Slow Cooker Chili

Can you put raw beef in crockpot for chili?

Technically, yes. According to the USDA, there is no food safety risk to cooking beef entirely in the slow cooker, so long as it has been thawed. However, cooking the meat in a skillet before putting it in the slow cooker helps develop flavor and cooks off some of the fat. Skipping this step results in a more mildly beefy, slightly greasy chili. So in this recipe, I suggest cooking the beef first.

Can I overcook chili in a slow cooker?

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Can I leave crockpot on low overnight?

Yes! This is my preference. I like to assemble the chili the night before, put it in the crockpot, then turn it on just before I go to bed. It’ll be easy to remember to turn it off in the morning because your house will smell like fragrant, delicious chili.

How long should you cook chili?

8 hours on low heat yields the best results. Of course, if you’re pressed for time, 5-6 hours on high heat works too, but the meat won’t be as tender.

What is the best secret ingredient for chili?

In my recipe, there are two “secret” ingredients that put this chili above the rest. A pinch of cinnamon adds subtle sweetness and warming spice to contrast all the savory flavors. And perhaps more importantly, a splash of red wine vinegar stirred into the chili after it’s cooked brightens the whole thing up, and makes it impossible to turn down seconds.

What kind of beef can I use for chili?

I like to use 80% lean ground chuck, which has enough fat that it delivers tons of flavor but not so much that it will turn your chili greasy. I also think ground beef is the easiest to work with, whereas cubed chuck can be a little more fussy during the browning process. That said, if you prefer chunks of meat rather than ground in your chili, I’m not going to stop you. Just be sure to use the same amount and look for something with plenty of marbling.

What are the best beans to use for chili?

Kidney beans and pinto beans can be cooked for hours without losing their texture, so I think they are best for chili. Black beans work too, but are more likely to break down. It’s more important to use beans you actually like, preferably a combination of a few different types for the best flavor and texture.

Let’s make slow cooker chili

Heat olive oil in a 12-inch skillet over medium-high heat. Add ground beef and smash it into large pieces that cover the pan, so that one side of the beef can get nice and browned. Cook without stirring for about 8 minutes, until well-browned on one side.

Season the meat with about 1 ½ tsp salt, then continue to cook, breaking up the meat into small pieces until cooked through, 1-2 minutes more. Taste and add more salt if needed. Using a slotted spoon, transfer the beef to a 6-qt slow cooker, leaving the fat behind in the skillet.

Turn heat down to medium. Add garlic, onion and poblano pepper to the skillet. Cook, stirring occasionally, until the onion is translucent, 4-6 minutes. Season with salt.

Add chili powder, smoked paprika, oregano, cumin, and cinnamon to the skillet. Toast spices for about 1 minute, then turn off heat. Place the vegetables into the slow cooker with the beef.

Stir kidney beans, black beans, crushed tomatoes, diced tomatoes, and beef stock into the slow cooker; season with salt to taste. Cover and cook on low heat for 8 hours.

When done, stir in the red wine vinegar and taste again to adjust seasonings.

Serve with desired toppings: shredded cheese, sour cream, lime wedges, cilantro, cubed avocado, corn chips, and hot sauce, if desired.

Next, try this cozy comfort food recipe:

• Chicken Pot Pie Casserole