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My family gatherings and snug winter evenings have always been warmed by this trusty slow cooker chili. It mixes juicy beef, flavorful beans, and perfectly matched spices that come together as the hours pass, giving you a bowl that'll make you feel right at home.
During one freezing football Sunday, I whipped this up because I wanted something filling without missing any game action. The smell took over the whole house that afternoon, and now nobody lets me show up to game day without bringing it along.
What You'll Need
- Ground Beef: go for 93/7 or 90/10 lean meat to get great taste without too much grease
- Large onion: builds the flavor base that everything else stands on
- Garlic cloves: chopped fresh cloves pack way more punch than just using powder
- Cumin powder: brings that warm, earthy taste that real chili can't go without
- Chili powder: gives the rich color and deep flavor that makes chili special
- Garlic powder: works with the fresh garlic to spread flavor throughout
- Dried oregano: adds little hints of herb flavor that works magic with the tomatoes
- Salt and pepper: these basics make all the other flavors pop
- Black beans: their darker color looks nice and they stay a bit firmer than the kidney beans
- Kidney beans: the traditional chili bean that soaks up all the surrounding goodness
- Diced tomatoes: they break down to create the saucy base while leaving some chunks
- Diced tomatoes with green chilis: add a gentle kick and brightness without going overboard
- Tomato sauce: pulls everything into one smooth, perfect texture
How To Make It
- Cook the Ground Beef:
- Put the beef in a big skillet over medium high heat for 4 to 5 minutes until fat comes out and it starts turning brown. Break it into small pieces while it cooks so you don't end up with big lumps. This first step builds flavors you just can't get from putting raw meat straight into the slow cooker.
- Cook the Onions and Spices:
- Throw the chopped onion in with your browned beef and cook another 4 to 5 minutes until they turn clear and soft. Now add your chopped garlic and all those dry spices—cumin, chili powder, garlic powder, oregano, salt and pepper. Stir it all around for just half a minute. This quick heating wakes up the spices in the meat fat and keeps them from tasting raw later.
- Mix and Slow Cook:
- Dump the meat mixture into your 6 quart slow cooker. Add everything else—your rinsed beans, both kinds of diced tomatoes with their juice, and the tomato sauce. Mix it all up really well so the meat spreads throughout. Let it cook on high for 3 to 4 hours or low for 6 to 8 hours. The longer cooking makes everything taste better together and turns the meat super tender.
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The tomatoes with green chilis are what really make this dish special for me. They add just enough warmth without making things too hot for folks who can't handle spice. My grandma taught me this trick—she always said good chili should have different flavors working together, not just heat. When I'm stirring the pot, I can almost see her tasting and tweaking until everything was just right.
Adjusting The Spiciness
This recipe lands right in the middle when it comes to heat. Want it milder? Just cut back to 1 tablespoon of chili powder and swap out the spicy tomatoes for regular ones. Need more kick? Throw in a chopped jalapeño with your onions or add a quarter teaspoon of cayenne with your other spices. Just remember that slow cooking makes spices stronger, so don't go overboard at first.
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Tasty Topping Options
Setting up different toppings turns this meal into something everyone can make their own way. Put out some shredded cheddar, sour cream, diced avocado, sliced green onions, fresh cilantro, and lime wedges. Crunchy tortilla strips or corn chips really contrast nicely with the thick chili. My kids always go for a big spoonful of sour cream on top—it calms down the spices and makes each bite extra rich and creamy.
Prep Ahead And Storage Ideas
This chili actually gets better after a day or two as everything melds together. You can make it up to two days before you need it and keep it in the fridge in a sealed container. When you warm it up again, you might want to add a splash of beef broth if it's thickened too much. Want to save it longer? Once it's cooled down, put it in freezer containers with about an inch of space at the top, and it'll keep for 3 months. Just thaw it in the fridge overnight before warming it up slowly on the stove or in the microwave.
Frequently Asked Questions
- → Can I switch the beef for another option?
Sure! Try swapping with ground turkey, chicken, or plant-based options for a twist.
- → What's the easiest way to give it more kick?
Spice it up with diced jalapeños, more cayenne pepper, extra chili powder, or your favorite hot sauce.
- → Is it okay to freeze leftover portions?
Of course! Just let the chili cool, store it in an airtight container, and freeze for up to 3 months. Reheat on the stove or in the microwave when you're ready to enjoy.
- → What toppings would you recommend?
Some tasty options are shredded cheese, sour cream, green onions, avocado, or crushed tortilla chips for crunch.
- → Are canned beans a good option here?
Absolutely! They're a time-saver. Rinse and drain them before you throw them in.