Slow Cooker Chili Recipe

Ground beef: Adds a hearty and rich flavor to the chili.

Kidney beans: Provides a creamy texture and protein.

Black beans: Adds additional texture and protein.

Diced tomatoes: Creates a chunky and flavorful base.

Tomato sauce: Adds a smooth and rich consistency.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Chili powder: Gives the chili its signature spicy kick.

Cumin: Adds a warm, earthy flavor.

Paprika: Provides a subtle sweetness and color.

Salt: Enhances all the flavors.

Black pepper: Adds a touch of heat and complexity.

To enhance the flavor of your chili, consider toasting the spices in the skillet after browning the ground beef. Simply add the chili powder, cumin, paprika, salt, and black pepper to the hot skillet and stir for about 1-2 minutes until they become fragrant. This will help to release the essential oils in the spices, giving your chili a deeper, more robust flavor.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with textured vegetable protein (TVP): TVP is a great plant-based alternative that mimics the texture of ground beef.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, which can complement the chili well.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother consistency.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can create a similar consistency and flavor to tomato sauce.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor in a more convenient form.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can replicate the heat and smokiness of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the chili.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chili.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, offering a subtle change.

• Allow the chili to cool down to room temperature. This helps prevent condensation, which can lead to freezer burn.

• Transfer the chili to airtight containers or heavy-duty freezer bags. If using bags, lay them flat to save space and ensure even freezing.

• Label each container or bag with the date and contents. This will help you keep track of how long the chili has been stored.

• Store the chili in the refrigerator for up to 4 days. If you plan to keep it longer, freeze it.

• For freezing, place the chili in the freezer where it can stay for up to 3 months. Make sure it is stored in a consistent, cold temperature to maintain its quality.

• When ready to reheat, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave, stirring every couple of minutes to ensure even heating.

• If the chili appears too thick after reheating, add a splash of broth or water to reach your preferred consistency.

• Enjoy your reheated chili with fresh toppings like cheese, sour cream, and green onions to enhance the flavors.

• For stovetop reheating:

  1. Place the leftover chili in a saucepan over medium heat.
  2. Stir occasionally to ensure even heating.
  3. Heat until the chili is warmed through, about 10-15 minutes.
  4. Add a splash of water or broth if it seems too thick.

• For microwave reheating:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until thoroughly warmed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with foil.
  3. Bake for 20-30 minutes, or until the chili is hot and bubbly.
  4. Stir halfway through to ensure even heating.

• For slow cooker reheating:

  1. Transfer the leftover chili back into the slow cooker.
  2. Set the slow cooker to low and heat for 1-2 hours.
  3. Stir occasionally to distribute heat evenly.

• For sous vide reheating:

  1. Place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Once heated, carefully remove the bag and serve.

• Skillet: Used to cook the ground beef over medium heat until browned.

• Wooden spoon: Handy for stirring the ground beef while it cooks in the skillet.

• Colander: Useful for draining and rinsing the kidney beans and black beans.

• Slow cooker: The main appliance where all the ingredients will be combined and cooked slowly.

• Cutting board: Essential for chopping the onion and mincing the garlic.

• Chef's knife: Ideal for chopping the onion and mincing the garlic efficiently.

• Measuring spoons: Necessary for measuring out the chili powder, cumin, paprika, salt, and black pepper.

• Can opener: Required to open the cans of kidney beans, black beans, diced tomatoes, and tomato sauce.

• Mixing spoon: Used to stir all the ingredients together in the slow cooker.

• Serving ladle: Perfect for serving the hot chili into bowls.

• Serving bowls: Used to serve the chili to your guests or family.

• Toppings bowls: Small bowls to hold your favorite toppings like cheese, sour cream, and green onions.

Pre-cook the beef: Brown the ground beef the night before and store it in the fridge to save time in the morning.

Use canned beans: Opt for canned beans instead of dried ones to skip the soaking and cooking process.

Chop in advance: Chop the onion and garlic ahead of time and store them in an airtight container.

Measure spices: Pre-measure your chili powder, cumin, paprika, salt, and black pepper and store them together in a small container.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.