Ingredients list
To make a hearty and flavorful chili in your crock pot, you’ll need a variety of ingredients that come together to create a rich, savory dish. Here’s a list of everything you’ll need:
- 1 lb ground beef – You can also substitute with ground turkey or chicken for a leaner option.
- 1 medium onion, diced – Adds a sweet and savory base to the chili.
- 3 cloves garlic, minced – Fresh garlic enhances the depth of flavor.
- 1 can (15 oz) kidney beans, drained and rinsed – These beans add texture and protein.
- 1 can (15 oz) black beans, drained and rinsed – Another layer of protein and fiber.
- 1 can (15 oz) diced tomatoes – Provides acidity and sweetness to balance the spices.
- 1 can (8 oz) tomato sauce – Helps create a thick, rich base for the chili.
- 1 cup beef broth – Adds moisture and enhances the meaty flavor.
- 2 tbsp chili powder – The key spice that gives chili its signature heat and flavor.
- 1 tsp cumin – Adds a warm, earthy note to the dish.
- 1 tsp paprika – For a subtle smoky flavor.
- 1/2 tsp cayenne pepper – Optional, for those who like extra heat.
- 1 tsp salt – To season the dish and bring out the flavors.
- 1/2 tsp black pepper – Adds a bit of sharpness to balance the spices.
- 1 tbsp olive oil – For sautéing the onions and garlic.
Step-by-step instructions
Now that you have all your ingredients ready, let’s dive into the step-by-step process of making this delicious chili in your crock pot. Follow these instructions carefully to ensure a flavorful and hearty dish.
- Step 1: Brown the ground beef
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. This should take about 5-7 minutes. Once the beef is fully browned, drain any excess fat and transfer the beef to your crock pot.
- Step 2: Sauté the onions and garlic
In the same skillet, add the diced onions and sauté for about 3-4 minutes until they become soft and translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning. Once fragrant, transfer the onions and garlic to the crock pot with the beef.
- Step 3: Add the beans and tomatoes
To the crock pot, add the drained and rinsed kidney beans and black beans. Then, pour in the diced tomatoes and tomato sauce. Stir everything together to combine the ingredients evenly.
- Step 4: Add the spices and broth
Next, sprinkle the chili powder, cumin, paprika, cayenne pepper (if using), salt, and black pepper over the mixture in the crock pot. Pour in the beef broth and give everything a good stir to ensure the spices are well distributed.
- Step 5: Cook on low heat
Set your crock pot to low heat and cover it with the lid. Let the chili cook for 6-8 hours. If you’re short on time, you can cook it on high for 3-4 hours, but slow cooking allows the flavors to meld together more deeply.
- Step 6: Taste and adjust seasoning
About 30 minutes before serving, give the chili a taste. If needed, adjust the seasoning by adding more salt, pepper, or chili powder to suit your preference. Stir well and let it continue cooking for the remaining time.
Tips for serving and storing
Once your chili is ready, it’s time to think about how to serve and store it to maximize flavor and convenience. Here are some tips to help you get the most out of your crock pot chili:
- Serving suggestions:
Chili is a versatile dish that can be served in many ways. For a classic presentation, ladle the chili into bowls and top with your favorite garnishes. Popular toppings include shredded cheddar cheese, sour cream, chopped green onions, diced avocado, and fresh cilantro. For a bit of crunch, serve with tortilla chips or cornbread on the side. If you’re looking for a heartier meal, serve the chili over rice or baked potatoes.
- Storing leftovers:
Chili stores exceptionally well, making it a great option for meal prep. Allow the chili to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, chili freezes beautifully. Portion it into freezer-safe containers or resealable bags, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw the chili in the refrigerator overnight and reheat on the stovetop or in the microwave.
- Reheating tips:
When reheating chili, it’s important to do so gently to preserve its texture and flavor. If using the stovetop, heat the chili over medium-low heat, stirring occasionally until warmed through. If you’re using a microwave, reheat in short intervals, stirring between each to ensure even heating. You may need to add a splash of water or broth if the chili has thickened too much during storage.
- Enhancing leftovers:
Leftover chili often tastes even better the next day as the flavors continue to meld. To switch things up, you can use the chili as a base for other dishes. Try making chili cheese fries, chili dogs, or even a chili-topped pizza. You can also use it as a filling for tacos or burritos for a quick and easy meal.