This spicy, slow cooking, easy to cook beef chili is full of flavor and perfect for dinner and game day. You’ll love this hearty chili recipe, which is sure to be a family favorite!
This is the perfect recipe for weekday nights, you can add all the ingredients to the slow cooker in the morning and dine waiting for you when you get home. Hot chili is always a good idea during the fall and winter months, it’s warm, comforting and will warm you right away.
How to Prepare a Crock-pot Beef Chili
We love slow cook recipes because they are practically self-made. There are only a few steps to preparing this spicy and delicious chile!
- First, you have to brown the meat with the garlic and onion. I know it takes a little longer to brown the meat, but it really makes a difference when you cook the chili in a slow cooker. If you don’t brown the meat, group it together and add a lot of fat to the finished hot pepper. Then take a few more minutes to brown the meat and be sure to drain off the excess fat. Do not pour fat into drains. Pour into an old container and let it cool, then throw it away.
- If you have a slow cooker that has a sautéed function, you can brown the meat in the slow cooker.
- Once the meat is browned and drained, you can add all the ingredients to the slow cooker. Be sure to use a format of 6 or more pints.
- For this chili recipe, we like to use hot roasted tomatoes and regular diced tomatoes. Roasted tomatoes add flavor.
- We use dark red beans and small red beans, but feel free to use all the red beans or you can also use black beans or pinto beans.
- The key to a good chili is to make sure you have enough condiments, especially chili powder and cumin. You can use 2 to 3 tablespoons of chili powder, we always use three of them. If you’re not sure, start with two and try when the chili is cooked. You can always add more at the end.
- Some prefer little pure maple syrup added to the chili. It doesn’t make the chili super sweet, but it helps balance the acid in the tomatoes. You can also use brown sugar.
- You can simmer the chili for 6-8 hours or over high heat for 3-4 hours. Be sure to put the lid on the slow cooker while cooking. Slow cooking is the perfect way to cook chili because all the flavors are mixed while the chili is cooked slowly in the slow cooker.
- When the chili is cooked, stir it and give it a good flavor. Add more salt and seasonings if necessary. Josh also likes to add slices of domesticated jalapeño. They’re not super spicy, but they add a nice flavor.
The Big-Days for Chile
This slow cooker is also ideal for easy receptions, especially on game day! Invite all of your friends to watch the game and serve this slow and easy to cook chili! It’s always a hit and everyone loves it! Plus, everyone can customize their own chili bowl by adding their favorite condiments!
Favorite Garnishing for Chile
We like to prepare a variety of condiments to accompany the chili. All this is part of the pleasure and the contours make the chili even more delicious. Here are our favorite chili toppings:
- Grated cheese
- Sliced green onions
- Jalapeño slices
- Avocado, chopped or sliced
- Sour cream or natural Greek yogurt
- Crushed fried tortillas
- Radish slices
And don’t forget to make a frying pan out of our favorite, easy-to-prepare corn bread to go with the chili. Chili and cornbread are made for each other in heaven! You can’t go wrong with this combination!
You’re gonna love this chili recipe, it’s your call! You’ll love how easy it is to make, thanks to the slow cooker that feeds the crowd. You can freeze the chili if there are no much people to feed. Let the chili cool completely and put it in a bowl and freeze for up to 2 months. It’s always nice to dine in the freezer when life is busy.
Below is your Crock-pot Beef Chili Recipe for dinner tonight!Print
This easy slow cook chili is the perfect food for cold days! Serve with corn bread and your favorite ingredients!
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 lbs. lean ground beef
- 3 cloves garlic, finely chopped
- 1 red pepper, seeded and chopped
- 1 can (15 oz.) dark red beans, rinsed and drained
- 1 can (15 ounces) small red beans, rinsed and drained
- 1 can (15 oz.) fire-roasted tomatoes
- 1 can (15 ounces) canned diced tomatoes
- 2 cans (15 oz) tomato sauce
- 1 cup beef broth
- 3 tbs chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon Kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tbsp. pure maple syrup, optional
- 1/4 cup sliced jalapeño peppers, optional
- Chili dressings to serve: grated cheese, sour cream, sliced green onions, slices of jalapeño, cilantro, avocado, etc.
- Start by heating the oil in a large skillet (medium heat recommended).
- Add onion, ground beef and garlic; cook, with wooden spoon, shred meat during cooking until no longer pink, about 5 to 8 minutes.
- Empty the liquid fat from the tray and discard.
- Place cooked meat, onion, and garlic in a 6-quart or larger slow cooker.
- Add red pepper, beans, roasted tomatoes, tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, cayenne pepper and maple syrup, if desired.
- Cover and simmer for 6 to 8 hours or 3 to 4 hours over high heat.
- Remove the lid and add the domesticated jalapeño slices, if necessary.
- Taste and season with salt and additional seasonings, if necessary.
- Pour chili into bowls and serve with desired garnish.