Sandra This Paula Deen Slow Cooker Chili Recipe is a hearty and easy recipe, which is made with lean ground beef and kidney beans. It’s a great choice for game day, ready in about 3 hours and 40 minutes.
Paula Deen Slow Cooker Chili Recipe Ingredients
- 2 lb lean Ground Beef, (90/10 or 93/7)
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tsp cumin powder
- 2 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1 (15 oz) can black beans, drained and rinsed
- 2 (15 oz) cans kidney beans, drained and rinsed
- 1 (30 oz) can diced tomatoes, with their juice
- 1 (10 oz) can diced tomatoes and green chilis, with their juice
- 1 (30 oz) can tomato sauce
How To Make Paula Deen Slow Cooker Chili
- Brown the beef and onion: In a large skillet over medium-high heat, cook the ground beef for 4-5 minutes, breaking it apart with a spatula, until it has released its fat. Add the diced onion and continue to cook for another 4-5 minutes until the onion is tender.
- Add aromatics and seasonings: Stir in the minced garlic, cumin, chili powder, garlic powder, dried oregano, salt, and pepper. Cook for 30 seconds more, stirring constantly, until the spices are fragrant.
- Combine in slow cooker: Transfer the beef and onion mixture to a 6-quart slow cooker. Add the drained and rinsed black beans and kidney beans, the diced tomatoes (with their juice), the diced tomatoes and green chiles (with their juice), and the tomato sauce.
- Slow cook and serve: Stir everything together to combine. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Taste and adjust seasoning if needed before serving warm with your favorite toppings.
Recipe Tips
- How do I get the most flavor in my chili? Don’t skip the first two steps. Browning the beef properly and then “blooming” the spices by toasting them in the hot pan for 30 seconds is crucial for developing a deep, rich, savory flavor that you won’t get by just dumping everything into the slow cooker.
- Why brown the meat before slow cooking? Searing the ground beef creates a deep, brown crust through the Maillard reaction. This step adds a huge amount of complex, savory flavor to the finished chili. It’s a small step that makes a big difference.
- Can I adjust the spice level? Absolutely. The heat in this recipe is mild. You can easily increase it by adding more chili powder, a pinch of cayenne pepper, or using a “hot” can of diced tomatoes and green chiles.
- How can I thicken my slow cooker chili? If your chili is thinner than you’d like at the end of the cooking time, you can remove the lid and cook on high for the last 30 minutes to allow some of the liquid to evaporate.
What To Serve With Slow Cooker Chili
This classic chili is a perfect meal on its own, but it’s even better with a variety of toppings and sides:
- Shredded cheddar cheese, a dollop of sour cream, and sliced green onions
- Crumbled tortilla chips or saltine crackers
- Warm, buttery cornbread
- A simple side salad
How To Store Slow Cooker Chili
Refrigerate: Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor often improves the next day. Freeze: Chili freezes exceptionally well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Slow Cooker Chili Nutrition Facts
- Calories: 340kcal
- Carbohydrates: 41g
- Protein: 33g
- Fat: 6g
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. While black beans and kidney beans are classic, you can use pinto beans or even a combination of your favorite beans in this recipe.
Yes. Follow the first two steps in a large pot or Dutch oven. Then, add the remaining ingredients, bring to a simmer, reduce the heat to low, cover, and cook for at least 1 to 1.5 hours, stirring occasionally.
Yes. You can brown the meat and get all the ingredients into the slow cooker insert, then cover it and place it in the refrigerator overnight. In the morning, just place the insert in the slow cooker base and turn it on.
Try More Recipes:
Paula Deen Slow Cooker Chili Recipe
Description
An easy, dump-and-go slow cooker chili with juicy ground beef, a hearty blend of beans, and a rich, perfectly seasoned tomato base.
Ingredients
Instructions
- In a skillet, brown the ground beef. Add the onion and cook until tender.
- Stir in the garlic and all seasonings (cumin, chili powder, etc.) and cook for 30 seconds.
- Transfer the beef mixture to a 6-quart slow cooker.
- Add the rinsed beans, diced tomatoes, diced tomatoes with chiles, and tomato sauce to the slow cooker.
- Stir to combine, then cover and cook on high for 3-4 hours or on low for 6-8 hours.
- Serve hot with your favorite chili toppings.
Notes
- Browning the beef and toasting the spices before slow cooking is a crucial step for developing deep flavor.
- For a thicker chili, remove the lid and cook on high for the last 30 minutes.
- This chili freezes beautifully and tastes even better the next day.
- Adjust the chili powder and add cayenne for a spicier result.
