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To make a rich and tasty slow cooker beef chili, you'll need these key items: - 1.5 lbs ground beef - 1 onion, diced - 4 cloves garlic, minced - 1 bell pepper (red or green), diced - 2 cans (15 oz each) kidney beans, drained and rinsed - 1 can (28 oz) crushed tomatoes - 2 tablespoons chili powder - 1 tablespoon cumin - 1 teaspoon smoked paprika - 1 teaspoon oregano - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 1 cup beef broth - Optional toppings: shredded cheese, sour cream, chopped green onions You can change some ingredients to fit your taste. Here are a few ideas: - Alternative meats: Use ground turkey or chicken for a leaner option. - Vegetarian options: Replace ground beef with lentils or extra beans. - Spice adjustments: If you like milder chili, cut back on cayenne pepper. Knowing the nutrition can help you enjoy your meal guilt-free. Here’s a quick look: - Caloric content per serving: About 350 calories - Breakdown of macronutrients: - Protein: 25g - Carbohydrates: 30g - Fat: 15g This chili is filling and packed with flavor. You get a good mix of protein, carbs, and fats in each serving. Browning the beef Start with 1.5 pounds of ground beef. Heat a skillet on medium. Add the beef and cook it until brown. Break it apart as it cooks. This step adds flavor. Drain any extra fat. Set the beef aside for later. Chopping vegetables Next, chop your veggies. Dice 1 onion and 1 bell pepper. Mince 4 cloves of garlic. These add a nice taste to the chili. Make sure the pieces are small for even cooking. Layering the ingredients In your slow cooker, add the cooked ground beef. Then, add the diced onion, bell pepper, and minced garlic. Pour in 2 cans of kidney beans that you drained and rinsed. Finally, add 1 can of crushed tomatoes. This will form the base of your chili. Mixing spices In a small bowl, mix 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, and 1/2 teaspoon of cayenne pepper. Season with salt and pepper to taste. Sprinkle this spice mix over the ingredients in the slow cooker. This will give your chili its rich flavor. Explanation of low vs high settings You can choose between low and high settings. Cooking on low takes 6-8 hours. This slow method helps flavors blend well. Cooking on high takes 3-4 hours. It is faster but still tasty. Timing for optimal flavor development For the best taste, I recommend cooking on low. This way, the spices infuse deeply into the meat and beans. Taste the chili before serving. Adjust seasoning if needed. Enjoy the rich and hearty flavors! To boost the flavor of your beef chili, consider adding more spices. Try using more chili powder or cumin for a bolder taste. You can also add a splash of Worcestershire sauce for depth. Fresh herbs like cilantro can brighten the dish. You can add extra ingredients too. Diced jalapeños make it spicier and add texture. Corn gives a sweet crunch. Chopped carrots or zucchini can add more nutrition without changing the taste. To control the heat in your chili, start with less cayenne pepper. You can always add more if you want it spicier. Taste the chili while it cooks. If it needs more heat, sprinkle in more cayenne or fresh chili peppers. For a milder version, skip the cayenne altogether. You can also use sweet bell peppers instead of hot ones. Adding a dollop of sour cream helps cool down the spice too. Chili pairs well with many sides. Serve it with warm cornbread or tortilla chips for a nice crunch. A fresh green salad adds color and lightness to the meal. For presentation, serve the chili in deep bowls. Top it with shredded cheese, a dollop of sour cream, and a sprinkle of green onions. This not only looks good but also adds great flavor. {{image_2}} You can change the meat in this beef chili recipe easily. Turkey and chicken work well as leaner options. Ground turkey gives a lighter taste. You can use ground chicken, too, for a different flavor. Both meats cook well and absorb the spices nicely. If you want a vegan chili, use beans instead of meat. Black beans, pinto beans, or lentils add great texture. They also add protein and fiber. You can mix different beans for more flavor. If you want to switch up the flavor, try a Southwest chili. Add corn, black beans, and diced jalapeños for a spicy kick. You can also add cumin and lime juice for a fresh taste. This variation brightens up the chili. Some people prefer chili with beans. Others like it bean-less. You can make your own choice based on your taste. Just leave out the beans if you want a meatier dish. Toppings can make your chili even better. Try shredded cheese, sour cream, or chopped green onions. These add extra flavor and a nice look. You can also sprinkle some cilantro for freshness. When it comes to drinks, pair chili with a cold beer or a fruity soda. A light lager or a nice IPA works well. If you prefer non-alcoholic options, a limeade or sparkling water fits perfectly. Enjoy experimenting with different pairings! - Refrigeration tips: After your chili cools, store it in an airtight container. Place it in the fridge. It will stay fresh for several days. - Freezing instructions: If you want to save some for later, freeze it. Use freezer-safe bags or containers. Leave some space for expansion. It can last for up to three months. - Best methods for reheating: To reheat, use the stove or microwave. If using the stove, heat on low. Stir often to prevent sticking. In the microwave, heat in short intervals. Check and stir until warm. - Tips for maintaining flavor and texture: Add a splash of beef broth or water when reheating. This helps keep the chili moist and tasty. Stir well to mix in the added liquid. - How long it lasts in the fridge: Your chili will last in the fridge for about 3 to 4 days. Keep an eye on the date. - Signs of spoilage: If you see mold or smell something off, throw it out. Fresh chili should smell rich and savory, not sour. Yes, you can make beef chili without beans. Just leave them out. This option makes the chili less filling but still tasty. You can add more meat or veggies instead. Try using mushrooms, zucchini, or corn for extra texture. These ingredients will keep the chili hearty and satisfying. You can thicken chili in several ways. Here are some easy methods: - Simmer longer: Let it cook longer to reduce liquid. - Add cornstarch: Mix cornstarch with water and stir it in. - Use masa harina: This corn flour adds flavor and thickness. - Add pureed beans: Blend some beans and mix them back in for a thicker texture. Each method will help create a thicker, richer chili. Yes, you can cook chili on the stove. To adapt the recipe, follow these steps: 1. Brown the beef in a pot over medium heat. 2. Add the onion, garlic, and bell pepper. Cook until soft. 3. Stir in the beans, tomatoes, and spices. 4. Add the beef broth and bring it to a boil. 5. Reduce heat and let it simmer for 30-45 minutes, stirring occasionally. This method cooks the chili faster while still allowing the flavors to blend well. This blog post covered how to make delicious Slow Cooker Beef Chili. I shared essential ingredients, substitutions, and nutritional info. You learned step-by-step cooking instructions, along with tips for enhancing flavor. We explored variations and unique toppings to try. Finally, I provided storage tips and answered common questions. Chili is versatile and easy to make. Whether for a family dinner or a gathering, it brings warmth and joy. Now it’s your turn to cook and enjoy!

Slow Cooker Beef Chili

Warm up with a hearty slow cooker beef chili that's bursting with flavor! This easy recipe features ground beef, kidney beans, and a mix of spices for a deliciously rich dish perfect for any occasion. Add your favorite toppings for a personalized touch. With just a few steps and ingredients, you can have a comforting meal ready to enjoy. Click through to discover the full recipe and start cooking today!
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Ingredients
  

1.5 lbs ground beef

1 onion, diced

4 cloves garlic, minced

1 bell pepper (red or green), diced

2 cans (15 oz each) kidney beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup beef broth

Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions
 

In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain excess fat and set aside.

    In the slow cooker, add the cooked ground beef, diced onion, garlic, bell pepper, kidney beans, and crushed tomatoes.

      In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Sprinkle this spice mixture over the ingredients in the slow cooker.

        Pour in the beef broth and stir everything together well to combine.

          Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the flavors meld beautifully.

            Taste and adjust seasoning if necessary before serving.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Presentation Tips: Serve the chili in bowls and garnish with shredded cheese, a dollop of sour cream, and a sprinkle of chopped green onions for an inviting touch.