A pot of chili simmering all day sounds like the perfect cozy, winter dinner idea. But what if you didn't have to stay near that pot, stirring and loving on your easy (yet time-consuming) chili? Enter: the slow cooker. This slow cooker chili recipe brings all the long, slow-cooked flavors to your dinner table, without hovering over a simmering pot all day long!
Is chili better in a slow cooker?
We say, yes! Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking. Making chili in a slow cooker appliance, like slow cooker turkey chili or slow cooker white chicken chili, gives you just that result with zero effort.
Can you put raw ground beef in a slow cooker?
You can certainly put raw ground beef in the slow cooker (as well as raw onions, bell peppers, and garlic) but browning them first in a skillet will provide lots of extra flavor. It may seem easier to throw the beef in raw, but we recommend browning the meat in your skillet first!
What kind of beans go best in chili?
Beans are a super versatile chili ingredient. This recipe calls for four cans of red kidney beans, but you can use what you have on hand. Black or pinto beans make a nice swap, as well as white beans such as great northern or cannellini varieties. And in case you were wondering, you can mix and match as many types as you like!
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- Yields:
- 4 qt.
- Prep Time:
- 20 mins
- Total Time:
- 4 hrs 20 mins
Ingredients
- 1 tbsp.
vegetable oil
- 1
yellow onion, chopped
- 1
green bell pepper, chopped
- 2 lb.
ground beef
- 4
garlic cloves, chopped
- 2 tbsp.
chili powder
- 1 tbsp.
ground cumin
- 2 tsp.
dried oregano
- 1
28-oz. can diced tomatoes
- 1
8-oz. can tomato sauce
- 3
15-oz. cans kidney beans, drained and rinsed
- 1
14-oz. can beef broth
- 1
chipotle chile in adobo
- 2 tbsp.
adobo sauce, from 1 can of chipotle chiles in adobo
- 1 1/2 tsp.
salt
- 1 tsp.
ground black pepper
Sour cream, grated cheddar cheese, sliced jalapeños, and tortilla chips, for serving
- Nutrition Information
- Per Quart
- Calories982 Fat53 gSaturated fat19 gTrans fat3 gCholesterol163 mgSodium2325 mgCarbohydrates45 gFiber22 gSugar16 gProtein61 gVitamin D0 mcgCalcium287 mgIron12 mgPotassium2243 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Heat the oil in a large skillet over medium-high heat. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Add the ground beef and break apart into small pieces with a wooden spoon. Cook until no longer pink, 6 to 8 minutes. Add the garlic and cook 1 more minute.
- Step 2Drain the beef mixture then transfer to a slow cooker with the chili powder, cumin and oregano. Stir in the tomatoes (with their juices), tomato sauce, kidney beans, beef broth, chipotle chile, adobo sauce, salt and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce the heat to warm and serve out of the slow cooker.
- Step 3Garnish bowls of chili with sour cream, cheese, sliced jalapeños, and corn tortilla chips, if you like.
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