Nothing says comfort food like a bowl of warm, thick, beefy chili. Loaded with lots of vegetables, beef and the kicker…a hint of brown sugar and barbecue sauce! Grab a spoon and dig in!
A good, hearty chili should be a staple in your recipe rotation. I was excited to finally have a chili recipe that would be my go-to! It has everything a good chili recipe should have; it’s thick, meaty, full of texture and bursting with flavor. We enjoy it so much, I have even made this chili to take camping. We simply reheat it over the campfire. To be honest, I think it tasted even better…Let’s be real though, doesn’t everything taste better cooked over a campfire!
One of the crucial ingredients in this recipe is the meat. Now, if you want to make it without meat, no shame, it will still be amazing. But if your going to use meat, make it count. Nobody wants to gnaw on a chewy, tough piece of meat. I’ve bought several different cuts, usually based on what’s available and what looks good. I have bought store-cut stir fry or stew beef. Other times I have bought a steak and cut it up myself. You could even mix things up and use pork sausage or chicken.
If you are using beef, what ever cut you use, be sure to give it a quick sear in a pan. Your goal is not to cook it through, but to just sear the outside to seal in the juices. Strictly speaking, meat doesn’t need to be seared before it’s added to the slow cooker, but it’s a step I find worth the effort. The caramelized surface of the meat will lend rich flavor to the finished dish. And meat dredged in flour before searing will add body to the sauce. High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Add a tablespoon of vegetable oil and set the pan over high heat. Add the meat to the hot pan and allow it to sear for a minute, check and flip if caramelized and brown. Repeat on the opposite side.
For the vegetables, they all should be diced evenly, so they cook evenly. Be sure to not skip rinsing your beans before you add them. Rinsing them thoroughly will help them to have less of an unpleasant effect on you digestive tract (aka gas)…you’re welcome!
As far as the barbecue sauce, any will work, but I prefer a nice smoky sauce. It complements the other flavors perfectly!
Cooking times: To give you an idea of my cooking times; with my standard crock pot, I would cook the chili for 8 hours on low or 6 hours on high. With my instapot, I use the slow cook setting, then set it to the high heat setting and cook for at least 8 hours. The low setting just doesn’t cook at a high enough temperature and the vegetables don’t always get tender enough. Also with the instapot, I remove the lid for the last hour and let some of the moisture evaporate as it finishes cooking, so the chili is less watery. You will need to adjust your heat settings and cook times based on your own equipment.
Some of the tools and equipment that I love to use are listed below:
Slow Cooker Chili
- Slow Cooker, Instapot, Crock Pot
- 1 tablespoons oil, for searing meat
- 1-2 tablespoons flour, for searing meat
- 1 pound beef, cut up into bite size pieces
- 2 teaspoon cumin
- 1 large onion, diced
- 2-3 garlic cloves, minced
- 1 green pepper, diced
- 16 ounce can of black beans, drained and rinsed
- 16 ounce can of red kidney beans, drained and rinsed
- 28 ounce can of petite diced tomatoes, drained
- 1 can beef broth
- 4 tablespoons barbecue sauce, any kind
- 1 1/2 tablespoons brown sugar
- 1 teaspoon salt
- sour cream
- green onions
- Add the cut up meat and 1 to 2 tablespoons flour to a seal-able bag and shake to coat. Heat the oil in a large skillet over high heat. Place floured meat in skillet. Cooking for about 1 minutes, then flip to sear the other side, just browning or lightly searing the outside of the meat, (you do not want to cook it all the way through).
- Transfer the meat to a slow cooker, crock pot or instapot. Add the remaining ingredients and stir to combine. Cover and cook for 6 to 8 hours. The high or low setting and cook time will depend on you cooker. **See notes
- Ladle chili into bowls with a side of rice or rustic bread and top with with sour cream and green onions.