Slow Cooker Chili

Name: Slow Cooker Chili
Total time: 4 h 30 min
Yield: 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons olive oil; 1 large yellow or red onion, finely chopped; Kosher salt; 2 pounds ground beef, 80 percent lean, 20 percent fat; 8 garlic cloves, finely chopped; 1 (6-ounce) can tomato paste; 1 tablespoon sweet paprika; 2 teaspoons chipotle powder; 2 teaspoons ground cumin; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons mustard powder; 2 teaspoons hot smoked paprika; 1/2 teaspoon cayenne powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 12 ounces (1 1/2 cups) pilsner beer, such as Modelo Especial; 1 (14-ounce) can diced or crushed tomatoes in juice; 1/4 cup cider vinegar; 2 tablespoons maple syrup or dark brown sugar; 2 tablespoons soy sauce; 2 teaspoons beef stock bouillon paste, such as Better Than Bouillon; 1 1/2 teaspoons unsweetened cocoa powder; 2 (14-ounce) cans kidney beans, drained and rinsed; 2 (14-ounce) cans pinto beans, drained and rinsed; 1 tablespoon Worcestershire sauce; Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

By Sarah DiGregorio

Total Time: 4 hours, 30 minutes
Rating: 5(6,242)
Comments: Read comments

A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you’re making it for a smaller group, the leftovers freeze well.

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Ingredients

Yield:6 to 8 servings

2tablespoons olive oil
1large yellow or red onion, finely chopped
Kosher salt
2pounds ground beef, 80 percent lean, 20 percent fat
8garlic cloves, finely chopped
1(6-ounce) can tomato paste
1tablespoon sweet paprika
2teaspoons chipotle powder
2teaspoons ground cumin
2teaspoons garlic powder
2teaspoons onion powder
2teaspoons mustard powder
2teaspoons hot smoked paprika
½teaspoon cayenne powder
½teaspoon ground cinnamon
¼teaspoon ground cloves
12ounces (1½ cups) pilsner beer, such as Modelo Especial
1(14-ounce) can diced or crushed tomatoes in juice
¼cup cider vinegar
2tablespoons maple syrup or dark brown sugar
2tablespoons soy sauce
2teaspoons beef stock bouillon paste, such as Better Than Bouillon
1½teaspoons unsweetened cocoa powder
2(14-ounce) cans kidney beans, drained and rinsed
2(14-ounce) cans pinto beans, drained and rinsed
1tablespoon Worcestershire sauce
Hot sauce, grated sharp Cheddar, sliced scallions, sour cream and crushed tortilla chips, for serving

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
Step 2
Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and ½ cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
Step 3
When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.

Tip

You can also cook the chili in a Dutch oven on your stovetop in about 1 hour. In step 2, add 1 cup water instead of ½ cup and let the mixture come to a simmer over medium-high. (Because the cooking liquid reduces further on the stovetop, this method starts with more water.) Reduce the heat to low, cover, and cook until the meat is tender, stirring occasionally, about 35 minutes.

Ratings

5 out of 5

6,242 user ratings

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Comments

Deb6 years ago

I’ve been making chili for years, merging all types of recipes, but couldn’t resist trying one more. And didn’t-due to my work schedule. So gave recipe and ingredients to my college kid living at home. She tweaked it again, slightly charring hamburger and adding lemon zest towards end. Best chili ever! But maybe that’s cause I could just walk in the door from work and devour it. Smokey, with very slight citrus lift. I’d probably halve the sugar. It’s a keeper; so is my daughter.

PJD6 years ago

If you are going to go to the trouble of cooking the onions and beef in a Dutch oven you might as well cook the entire recipe in the Dutch oven. What is the point of dirtying two pots when one would suffice?

Ellie6 years ago

Just like other herbs, dried & fresh both have their own properties. Fresh gives you 9fresh flavors you often desire: dried gives more concentrated flavors that hold up better during long periods of cooking. Dont think of the dried as shortcuts...think of them as embellishments. Fresh & dried serve two distinctly different purposes. Take time to learn the science of cooking through a local extension class or cooking school - its really interesting & fundamental in developing layers of flavor

Vera1 week ago

Made completely in the instant pot. Cooked the onions, meat on sauté mode. Added all the other ingredients except the 1/2 c water. Cooked for 40 minutes (I pushed the chili button and that’s what it set for). Released immediately. Delicious!

Kent4 weeks ago

Most excellent. My daughters who don't like chili grudgingly tried it, then finished off my last bowl.

helpful citizen1 month ago

Note to self: DO NOT ADD LIQUIDS! The first time I omitted the beer / water / broth (just added better than bouillon ), perfect texture and consistency. Second batch time I used water with better than bouillon to replace the liquid- it’s soooo soupy! No liquids. Trust me.

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