Slow Cooker Chili Beef Bowl

This slow cooker chili is the kind of meal that makes coming home on a cold day worth it The recipe fills your kitchen with the smell of spices and cooks all day long until the flavors are deep bold and completely satisfying I have been perfecting this recipe for years and it is always the first request when my friends or family know I am making dinner

I started making this chili for long game days and potlucks It became so popular that I make double batches to freeze for quick weeknight meals Everyone who tries it goes back for seconds

Ingredients

• Lean ground beef: gives hearty texture while keeping it lighter I look for beef that is at least ninety percent lean for the best balance of flavor and less grease
• White onion: adds sweetness and depth Look for firm onions with shiny skin
• Green bell pepper: gives chili a subtle earthy flavor Choose peppers that are heavy for their size and free from wrinkles
• Chili powder garlic powder and onion powder: form the backbone of the spice blend Use fresh spices for maximum punch
• Salt and black pepper: let the other flavors shine Always taste and adjust to your liking
• Petite diced tomatoes: give body and tang Look for brands with vibrant color and no added sugar
• Tomato sauce: thickens and adds richness Pick plain sauce without added herbs
• Diced tomatoes with green chiles: bring mild heat I use Rotel or store brand depending on what’s available
• Salsa: brings pops of flavor and extra vegetables Use your favorite jarred or homemade salsa mild or medium work well
• Chili beans in sauce: infuse a smoky saucy flavor any brand works Look for cans with rich reddish sauce
• Black beans: increase protein and add hearty texture Rinse and drain thoroughly for best results

Step-by-Step Instructions

Brown the Beef:

In a large skillet cook the ground beef over medium high heat breaking it into crumbles Stir frequently so it browns evenly and keep cooking until almost no pink remains about eight to ten minutes Drain away the extra fat this helps the chili taste clean not greasy

Cook the Vegetables:

Add chopped white onion and chopped green bell pepper directly into the skillet with the beef Stir and cook for three to five minutes until the veggies soften and become fragrant This helps the final chili taste sweet and layered instead of raw

Bloom the Spices:

Sprinkle in the chili powder garlic powder onion powder salt and black pepper Stir everything well and let the spices cook for another five minutes The heat wakes up their flavors and helps them cling to the beef and vegetables

Transfer to Slow Cooker:

Pour the cooked beef mixture into your slow cooker at least eight quarts Spread it out so the meat forms a layer at the bottom

Add Remaining Ingredients:

Dump in the petite diced tomatoes tomato sauce diced tomatoes with green chiles salsa chili beans do not drain and drained black beans Stir everything together gently so all the ingredients are evenly mixed but do not overmix

Slow Cook the Chili:

Set your slow cooker on LOW and cook for six to eight hours or on HIGH for five to six hours The long simmer makes all the flavors meld beautifully Every hour or so if you can give it a stir This keeps everything from sticking to the bottom

Thicken the Chili:

If the chili is thinner than you prefer take off the lid for the last hour on LOW or last thirty minutes on HIGH The extra liquid will evaporate and you will get a heartier consistency

Serve and Enjoy:

Ladle into bowls and top with cheese green onions or whatever garnishes you love

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I love the magic that chili beans in sauce give this recipe They turn every spoonful into a saucy bite My kids always sneak back for more and we started a tradition of chili night every first snow of the year with extra toppings

Storage Tips

Chili holds up wonderfully in the fridge and improves as the flavors deepen Store cooled leftovers in airtight containers for up to four days Reheat on the stove or in the microwave and add a splash of water if it looks too thick This chili also freezes perfectly Place cooled portions in freezer safe bags or containers and keep up to three months

Ingredient Substitutions

Feel free to swap ground turkey for the beef if you want to lighten up the recipe Vegetarian friends can use plant based crumbles or extra beans for a meat free version Jalapeno or red bell pepper works if you do not have green on hand Try kidney or pinto beans in place of black beans for a different texture

Serving Suggestions

Offer bowls of shredded cheese sliced green onions and sour cream for topping Cornbread makes a classic side I love adding a simple green salad to lighten the meal For parties set up a chili bar with tortilla chips chopped avocado and hot sauces so everyone can build their favorite bowl

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Cultural and Historical Context

Chili is a true American comfort dish with roots in the Southwest and Texas Every region has its special twist using beans different meats or creative spice blends This slow cooker version lets you enjoy all those deep flavors with almost no work so you get tradition and convenience all together

Frequently Asked Questions About the Recipe

→ What type of beef is best?

Lean ground beef is ideal as it browns well and keeps the chili hearty without being too greasy.

→ Can I use different beans?

Absolutely! Kidney, pinto, or white beans work well, but the combination of chili beans and black beans adds depth.

→ How can I thicken my chili?

Remove the slow cooker lid during the last hour of cooking to allow excess liquid to evaporate and thicken.

→ Is this chili spicy?

The heat level is mild to medium; increase chili powder or add hot sauce if you prefer extra spice.

→ How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to four days or freeze for up to three months.

→ Can I make this vegetarian?

Yes, omit the beef and add extra beans or vegetables like corn and zucchini for a flavorful alternative.