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How to make the best homemade chili in a slow cooker

Maryal Miller Carter, USA TODAY
·3-min read

Get ready for a flavor-packed, one-pot wonder that practically cooks itself! Our slow cooker chili recipe is the perfect addition to your culinary repertoire this season, whether you're looking for a cozy, hearty comfort meal for the family or a crowd-pleaser that instantly elevates your gameday feast.

With a mix of ground beef, toasted spices for enhanced flavor, and a secret ingredient that adds a tasty, unexpected twist, this recipe’s as delicious as it is easy to whip up. Even better, it's practically foolproof – the only decision you'll be juggling is which cozy blanket to wrap yourself in while your slow cooker works its magic. Here’s how to make a scrumptious slow cooker chili everyone will love.

Watch the video above to learn how to make the best slow cooker chili.

How to make the best slow cooker chili

Ingredients:

  • 2 lbs ground beef

  • 1 can of crushed tomatoes

  • 1 cup diced onions

  • 1 cup diced celery

  • 1 cup diced bell peppers

  • 3 cloves of minced garlic

  • 1 can (15 oz) kidney beans, drained and rinsed

  • 1 can (15 oz) pinto beans, drained and rinsed

  • 1/2 cup beer (optional)

  • 1 bay leaf

  • Salt and pepper to taste

  • Toppings: shredded cheese, cracker crumbles, Fritos, corn tortilla chips, sour cream or any other favorites

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Instructions:

  • In a skillet over low heat, toast a blend of your favorite chili spices for enhanced flavor. Common chili spices include chili powder, cumin, and paprika. Adjust the spice levels to your preference.

  • In your slow cooker, add the ground beef.

  • Pour the can of crushed tomatoes over the ground beef. Combining the sauce with the uncooked meat gives your chili a finer texture.

  • Add the diced onions, celery, bell peppers, and minced garlic to the slow cooker. These veggies add great flavor and texture to the chili.

  • Add the toasted spices to the slow cooker, distributing them evenly.

  • If you like, add a splash of beer to round out the flavors. This step is optional but can enhance the taste.

  • Season with salt, pepper, and a bay leaf for added depth of flavor.

  • Set your slow cooker to the low heat setting and let the chili simmer for a few hours, typically 4-6 hours, until the meat is cooked and the flavors have melded together.

  • Stir in the drained and rinsed kidney beans and pinto beans, then let the chili cook for an additional 30 minutes.

  • Serve your chili with a variety of toppings like shredded cheese, cracker crumbles, Fritos, corn tortilla chips, sour cream, or any other favorites.

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This article originally appeared on USA TODAY: Best chili recipe using a slow cooker

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