Pin It There are fewer sounds more comforting than the gentle bubble of chili simmering away on a snowy afternoon. I stumbled upon this slow cooker version during a particularly brutal Chicago winter when leaving the apartment seemed like a heroic quest. The aroma filled our tiny one-bedroom while fat snowflakes piled against the windows, and suddenly being snowed in felt like a gift rather than a curse.
I first made this chili for my brother when he helped me move into my new place. We were surrounded by boxes, exhausted and hungry, with not a clean pot in sight. I tossed everything into the one appliance I had unpacked—my trusty slow cooker—and by evening, we were sitting on the floor eating bowls of steaming chili, planning where the furniture would go.
Ingredients
- Ground beef: The backbone of traditional chili, though I discovered during a pantry emergency that half beef and half turkey creates a lighter version with all the flavor.
- Kidney and black beans: The contrast between these beans creates interesting texture and each absorbs the spices differently.
- Crushed and diced tomatoes: Using both gives the perfect balance of saucy base and chunky texture that makes each spoonful interesting.
- Smoked paprika: My secret weapon that adds a subtle campfire flavor even when cooking indoors.
- Beef broth: I once used water in a pinch and regretted it immediately—the broth adds depth that transforms everything.
Instructions
- Brown the beef (if you have time):
- Give your meat a quick sizzle in a hot skillet until no longer pink, breaking it into small chunks. The caramelization adds richness that makes the difference between good and great chili.
- The dump stage:
- Combine everything—meat, beans, tomatoes, broth, and all those aromatic spices—in your slow cooker. This messy, colorful moment always makes me smile.
- Set and forget:
- Cover and cook on LOW for 6-8 hours, letting time work its magic. The longer it simmers, the more the flavors meld and intensify.
- The taste test:
- About 30 minutes before serving, lift the lid and take a sample. Adjust the salt, add a touch more cayenne if you like it spicier, or a sprinkle of extra cumin for earthiness.
- Serve with flair:
- Ladle into bowls and let everyone customize with toppings like cheese, sour cream, green onions, or cilantro. Half the fun is making it your own.
Pin It Last winter, during a neighborhood power outage, we gathered at my place because my gas stove still worked. I reheated this chili on the stovetop, and we ate by candlelight, sharing stories and warmth. Sometimes the simplest food creates the most memorable moments, especially when shared with people searching for comfort.
Making It Your Own
The beauty of slow cooker chili lies in its flexibility. My vegetarian friend Rachel substitutes an extra can of beans and adds corn kernels for sweetness and texture. My spice-loving neighbor Terrence doubles the cayenne and adds a chopped jalapeño. My mom prefers it milder but serves it over elbow macaroni for homestyle chili mac that reminds her of her childhood.
Storage and Leftovers
The first time I made a full batch just for myself, I worried it would go to waste. Then I discovered chili actually improves with age. The flavors continue to develop overnight, making day-two chili somehow even better than the first serving. I now portion leftovers into individual containers and freeze them for those evenings when cooking feels impossible but takeout feels wasteful.
Serving Suggestions
While perfectly delicious on its own, this chili transforms into a feast when paired thoughtfully. My personal evolution with this recipe has involved trying different accompaniments over the years.
- Cornbread still reigns supreme as the perfect chili companion, especially when slathered with honey butter that melts into the warm bread.
- A simple side salad with a tangy vinaigrette offers welcome brightness against the rich, spicy chili.
- For a creative twist, try serving small portions over baked potatoes or sweet potatoes as a hearty topping.
Pin It This humble pot of chili has become my signature offering when comfort is needed. Whether for a game day gathering, a meal for a new parent, or simply a warm embrace on a cold day, it never disappoints.
Recipe Questions & Answers
- → Can I make this vegetarian?
Yes, simply omit the ground beef and add an extra can of beans or corn to maintain heartiness and protein.
- → Do I have to brown the meat first?
Browning adds flavor, but you can skip it for true dump-and-go convenience. Either method works well.
- → How spicy is this chili?
It has mild to medium heat. Adjust by reducing or increasing the cayenne pepper to your preference.
- → Can I freeze leftovers?
Absolutely. This chili freezes well for up to 3 months in airtight containers.
- → What should I serve with this?
Cornbread, over rice, or with toppings like shredded cheese, sour cream, green onions, or fresh cilantro.
- → Can I cook on high instead of low?
Yes, cook on HIGH for 3-4 hours instead of LOW for 6-8 hours.