Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!
Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!
We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar. The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.
Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!
I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.
If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.
Do you prefer to use an electric pressure cooker?
Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!Wow guests at your party by setting up a #homemadechili bar for customized bowls of yum!Click To Tweet
I hope you enjoy this really easy, satisfying bowl of chili!
- 1/2 large onion chopped
- 3 cloves garlic finely chopped or crushed
- 1 tbsp vegetable or olive oil
- 1 to 1 1/2 pounds lean ground beef
- 1/4 cup chili powder
- 1 1/2 teaspoon salt or to taste
- 1 teaspoon pepper
- 1 teaspoon cumin
- 28 oz can diced tomatoes
- 1 can drained kidney beans plus one can of water for thinner chili
- Shredded Cheese
- Sour Cream
- Diced onion
- Green Onion
- Frito's or Tortilla Chips
- Cooked Rice
- Cooked Pasta
- Avocado Slices
- Sliced Jalapenos or other peppers
- Fresh Cilantro
- Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
- Add the chili powder, cumin, salt and pepper to the meat and mix well.
- Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
- Stir well and turn the slow cooker on for 4-6 hours.
- If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
- Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
- Serve plain or over rice, pasta or corn chips.
- Top with your favorite optional toppings