Rich and Meaty Slow Cooker Chili

This Rich and Meaty Slow Cooker Chili is a hearty, flavorful dish packed with tender beef, beans, and bold spices. Perfect for cozy nights, it simmers all day, filling your home with irresistible aromas. Easy to prepare, it’s a crowd-pleaser that delivers deep, savory flavors in every bite. (50 words)

Why You’ll Love This Recipe

This chili is a game-changer for busy days or chilly evenings. The slow cooker does all the work, melding rich ingredients into a robust, comforting meal. The combination of ground beef, beans, and a smoky spice blend creates a depth of flavor that satisfies every palate. It’s versatile—perfect for game day, family dinners, or meal prep—and can be customized with your favorite toppings like cheese, sour cream, or avocado. Plus, it’s forgiving; even novice cooks can achieve a restaurant-quality dish with minimal effort. The long, slow simmer ensures tender meat and perfectly blended flavors, making every spoonful a delight.

Recipe Tips and Tricks

• Brown the Meat: Searing the ground beef before adding it to the slow cooker enhances flavor through caramelization.
• Layer Flavors: Add spices in stages—half during browning, half later—to build complexity.
• Adjust Heat: Taste midway and adjust chili powder or cayenne for your preferred spice level.
• Skim Fat: If using fattier beef, skim excess grease after browning to avoid an oily texture.
• Use Fresh Spices: Freshly ground cumin or chili powder elevates the dish significantly.
• Don’t Skip the Rest: Let the chili rest for 10 minutes after cooking to meld flavors.
• Top It Off: Serve with shredded cheddar, green onions, or cornbread for extra flair.
• Double It: This recipe freezes well, so make a big batch for future meals.

Yield: Serves 6

Rich and Meaty Slow Cooker Chili

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Hearty slow cooker chili with rich beef, beans, and bold spices—perfect for cozy, easy meals. (20 words)

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1.5 lbs ground beef (80/20)
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 (15 oz) cans kidney beans, drained and rinsed
• 1 (28 oz) can diced tomatoes, undrained
• 1 (6 oz) can tomato paste
• 1 cup low-sodium beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (optional, adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil (for browning)

Instructions

1. Brown the Beef: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it apart, until browned (about 5-7 minutes). Drain excess fat.
2. Sauté Veggies: In the same skillet, add onion and bell pepper. Cook until softened, about 4 minutes. Add garlic and cook for 1 more minute.
3. Add Spices: Sprinkle half the chili powder, cumin, smoked paprika, salt, and black pepper over the beef and veggies. Stir for 1 minute to toast the spices.
4. Transfer to Slow Cooker: Move the beef and veggie mixture to a 6-quart slow cooker.
5. Add Remaining Ingredients: Pour in kidney beans, diced tomatoes, tomato paste, beef broth, and the remaining spices. Stir to combine.
6. Set and Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until flavors meld and chili thickens.
7. Taste and Adjust: About 30 minutes before serving, taste and adjust seasoning with more salt, pepper, or cayenne if desired.
8. Rest for Flavor: Once done, turn off the slow cooker and let the chili rest for 10 minutes to enhance flavors.
9. Serve It Up: Ladle into bowls and top with shredded cheese, sour cream, green onions, or avocado, as desired.
10. Enjoy the Leftovers: Store any leftovers in the fridge or freezer for a quick, delicious meal later.

Notes

• For a thicker chili, mash some beans before adding or reduce broth slightly.
• If you like a smokier flavor, add a pinch of chipotle powder.
• Stir occasionally if your slow cooker has hot spots to ensure even cooking.
• This chili tastes even better the next day as flavors continue to meld.

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 423Total Fat 23gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 101mgSodium 793mgCarbohydrates 17gFiber 5gSugar 5gProtein 36g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ground Beef: Opt for 80/20 ground beef for a balance of flavor and texture; leaner cuts may dry out, while fattier ones can make the chili greasy.
• Kidney Beans: These add heartiness; drain and rinse to remove excess sodium.
• Diced Tomatoes: Fire-roasted tomatoes add a smoky depth, but regular canned tomatoes work well too.
• Tomato Paste: Concentrates the tomato flavor, giving the chili its rich base.
• Onion and Garlic: Fresh is best for bold flavor; pre-chopped saves time but may be less potent.
• Chili Powder and Cumin: These are the backbone of the flavor profile; use high-quality brands for the best results.
• Beef Broth: Low-sodium broth lets you control saltiness; substitute with water in a pinch, but expect less depth.
• Cayenne Pepper: Optional for heat lovers; start small and adjust to taste.
• Green Bell Pepper: Adds a slight crunch and mild flavor; swap with red or yellow for a sweeter note.

Variations and Substitutions

• Meat Options: Swap ground beef for ground turkey or pork for a lighter or different flavor profile. For a vegetarian version, use plant-based meat or extra beans.
• Bean Varieties: Try black beans, pinto beans, or a mix for varied texture and taste.
• Spice Level: Increase cayenne or add diced jalapeños for a spicier kick, or omit for a milder chili.
• Tomato Alternatives: Use fresh tomatoes or crushed tomatoes instead of diced for a smoother consistency.
• Veggie Boost: Add diced zucchini, corn, or mushrooms for extra nutrition and texture.
• Beer or Coffee: Replace some broth with a dark beer or a splash of brewed coffee for a richer, deeper flavor.
• Low-Carb Option: Skip beans and add more veggies like cauliflower or extra meat for a keto-friendly version.
• Gluten-Free: This recipe is naturally gluten-free, but double-check broth and spice labels.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days. Reheat on the stovetop or microwave, adding a splash of broth if needed.
• Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Divide into single servings for easy lunches; store in glass containers for best flavor retention.
• Reheating Tip: Stir occasionally while reheating to prevent scorching, especially if frozen.

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