Crockpot Chili Recipe

Ground beef: Adds a rich and hearty flavor to the chili.

Kidney beans: Provides a creamy texture and absorbs the flavors of the chili.

Black beans: Adds a different texture and flavor profile to the chili.

Diced tomatoes: Adds a fresh and tangy taste to the chili.

Tomato sauce: Helps to create a thick and rich base for the chili.

Onion: Adds a sweet and savory depth of flavor.

Garlic: Enhances the overall flavor with its aromatic and pungent taste.

Chili powder: Provides the classic chili flavor and a bit of heat.

Ground cumin: Adds a warm and earthy flavor to the chili.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. This will help the meat absorb the spices and blend well with the other ingredients in the crockpot. Additionally, sautéing the onion and garlic in the same skillet after browning the beef can enhance their flavors before adding them to the crockpot.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• ground beef - Substitute with lentils: Lentils are a great plant-based protein that can mimic the texture of ground beef when cooked.

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor, making them a good alternative.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and can provide a different but pleasant texture to the chili.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a smoother consistency while still giving the tomato flavor.

• tomato sauce - Substitute with tomato paste and water: Mixing tomato paste with water can mimic the consistency and flavor of tomato sauce.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch and provides a similar garlic flavor.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can replicate the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor that can add depth to the chili.

• salt - Substitute with soy sauce: Soy sauce can add saltiness and umami flavor to the chili.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the chili to cool down to room temperature. This prevents condensation from forming inside the storage container, which can lead to a watery texture.

• Transfer the chili to airtight containers. For portion control, consider using smaller containers or even freezer bags. This makes it easier to reheat just the amount you need.

• Label each container with the date and contents. This helps you keep track of how long the chili has been stored and ensures you use it within a safe time frame.

• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 4 days.

• For long-term storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. Alternatively, you can reheat it in the microwave in 1-minute intervals, stirring in between, until it reaches the desired temperature.

• If the chili appears too thick after reheating, add a splash of broth or water to achieve the desired consistency.

• Always ensure the chili is heated to an internal temperature of 165°F (74°C) before serving to ensure it is safe to eat.

• Enjoy your reheated chili with fresh toppings like shredded cheese, sour cream, or chopped green onions to enhance the flavor and texture.

• For the stovetop method:

  1. Place the leftover chili in a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Add a splash of water or broth if the chili appears too thick.
  4. Cook until the chili is heated through, about 10-15 minutes.

• For the microwave method:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small gap for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until the chili is hot.

• For the oven method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with foil.
  3. Bake for 20-30 minutes, stirring halfway through.
  4. Remove the foil for the last 5 minutes to allow the top to slightly crisp.

• For the slow cooker method:

  1. Transfer the leftover chili back to the crockpot.
  2. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  3. Add a bit of water or broth if needed to maintain the desired consistency.

• For the sous-vide method:

  1. Place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous-vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for 1-2 hours.
  4. Carefully remove the bag, open it, and serve the chili hot.

• Skillet: Used to brown the ground beef over medium heat before adding it to the crockpot.

• Crockpot: The main cooking appliance where all ingredients are combined and cooked slowly to develop flavors.

• Wooden spoon: Useful for stirring the ingredients together in the crockpot to ensure they are well combined.

• Cutting board: Provides a safe and stable surface for chopping the onion and mincing the garlic.

• Chef's knife: Essential for chopping the onion and mincing the garlic with precision.

• Can opener: Necessary for opening the cans of kidney beans, black beans, diced tomatoes, and tomato sauce.

• Measuring spoons: Used to measure out the chili powder, ground cumin, salt, and black pepper accurately.

• Colander: Handy for draining and rinsing the kidney beans and black beans before adding them to the crockpot.

• Mixing bowl: Optional but can be used to combine the spices before adding them to the crockpot for even distribution.

Pre-cook the beef: Brown the ground beef the night before and store it in the fridge to save time in the morning.

Use canned beans: Opt for canned beans instead of dried ones to skip the soaking and cooking process.

Chop in advance: Chop the onion and mince the garlic ahead of time and store them in airtight containers.

Measure spices: Pre-measure your chili powder, ground cumin, salt, and black pepper and keep them in a small container.

Set and forget: Use the crockpot's timer function to start cooking while you're away.