Slow cooking allows the spices to slowly permeate the chili and develop deep flavor. This easy and basic recipe is extremely adaptable—bump up the seasonings if you prefer a spicier version, and vary the meat or eliminate it if you want to make it vegetarian. The chili will keep beautifully on warm in the slow cooker and also freezes very well if you should happen to have any leftovers.
This recipe is by Danielle Adler from Austin, Texas, and was originally published in The Baltimore Sun.
- 2 Pounds ground chuck
- 1 Cup chopped onions
- 1 green or red pepper, chopped
- 2 to 3 ribs celery, chopped
- 1 Tablespoon olive oil
- 1 (28 ounce) can crushed tomatoes
- 1 (14.5 ounce) can diced tomatoes with jalapenos
- 1 (15.5 ounce) can kidney beans, drained and rinsed
- 1 (15.5 ounce) can pinto beans, drained and rinsed
- 1 1/2 Tablespoon chili powder (or more, to taste)
- 1 Teaspoon black pepper
- 1 Teaspoon salt
- 1 Teaspoon garlic powder
- 1 Teaspoon cumin
- 1/4 Teaspoon cayenne pepper (optional)
Step 1: In a large skillet, brown 2 pounds ground chuck. Using a slotted spoon, transfer meat to slow cooker.
Step 2: Wipe out the skillet and sauté 1 cup chopped onions, 1 chopped pepper and 2 to 3 ribs chopped celery in 1 tablespoon olive oil just until tender. Add to slow cooker with the meat.
Step 3: To the slow cooker, add 1 (28 ounce) can crushed tomatoes, 1 (14.5 ounce) can diced tomatoes with jalapenos, 1 (15.5 ounce) can kidney beans, 1 (15.5 ounce) can pinto beans, 1 1/2 tablespoons chili powder, 1 teaspoon black pepper, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/4 teaspoon cayenne pepper (optional). Stir well to combine.
Step 4: Cover and cook for 6 to 7 hours on low setting.