Spicy Slow Cooked Chili Recipe

Ground beef: Provides a rich, meaty base for the chili.

Kidney beans: Adds texture and protein to the dish.

Black beans: Another source of protein and fiber, complementing the kidney beans.

Diced tomatoes: Brings a tangy, juicy element to the chili.

Onion: Adds sweetness and depth of flavor when cooked.

Garlic: Infuses the chili with a robust, aromatic quality.

Chili powder: The primary spice that gives the chili its heat and complexity.

Cumin: Adds a warm, earthy flavor to the dish.

Paprika: Contributes a mild sweetness and vibrant color.

Salt: Enhances all the other flavors in the chili.

Black pepper: Adds a subtle kick and balances the spices.

Beef broth: Provides a savory liquid base that ties all the ingredients together.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly and develops a nice, rich flavor. This step is crucial for building the base of your chili. Additionally, when adding the onion and garlic to the skillet, cook them until they are translucent and fragrant, which will enhance the overall depth of flavor in your dish.

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

• kidney beans - Substitute with pinto beans: Pinto beans have a similar texture and slightly different flavor that complements chili well.

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, making them a good substitute for black beans.

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

• chopped onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch; use ¼ teaspoon per clove.

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

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can replace cumin in a pinch.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the chili, enhancing its flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

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

• beef broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

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

• Transfer the cooled chili into airtight containers. For convenience, use portion-sized containers so you can easily reheat just what you need.

• Label the containers with the date and contents. This ensures you know exactly what’s inside and how long it has been stored.

• Store the chili in the refrigerator if you plan to eat it within 3-4 days. Make sure the temperature is set to 40°F (4°C) or below to keep it fresh.

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

• When ready to eat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the dish.

• Reheat the chili on the stovetop over medium heat, stirring occasionally. Alternatively, you can reheat it in the microwave, stirring every minute to ensure even heating.

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

• Always check the chili for any off smells or changes in texture before consuming, especially if it has been stored for an extended period.

• For a quick and easy method, reheat your chili in the microwave. Place a portion in a microwave-safe bowl, cover it with a microwave-safe lid or a damp paper towel to retain moisture, and heat on high for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer a stovetop method, pour the leftover chili into a saucepan. Heat over medium-low heat, stirring occasionally to prevent sticking. This method takes about 10-15 minutes, but it allows the flavors to meld even more.

• For a slow and steady approach, use your slow cooker. Transfer the chili back into the slow cooker and set it on low for 1-2 hours. This is perfect if you have time and want to keep the chili warm for a longer period.

• If you have an oven-safe dish, you can reheat the chili in the oven. Preheat your oven to 350°F (175°C). Place the chili in the dish, cover with aluminum foil to prevent drying out, and bake for about 20-25 minutes or until heated through.

• For a unique twist, reheat your chili on the grill. Place the chili in a cast-iron skillet, cover with foil, and heat on a medium grill for about 15-20 minutes. This method can add a subtle smoky flavor to your chili.

• Skillet: A flat-bottomed pan used for browning the ground beef and cooking the onions and garlic.

• Spatula: A tool used to stir and break up the ground beef while it cooks in the skillet.

• Knife: Used for chopping the onion and mincing the garlic.

• Cutting board: A surface on which to chop the onion and mince the garlic.

• Slow cooker: An appliance used to cook the chili slowly over several hours.

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

• Can opener: Used to open the cans of kidney beans, black beans, and diced tomatoes.

• Colander: Used to drain and rinse the kidney beans and black beans.

• Mixing spoon: Used to stir the ingredients together in the slow cooker.

• Ladle: Used to serve the chili once it is cooked.

Pre-cook the beef: Brown the ground beef and onions 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.

Chop in advance: Prepare and chop the onions and garlic ahead of time and store them in the fridge.

Batch spice mix: Combine the chili powder, cumin, paprika, salt, and pepper in a small container the night before.

Quick release: Use a pressure cooker instead of a slow cooker to reduce cooking time significantly.