Best Crockpot Chili Recipe (2024)

FAQs

What is the secret to really good chili? ›

Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer.

Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors. But, if you don't want to clean the extra dish or you don't have time to make it happen, feel free to skip this step!

Mix in a scoop of cornstarch, all-purpose flour, or oats.

In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water, then stir this into the pot of chili. For 1 tablespoon of flour, use 2 tablespoons of water. No slurry is required for the absorbent oats; simply stir in 1 to 2 tablespoons.

Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.

Spices: While cumin, chile powder, and cayenne pepper tend to be common additions to many chili recipes, there's a broad world of flavor out there to experiment with. Try a little fenugreek, turmeric, garam masala, or sumac to layer in more complex flavors.

Texas Chili - Chuck

Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.

Nobody wants a thin chili because, honestly, then it's really just soup! Chili should be thick and hearty enough to be a meal on its own, but sometimes there's just a bit more liquid than you want in the pot.

Use More Spices and Aromatics

The flavors in a slow-cooker dish can become muted over the long cooking time. So we up the amounts of aromatics and spices in the recipes beyond what is normally used. But it's not just increasing spices that does that trick; you'll also want to increase their potency.

Too much liquid will thin your chili

The same holds true for using canned beans in chili. According to Taste of Home, you should typically drain canned beans before adding them to your pot of chili. All that liquid can seriously water the chili down, diluting all its flavors.

Should I drain beef before adding to chili? ›

The beef will release a lot of fat and liquid — do not drain it; you'll skim the fat off at the end. Add the ancho chili powder, chipotle chili powder, cumin, oregano, coriander, smoked paprika, and cinnamon (if using). Cook, stirring frequently, for 1 to 2 minutes, until well combined and fragrant.

There are two different issues: safety, and flavor. From a safety point of view, assuming you don't overload your slow cooker, and it comes up to safe temperatures (140 F, 60 C) in less than two hours (preferably much less), it is perfectly safe to begin cooking in a slow cooker with raw ground meat.

Can I leave crockpot on low overnight? Yes! This is my preference. I like to assemble the chili the night before, put it in the crockpot, then turn it on just before I go to bed.

You need the same ingredients as would thicken gravy. You could use flour or corn starch, but for most people they thicken chili with the most common thickener, corn masa. The corn flavor really goes well in chili and is probably why it's the go to ingredient to thicken chili.

Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish. Fresh toppings are an easy way to add new flavor and texture to the premade meal.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

The chili contains very little or no grease. Winning chili must look good, smell good and taste good. Because the judging process takes a couple of hours, chili must retain its color, consistency, aroma, taste and afterbite while hot, warm, lukewarm and then cool in a styrofoam judging cup.