Spicy Slow Cooked Chili Recipe

Ground beef: Provides a hearty and savory base for the chili.

Kidney beans: Adds texture and protein to the dish.

Black beans: Contributes additional protein and a slightly different texture.

Diced tomatoes: Brings acidity and moisture to the chili.

Onion: Adds sweetness and depth of flavor.

Garlic: Enhances the overall taste with its aromatic qualities.

Chili powder: Provides the primary spicy flavor.

Cumin: Adds a warm, earthy note to the chili.

Paprika: Contributes a mild sweetness and color.

Salt: Enhances all the other flavors.

Black pepper: Adds a subtle heat and complexity.

Cayenne pepper: Gives an extra kick of spiciness.

When browning the ground beef in the skillet, make sure to break it up into small, even pieces to ensure it cooks evenly. This will also help the spices and seasonings distribute more uniformly throughout the chili. Additionally, consider deglazing the skillet with a splash of beef broth or beer before transferring the beef to the slow cooker. This will add extra depth of flavor to your chili.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and absorbs flavors well, making it a healthier alternative.

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

• black beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, providing a different but pleasant texture and taste.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor, making them a good alternative.

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

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may 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 warm, nutty flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth that can enhance the overall flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes can provide a similar level of heat and spice to the chili.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to soggy textures and spoilage.

• Transfer the chili into airtight containers. For optimal freshness, use containers that are the right size to minimize the amount of air inside. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers or heavy-duty freezer bags also work well.

• Label each container with the date and contents. This is especially useful if you plan to store multiple batches or other soups and stews in your freezer.

• Store the chili in the refrigerator if you plan to consume it within 3-4 days. Place the containers on a shelf rather than the door to maintain a consistent temperature.

• For longer storage, freeze the chili. It can be kept in the freezer for up to 3 months. Ensure the containers are freezer-safe to prevent cracking or freezer burn.

• When ready to reheat, thaw the chili in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until it reaches the desired temperature. Alternatively, you can reheat it in the microwave in a microwave-safe dish, stirring every couple of minutes to ensure even heating.

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

• For added freshness, consider adding a squeeze of lime juice or a handful of freshly chopped cilantro just before serving. This can brighten the flavors and give the chili a freshly made taste.

• Stovetop Method: Place the leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. If the chili appears too thick, add a splash of water or broth to reach your desired consistency. Heat until it’s steaming hot, about 10-15 minutes.

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

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

• Slow Cooker Method: If you have time, you can reheat the chili in the slow cooker. Set it on low and heat for 1-2 hours, stirring occasionally, until it’s hot.

• Double Boiler Method: For a gentle reheating option, place the chili in a heatproof bowl and set it over a pot of simmering water. Stir occasionally until the chili is heated through, which should take about 15-20 minutes.

• Instant Pot Method: Use the sauté function to reheat the chili. Add the chili to the pot and stir frequently to prevent sticking. Heat until the chili is hot, which should take about 5-10 minutes.

• Skillet: Used to brown the ground beef over medium heat.

• Slow cooker: Used to cook the chili on low for 8 hours or on high for 4 hours.

• Spatula: Used to stir the ingredients in the slow cooker.

• Knife: Used to chop the onion.

• Cutting board: Used as a surface to chop the onion.

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

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

• Garlic press: Used to mince the garlic cloves.

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

• Serving spoon: Used to serve the chili hot with your favorite toppings.

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 cut down on preparation time.

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

Measure spices: Pre-measure the chili powder, cumin, paprika, salt, black pepper, and cayenne pepper and store them together in a small container.

Use a slow cooker liner: Line your slow cooker with a disposable liner for easy cleanup.