The Best Beef And Bean Chili Slow Cooker Recipe
Picture this: it’s a chilly weekend, and I’m diving into the cozy realm of slow-cooked deliciousness with a beef chili that’s as comforting as a warm blanket.
This goes to my recipe for a strong, full-flavored chili that simmers in a slow cooker to perfection. I like to think of it as an all-American dish, but I know chili’s deep Mexican roots; in fact, the first batch I ever made was with a Rick Bayless recipe.
I also like my chili to be thick while still having some broth to it, so that it can be served in a bowl, perhaps with cornbread on the side. I may have a secret ingredient or two that I use when making it, but if I did, I wouldn’t be able to call it an all-American dish.
The Best Beef And Bean Chili Slow Cooker Recipe Ingredients
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- Ground Beef: Rich in protein and iron, adds hearty flavor.
- Kidney Beans: High in fiber, provide protein and essential nutrients.
- Black Beans: Excellent fiber source, aids digestion and satiety.
- Diced Tomatoes: Provide sweetness, rich in vitamins A and C.
- Chili Powder: Spicy heat, enhances flavor, contains antioxidants.
- Garlic: Adds pungency, potential health benefits including heart health.
- Brown Sugar: Adds subtle sweetness, balances flavors.
- Bay Leaf: Imparts depth and aroma to the dish.
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The Best Beef And Bean Chili Slow Cooker Recipe Ingredient Quantities
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- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes, undrained
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 bay leaf
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How to Make this The Best Beef And Bean Chili Slow Cooker Recipe
1. In a large skillet, heat medium-high olive oil. Add ground beef and cook until browned, using a spoon to break it up, about 6-8 minutes. Drain excess fat.
2. Move the brown beef to a slow cooker.
3. In the same pan, add the chopped onion and red bell pepper. Cook for roughly 5 minutes until the onion is see-through and the pepper is tender.
4. Minced garlic should be added to the skillet and sautéed for 1 more minute until the mixture is fragrant.
5. Move the mixture of onion, bell pepper, and garlic to the slow cooker.
6. Include the following ingredients in the slow cooker, ensuring to add them in the order listed:
1. Kidney beans
2. Black beans
3. Diced tomatoes (with their juice)
4. Tomato paste
5. Chili powder
6. Cumin
7. Smoked paprika
8. Oregano
9. Salt
10. Black pepper
1
1. Cayenne pepper (if you desire a spicier dish).
7. Add the beef stock and Worcestershire sauce. Stir in the brown sugar and then add the bay leaf.
8. Combine all ingredients in the slow cooker. Stir well.
9. Cook covered on low for 6-8 hours or on high for 3-4 hours.
10. Eliminate the bay leaf before you serve. Spice to your liking, and have some chili with whatever toppings you prefer.
The Best Beef And Bean Chili Slow Cooker Recipe Equipment Needed
1. Large skillet
2. Slow cooker
3. Wooden spoon or spatula
4. Cutting board
5. Sharp knife
6. Can opener
7. Measuring spoons
8. Measuring cups
9. Ladle or serving spoon
10. Bowl for draining fat
FAQ
- Q: Can I use another type of meat instead of ground beef?A: Yes, you can use ground turkey or chicken as a substitute, but be aware that it may alter the flavor profile a bit.
- Q: How spicy is this chili?A: The chili’s spice level ranges from mild to moderate, but you can make it either hotter or milder by adding more cayenne pepper or leaving it out altogether.
- Q: Can this recipe be made vegetarian?A: Certainly! You can forego the beef and substitute it with more beans or vegetables such as mushrooms or zucchini for a satisfyingly chunky vegetarian version.
- Q: What is the best way to thicken the chili if needed?If you want a more substantial chili, let it simmer uncovered for the last 30 minutes. You can also thicken it by stirring in a slurry of cornstarch and water.
- Q: How long does this chili last in the refrigerator?A: Keep the chili in an air-tight container in the refrigerator, and it will last for 4 days or fewer.
- Q: Can I freeze the leftovers?A: Of course, this chili is excellent for freezing. Use your favorite freezer-safe container to store it. Then, when you’re ready to enjoy it, place it in the refrigerator for a few hours or overnight to thaw.
- Q: What toppings go well with this chili?A: Common toppings are shredded cheese, sour cream, chopped green onions, and avocado slices for extra flavor and texture.
The Best Beef And Bean Chili Slow Cooker Recipe Substitutions and Variations
Turkey burgers are a lighter alternative to beef. These protein-packed patties get their moisture from vegetables.
Substituting canned pinto beans for kidney beans gives you a different flavor and texture in your recipe.
A milder taste can be achieved by using green bell pepper instead of red bell pepper.
If you would rather have a lighter broth, use chicken broth instead of beef broth.
Maple syrup or honey can substitute for brown sugar and give a different kind of sweetness.
Pro Tips
1. Toast the Spices: Before adding the chili powder, cumin, smoked paprika, and oregano to the slow cooker, briefly toast them in a dry pan over medium heat. This step can help to release their essential oils and enhance the flavors in the dish.
2. Brown the Meat Thoroughly: When browning the ground beef, ensure it develops a deep brown crust. This Maillard reaction adds depth and richness to the flavor of the chili.
3. Deglaze the Pan: After sautéing the onion and bell pepper, use a few tablespoons of beef broth to deglaze the pan. Scrape the bottom to release flavorful bits, then pour this mixture into the slow cooker.
4. Add a Bit of Chocolate: For added depth, consider melting a small piece of dark chocolate into the chili during the last hour of cooking. It will enhance the savory notes without adding sweetness.
5. Customize the Heat: If you want to control the spiciness, serve the cayenne pepper on the side, allowing each person to add it to their bowl according to their preference.
The Best Beef And Bean Chili Slow Cooker Recipe
My favorite The Best Beef And Bean Chili Slow Cooker Recipe
Equipment Needed:
1. Large skillet
2. Slow cooker
3. Wooden spoon or spatula
4. Cutting board
5. Sharp knife
6. Can opener
7. Measuring spoons
8. Measuring cups
9. Ladle or serving spoon
10. Bowl for draining fat
Ingredients:
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- 2 pounds ground beef
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 2 cans (15 ounces each) kidney beans, drained and rinsed
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1 can (28 ounces) diced tomatoes, undrained
- 3 tablespoons tomato paste
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 bay leaf
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Instructions:
1. In a large skillet, heat medium-high olive oil. Add ground beef and cook until browned, using a spoon to break it up, about 6-8 minutes. Drain excess fat.
2. Move the brown beef to a slow cooker.
3. In the same pan, add the chopped onion and red bell pepper. Cook for roughly 5 minutes until the onion is see-through and the pepper is tender.
4. Minced garlic should be added to the skillet and sautéed for 1 more minute until the mixture is fragrant.
5. Move the mixture of onion, bell pepper, and garlic to the slow cooker.
6. Include the following ingredients in the slow cooker, ensuring to add them in the order listed:
1. Kidney beans
2. Black beans
3. Diced tomatoes (with their juice)
4. Tomato paste
5. Chili powder
6. Cumin
7. Smoked paprika
8. Oregano
9. Salt
10. Black pepper
1
1. Cayenne pepper (if you desire a spicier dish).
7. Add the beef stock and Worcestershire sauce. Stir in the brown sugar and then add the bay leaf.
8. Combine all ingredients in the slow cooker. Stir well.
9. Cook covered on low for 6-8 hours or on high for 3-4 hours.
10. Eliminate the bay leaf before you serve. Spice to your liking, and have some chili with whatever toppings you prefer.
