Slow Cooker Hearty Chili
7 h 20 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This slow cooker hearty chili is thick, beefy, and boldly seasoned with garlic, chili powder, smoked paprika, and bouillon so you get deep flavor without babysitting a pot.
Perfect for game day, meal prep, or a no-fuss weeknight, it cooks down into a rich, cozy bowl with tender beans, just the right heat, and a bright finish of lime juice; no bland chili on my watch.
Ingredients (8 servings)
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Ingredients:
- 2 lb ground beef ground beef 2 lb
- 1 large onion, diced onion 1 ct large
- 1 red bell pepper, diced red bell pepper 1 ct
- 4 cloves garlic, minced garlic 0.36 head (for garlic clove)
- 1 can (15 ounces) kidney beans, drained, rinsed red kidney beans 14.93 oz (15 ounces)
- 2 cans (14.5 ounces each) diced tomatoes (with juices) diced tomatoes 2 cans (14.5 ounces each)
- 1 can (8 ounces) tomato sauce tomato sauce 1 can (8 ounces)
- 2 beef bouillon cubes beef bouillon cubes 2 ct
- 2 Tbsp chili powder chili powder 0.5 oz
- 1 Tbsp smoked paprika smoked paprika 0.25 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- 1 tsp salt salt
- ½ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- ½ tsp cayenne pepper (optional, for heat) cayenne pepper 0.03 oz
- ½ cup beef broth beef broth 4 oz
- ½ tsp freshly squeezed lime juice lime 0.08 ct (for freshly squeezed lime juice)
How to Make Slow Cooker Hearty Chili
-
Prep the veg and heat the pan
Dice the onion and red bell pepper, and mince the garlic so everything is ready to go before the beef hits the heat.
Set a large skillet over medium high heat until hot so you get real browning, not a gray sweat.
-
Brown the beef in batches
Add half the ground beef to the dry hot skillet and let it sear undisturbed until browned on one side, then break it up and cook just until no longer pink.
Season lightly with a pinch of salt and black pepper, transfer to the slow cooker, and repeat with the remaining beef.
-
Sauté aromatics and bloom spices
In the same skillet with the beef drippings, add the onion and bell pepper and cook until softened and lightly golden.
Add the garlic, chili powder, smoked paprika, cumin, oregano, cayenne if using, and toast for 30 to 45 seconds until fragrant to wake up the spices.
-
Deglaze and move everything to the slow cooker
Pour in the beef broth to deglaze, scraping up the browned bits so none of that flavor gets left behind.
Tip the contents into the slow cooker with the browned beef.
-
Load the pot
Add the diced tomatoes with their juices, tomato sauce, drained kidney beans, bouillon cubes, remaining salt, and black pepper to the slow cooker.
Stir well so the bouillon starts dissolving and everything is evenly distributed.
-
Cook low and slow
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours until the flavors are deep and the beef is very tender.
Resist opening the lid early so you do not lose heat and lengthen the cook time.
-
Adjust thickness and seasoning
If the chili is looser than you like, remove the lid for the last 30 to 45 minutes so excess liquid can evaporate, or mash a scoop of beans against the side of the pot and stir them in to thicken.
Taste and adjust salt, pepper, and cayenne to your heat tolerance because bouillon strength can vary.
-
Finish with lime and rest
Stir in the lime juice for a clean pop that balances the richness right before serving.
Let the chili stand 5 to 10 minutes so it settles and the texture becomes silky.
-
Serve it right
Ladle into warm bowls and finish with chopped cilantro, diced onion, cheddar, sour cream, or pickled jalapeños if you like a little attitude.
Keep tortilla chips or warm cornbread on standby because you know they will disappear.
Substitutions
- Ground beef -> Ground turkey or 50-50 mushrooms and lentils
- Turkey keeps things lighter and still meaty if you brown it hard, while a mushroom and lentil mix brings savory depth and a juicy bite for a great flexitarian bowl.
- Smoked paprika -> Chipotle powder
- Chipotle powder adds smoke plus a gentle, rounded heat, giving the chili a sultry, campfire vibe without overwhelming the other spices.
- Beef broth -> Dark beer
- A malty porter or stout adds roasty sweetness and body that makes the chili taste slow cooked for days, with a soft bitterness that balances the tomatoes.
Tips
- Brown in batches for real flavor
- Crowding the pan steams the meat and robs you of that deep fond, so keep the beef in two batches and let it sear before you move it.
- Bloom spices in fat
- Toasting the chili powder and paprika in the beef drippings unlocks their oils and makes the chili taste layered instead of flat.
- Manage salt like a pro
- Bouillon cubes vary in salt, so hold back a bit of the listed salt and add more at the end after tasting, when flavors are concentrated.
- Dial in the body
- For an extra-rich texture, stir in 1 to 2 tablespoons masa harina during the last 20 minutes, or mash some beans to thicken without changing flavor.
- Skim or chill to defat
- If you prefer a leaner bowl, tilt the slow cooker and spoon off fat, or chill the pot and lift off the solid cap before reheating.
- Make-ahead magic
- Chili blooms overnight, so cook a day early if you can, then reheat gently and finish with fresh lime so it pops.
- Freeze smart
- Portion into flat freezer bags or glass containers in 2-cup amounts for quick weeknight rescues that reheat evenly.
Nutrition Facts *
| Energy | 462 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 24 | g |
| Carbohydrates | 22 | g |
| Dietary Fiber | 7 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I really need to brown the beef first?
- You can skip it, but you will lose roasted, beefy depth from the fond and your chili may taste more metallic from the tomatoes, so take the 10 minutes and brown it.
- My chili is watery. How do I fix it?
- Remove the lid for the last 30 to 45 minutes so steam escapes, mash some beans, or finish on the stovetop at a brisk simmer for 10 minutes to tighten it up.
- It came out too spicy. What now?
- Add a little more tomato sauce or diced tomatoes, then stir in a dollop of sour cream or a spoon of sugar to round the burn without dulling flavor.
- It tastes bland. How do I wake it up?
- Add a pinch of salt first, then a splash of lime, and if it still needs backbone, stir in 1 teaspoon soy sauce for umami without making it taste Asian.
- Can I use dry beans instead of canned?
- Yes, but cook them separately until tender before adding or they will not soften properly in the acidic tomato base.
- How do I keep it from being greasy?
- Use 90 percent lean beef, drain some fat after browning if you want, and skim the surface at the end or chill and remove the solid fat.
Serving Suggestions
Cold night, big bowl, and a squeeze of lime with a sprinkle of sharp cheddar and fresh cilantro is the move, plus pickled jalapeños if you like a punchy pop.
For a fun twist, swap the broth for a dark beer and finish with a square of 90 percent chocolate that melts in for a rich, smoky backbone that tastes like you slow cooked it all weekend.
More pairings:
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