I can’t tell you how many memories I’ve made while cooking up a big pot of Slow-Cooked Beef Chili. This recipe has been a family favorite for years, keeping everyone cozy, warm, and extra hungry on chilly evenings. I remember the first time I whipped this up; my friends raved about it at a game night, and I think I kept the pot boiling just to bask in all that praise! What makes this chili special is the gradual melding of flavors, along with the tender beef that practically melts in your mouth — it’s comfort food at its finest.
Each time I make this chili, it feels like wrapping a warm blanket around myself and indulging in pure happiness. Whether it’s game night, a family gathering, or just a weeknight meal, this dish has a way of bringing people together. So, grab your slow cooker, and let’s dive into this hearty recipe!
What’s in Slow-Cooked Beef Chili?
Ground Beef: I usually go for 85% lean ground beef; it gives just the right amount of fat for flavor without being too greasy. You can substitute with ground turkey for a leaner option.
Onion: Chopped onion adds a touch of sweetness and depth to the chili. I prefer yellow onions for their balanced flavor, but white or red will work too.
Garlic: Fresh minced garlic is a must! It brings warmth and an aromatic punch to the pot. Use about 4 cloves (because who doesn’t love garlic?).
Bell Peppers: I love using a mix of green and red bell peppers for color and sweetness. They add a nice texture and freshness to the chili.
Canned Tomatoes: Diced tomatoes (without added sugar or salt) are perfect for the base. I usually go for San Marzano tomatoes—they’re deliciously sweet!
Kidney Beans: These guys are great for texture and protein. I usually opt for low-sodium canned beans because it’s easier to control the salt level.
Beef Broth: A good-quality beef broth enhances the flavor. It gives that rich taste that pairs beautifully with the spices.
Chili Powder: This is where the magic happens! A generous helping brings the smoky, spicy flavor that chili is known for. Adjust to your heat preference!
Cumin: Earthy and warm, cumin adds another layer of flavor that I can’t get enough of in my chili. It pairs wonderfully with the chili powder.
Oregano: A pinch of dried oregano gives a hint of bitterness that balances the dish nicely.
Salt and Pepper: Basic but essential for bringing all the flavors together. Always season to taste!
Is Slow-Cooked Beef Chili Good for You?
Absolutely! Slow-Cooked Beef Chili can be a nutritious meal.
Ground Beef: Packed with protein and iron, it’s vital for muscle growth and overall health. Just watch your portion size, especially if you’re mindful of fat intake.
Beans: Excellent sources of fiber, which keeps you full and aids in digestion. Plus, they add a nice protein boost!
Vegetables: Onions, garlic, and peppers are packed with vitamins and antioxidants, contributing to overall health benefits.
Of course, if you’re watching your sodium, be cautious with the canned beans and tomatoes, opting for low-sodium options whenever possible. Plus, if you wanted to make it vegetarian, just swap the beef for lentils or mushrooms!
Ingredients List
– 1.5 pounds of ground beef (85% lean)
– 1 large onion, chopped
– 4 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 can (28 ounces) diced tomatoes
– 1 can (15 ounces) kidney beans, drained and rinsed
– 2 cups beef broth
– 2 tablespoons chili powder (adjust to your taste)
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– Salt and pepper to taste
This recipe will serve around 6-8 people, which makes it perfect for gatherings or meal prepping!
How to Make Slow-Cooked Beef Chili?
1. Start by heating up your slow cooker or a skillet on the stove. If you’re using a skillet, brown the ground beef until cooked through. Drain any excess fat.
2. In the skillet or slow cooker, add the chopped onion and garlic, and sauté until the onion becomes translucent. (If using a slow cooker directly, you can simply add them all together!).
3. Toss in the chopped bell peppers and continue to cook for a few more minutes.
4. If you used a skillet, transfer the beef and vegetable mixture to your slow cooker. If you’re starting with the slow cooker, throw in the ground beef and cooked veggies.
5. Add the diced tomatoes (with juice), kidney beans, and beef broth to the pot.
6. Season with chili powder, cumin, oregano, salt, and pepper. Stir everything to combine well.
7. Cover and cook on low for about 6-8 hours or on high for 3-4 hours. The longer you let it simmer, the better it tastes!
8. Before serving, give it a final taste; adjust spices and seasoning as needed.
9. Serve hot with your favorite toppings like shredded cheese, sour cream, or fresh cilantro!
Chili Lovers’ Extra Tips!
If you’re looking to jazz up your chili, consider adding corn for extra sweetness or jalapeños for a spicy kick. You can also incorporate different beans, like black or pinto beans, to mix things up a bit.
Another tip? This chili tastes even better the next day, so it’s perfect for meal prep! Just store any leftovers in the fridge and reheat. I often pack it for lunch, and the flavors have developed even more!
I can’t wait for you to try this Slow-Cooked Beef Chili! It’s such a satisfying, comforting dish that brings warmth not just to your belly but to your heart. I’d love to hear how it turns out for you! Enjoy every savory bite and feel free to share your chili secrets!