Save to Pinterest I remember walking into my drafty apartment on a Tuesday in November and the air felt like a frozen sheet. I had set the slow cooker that morning mostly out of desperation for something warm to come home to. The smell of cumin and simmered beef was the best greeting I have ever had. It felt like the house was giving me a hug after a long day in the cold. I sat on the floor with my first bowl and felt the warmth reach my toes immediately.
One time I accidentally doubled the cayenne pepper while talking to my sister on the phone. My friends arrived for dinner and we all sat there with red faces and glasses of milk laughing until our sides ached. Even with the extra heat the pot was scraped clean by the end of the night. It proved that chili is the most forgiving meal you can possibly make for a crowd.
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Ingredients
- Ground beef: Browning the meat first creates those little caramelized bits that add deep savory notes to the sauce.
- Onion and garlic: These aromatic basics soften into sweetness and provide the flavor foundation for everything else.
- Red bell pepper: Adding this gives a subtle crunch and a hint of garden freshness to the heavy beans.
- Kidney and black beans: A mix of beans creates different textures and makes the bowl look much more appetizing.
- Crushed and diced tomatoes: Using both types ensures you get a thick base with plenty of juicy chunks in every bite.
- Beef broth: This liquid prevents the chili from becoming too thick and helps the spices distribute evenly.
- Spices: Smoked paprika is the secret ingredient that gives the dish a rustic campfire quality.
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Instructions
- Brown the beef:
- Sizzle the meat in a hot pan until it is beautifully browned and then drain the fat. This step is optional for a true dump and go meal but the flavor is worth the effort.
- Combine the base:
- Toss the beef into your slow cooker along with the chopped vegetables and both types of beans. Make sure the beans are well drained to keep the texture right.
- Add the liquids:
- Pour in the tomatoes and beef broth to give the ingredients room to swim and mingle. The crushed tomatoes provide the thickness while the diced ones add nice texture.
- Season the pot:
- Sprinkle the spices over the top and give it a good stir to wake up the aromas. This is the moment when the kitchen starts to smell incredible.
- Slow simmer:
- Set the dial to low and let the magic happen for six hours while you ignore it completely. If you are in a rush the high setting works in about half the time.
- Final tasting:
- Check the seasoning at the very end and add a pinch more salt if the flavors need a lift. This is when you can add that extra pinch of cayenne if you feel brave.
Save to Pinterest There was a snowy Sunday when my neighbors came over unannounced and I realized I had exactly enough chili for everyone. We crowded around the kitchen island with mismatched bowls and shared stories until the sun went down. It was the kind of effortless afternoon that reminds me why I love cooking for people.
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Picking Your Protein
You can easily swap the beef for ground turkey if you want a lighter bowl that still feels satisfying. I have even tried it with shredded chicken and the results were surprisingly delicious. The cooking time remains the same regardless of which meat you choose for the base.
The Topping Station
Half the fun of chili is setting out bowls of cheese and sour cream for everyone to customize their own. I usually put out some fresh cilantro and lime wedges to brighten up the heavy flavors. It makes the meal feel like a festive occasion even on a plain Wednesday.
Storing Your Feast
This recipe actually tastes better the next day because the spices have even more time to develop. I often make a double batch just so I can have easy lunches for the rest of the week. It reheats perfectly in the microwave or on the stovetop.
- Freeze individual portions in freezer safe bags for those nights when you are too tired to cook.
- Serve the leftovers over a baked potato for a completely different meal that feels brand new.
- Always remember to label your containers with the date so nothing gets lost in the freezer.
Save to Pinterest This chili is the ultimate culinary safety net for busy weeks and cold nights. I hope it brings as much comfort to your table as it has to mine over the years.
Recipe Q&A
- → Can I make this chili without browning the meat first?
Yes, you can skip the browning step for a true dump-and-go approach. However, browning the ground beef first adds extra depth and richness to the final flavor.
- → How long does chili last in the refrigerator?
Cooked chili stays fresh in the refrigerator for 3-4 days when stored in an airtight container. The flavors often taste even better the next day.
- → Can I freeze leftovers?
Absolutely. This chili freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
- → What toppings work well with this chili?
Shredded cheese, sour cream, chopped green onions, fresh cilantro, crushed crackers, or cornbread all make excellent toppings. A dollop of Greek yogurt also works as a lighter alternative to sour cream.
- → How can I make this vegetarian?
Simply omit the ground beef and add an extra can of beans (pinto or cannellini work well) or a bag of frozen corn. You could also use plant-based ground meat crumbles for texture.
- → Can I cook this on HIGH instead of LOW?
Yes, cook on HIGH for 3-4 hours instead of LOW for 6-8 hours. The chili is done when the vegetables are tender and the flavors have melded together.
