Classic Slow Cooker Chili is a dish that embodies warmth and comfort, making it a perfect choice for family gatherings or cozy nights in. The aroma of simmering spices fills your home as this hearty meal cooks, evoking memories of chilly evenings and fond gatherings around the dinner table. This recipe offers a step-by-step guide to creating a rich and flavorful chili that will have everyone coming back for seconds. Its ease of preparation and the ability to let it cook while you unwind makes it an excellent choice for busy families.

Ingredients

To create this robust Classic Slow Cooker Chili, you’ll need the following ingredients:

• 2 tablespoons vegetable oil: Essential for sautéing the vegetables to bring out their natural sweetness.
• 2 medium onions, chopped finely (2 cups): These will add a creamy texture and aromatic flavor base.
• 1 red bell pepper, cut into 1/2 inch cubes: This vibrant vegetable provides a crisp bite and color.
• 6 cloves garlic, minced or pressed: An aromatic powerhouse that elevates the dish with its robust flavor.
• 1/4 cup chili powder: This spice blend delivers a smoky depth and spiciness.
• 1 tablespoon ground cumin: Earthy and warm, cumin enhances the chili’s overall flavor.
• 2 teaspoons ground coriander: This adds a citrusy note that complements the other spices.
• 1 teaspoon red pepper flakes: For those who enjoy a little extra heat.
• 1 teaspoon oregano: Provides an herbal note that pairs well with the meat and beans.
• 1/2 teaspoon cayenne pepper: A touch of heat that rounds out this savory dish.
• 2 pounds 85% lean ground beef: This meaty foundation creates a filling, hearty chili.
• 1 can red kidney beans, drained and rinsed (15 ounces): These beans add a creamy texture and protein.
• 1 can pinto beans, drained and rinsed (15 ounces): They bring a mild flavor and additional heartiness.
• 28 ounces diced tomatoes with juice: Juicy tomatoes add freshness and acidity to balance the richness.
• 28 ounces tomato puree: A thick and rich base that ties all the flavors together.

Step-by-Step Directions

1. Heat the Oil: Begin by heating the vegetable oil in a large pan over medium heat. As the oil shimmers, it’s time to add your aromatics.

2. Sauté Vegetables: Add the chopped onions, red bell pepper, and minced garlic to the pan. Then, sprinkle in the chili powder, ground cumin, ground coriander, red pepper flakes, oregano, and cayenne. Stir occasionally for about 10 minutes, until the vegetables soften and start to brown, releasing their lovely flavors.

3. Brown the Beef: Turn up the heat to medium-high and introduce half of the ground beef to the pan. Cook, breaking it into smaller pieces with a wooden spoon, until no longer pink and just starting to brown, around 3 to 4 minutes. Repeat with the remaining beef, cooking until it’s well browned.

4. Combine in the Crock Pot: Carefully pour the contents of the pan into your crock pot.

5. Add Remaining Ingredients: Into the pot, add the drained kidney beans, pinto beans, diced tomatoes with juice, and tomato puree. Stir everything together, ensuring that the beans and tomatoes are evenly distributed.

6. Set the Heat: Cover the crock pot and set it to cook on low for 8-9 hours or on high for 4-5 hours. Let the slow cooker work its magic, allowing the flavors to meld beautifully.

Tips & Tricks

• For a richer flavor, let the chili cool and refrigerate it overnight. Reheat the next day to allow the flavors to deepen even more.
• Experiment with different types of beans or add corn for added sweetness and texture.
• Adjust the spice levels to your preference by adding more or less cayenne pepper or red pepper flakes.

Serving Suggestions & Pairings

Classic Slow Cooker Chili pairs perfectly with a range of sides. Serve it with warm cornbread for a comforting meal or top it with shredded cheese, sour cream, and fresh cilantro for a flavorful touch. For a balanced meal, consider adding a simple side salad or some roasted vegetables. This chili is also ideal for game day festivities, making it a crowd-pleaser among friends.

Nutritional Information

This Classic Slow Cooker Chili serves about 8 people, with each serving containing approximately 350 calories. It’s a well-rounded meal containing protein, fiber, and healthy fats, contributing to a satisfying and balanced diet. Keep in mind that the nutritional values can vary depending on specific ingredients used, such as the type of meat and beans.

Storing Tips & Variations

Once your chili has cooled, store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months; simply thaw and reheat when you’re ready to enjoy it again. Consider adding different proteins, such as ground turkey or plant-based alternatives, for a unique twist on this classic recipe. You can also go meatless by loading it up with extra beans and vegetables.

Conclusion

Classic Slow Cooker Chili is not just a meal; it’s a warmth-filled experience that can easily become a family favorite. With its hearty flavors and simple preparation, you will find great satisfaction in making and enjoying this dish. Don’t hesitate to try it, and I’d love to hear how your chili turns out!

FAQs

1. Can I make this chili vegetarian?
Absolutely! You can replace the ground beef with extra beans or lentils for a delicious vegetarian version.

2. How can I adjust the spice level?
To make it milder, reduce the amount of chili powder and red pepper flakes. You can always add hot sauce when serving for those who enjoy a kick.

3. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Use about 2-3 cups of diced tomatoes and add some tomato paste for richness.

4. What should I serve with chili?
Chili pairs well with cornbread, tortilla chips, or over rice. It’s also great with toppings like shredded cheese, sour cream, avocado, or fresh herbs.

5. How do I store leftover chili?
Store leftover chili in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat thoroughly before serving.

Classic Slow Cooker Chili

A hearty and flavorful chili that’s perfect for cozy nights, family gatherings, and busy lifestyles, made easily in a slow cooker.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Chili Base

• 2 tablespoons vegetable oil Essential for sautéing the vegetables.
• 2 medium onions, chopped finely (2 cups) Adds a creamy texture and aromatic flavor.
• 1 medium red bell pepper, cut into 1/2 inch cubes Provides a crisp bite and color.
• 6 cloves garlic, minced or pressed Elevates the dish with its robust flavor.
• 1/4 cup chili powder Delivers a smoky depth and spiciness.
• 1 tablespoon ground cumin Enhances the chili’s overall flavor.
• 2 teaspoons ground coriander Adds a citrusy note.
• 1 teaspoon red pepper flakes For extra heat.
• 1 teaspoon oregano Provides an herbal note.
• 1/2 teaspoon cayenne pepper A touch of heat.
• 2 pounds 85% lean ground beef Creates a filling, hearty chili.
• 1 can (15 ounces) red kidney beans, drained and rinsed Adds a creamy texture and protein.
• 1 can (15 ounces) pinto beans, drained and rinsed Adds mild flavor and heartiness.
• 28 ounces diced tomatoes with juice Adds freshness and acidity.
• 28 ounces tomato puree A thick and rich base.

Method

 

Preparation

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onions, red bell pepper, and minced garlic. Sprinkle in the chili powder, ground cumin, ground coriander, red pepper flakes, oregano, and cayenne. Stir occasionally for about 10 minutes.
3. Turn up the heat to medium-high and add half of the ground beef. Cook until no longer pink and just starting to brown, around 3 to 4 minutes. Repeat with the remaining beef.
4. Pour the contents of the pan into your crock pot.
5. Add the drained kidney beans, pinto beans, diced tomatoes with juice, and tomato puree. Stir everything together.

Cooking

1. Cover the crock pot and set it to cook on low for 8-9 hours or on high for 4-5 hours.

Notes

For a richer flavor, refrigerate overnight before reheating. Experiment with different types of beans or add corn. Adjust spice levels to your preference.