Slow Cooked Chili

Chili is one of my favorite comfort foods. It’s super versatile with ingredients and flavors, and it reheats well during the week for easy dinners or lunches. That’s a win in my book!

This easy chili is also a perfect game day or party food. If you make it in the slow cooker, it’s easy to keep warm, so people can simply serve themselves when they are hungry. I would definitely put this chili on the menu for a Super Bowl party. I’m all about being able to enjoy my guests and not being stuck in the kitchen any more than I need to.

Ready to cook up some easy and delicious homemade chili? Let’s do this!

FAQS:

How long do you cook chili?Chili is best cooked long and slow. Whether it’s in a slow cooker or Dutch oven, a long simmer at low heat really helps to develop flavor. I like to simmer it for at 1 1/2 – 2 hours.

What are the best spices to put in chili?Chili powder and cumin are in most chili recipes. Other optional spices include: cayenne, smoked paprika, chipotle powder, aleppo pepper, or red pepper flakes. It really depends on the amount of spice you want. Chipotle powder, cayenne, and red pepper flakes will all give you a spicier chili. Start with less, and add more to taste. It’s easier to add spice than it is to take it away.

How long can I store leftover chili?Store in an airtight container in the refrigerator for 3-4 days. Chili also freezes very well. Store it in a freezer bag or airtight container in the freezer for up to 3 months.

INGREDIENTS FOR RECIPE:

• Red bell pepper: Adds flavor and color.
• Red onion: More antioxidants than white or yellow onions.
• Garlic: I suggest fresh minced garlic.
• Ground beef : Some people prefer diced beef chuck, which is also delicious in chili.
• Kidney beans: Some people like to add them, some don’t.
• Fire roasted diced tomatoes: More flavor that plain diced tomatoes
• Beef broth: Base of the chili
• Chili powder: A must for chili.
• Cumin: Also a must for chili.
• Cacao powder: My secret ingredient for more depth of flavor.
• Smoked paprika: Adds a smoky flavor.
• Chipotle powder: Adds both heat and smoky flavor.

HOW TO PREPARE EASY SLOW COOKED CHILI:

Slow Cooker Chili

Note: My slow cooker has a sauté function, which allows me to brown both the veggies and the meat right in the insert. If your slow cooker doesn’t have this function, sauté the vegetables and ground beef in a large skillet on the stove, then add to the slow cooker, and follow remaining directions.

• Set the slow cooker to the brown or sauté setting (depending on your model). Drizzle about a tablespoon of avocado olive oil in the insert of your slow cooker. While the slow cooker is heating, dice your onion and pepper. Add the vegetables to the slow cooker and cook for about 5-6 minutes, until the vegetables begin to soften. Add the minced garlic, and continue to cook for about 2 more minutes.
• Add the ground beef to the insert, and cook, breaking into small pieces with the spatula, until no longer pink. When cooked through, drain any excess liquid from the meat.
• Cancel the sauté function, and turn the slow cooker’s setting to low slow cook. Add the diced tomatoes, beef broth, chili powder, cumin, smoked paprika, and chipotle powder. Cook for 1 1/2 to 2 hours. Add the kidney beans, and cook on low for another hour. At this point, the chili is ready, and all you need to do is turn the slow cooker to keep warm, so your guests can serve themselves.

Dutch Oven Chili

• Begin by dicing your onion and red pepper. Set a Dutch oven to heat on a medium-high burner with a drizzle of avocado oil. Once the oil shimmers, add the onion and pepper, and cook for about 5 minutes, stirring occasionally. Add the minced garlic, and cook for about 2 more minutes.
• Once the veggies have softened add the ground meat, stirring frequently to break the meat into small pieces. Cook for about 10 minutes until the meat is no longer pink. Turn the heat to low, and drain any excess liquid from the Dutch oven.
• Return the pan to the stove, and add the tomatoes, beef broth and spices. Cover with a lid, and cook for about two hours, stirring occasionally. Add the kidney beans, and cook another hour on low.
• The chili is now ready to eat, and can be left on simmer until your guests are ready to serve themselves. I will sometimes leave it covered, and turned off when I use my cast iron Dutch oven, as it holds the heat well. If it starts to lose heat, simply turn the burner back to simmer.

SERVING SUGGESTIONS:

Optional toppings: sour cream or Greek yogurt, shredded cheese, pickled jalapeños, cilantro or parsley, sliced radishes, chopped green onion, chopped avocado, or broken tortilla chips.

• Serve with cornbread on the side.
• Use to make the ultimate chili dogs.
• Top a baked potato or sweet potato.
• Try mixing with mac ’n cheese.

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INGREDIENT SUBSTITUTIONS:

• Ground beef: Ground chicken or turkey. (Make it vegetarian with meatless crumbles.)
• Beef broth: Vegetable broth
• Chipotle Powder: Cayenne
• Smoked paprika: Aleppo pepper or sweet paprika
• Cacao powder: Unsweetened cocoa powder

RECIPE NOTES:

• This recipe was originally published November 7, 2016, but has recently been updated with new photos, recipe tips, and cooking steps.
• Pink Himalayan salt is lower in sodium than regular table salt and contains more minerals.
• I love my Slow Cooker Multi-Cooker. It has multiple functions that allow for browning right in the insert rather than having to dirty an extra plan.
• A Dutch oven is also perfect for one pot recipes like this.

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