Slow Cooker Chili Remix
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef browned, drained well. Onion sweated in butter until translucent, not browned. Dump all into slow cooker, swap kidney beans for black beans for earthier bite. Add chipotle powder instead of plain chili powder for smoky twist. Stir well, cook high 3hours 45minutes. Done when bubbling, aroma rich. Garnish sour cream, shredded cheddar, sliced scallions. Holds well, reheats better. Watch grease drain, onion softness key. Use ground turkey for leaner take. Skip drainage if greasy flavor wanted. Perfect for busy nights when hands-off helps. Smell and texture guide doneness more than clock.
Prep:
20 min
Cook:
Total:
Servings:
8 servings
#slow cooker
#chili
#ground beef
#comfort food
#easy dinner
#American cuisine
#bean recipes
Not your typical slow cooker drama. Ground beef crackles loud when it hits the pan. Fat pools, drained carefully to stop sogginess. Yellow onions slide in butter, softening quietly until translucent but never brown. I swapped in black beans instead kidney, more subtle, earthier notes. Also ditched plain chili powder for chipotle powder. Smoky, brings depth. Slow cooker simmers 3 hours 45 minutes, filling kitchen with smoky heat, thickening luscious textures. Not just thrown together—every step tuned by trial and error. Aromas key to hitting the right point. It’s about feel, smell, sight—blob of tomato paste thickening the pot, edges bubbling. Simple, with little tricks learnt after burned batches and flat flavors. A campfire in winter without smoke in your face. Garnish with sharp cheese, sour cream to cool fire, scallions for fresh snap. Leftovers? Better next day. Real talk from kitchen trenches.
Ingredients
- 1.5 lbs ground beef, browned and drained
- 1 medium yellow onion, diced
- 1 tbsp unsalted butter
- 1 15oz can black beans, drained and rinsed
- 1 14oz can diced tomatoes with green chilies
- 1 6oz can tomato paste
- 1 cup beef broth
- 2 tsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper, optional for heat
- Salt and pepper to taste
About the ingredients
Ground beef is backbone, choose decent fat content around 80/20 for flavor and enough render. Drain grease or skip drain for unctuous mouthfeel but beware dulling spices. Yellow onion should be diced medium small, butter softens without browning crucial to mild sweetness without bitter notes. Black beans swapped for kidney beans here, friendlier texture and subtle flavor. Tomato paste thickens, tomato base bulks. Broth adds moisture, beef preferred but water works if on hand. Chipotle chili powder replaces regular chili powder, smoke and warmth. Ground cumin and smoked paprika anchor into southwestern profile. Garlic, onion powders punch base umami. Cayenne optional; start small or skip for milder palates. Salt fine tuned at end to avoid over salting. You can replace ground beef with ground turkey or browned mushrooms for vegetarian version, lengthen cooking slightly to meld flavors well.
Method
- Brown ground beef over medium-high heat in wide skillet. Break meat into small bits. No pink visible. Drain off fat completely to avoid greasy chili ; too much residue dulls flavors and weighs down texture.
- In same skillet, add butter and diced onion. Lower heat to medium. Cook, stirring often, until onions are soft and translucent ; about 5-7 minutes. Should smell sweet, no browning; caramelized edges change profile too much here.
- Transfer cooked meat and softened onions into slow cooker.
- Add black beans, diced tomatoes with chilies, tomato paste, broth, spices including chipotle chili powder, cumin, paprika, garlic and onion powders, cayenne if using. Salt and pepper last.
- Stir everything to combine thoroughly; full blend avoids spice pockets or tomato clumps.
- Set slow cooker on high for about 3 hours 45 minutes. Don’t obsess with time. Look for bubbling along edges, rich chili aroma filling kitchen, thickened base with visible slight oil separation but not greasy pooling.
- Taste near end of cooking. Adjust salt or heat if needed. If too thin, leave uncovered last 15 minutes to reduce liquids.
- Serve piled high with sour cream, shredded cheddar cheese, and chopped scallions. Creamy and sharp topnotes balance smoky, spicy chili.
- Leftovers improve next day. Freeze well. Reheat slowly, stirring often, add splash broth if thickened too much.
Cooking tips
Browning beef until all pink disappears is critical—too rare inside gives off tastes and waters chili down. Drain fat carefully. In same pan, butter softens diced onion over medium heat until translucent; avoid fast cooking or high heat so no crisp or burnt edges. Transfer both into slow cooker, adds layered flavor. Then add remaining ingredients, stir well to avoid clumps especially of tomato paste. Slow cook on high for about 3 hours 45 minutes; don’t stick to clock—watch bubbling edges and rich aroma. Timing varies by slow cooker size and brand, so look, smell, taste. Near end, test thickness and seasoning adjusting salt, heat, or letting cook uncovered to reduce. Serving with cool creamy and sharp toppings cuts chili’s smoky heat nicely. Leftovers thicken more, reheat gently with splash broth to renew texture. Don’t rush; flavor develops slow, patience pays.
Chef's notes
- 💡 Brown beef till no pink remains; breaks up easy bits; drain fully or grease dulls spice sharpness and clogs texture. No half measures here; sogginess kills depth. Use 80 20 grind fat helps mouthfeel, lean dries out fast.
- 💡 Butter softens onions low heat; avoid caramelization or crisp edges; sweet smell signals right softness, translucent look. High heat ruins profile; patience beats speed; onions need time to mellow harshness.
- 💡 Swap kidney beans with black beans for earthier bite, friendlier mouthfeel. Rinsing canned beans reduces starch and dullness. Avoid adding too early to keep shape intact, but add with other main ingredients for melding flavor.
- 💡 Chipotle powder replaces plain chili powder; smoky, warm, deeper than straight chili. Combine with cumin and smoked paprika for southwestern trace. Adjust cayenne heat carefully; start small or omit to keep spice balanced.
- 💡 Cook slow cooker on high 3 hours 45 minutes but watch bubbling, thickening base, thin oil layer on edges, aroma fills kitchen. Clock is rough guide, trust senses. If thin near end, remove lid to reduce liquids for richer texture.
Common questions
Can I substitute ground turkey?
Yes you can. Brown longer as turkey less fat. Keeps moisture by not overcooking. Flavor lighter, may need salt boost or extra spices. Mushrooms also option but cook more before slow cook step.
How to fix watery chili?
Leave slow cooker open last 15 minutes. Stir often. Thickens by evaporation. If still thin, add tomato paste or slow cook longer. Avoid adding extra broth early. Texture clues better than clock here.
What if chili tastes greasy?
Drain beef fat after browning fully. Grease weighs chili down dulls spice zip. If skipped, flavor dulls. Skim oil top after cooking optional but watch for balance. Use drip pan or spoon off floating fat.
How to store leftovers?
Refrigerate within two hours. Use airtight container. Lasts 3 to 4 days. Freeze up to 3 months. Reheat low heat stirring often, add splash broth if thickened too much. Avoid microwave blasts that dry or overcook.
