Slow Cooker Chili
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Ingredients
Cooking Process
Recipe Note
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Steps
Place a large skillet over medium - high heat. Add 1 tablespoon of olive oil to the skillet. Then, add the ground beef and use a spatula to smash it into large pieces that cover the pan. This allows one side of the beef to get nicely browned. Cook the beef without stirring for about 8 minutes, until it's well - browned on one side.
Season the browned meat with 2 teaspoons of salt. Continue cooking the meat, using a spoon or spatula to break it up into small pieces, until it's cooked through. This should take an additional 1 - 2 minutes.
Using a slotted spoon, transfer the cooked beef to a 6 - quart slow cooker, leaving the fat behind in the skillet.
Turn the heat of the skillet down to medium. Add the garlic, onion, and poblano pepper to the skillet. Season the vegetables with 1/2 teaspoon of salt.
Cook the vegetables in the skillet, stirring them occasionally, until the onion becomes translucent. This process should take 4 - 6 minutes.
Add the chili powder, smoked paprika, oregano, cumin, and cinnamon to the skillet. Toast the spices in the skillet for about 1 minute, until they become fragrant.
Turn off the heat of the skillet. Place the vegetables and spices from the skillet into the slow cooker with the beef.
Stir the kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef stock into the slow cooker until well - combined.
Cover the slow cooker and cook the chili on low heat for 8 hours.
Serve the slow - cooker chili with your desired toppings such as shredded cheese, sour cream, lime wedges, cilantro, cubed avocado, corn chips, and hot sauce.
Nutrition
Per serving (2 servings)
150
Calories
9g
Protein
12g
Carbs
7g
Fat
217mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this slow cooker chili recipe make?
This slow cooker chili recipe makes 6 servings. It's suitable for sharing on game days or snow days.
Can I substitute the poblano peppers?
Yes, you can substitute 2 poblano peppers with 1 green bell pepper. Both should be diced for the recipe.
How long does it take to cook this chili in the slow cooker?
The chili should be cooked on low heat in the slow cooker for 8 hours. There's also about 30 minutes of prep time.
What are the allergens in this slow cooker chili?
The allergens in this slow cooker chili are dairy and wheat/gluten. Be cautious if you have these allergies.
Is this slow cooker chili recipe difficult to make?
This recipe has an easy difficulty level with high confidence. It's straightforward to follow.
Substitutions
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Substitutions
extra virgin olive oil
vegetable oil, canola oil
Vegetable and canola oils have a more neutral flavor compared to the fruity flavor of extra virgin olive oil. They also have a higher smoke point, which can be useful when cooking at high heat.
ground beef
ground turkey, ground chicken
Ground turkey and chicken are leaner than ground beef, so the chili may be less fatty. They also have a milder flavor, and you may need to add more seasoning to achieve the same depth of flavor. The cooking time should be similar, but be careful not to overcook as they can dry out more easily.
garlic
garlic powder, granulated garlic
Garlic powder and granulated garlic are convenient substitutes. Use about 1/2 teaspoon of garlic powder or 3/4 teaspoon of granulated garlic for every clove of fresh garlic. The flavor may be a bit less intense and fresh - tasting.
yellow onion
white onion, sweet onion
White onions have a sharper, more pungent flavor compared to yellow onions, while sweet onions (such as Vidalia) are milder and sweeter. The texture and cooking time are similar, but the flavor profile of the chili will be slightly different.
poblano pepper
Anaheim pepper, green bell pepper
Anaheim peppers are similar to poblanos in terms of heat and flavor, but they are a bit thinner - walled. Green bell peppers are milder and have a more crisp, fresh flavor. They may take slightly less time to cook due to their thinner walls.
red kidney beans
cannellini beans, navy beans
Cannellini and navy beans are both white beans with a milder flavor compared to red kidney beans. They have a similar texture and can be used interchangeably in this chili. However, the color of the chili will be lighter.
beef stock
chicken stock, vegetable stock
Chicken stock will give the chili a different, but still savory, flavor. Vegetable stock is a good option for a vegetarian version. The flavor of the chili will be less meaty with these substitutions.
shredded cheese
crumbled feta cheese, queso fresco
Feta cheese has a salty, tangy flavor, while queso fresco is milder and more crumbly. Both can add a different texture and flavor profile to the chili compared to shredded cheese.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store the slow cooker chili in an airtight container in the refrigerator for 3 - 4 days.
Freezer
Freeze the chili in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the chili cool to room temperature before refrigerating or freezing to prevent spoilage.
- • Label containers with the date of preparation.
Reheating Tips
- • Reheat on the stovetop over medium - low heat, stirring occasionally to avoid burning and ensure even heating.
- • If using a microwave, heat in short intervals, stirring between each, to prevent uneven heating.
Safety Notes
- • Ensure the chili reaches an internal temperature of 165°F (74°C) when reheating to kill any bacteria.
- • Do not leave the chili at room temperature for more than 2 hours.
Troubleshooting
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Troubleshooting
Ground beef is not well - browned after 8 minutes
Likely cause: The heat is too low, or the beef pieces are too thick and not spread out properly in the pan
Increase the heat to medium - high. Use the spatula to spread the beef out more thinly in the pan and ensure it is in contact with the hot surface.
Beef is still pink and undercooked after adding salt and cooking for 1 - 2 minutes
Likely cause: The beef pieces are too large, or the heat is not high enough
Continue cooking the beef, breaking it into smaller pieces with a spoon or spatula. Increase the heat slightly if necessary and keep cooking until the beef is fully cooked.
Vegetables do not become translucent after 4 - 6 minutes
Likely cause: The heat is too low, or the vegetables are cut too large
Increase the heat to medium - high. If the vegetables are large, cut them into smaller pieces and continue cooking, stirring occasionally.
Spices do not become fragrant after 1 minute of toasting
Likely cause: The heat is too low, or the spices are old
Increase the heat slightly and continue toasting the spices for a bit longer. If the spices are old, consider replacing them with fresh ones.
Chili is too dry after 8 hours of slow - cooking
Likely cause: Not enough liquid was added, or the slow cooker was not sealed properly
Add some additional beef stock to the slow cooker and stir well. Make sure the lid is properly sealed and continue cooking for a short while to allow the chili to absorb the liquid.
Chili is bland in flavor
Likely cause: Not enough spices were added, or the spices did not toast well
Add a bit more chili powder, smoked paprika, oregano, cumin, or cinnamon to the slow cooker. Stir well and let the chili cook for an additional 30 minutes to allow the flavors to meld.
Chili is overcooked and the beans are mushy
Likely cause: The slow cooker was set on a higher heat setting than recommended, or it cooked for too long
Remove the slow cooker from the heat. If the chili is still too thick, you can add some beef stock to thin it out. The mushy beans may affect the texture, but the chili can still be eaten.