For those seeking a truly remarkable and undeniably delicious bowl of comfort, look no further than this Slow Cooker Award Winning Chili. This recipe is your ultimate guide to creating a rich, flavorful, and incredibly satisfying chili with minimal effort, making it perfect for busy weeknights or impressing guests without the stress.
Key Ingredients for Slow Cooker Award Winning Chili
- 2 lbs Ground Beef (80/20 or 90/10 for desired fat content)
- 1 large Yellow Onion, finely chopped
- 2 cloves Garlic, minced
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Diced Tomatoes, undrained
- 1 (15 ounce) can Kidney Beans, drained and rinsed
- 1 (15 ounce) can Black Beans, drained and rinsed
- 1 (15 ounce) can Pinto Beans, drained and rinsed
- 1 (4 ounce) can Diced Green Chilies, mild or hot, depending on preference
- 1/4 cup Chili Powder
- 2 tablespoons Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Cayenne Pepper (adjust to taste for heat)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Black Pepper (or to taste)
- 2 cups Beef Broth (or water)
- Optional: 1 tablespoon Unsweetened Cocoa Powder (for depth of flavor)
- Optional: 1 teaspoon Liquid Smoke (for a smoky undertone)
How to Make Slow Cooker Award Winning Chili
This Slow Cooker Award Winning Chili is a testament to how simple ingredients can create a complex and deeply satisfying flavor profile. With just a bit of chopping and a few minutes of browning, your slow cooker does all the heavy lifting, resulting in a chili that’s incredibly tender, rich, and bursting with layered spices. The beauty of this recipe lies in its “set it and forget it” nature, allowing you to go about your day while a masterpiece simmers. The preparation time is minimal, around 20 minutes, and the cooking time is a rewarding 4-6 hours on high or 6-8 hours on low.
Step-by-Step Instructions
- Brown the Meat: In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Sauté Aromatics and Peppers: Add the chopped yellow onion and diced green and red bell peppers to the skillet with the browned beef. Cook for about 5-7 minutes, or until the onions are softened and translucent, and the peppers have begun to tenderize. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Ingredients in Slow Cooker: Transfer the browned meat and vegetable mixture to your slow cooker insert.
- Add Canned Goods: Pour in the crushed tomatoes, diced tomatoes (with their juice), drained and rinsed kidney beans, black beans, and pinto beans. Add the can of diced green chilies.
- Introduce Spices and Seasonings: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. If using, stir in the unsweetened cocoa powder and liquid smoke.
- Add Liquid: Pour in the beef broth. Stir everything together thoroughly to ensure all ingredients are well combined.
- Slow Cook: Cover the slow cooker and cook on HIGH for 4-6 hours, or on LOW for 6-8 hours, until the chili has thickened and the flavors have melded beautifully.
- Taste and Adjust: Before serving, taste the chili and adjust seasonings as needed. You might want to add a bit more salt, pepper, or cayenne pepper for extra heat.
- Serve: Ladle the hot Slow Cooker Award Winning Chili into bowls.
Why You’ll Love This Slow Cooker Award Winning Chili
This Slow Cooker Award Winning Chili is a guaranteed winner for so many reasons, starting with its incredibly deep, robust flavor that truly lives up to its name. The slow cooking process allows all the savory spices and rich ingredients to meld together, creating a complexity that’s hard to achieve with stovetop methods. Unlike a quick weeknight chili, this recipe builds layers of deliciousness that make every spoonful a delight.
Beyond its phenomenal taste, this chili is a true budget-friendly hero. Making a large batch at home is significantly more economical than purchasing pre-made chili or dining out, making it a smart choice for feeding a crowd or stocking your freezer. The customizable toppings – think shredded cheddar cheese, a dollop of sour cream, fresh chopped cilantro, or a sprinkle of pickled jalapeños – elevate this chili from comforting to gourmet, making it a versatile meal for any occasion. Forget the bland, watery chili you might have encountered; this recipe is packed with hearty beans, tender meat, and a perfectly balanced spice blend. We’re confident that once you try this Slow Cooker Award Winning Chili, it will become your go-to recipe for fuss-free, flavor-packed meals. Give it a try and prepare to be amazed!
Storing and Reheating Tips
Proper storage is key to enjoying your delicious Slow Cooker Award Winning Chili for days to come.
- Refrigeration: Once the chili has cooled to room temperature, transfer it to airtight containers. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, allow the chili to cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3-4 months. Label your containers with the date for easy tracking.
- Reheating:
- Stovetop: The best way to reheat is on the stovetop. Transfer the chili to a saucepan and heat over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or broth if it has thickened too much.
- Microwave: For individual portions, microwave on high power in 1-2 minute increments, stirring between each, until hot.
- Thawing Frozen Chili: Thaw frozen chili overnight in the refrigerator before reheating on the stovetop or in the microwave.
Final Thoughts
This Slow Cooker Award Winning Chili is more than just a recipe; it’s an invitation to effortless comfort and incredible flavor. We encourage you to gather your ingredients and let your slow cooker work its magic – you won’t be disappointed!
Slow Cooker Award Winning Chili
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.2 lbs Ground Beef
- Add the chopped yellow onion and diced green and red bell peppers to the skillet with the browned beef. Cook for about 5-7 minutes, or until the onions are softened and translucent, and the peppers have begun to tenderize. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 Yellow Onion, 1 Green Bell Pepper, 1 Red Bell Pepper, 2 cloves Garlic
- Transfer the browned meat and vegetable mixture to your slow cooker insert.
- Pour in the crushed tomatoes, diced tomatoes (with their juice), drained and rinsed kidney beans, black beans, and pinto beans. Add the can of diced green chilies.1 (28 ounce) can Crushed Tomatoes, 1 (15 ounce) can Diced Tomatoes, 1 (15 ounce) can Kidney Beans, 1 (15 ounce) can Black Beans, 1 (15 ounce) can Pinto Beans, 1 (4 ounce) can Diced Green Chilies
- Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. If using, stir in the unsweetened cocoa powder and liquid smoke.1/4 cup Chili Powder, 2 tablespoons Cumin, 1 tablespoon Smoked Paprika, 1 teaspoon Dried Oregano, 1/2 teaspoon Cayenne Pepper, 1 teaspoon Salt, 1 teaspoon Black Pepper, 1 tablespoon Unsweetened Cocoa Powder, 1 teaspoon Liquid Smoke
- Pour in the beef broth. Stir everything together thoroughly to ensure all ingredients are well combined.2 cups Beef Broth
- Cover the slow cooker and cook on HIGH for 4-6 hours, or on LOW for 6-8 hours, until the chili has thickened and the flavors have melded beautifully.
- Before serving, taste the chili and adjust seasonings as needed. You might want to add a bit more salt, pepper, or cayenne pepper for extra heat.1 teaspoon Salt, 1 teaspoon Black Pepper, 1/2 teaspoon Cayenne Pepper
- Ladle the hot Slow Cooker Award Winning Chili into bowls.