthy flavor that enhances the chili's depth.

Paprika: Contributes a mild sweetness and vibrant color to the dish.

Salt: Enhances all the other flavors in the chili.

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

To enhance the flavor of your chili, consider toasting the spices before adding them to the slow cooker. In a dry skillet over medium heat, add the chili powder, ground cumin, and paprika. Stir constantly for about 1-2 minutes until the spices become fragrant. This simple step can deepen the overall flavor profile of your chili.

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

• ground beef - Substitute with textured vegetable protein (TVP): TVP is a great plant-based alternative that mimics the texture of ground beef.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity as onions.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a unique twist to the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic; use ¼ teaspoon per clove.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of onion.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and can be used in equal amounts.

• tomato sauce - Substitute with tomato paste and water: Mix 1 part tomato paste with 2 parts water to achieve a similar consistency.

• diced tomatoes - Substitute with fresh tomatoes: Fresh tomatoes can be diced and used in place of canned for a fresher taste.

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

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and can be used interchangeably with kidney beans.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and can be a good alternative to kidney beans.

• black beans - Substitute with navy beans: Navy beans are smaller but offer a similar texture and taste.

• black beans - Substitute with chickpeas: Chickpeas provide a different texture but can add a unique twist to the chili.

• chili powder - Substitute with cayenne pepper and paprika: Mix 1 part cayenne pepper with 2 parts paprika for a similar heat and flavor profile.

• chili powder - Substitute with chipotle powder: Chipotle powder adds a smoky heat to the chili.

• ground cumin - Substitute with ground coriander: Ground coriander offers a different but complementary flavor to cumin.

• ground cumin - Substitute with caraway seeds: Caraway seeds can provide a similar earthy flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the chili.

• paprika - Substitute with ancho chili powder: Ancho chili powder provides a mild heat and rich flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chili.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add heat and a different kind of spiciness to the chili.

• 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 or heavy-duty freezer bags. For easy portioning, consider using individual serving sizes.

• 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 if you plan to eat it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below to keep it fresh.

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

• When ready to enjoy, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain its quality.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches an internal temperature of 165°F (74°C). Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.

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

• For the 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. Continue to heat until the chili is warmed through, approximately 10-15 minutes.

• For the microwave method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent for steam to escape).
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. If the chili is not heated through, continue to heat in 1-minute increments, stirring in between, until hot.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with aluminum foil.
  3. Bake for 20-25 minutes, or until the chili is heated through.
  4. Stir halfway through the reheating process to ensure even heating.

• For the slow cooker method:

  1. Transfer the leftover chili to 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.

• For the sous vide method:

  1. Place the chili in a vacuum-sealed bag or a zip-top 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 1-2 hours.
  4. Carefully remove the bag, open it, and serve the chili hot.

• Skillet: Used to brown the ground beef and sauté the onions and garlic.

• Slow cooker: The main appliance used to cook the chili slowly over several hours.

• Wooden spoon: Useful for stirring the ingredients in the skillet and the slow cooker.

• Cutting board: Provides a surface to dice the onion and mince the garlic.

• Chef's knife: Essential for dicing the onion and mincing the garlic.

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

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

• Colander: Used to drain and rinse the kidney beans and black beans.

• Mixing bowl: Handy for combining and mixing ingredients before transferring them to the slow cooker.

• Serving spoon: Used to serve the hot chili once it’s ready.

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

Use canned ingredients: Opt for canned beans and tomatoes to cut down on prep time.

Pre-measure spices: Measure out the chili powder, cumin, paprika, salt, and pepper ahead of time and store them in a small container.

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

Batch cooking: Double the recipe and freeze half for a quick meal later.