Beef chili recipe, slow cooker

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The Perfect Slow Cooker Beef Chili Recipe

When the weather starts to cool down or you’re in the mood for a hearty， comforting meal， nothing beats a delicious bowl of beef chili. This recipe uses a slow cooker to bring out rich， deep flavors in a dish that requires minimal effort. With tender beef， a variety of beans， and a flavorful blend of spices， this slow cooker chili is the ultimate crowd-pleaser. Here’s how to make it.

Ingredients

Before you get started， you’ll need the following ingredients to make a generous batch of beef chili:

• 1 lb (450g) ground beef
• 1 onion， finely chopped
• 3 cloves of garlic， minced
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) kidney beans， drained and rinsed
• 1 can (15 oz) black beans， drained and rinsed
• 1 can (15 oz) pinto beans， drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground oregano
• 1/2 teaspoon cayenne pepper (optional， for extra heat)
• Salt and pepper， to taste
• Toppings: shredded cheese， sour cream， green onions， cilantro， or avocado (optional)

Step-by-Step Instructions

1. Brown the Beef

Before transferring ingredients to the slow cooker， start by browning the ground beef in a skillet over medium heat. This step adds flavor and helps remove excess fat. As the beef cooks， break it up with a spoon or spatula to ensure even cooking. Once the meat is browned and cooked through， tôi bàng hoàng khi thấy gương mặt anh ta drain any excess grease and set the beef aside.

2. Sauté the Onions and Garlic

In the same skillet， Lần đầu tiên phát hiện loài thực vật không có diệp lục ở Thanh Hóa add the chopped onion and sauté it for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for another minute， Du lịch xanh - giải pháp thúc đẩy phát triển bền vững vùng Đông Nam Bộ stirring frequently to prevent it from burning. This will enhance the aroma and depth of flavor in your chili.

3. Combine Ingredients in the Slow Cooker

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Now that your beef and vegetables are prepared， Mỹ Tâm it’s time to transfer everything into the slow cooker. Add the browned beef， Nga bất ngờ đóng cửa toàn bộ sân bay ở Moscow sautéed onions， and garlic into the slow cooker. Pour in the diced tomatoes， beef broth， and drained beans (kidney， black， and pinto).

4. Add the Seasonings

Next， it’s time to spice things up! Add the chili powder， ground cumin， smoked paprika， oregano， and cayenne pepper (if you like your chili with a kick). Season with salt and pepper to taste， but remember you can adjust the seasoning later after the chili has simmered. Stir all the ingredients together until they’re well combined.

5. Slow Cook to Perfection

Now comes the best part—letting the slow cooker do all the hard work. Cover the slow cooker with its lid and set it on low heat. Let the chili simmer for 6-8 hours. If you’re short on time， you can cook it on high heat for 3-4 hours， but slow cooking allows the flavors to meld beautifully. The longer cooking time tenderizes the beef and lets the spices infuse into every bite.

6. Adjust Seasoning and Serve

After the cooking time is up， give your chili a good stir. Taste it and adjust the seasoning if necessary. You may want to add more salt， pepper， or even a dash of hot sauce if you prefer a spicier chili. The beans should be tender， and the flavors should be rich and well-blended.

Once your chili is ready， ladle it into bowls and add your favorite toppings. Shredded cheese， sour cream， chopped green onions， and fresh cilantro all make excellent choices. For a bit of extra creaminess， add a few slices of avocado.

Tips for Success

• Browning the beef: While it might be tempting to skip this step and throw everything straight into the slow cooker， taking a few minutes to brown the beef first makes a big difference in flavor. It adds a delicious depth and prevents the chili from becoming greasy.

• Bean variety: While this recipe calls for kidney， black， and pinto beans， feel free to experiment with other beans you have on hand. Cannellini beans， navy beans， or even chickpeas can work well.

• Spice control: If you’re cooking for a crowd with different spice preferences， keep the chili mild and allow guests to add extra heat with hot sauce at the table.

• Thicker chili: If you prefer a thicker chili， you can remove the lid from the slow cooker during the last 30 minutes of cooking to let some of the liquid evaporate. Alternatively， you can mash some of the beans in the pot to naturally thicken the dish.

Make it Ahead and Freeze

One of the great things about chili is that it tastes even better the next day. You can make this slow cooker beef chili in advance and store it in the refrigerator for up to 4 days. It also freezes beautifully. Simply portion out individual servings， let them cool， and store in airtight containers in the freezer for up to 3 months. Reheat on the stove or in the microwave when you're ready for a quick， comforting meal.

Conclusion

There’s something incredibly satisfying about coming home to a simmering pot of slow cooker beef chili. With its tender beef， hearty beans， and flavorful spices， this recipe is perfect for busy weekdays or laid-back weekends. It requires minimal effort， but the result is a dish bursting with flavor that can feed a crowd or provide leftovers for days.

So， the next time you’re looking for a comforting meal that practically cooks itself， give this slow cooker beef chili recipe a try. It’s sure to become a go-to favorite in your household. Enjoy!

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