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Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!
How long can chili cook in the slow cooker?
If you need it done sooner, cook the chili on high for four hours. But if you have a little time to spare, you can cook it on low for six hours instead. After it's done cooking, set your slow cooker to the warm setting to keep the chili hot for longer.
Is chili better in a slow cooker?
We say, yes! Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like this beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking. Making chili in a slow cooker appliance, like this slow cooker turkey chili or slow cooker white chicken chili, gives you just that result with zero effort.
Can you put raw ground beef in a slow cooker?
You can certainly put raw ground beef in the slow cooker (as well as raw onions, bell peppers, and garlic) but browning them first in a skillet will provide lots of extra flavor. It may seem easier to throw the beef in raw, but we recommend browning the meat in your skillet first!
What kind of beans go best in chili?
Beans are a super versatile chili ingredient. This recipe calls for four cans of red kidney beans, but you can use what you have on hand. Black or pinto beans make a nice swap, as well as white beans such as great northern or cannellini varieties. And in case you were wondering, you can mix and match as many types as you like!
How long does slow cooker chili last in the fridge?
Leftover chili will stay good for up to three days in an airtight container in the refrigerator.
Can you freeze slow cooker chili?
Yes! Once the chili has cooled, transfer it to an airtight container (or multiple containers) and freeze for up to three months. Let the chili thaw in the refrigerator overnight, then reheat over low heat on the stove until hot.
Ingredients
- 1 Tbsp.
vegetable oil - 1
yellow onion, chopped - 1
green bell pepper, chopped - 2 lb.
ground beef - 4
garlic cloves, chopped - 2 Tbsp.
chili powder - 1 Tbsp.
ground cumin - 2 tsp.
dried oregano - 1
(28-oz.) can diced tomatoes - 1
(8-oz.) can tomato sauce - 3
(15-oz.) cans kidney beans, drained and rinsed - 1
(14-oz.) can beef broth - 1
chipotle chile in adobo - 2 Tbsp.
adobo sauce, from 1 can of chipotle chiles in adobo - 1 1/2 tsp.
salt - 1 tsp.
ground black pepper - Sour cream, grated cheddar cheese, sliced jalapeños, and tortilla chips, for serving
- In a large skillet, heat the oil over medium-high heat. Add the onion and bell pepper and cook until softened, 5 to 7 minutes. Add the ground beef and break apart into small pieces with a wooden spoon. Cook until no longer pink, 6 to 8 minutes. Add the garlic and cook 1 more minute.
- 2Drain the beef mixture then transfer it to a slow cooker with the chili powder, cumin, and oregano. Stir in the tomatoes (with their juices), tomato sauce, kidney beans, beef broth, chipotle chile, adobo sauce, salt, and black pepper. Cover and cook on high for 4 hours or low for 6 hours. Reduce the heat to warm and serve out of the slow cooker.
- 3Serve bowls of chili with sour cream, cheese, sliced jalapeños, and corn tortilla chips
You can thicken chili by simmering it uncovered, adding a cornstarch or flour slurry, or incorporating ingredients like cornmeal, masa harina, or mashed beans. Simmering allows excess liquid to evaporate, while a slurry provides a quick and smooth thickening agent. Ingredients like cornmeal, masa harina, or mashed beans also work by absorbing liquid or releasing starches.
YIELDS:
4 qt.
PREP TIME:
20 mins
TOTAL TIME:
4 hrs 20 mins