Comforting Slow Cooker Beef Chili
Experience the satisfying warmth of a classic chili with this slow cooker recipe, inspired by America's Test Kitchen. Perfect for a cozy evening, this version features a rich combination of tender beef, savory vegetables, and hearty beans. With just the right balance of flavor and spice, it's an approachable dish for all palates and a perfect weeknight meal that fits easily into your schedule.
8
Servings
350
Calories
18
Ingredients
Ingredients
white bread
2 slices (torn into quarters)
whole milk
1/4 cup
ground beef
2 lbs
salt
1/2 teaspoon
pepper
1/2 teaspoon
vegetable oil
3 tablespoons
onions
3 (minced)
chili powder
1/2 tablespoon
tomato paste
1 (8 ounce) can
garlic cloves
6 (minced)
taco seasoning
2 teaspoons
dried oregano
1 teaspoon
diced tomatoes
1 (28 ounce) can
red kidney beans
2 (15 ounce) cans (drained and rinsed)
mushrooms
1 (15 ounce) can (drained)
green pepper
1 cup (chopped)
soy sauce
3 tablespoons
brown sugar
1 tablespoon
Instructions
1
Begin by creating a paste. In a large bowl, combine the torn white bread and whole milk. Use a fork to mash them together until a smooth paste forms.
2
Add the ground beef to the bread-milk mixture along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Mix thoroughly until well combined.
3
Heat 3 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Once the oil is shimmering, add the minced onions, chili powder, tomato paste, minced garlic, taco seasoning, dried oregano, chopped green peppers, and canned mushrooms.
4
Cook these ingredients, stirring occasionally, until the onions are softened and lightly browned, which should take about 8-10 minutes.
5
Gradually incorporate the beef mixture into the skillet, adding 1 pound at a time. Use a wooden spoon to break up any large pieces. Cook until the beef is no longer pink, approximately 3 minutes per pound.
6
Transfer the mixture into a slow cooker. Add the diced tomatoes with their juice, the drained and rinsed red kidney beans, soy sauce, and brown sugar. Stir to combine.
7
Cover the slow cooker and cook on low for 6-8 hours, or on high for 5 hours, until the beef is tender and flavors are well melded.
8
For an alternate cooking method, transfer everything to a Dutch oven or large pot. Simmer gently on low heat for 4-5 hours.
Nutrition Information
17g
Fat
27g
Carbs
20g
Protein
5g
Fiber
800mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Comforting Slow Cooker Beef Chili?
The main protein in this recipe is 2 pounds of ground beef.
How many servings does this chili recipe provide?
This recipe is designed to yield 8 servings.
How long does it take to cook the chili in a slow cooker on low?
When using the low setting on a slow cooker, the chili should cook for 6 to 8 hours.
What is the cook time if I set my slow cooker to high?
If cooked on the high setting, the chili will be ready in approximately 5 hours.
Can I prepare this beef chili without a slow cooker?
Yes, you can use a Dutch oven or large pot to simmer the chili gently on low heat for 4 to 5 hours.
Why does the recipe use white bread and whole milk?
The bread and milk are mashed into a paste and mixed with the beef to help keep the meat tender and moist during the long cooking process.
What kind of beans are included in this recipe?
The recipe calls for two 15-ounce cans of red kidney beans, which should be drained and rinsed.
How many calories are in one serving of this chili?
Each serving of this beef chili contains approximately 350 calories.
What is the fat content per serving?
There are 17 grams of fat per serving in this recipe.
How much protein is in a single serving?
Each serving provides 20 grams of protein.
What is the carbohydrate count for this chili?
There are 27 grams of carbohydrates in each serving.
How much sodium is in this dish?
Each serving contains approximately 800mg of sodium.
How much fiber does a serving provide?
This chili contains 5 grams of fiber per serving.
What vegetables are used in the base of this chili?
The recipe uses 3 minced onions, 1 cup of chopped green peppers, and 6 minced garlic cloves.
Are mushrooms included in this chili recipe?
Yes, the recipe includes one 15-ounce can of drained mushrooms.
What spices are needed for the seasoning?
The spice blend includes 1/2 tablespoon of chili powder, 2 teaspoons of taco seasoning, and 1 teaspoon of dried oregano.
Is there any sugar in this recipe?
Yes, the recipe includes 1 tablespoon of brown sugar to help balance the flavors.
How much soy sauce is used?
The recipe calls for 3 tablespoons of soy sauce.
Do I need to cook the beef before putting it in the slow cooker?
Yes, you should cook the beef mixture in a skillet until it is no longer pink before transferring it to the slow cooker.
What size skillet should I use for the initial cooking steps?
A 12-inch skillet is recommended for sautéing the vegetables and browning the beef.
Should the diced tomatoes be drained?
No, you should add the 28-ounce can of diced tomatoes along with their juice.
How much tomato paste is required?
The recipe requires one 8-ounce can of tomato paste.
How long should I sauté the onions and spices?
Sauté the onions, chili powder, tomato paste, garlic, taco seasoning, oregano, peppers, and mushrooms for 8 to 10 minutes until the onions are softened.
What kind of oil is best for sautéing the ingredients?
The recipe recommends using 3 tablespoons of vegetable oil.
How much garlic is used in this recipe?
The recipe uses 6 cloves of minced garlic.
What is the first step of the recipe?
The first step is creating a paste by mashing torn white bread and whole milk together with a fork.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and a perfect weeknight meal.
What inspired this specific chili version?
This version is inspired by America's Test Kitchen recipes.
How much chili powder is used?
The recipe calls for 1/2 tablespoon of chili powder.
Should the beef be added to the skillet all at once?
The recipe suggests incorporating the beef mixture into the skillet gradually, adding 1 pound at a time.