Chili Made In Slow Cooker

Slow-Cooker Chili horizontal

Parker Feierbach

Our Classic Beef Chili is already quick enough to make on a weeknight, but this slow-cooker recipe is even easier. Sautéing the beef and onion will definitely lead to more flavor, but if you want to just throw everything into the slow-cooker all at once, it'd be totally fine.

What kind of beef should I use?

While we prefer 80% (because more fat = more flavor), anything up to 90% lean will work.

Why Do I have to Brown The Meat First?

Because the final chili would be way too greasy if you avoided this step. For one, by browning the meat, you will enhance the flavor of the dish come serving time. And just as important is a chili with some fat but not too much fat. Browning the meat will render some of the fat that would otherwise ruin the chili. So make sure to brown and DRAIN the excess fat before adding your beef to the slow cooker. Oh, one more thing: Brown it lightly.Too much browning may make the meat tough.

Less Liquid – Trust Us

A slow cooker cooks food in a sealed environment, so there is very little evaporation of liquids unlike with traditional methods. Benefits: You'll save money (especially if you are using liquids that cost money, i.e., anything other than water), and you'll find a more concentrated, less soupy chili that would detract from deliciousness.

Can I swap in chopped tomatoes for the crushed?

Absolutely! It'll taste the same, but you'll have more texture from chopped tomatoes.

What kind of spices should I use?

Tbh, anything your heart desires. We like a combo of chili powder, cumin, dried oregano, and paprika, but you can switch it up according to taste.

Can I make this ahead of time?

Yes—DO IT! This makes great leftovers throughout the week. Properly stored in an airtight container, the chili will last 4 to 5 days. The flavor gets even better on the second day.

Best toppings?

In no particular order: Fritos (or your favorite chip), shredded cheese, sour cream, green onions (or chives), bacon (😈), and jalapeños, preferably pickled. Did we miss any? Oh, and check out our other slow cooker faves.

Made it? Let us know how it went in the comment section below!

Yields: 8 servings

Prep Time: 0 hours 15 mins

Total Time: 6 hours 20 mins

2 lb.

ground beef

large onion, chopped

2 tbsp.

tomato paste

(15-oz.) cans kidney beans, drained and rinsed

(28-oz.) can crushed tomatoes

1 c.

beer (or water)

cloves garlic, minced

1 tbsp.

chili powder

1 tsp.

ground cumin

1 tsp.

dried oregano

1/2 tsp.

paprika

Pinch cayenne pepper (optional)

Kosher salt

Freshly ground black pepper

Shredded cheddar, for serving (optional)

Fritos, for serving (optional)

Thinly sliced green onions, for serving (optional)

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat a large skillet over medium-high heat. Add beef and onion and cook until meat is browned (not too brown) all over, about 3 minutes. (It doesn't need to cook all the way through!) Drain fat, then stir in tomato paste.
In a large slow cooker, combine beef mixture, kidney beans, crushed tomatoes, beer, garlic, chili powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper.
Cook on low for 6 and up to 8 hours. (The longer it's in the slow-cooker, the more flavor it gets.)
Taste for seasonings. Serve warm with cheese, Fritos, and green onions, if desired.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io