You’ve probably had chili before, but have you ever tried making slow cooker chili? It’s a simple, flavorful dish that requires little effort but offers a big payoff. You can throw everything in your slow cooker in the morning, and by dinner time, you’ll have a savory, satisfying meal that’s sure to please. The real beauty of chili is its versatility; you can experiment with different meats, spices, and even vegan alternatives. So, what’s your secret chili ingredient? Let’s discuss and explore the endless possibilities of this comfort food classic.
History
You might be surprised to learn that chili has a rich and storied history that dates back centuries. Thought to originate from what is now northern Mexico and southern Texas, chili was a staple in the diets of cowboys and pioneers. In the 1800s, Texas cattle drivers and trail hands, known as “chili con carne”, used dried beef, fat, pepper, salt, and chili peppers to create a dish that could be prepared on the trail.
Over the years, chili has evolved and diversified. It’s spread across the country and taken on regional variations. You’ve probably heard of Texas chili, which is a beanless version that purists swear by. On the other hand, the people of Cincinnati, Ohio love their unique chili served over spaghetti.
And then there’s your own personal history with chili. You might remember a beloved recipe handed down from a grandparent, or the first time you tasted chili at a local cook-off. Regardless of your personal experiences, one thing’s for sure: chili has a long history that’s as rich and varied as the dish itself.
Recipe Cooking Steps
Chili is a beloved dish that warms the heart and the belly. Rich, hearty, and full of flavor, it’s a favorite for family meals, game day get-togethers, and those cold winter nights when you need something comforting to ward off the chill. The best part? It’s incredibly easy to make, especially with the aid of a slow cooker. This simple slow cooker chili recipe requires minimal prep work and just a handful of staple ingredients, making it the perfect go-to dish for any occasion.
The base of this chili is made up of ground beef, kidney beans, and diced tomatoes, seasoned with a packet of chili seasoning mix for that signature spice. For an added layer of flavor, we also include diced onion. However, if you’re vegetarian or just looking to cut back on meat, you can easily substitute the ground beef with a plant-based alternative. The beauty of this recipe is its flexibility, allowing you to adapt it to suit your preferences and dietary needs.
Ingredients:
- 1 pound ground beef
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 1 packet chili seasoning mix
- 1 large onion, diced
To prepare this slow cooker chili, start by browning your ground beef in a skillet over medium heat. Once the beef is fully cooked, transfer it to your slow cooker. Next, add the drained kidney beans, diced tomatoes, chili seasoning mix, and diced onion to the slow cooker. Give everything a good stir to guarantee the ingredients are well combined. Cover the slow cooker, set it to low, and let it cook for 6-8 hours. Over this time, the flavors will meld together, resulting in a delicious, hearty chili.
When making this recipe, there are a few things to consider. To begin with, it’s important to drain the kidney beans before adding them to the slow cooker; this step prevents the chili from becoming too watery. If you’re using a plant-based meat alternative, be aware that it may cook more quickly than regular ground beef, so you may need to adjust the cooking time accordingly. Finally, don’t be afraid to make the recipe your own by adding other ingredients like bell peppers, corn, or a dash of hot sauce for an extra kick.
Step 1. Browning the Ground Beef
Starting off with the ground beef is essential for this recipe. You’ll want to take your pound of ground beef and place it in a skillet over medium heat. Now, it’s time to get your hands a bit dirty. Break the beef up with a spoon or spatula as it cooks to guarantee that it browns evenly.
You’re not just cooking the meat here, you’re coaxing out flavors. This step, known as browning, gives the beef a beautifully rich, deep flavor that’s key to a truly mouth-watering chili. As the beef cooks, it’ll release its fats and juices, which will caramelise and stick to the bottom of your skillet. This browning effect is called the Maillard reaction, and it’s what gives the beef its savory depth.
Once your beef is thoroughly browned, meaning there’s no pink left, you’re done with this step. Make sure to drain off the excess fat before you transfer the beef to the slow cooker. This will keep your chili from becoming greasy. Remember to keep the heat at medium. Browning is a slow process, but it’s worth the wait for that extra flavor.
Step 2. Adding Beans and Tomatoes
After the beef takes a trip to the slow cooker, it’s time to add the beans and tomatoes. This step contributes greatly to the hearty, rich flavor that your chili will have. Grab your canned kidney beans and diced tomatoes. Don’t forget to drain the beans before adding them in. Excess liquid can water down your chili, and that’s just not what we’re going for.
Once drained, pour the beans into the slow cooker. Follow with the diced tomatoes, juice and all. The liquid from the tomatoes will add a nice depth of flavor, so no need to drain them. It’s all about balance, you see.
Using a large wooden spoon, give everything a good stir. You’ll want the beef, beans, and tomatoes to intermingle, setting the stage for a delightful party of flavors.
Step 3. Mixing in Chili Seasoning
Now we’ve come to the flavor powerhouse – the chili seasoning. Don’t underestimate this small packet; it’s packed full of spices that’ll turn your basic ingredients into a robust chili. You’ve got your ground beef, beans, and tomatoes already in the slow cooker. Now, it’s time to add the magic.
Open that chili seasoning packet and sprinkle it all over the ingredients. Don’t be shy; give it a good, hearty sprinkle. Then, grab a spoon and stir it all up. You want every bit of beef, each bean, and tomato chunk to get a nice coating of that seasoning.
As you stir, you’ll start to see the color change. The rich reds and browns of the chili seasoning will start to take over, giving your mix a darker, more chili-like appearance. It’s a sight to behold.
Step 4. Slow Cooking the Mixture
Having stirred in the chili seasoning, you’re ready for the next step. It’s time to let your slow cooker work its magic. Here’s what you need to do: get the lid on your slow cooker and set it to low. You’re aiming for a cooking time of about 6 to 8 hours. Patience is key here. This isn’t a rushed job; slow cooking allows the flavors to meld together, enhancing the overall taste of the chili.
Your role during this period isn’t entirely hands-off, though. Every couple of hours, give the mixture a good stir. This helps to evenly distribute the heat and guarantee all ingredients are well integrated.
Remember, if you’ve opted for a plant-based substitute instead of ground beef, the cooking time might vary. Keep a close eye on it and adjust accordingly.
This is also the perfect time to make any tweaks to your chili. Fancy it a little spicier? Add some hot sauce. Want a bit more crunch? Toss in some bell peppers or corn. The beauty of this chili recipe is how easily it can be tailored to your taste buds. Let the slow cooker do its thing and get ready for a delightful bowl of chili.
Step 5. Finalizing the Chili Preparation
Once the chili has been slow cooking for around 6 to 8 hours, it’s time to finish it off. The aroma filling your kitchen is a clear sign that you’re almost ready to serve a delicious meal.
First, you’ll need to check the consistency. If it’s too thin, you can thicken it by adding a cornstarch slurry. Mix a tablespoon of cornstarch with a little water, then stir it into the chili. Allow it to cook for another half hour to thicken up.
Next, taste the chili and adjust the seasonings. You might find you want a bit more chili powder, some added salt, or even a dash of sugar to balance the acidity of the tomatoes. This is your chance to make it perfect for your palate.
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Final Thoughts
In wrapping up, it’s clear that this slow cooker chili recipe is a winner for those busy days when you don’t have time to fuss over the stove. It’s as easy as tossing the ingredients in and letting the slow cooker work its magic. The outcome? A rich, flavorful chili that’ll have you coming back for seconds.
You’ve seen how simple it is to prepare. You’ve got your ground beef, kidney beans, diced tomatoes, chili seasoning, and onion. And if you’re leaning towards a vegetarian option, just swap out the beef for a plant-based protein. It’s the versatility of this recipe that makes it a standout.
Here’s a tip: drain your beans before adding them in. This prevents your chili from getting too watery. And if you’re using plant-based meat, keep an eye on your cooking time, it might cook faster. Don’t forget, you can always add your own twist to this recipe. Bell peppers, corn, or even a dash of hot sauce, make it your own. You’ll find that this slow cooker chili is more than a meal; it’s a warm bowl of comfort waiting for you at the end of the day.
