Spicy Slow Cooked Chili Recipe

Ground beef: Provides the hearty base for the chili, adding protein and richness.

Kidney beans: Adds texture and a slight sweetness, balancing the spice.

Black beans: Contributes a different texture and earthy flavor to the chili.

Diced tomatoes: Adds acidity and a fresh tomato flavor to the dish.

Onion: Adds a sweet and savory depth to the chili.

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

Chili powder: Provides the primary spice and heat for the chili.

Cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Contributes a mild sweetness and a deep red color.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a subtle heat and depth of flavor.

Beef broth: Creates a rich and flavorful base for the chili.

When browning the ground beef, make sure to break it up into small pieces to ensure even cooking. This will help the beef absorb the flavors from the onion and garlic more effectively. Additionally, to enhance the depth of flavor, consider toasting the chili powder, cumin, and paprika in the skillet for a minute before adding them to the slow cooker. This will release their essential oils and make your chili even more aromatic and flavorful.

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

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

• black beans - Substitute with cannellini beans: Cannellini beans offer a mild flavor and creamy texture that works well in chili.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother consistency.

• large chopped onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different depth to the chili.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

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

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the chili.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile but can be used similarly to black pepper.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still provides a savory base for the chili.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the chili to airtight containers. For portion control and convenience, consider using individual serving-sized containers.

• Label each container with the date. This ensures you keep track of how long the chili has been stored and helps maintain freshness.

• Store the containers in the refrigerator if you plan to consume the chili within 3-4 days. This keeps the flavors intact and the chili safe to eat.

• For longer storage, place the containers in the freezer. Chili can be frozen for up to 3 months without losing its robust flavor and hearty texture.

• When ready to reheat, thaw the chili in the refrigerator overnight if frozen. This gradual thawing process helps maintain the quality of the chili.

• Reheat the chili on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between.

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

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

• Stovetop Method: Place the leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of beef broth or water if the chili appears too thick. Heat until it reaches your desired temperature, usually around 10-15 minutes.

• Microwave Method: Transfer the chili to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until thoroughly warmed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil. Bake for 20-30 minutes, or until the chili is heated through. Stir halfway to ensure even heating.

• Slow Cooker Method: If you have some time, you can reheat the chili in a slow cooker. Set it on low and let it warm for 1-2 hours, stirring occasionally. This method is great for maintaining the chili's texture and flavor.

• Double Boiler Method: For a gentle reheating option, use a double boiler. Place the chili in the top pot and simmer water in the bottom pot. Stir occasionally until the chili is heated through. This method helps prevent burning and overcooking.

• Sous Vide Method: If you have a sous vide machine, place the chili in a vacuum-sealed bag or a zip-lock bag with the air removed. Submerge in a water bath set to 165°F (74°C) and heat for about 30-45 minutes. This method ensures even heating and preserves the chili's texture.

• Large skillet: used for browning the ground beef and cooking the onions and garlic until they are translucent

• Wooden spoon: ideal for stirring the beef mixture and ensuring even cooking

• Cutting board: provides a stable surface for chopping the onion and mincing the garlic

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

• Slow cooker: used for slow cooking the chili, allowing flavors to meld together over several hours

• Measuring spoons: ensures accurate measurement of spices like chili powder, cumin, paprika, salt, and black pepper

• Can opener: necessary for opening the cans of kidney beans, black beans, and diced tomatoes

• Colander: used for draining and rinsing the kidney beans and black beans

• Mixing spoon: helpful for stirring the ingredients together in the slow cooker

• Serving ladle: perfect for serving the hot chili into bowls

• Grater: useful if you want to add freshly grated cheese as a topping

• Serving bowls: used to serve the chili to your guests or family

Pre-chop ingredients: Chop the onion and garlic the night before to save time in the morning.

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

Batch cook: Double the recipe and freeze half for an easy meal later.

Pre-measure spices: Measure out the chili powder, cumin, paprika, salt, and black pepper in advance.

Slow cooker liners: Use slow cooker liners for easy cleanup.