Marianne Martinez
Cooking chili in a crock pot is a convenient and tasty way to prepare this hearty dish. The slow cooker method is ideal for an easy, low-effort meal with minimal preparation, making it perfect for feeding a crowd or enjoying throughout the week. With a rich and robust flavor, this recipe allows you to adjust the ingredients to suit your taste preferences and dietary needs, making it a versatile option for all.
| Characteristics | Values |
|---|---|
| Prep time | Less than 20 minutes |
| Cook time | 3-4 hours on high, 6-8 hours on low |
| Ingredients | Ground beef, Italian sausage, beans, veggies, tomatoes, and homemade chili seasoning |
| Toppings | Cheese, sour cream, Greek yogurt, avocado, cilantro, lime, jalapeños, tortilla chips, corn chips, etc. |
| Browning | Brown the beef and onions in a skillet, then add garlic and seasonings |
| Remaining ingredients | Rinsed and drained beans, diced tomatoes with juice, tomato sauce |
| Seasoning | Salt, black pepper, cumin, paprika, coriander, chili powder, etc. |
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What You'll Learn
Prep and cook time
Preparing the ingredients for your chili will take around 10–15 minutes. This includes washing and chopping vegetables, browning the meat, and opening cans of beans and tomatoes. If you want to save time, you can prepare the ingredients in advance and store them in the refrigerator until you're ready to cook.
Once your ingredients are prepared, the cooking time for chili in a crockpot will depend on the heat setting you choose. For a low heat setting, plan for 5–8 hours of cooking time. If you need your chili sooner or prefer a faster cook time, you can use a high heat setting, which will take 2–4 hours.
If you're in a hurry, you can shorten the cooking time by first sautéing the ingredients in a skillet before adding them to the crockpot. This will allow you to develop some flavor before the crockpot comes up to temperature. Alternatively, if you have a multicooker with a slow cooker function, you can sauté and slow cook in the same pot.
After cooking, you may want to let your chili rest for 5–10 minutes before serving. This will allow the flavors to meld and develop further, and it will give any excess liquid a chance to be absorbed.
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Ingredients
The ingredients for cooking chili in a crock pot vary depending on the recipe and your preferences. Here is a list of ingredients commonly used:
Meat:
Ground beef is a popular choice, with suggestions to use 80/20 or 85% lean ground beef. You can also use ground chuck, which has a good amount of fat for flavour. Other options include ground turkey, pork, or chicken.
Vegetables:
Onions and garlic are commonly used aromatics that add flavour to the dish. You can also add diced tomatoes, fire-roasted tomatoes, and green chillies. If using fresh tomatoes, it is recommended to use canned green chillies to add spice.
Beans:
Kidney beans, pinto beans, navy beans, Great Northern beans, and black beans are all suitable options. It is recommended to rinse and drain the beans before adding them to the crock pot.
Spices and Seasonings:
Chilli powder, cumin, paprika, cayenne pepper, salt, and black pepper are commonly used. You can also add crushed red pepper flakes, coriander, granulated garlic, and cocoa powder for extra flavour.
Liquids:
Beef broth or stock is often used to add moisture and flavour. You can also use tomato sauce or paste, which gives the dish a nice tomato base and makes it stew-like. Some recipes also call for a bottle of beer.
Toppings:
Popular toppings include shredded cheese, such as cheddar, Monterey Jack, or pepper Jack; sour cream or Greek yogurt to balance the spice; tortilla chips or corn chips for crunch; avocado for creaminess; jalapeños for spice; and diced red or green onions for a sharp bite.
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Cooking methods
The first step in making chili in a crock pot is to brown the meat. This is done for flavour and texture—the Maillard Reaction. If you're using ground beef, you can brown it in a pan with onions and garlic. You can also add in your spices at this stage, such as cumin, garlic, salt, and pepper. If you're using a multicooker with a slow cooker function, you can sauté and slow cook in the same pot.
Next, transfer the meat and onion mixture to your crock pot. Add the liquids and seasonings: diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, and coriander. You can also add beer for extra flavour. Stir in the beans—dark and light red kidney beans are a popular choice, but you can also use pinto beans. Cover with a lid and cook on low heat for 5-6 hours. If you're short on time, you can cook the chili on high for 3-4 hours.
Before serving, taste and adjust the seasonings as needed. Chili can be served with a variety of toppings, such as cheese, sour cream, Greek yogurt, avocado, cilantro, lime, jalapeños, and tortilla chips. It can also be served as chili-stuffed baked potatoes or chili shepherd's pie.
If you have leftovers, crockpot chili can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
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Toppings and sides
Crockpot chili is a versatile dish that can be served in many ways and loaded up with your favourite toppings. Here are some ideas for toppings and sides to go with your crockpot chili:
Toppings
- Sour cream
- Cheese
- Green onions
- Red onions
- Roasted peppers
- Hot sauce
- Greek yogurt
- Shredded cheddar cheese
- Diced tomatoes
- Tortilla chips
- Pita chips
Sides
- Cornbread
- Baked potatoes
- Corn on the cob
- Navajo tacos
- Biscuits
- Saltine crackers
- Homemade rolls
- Nachos
- Hot dogs
- Burgers
You can also add toppings such as brown sugar and cocoa powder to balance out the flavours of the chili.
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Storage and reheating
Once your chilli is cooked, let it cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to four days. If you don't plan on eating your chilli within four days, you can store it in the freezer for up to three months. When you're ready to eat your frozen chilli, remove it from the freezer and let it thaw overnight in the refrigerator.
To reheat your chilli, you can use a microwave or a saucepan on a stovetop. If using a stovetop, reheat your chilli over medium-low heat until warmed through. If using a microwave, place the chilli in a microwave-safe container and heat it until it's warmed to your desired temperature. It is important to ensure that your chilli is heated all the way through before consuming it.
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Frequently asked questions
It is recommended to cook chili in a crock pot for a minimum of 3 hours on low heat or 3-4 hours on high heat. However, the longer it simmers, the better it tastes. So, you can cook it for up to 6-8 hours on low heat or 3-4 hours on high heat.
You will need ground beef, onion, garlic, beans, tomatoes, tomato sauce, and spices such as chili powder, cumin, paprika, and cayenne pepper. You can also add other ingredients such as beer, bell peppers, and cheese.
First, brown the ground beef, onion, and garlic in a skillet. Then, add the beef mixture to the crock pot, along with the beans, tomatoes, tomato sauce, and spices. Stir everything together, cover the crock pot, and cook on low heat for 5-8 hours or on high heat for 3-4 hours. Finally, season with salt and pepper to taste, and serve with your desired toppings.
Some popular toppings for crock pot chili include shredded cheese, sour cream, Greek yogurt, avocado, cilantro, lime, jalapeños, and tortilla or corn chips. You can also serve it with baked potatoes, cornbread, or biscuits on the side.
