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Cook This Thick and Hearty Slow Cooker Chili Recipe

Slow Cooker Chili

A rich and hearty chili, slow-cooked to perfection for incredibly tender beef and a deep, smoky flavor. This recipe is wonderfully simple to prepare and perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 4 hours 25 minutes
Total Time 4 hours 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 900 g beef mince 15-20% fat
  • 2 tbsp olive oil
  • 2 large onions finely chopped
  • 3 cloves garlic minced
  • 1 red bell pepper deseeded and chopped
  • 1 green bell pepper deseeded and chopped
  • 2 tbsp tomato purée
  • 2 tbsp mild chili powder
  • 1 tbsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper or more, to taste
  • 400 ml beef stock
  • 2 x 400g tins chopped tomatoes
  • 1 x 400g tin red kidney beans rinsed and drained
  • 1 x 400g tin black beans rinsed and drained
  • 1 tbsp dark brown soft sugar
  • 1 tbsp Worcestershire sauce
  • 15 g dark chocolate at least 70% cocoa, finely chopped
  • Sea salt and freshly ground black pepper

Method
 

  1. Brown the Mince: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the beef mince in two batches, breaking it up with a spoon. Cook for 5-7 minutes per batch, until nicely browned all over. Use a slotted spoon to transfer the browned mince to the bowl of your slow cooker.
  2. Sauté the Vegetables: Reduce the heat to medium. Add the chopped onions to the same pan, using the rendered beef fat. Cook for 5-6 minutes until they begin to soften. Add the chopped bell peppers and cook for another 4-5 minutes, then stir in the minced garlic and cook for one minute more until fragrant.
  3. Toast the Spices: Add the tomato purée, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper to the pan with the vegetables. Stir continuously for 1 minute. This step is key—it "blooms" the spices, waking up their essential oils and deepening their flavour.
  4. Deglaze the Pan: Pour a small splash of the beef stock into the hot pan. Use a wooden spoon to scrape up all the caramelised brown bits stuck to the bottom. This is pure flavour, so make sure you get every last bit!
  5. Combine in the Slow Cooker: Tip the entire contents of the frying pan into the slow cooker with the browned mince. Pour in the remaining beef stock, the tinned tomatoes, brown sugar, and Worcestershire sauce. Season generously with salt and black pepper and give everything a thorough stir to combine.
  6. Let the Slow Cooker Work: Secure the lid and set the slow cooker to LOW for 7-8 hours or to HIGH for 4-5 hours. I find that the low and slow method gives the most tender, flavourful result.
  7. Add the Finishing Touches: About 30 minutes before the end of the cooking time, stir in the rinsed kidney beans, black beans, and the finely chopped dark chocolate. Replace the lid and continue cooking until the beans are heated through and the chocolate has completely melted into the sauce.
  8. Taste and Serve: Give the chili a final stir. Taste it and adjust the seasoning if needed—it might need another pinch of salt or a little more chili powder. Serve hot with your favourite toppings.

Notes

Cook time is based on the 4-5 hour HIGH setting. For LOW, cook time would be 445 minutes. Serve with sour cream, shredded cheese, and fresh cilantro. Chili freezes beautifully for up to 3 months.