Description of this recipe
This slow cooker chili recipe is a hearty, flavorful, and incredibly easy-to-make dish that’s perfect for a comforting weeknight meal or a crowd-pleasing gathering. Packed with ground beef, pinto beans, and a medley of aromatic spices, this chili simmers to perfection in your slow cooker, allowing the flavors to meld and deepen over time. It’s a satisfying and versatile recipe that can be customized with your favorite toppings and enjoyed year-round.
Why you will love this recipe
There are countless reasons to fall in love with this slow cooker chili recipe. First and foremost, it’s incredibly convenient. With minimal prep time, you can simply toss all the ingredients into your slow cooker and let it do its magic. This makes it ideal for busy weeknights when you don’t have a lot of time to spend in the kitchen.
Secondly, the slow cooking process allows the flavors to fully develop, resulting in a chili that’s rich, complex, and incredibly delicious. The ground beef becomes tender and flavorful, the pinto beans soften to creamy perfection, and the spices infuse every bite with warmth and depth.
Finally, this recipe is incredibly versatile. You can easily adjust the spice level to your liking, add or substitute your favorite vegetables, and customize the toppings to create a chili that’s uniquely your own. Whether you prefer a mild and comforting chili or a fiery and bold one, this recipe can be adapted to suit your taste.
Ingredients:
- 1 lb fresh ground beef
- 1 cup dried pinto beans, rinsed and soaked 4–6 hours
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 1 bell pepper, chopped (red or green)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2–2½ cups chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup corn, add during last 30–60 minutes of cooking
Toppings
- ¼ cups shredded cheddar cheese
- 1 medium jalapeno, deseeded & sliced
- 2 tablespoons fresh cilantro, chopped
Preparation:
Step 1: Heat a skillet over medium heat and cook the ground beef until fully browned, breaking it apart with a spoon. This initial step is crucial for developing a rich, meaty flavor in the chili. Make sure to break the ground beef into small pieces as it cooks to ensure even browning.
Step 2: Add the chopped onion and bell pepper to the skillet and sauté until softened, about 4–5 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Sautéing the onions and bell peppers before adding them to the slow cooker helps to bring out their sweetness and adds another layer of flavor to the chili. Be careful not to burn the garlic, as it can become bitter.
Step 3: Drain any excess fat, then transfer the beef and vegetables to the slow cooker. Draining the excess fat is important for preventing the chili from becoming greasy. You can use a spoon or a colander to remove the fat.
Step 4: Drain the soaked pinto beans and stir them into the slow cooker with the beef mixture. Soaking the pinto beans is essential for softening them and reducing their cooking time. If you forget to soak the beans, you can quick-soak them by boiling them for 2 minutes, then letting them sit in the hot water for 1 hour. Make sure to drain the beans thoroughly before adding them to the slow cooker.
Step 5: Pour in the tomato sauce, diced tomatoes with juices, and 2–2½ cups of chicken stock. Stir to combine everything evenly. The tomato sauce and diced tomatoes provide the base for the chili, while the chicken stock adds moisture and flavor. Start with 2 cups of chicken stock and add more as needed to reach your desired consistency.
Step 6: Add cumin, smoked paprika, chili powder, oregano, salt, and pepper. Mix well so the spices are evenly distributed. The spices are what give the chili its characteristic flavor. Feel free to adjust the amounts to your liking. If you prefer a spicier chili, add more chili powder or a pinch of cayenne pepper.
Step 7: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beans are tender and flavors are blended. The slow cooking process allows the flavors to meld and deepen over time. Cooking on low will result in a richer, more complex flavor, but cooking on high is a good option if you’re short on time.
Step 8: About 30–60 minutes before the chili is done, stir in the corn. Taste and adjust seasoning if needed. Adding the corn towards the end of the cooking time prevents it from becoming mushy. Taste the chili and add more salt, pepper, or spices as needed to suit your taste.
Step 9: Spoon chili into bowls or over rice, and top with shredded cheddar, sliced jalapeno, and fresh cilantro. The toppings add flavor, texture, and visual appeal to the chili. Get creative and experiment with different toppings to find your favorites.
Step 10: Mash some beans or cook uncovered for 30–60 minutes to reduce liquid for a thicker consistency. If you prefer a thicker chili, you can mash some of the beans with a fork or spoon. Alternatively, you can cook the chili uncovered for 30–60 minutes to allow some of the liquid to evaporate.
COOKING Rating:
Easy
Serving Suggestions:
- Serve in bowls topped with your favorite garnishes.
- Serve over rice for a heartier meal.
- Serve as a topping for baked potatoes or nachos.
- Serve with a side of cornbread or crackers.
Tips:
- For a spicier chili, add a pinch of cayenne pepper or a chopped jalapeño.
- If you don’t have pinto beans, you can substitute kidney beans or black beans.
- For a vegetarian chili, omit the ground beef and add more vegetables, such as diced carrots, celery, or zucchini.
- If you’re short on time, you can use canned pinto beans instead of dried beans. Just be sure to rinse them well before adding them to the slow cooker.
- Leftover chili can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Prep Time:
20 minutes
Cook Time:
7-8 hours on low, or 4-5 hours on high
Total Time:
7 hours 20 minutes to 8 hours 20 minutes (on low), or 4 hours 20 minutes to 5 hours 20 minutes (on high)
Nutritional Information:
(Note: Nutritional information is approximate and may vary depending on specific ingredients and serving sizes.)
Calories: Approximately 450-550 per serving Protein: 30-35 grams per serving Sodium: 800-1000 mg per serving
Conclusion
This slow cooker chili with beef and pinto beans is a winner for anyone looking for a flavorful, hearty, and easy-to-make meal. The slow cooking process allows the flavors to meld and deepen, resulting in a chili that’s rich, complex, and incredibly satisfying. Whether you’re feeding a crowd or simply looking for a comforting weeknight dinner, this recipe is sure to please. So gather your ingredients, fire up your slow cooker, and get ready to enjoy a delicious and unforgettable chili experience!
Questions and Answers about this Recipe
Q1: Can I use canned beans instead of dried beans?
A: Yes, you can definitely use canned pinto beans instead of dried beans. Just be sure to rinse them well before adding them to the slow cooker. You’ll need about 3 cups of cooked pinto beans to replace the 1 cup of dried beans. Keep in mind that using canned beans may slightly alter the texture and flavor of the chili, but it’s a convenient option when you’re short on time.
Q2: How can I make this chili spicier?
A: There are several ways to add more heat to this chili. You can add a pinch of cayenne pepper to the spice mixture, or you can add a chopped jalapeño to the slow cooker along with the other vegetables. For a more intense heat, you can use a hotter pepper, such as a serrano pepper or a habanero pepper. Be sure to remove the seeds and membranes from the peppers before adding them to the chili, as this is where most of the heat is concentrated. You can also add a few dashes of your favorite hot sauce to the chili after it’s cooked.
Q3: Can I freeze leftover chili?
A: Yes, leftover chili freezes very well. Allow the chili to cool completely before transferring it to freezer-safe containers or bags. Be sure to leave some headspace in the containers, as the chili will expand as it freezes. Properly stored, frozen chili will last for up to 2 months. To thaw, transfer the chili to the refrigerator overnight or thaw it in the microwave.
Q4: Can I make this chili in a Dutch oven instead of a slow cooker?
A: Yes, you can make this chili in a Dutch oven. Follow the same instructions for browning the ground beef and sautéing the vegetables. Then, add the remaining ingredients to the Dutch oven, bring to a simmer, cover, and cook in a preheated oven at 325°F (160°C) for 2-3 hours, or until the beans are tender. You can also simmer the chili on the stovetop over low heat for the same amount of time, stirring occasionally to prevent sticking.
Q5: What are some other toppings I can use for this chili?
A: The possibilities are endless when it comes to chili toppings! Some other popular options include sour cream or Greek yogurt, guacamole or diced avocado, crumbled tortilla chips, chopped green onions, a squeeze of lime juice, and a drizzle of hot sauce. Get creative and experiment with different toppings to find your favorites. You can even set up a chili topping bar and let everyone customize their own bowls!
