This chili made in a crockpot is filling, full of flavor, and can serve many people without being expensive. It uses three cans of beans and two cans of tomatoes to help stretch one pound of ground beef into eight hearty servings, costing around $1.73 each. After about 20 minutes of preparation, you can let the crockpot do the rest. You can choose to cook it on HIGH or LOW, depending on your schedule. When you come home, you’ll enjoy the nice, savory smell of this simple chili. This slow cooker dish is great for family dinners, chili competitions, or game days, and you’ll likely have leftovers for lunch during the week.
Chili tastes even better the longer it cooks, which is one reason this crockpot recipe is favored. The slow cooking allows the beef, tomatoes, beans, and spices to mix well, creating a rich flavor. The seasonings enhance the tomato base, making it taste full and savory. If you need chili quickly, you can make a traditional stovetop version, but this one is preferred for simmering for a while. It’s important to brown the beef and vegetables in a skillet before adding them to the crockpot. This step adds flavor as the heat helps the beef develop a savory taste and softens the onion and pepper.
In the skillet, the tomato paste and half of the seasonings are added. Heating them in the pan makes the spices smell nice as the tomato paste darkens. The remaining seasonings go into the crockpot with the tomatoes and beans, allowing flavors to mix as they cook. This chili is so good that you’ll want seconds!
If you have chicken, you might want to try a different recipe for white chicken chili instead.
Here are some tips for making this chili successfully:
– Always brown the beef in a skillet first to give it some color before breaking it into smaller pieces. The slow cooker can cook the beef but won’t brown it. Those browned bits add a lot of flavor. – Make sure to cook the tomato paste and spices in the skillet. Sauté the onion, bell pepper, garlic, tomato paste, and half the seasoning for about 4-5 minutes. You want the vegetables softened and the tomato paste slightly darkened for a richer flavor. – Keep the lid on during cooking. Each time you lift it, heat escapes. Only take it off for the final stir and taste. – Before adding more salt, taste the chili. The amount of salt may change based on the beef broth and canned tomatoes you use. For example, if you use Better Than Bouillon for the broth, it is often already seasoned, so you might not need to add much salt. – Customize the seasoning to your liking. The chili seasoning can be adjusted based on personal preference. Cayenne pepper can be added or omitted based on how spicy you want it. – Don’t forget the toppings! While they are optional, many people enjoy adding shredded cheddar cheese, sour cream, and fresh jalapeños. Other great choices include cilantro, green onions, or crushed tortilla chips.
When the chili is done, switch the slow cooker to WARM and set it up so everyone can serve themselves. This dish can be enjoyed with white rice or warm cornbread to make it a filling meal. What are your favorite toppings for chili?
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Source: Budget Bytes, by Jennie Alley