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The best red pepper in a clay pot (+ Video) » Simple and Healthy Recipe! ✅

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This The Best Crock Pot Chili recipe gets better as it simmers in the slow cooker. Minced meat, toppings and lots of flavor!

A DELICIOUS HOMEMADE CHILI

For me, there is nothing more comforting on a crisp fall day than a delicious chili and freshly baked CORN BREAD! I actually won a chili contest with this recipe, so I can promise you it’s a recipe that most people enjoy without being too spicy or overwhelming with strong flavors. Most of us want to enjoy the taste of chili, not just the hot and spicy.

FREQUENT QUESTIONS:

Is chili better in a slow cooker?

Yes! This is really where the crock pot shines. Chili like to cook slowly for a longer period of time. You also waste much less electricity than if you let it cook on the stove all day!

What is the best secret ingredient for chili?

I have two actually. A can of refried beans and Worcestershire sauce. The refried beans really give the chili a thick texture (and flavor!) and the Worcestershire just adds a little background flavor that people never understand, but it makes a difference!

Is chili better the longer it is cooked?

In general, the longer the chili is simmered, the better and deeper the flavors become. See my question below about overcooking.

Do I have to brown the meat for the chili?

Strictly speaking, you don’t. Technically you could add a very lean meat with the other ingredients and let it cook, then shred it as you go or at the end. However, I have found through much trial and error that it is best to brown the meat first. It makes a huge difference to the overall final dish and helps keep the chili from getting too greasy.

Can you cook chili in a crock pot?

I think 8-10 hours should probably be the max amount of cook time. After that, the beans start to break down from being overcooked. It won’t make you sick or anything, but you will start to lose that optimal texture and flavor. If you have a programmable slow cooker, set it for a cook time of about 6 hours, then leave it on the “keep warm” setting until ready to eat.

How to thicken red bell pepper in a crock pot?

Cornmeal helps. Start with a spoon and then stir for a few minutes. Continue adding the cornmeal and mix until desired density is reached. You can also use an extra can of kidney beans or pinto beans and mash them really well, then add them to the crock pot. Let the mixture continue to simmer for about an hour and you should see the chili start to thicken.

Why does chili taste better the next day?

When you’ve cooked chili and put it in the fridge overnight, then take it out the next day to reheat, it always seems to taste better, right? You can’t imagine it: the chili is much better the next day! Basically, the time spent in the fridge gives those chili flavors time to intensify without overcooking them. You are creating your own unique flavor that you cannot get from the chili while it is still cooking. So save those leftovers!

Can you reheat leftover chili in a crock pot?

Absolutely! Put the leftovers back into the slow cooker and (depending on how quickly you need them) put it on high or low for a couple of hours until heated through.

How do I store leftovers?

Like I said earlier, chili is wonderful when stored in the fridge overnight. Then store the leftovers in a container with a lid (let the chili cool slightly before doing so). Chilies can also be frozen. Just be sure to store it in an airtight container that is freezer safe.

INGREDIENTS REQUIRED FOR THE CHILI: (COMPLETE RECIPE AT THE BOTTOM OF THE POLE)

  • Ground beef
  • celery
  • onion
  • chilli powder
  • cumin
  • Garlic
  • small diced cherry tomatoes
  • ketchup
  • dark red beans
  • Beef soup
  • refried beans
  • English sauce
  • salt and pepper

HOW TO MAKE CROCK POT CHILI PEPPER

In a skillet, sauté and crumble the minced meat with the celery, onion, and garlic over medium-high heat until the meat is completely browned and the vegetables are tender. Spice with salt and pepper.

Drain off excess fat and pour meat mixture into a 4-quart (or larger) crock pot.

Open jars of tomatoes, tomato sauce, beans (do not rinse or drain) and refried beans, beef broth and pour into crock pot. Add chili powder, cumin, Worcestershire sauce and mix well. Add salt and pepper to taste.

Cover with lid and simmer for 4-6 hours (the longer the better).

Taste before serving and add more salt and pepper if needed.

Serve with your favorite ingredients.

THEY WANT MORE? TRY THESE RECIPES!

The best red pepper in a clay pot (+ Video)

This The Best Crock Pot Chili recipe gets better as it simmers in the slow cooker. Minced meat, seasonings and lots of flavor! # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * {fill: #ffffff; } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url (# wprm-recipe-user-rating-0-33); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url (# wprm-recipe-user-rating-0-50); } # wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url (# wprm-recipe-user-rating-0-66); } linearGradient # wprm-recipe-user-rating-0-33 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-50 stop {stop-color: #ffffff; } linearGradient # wprm-recipe-user-rating-0-66 stop {stop-color: #ffffff; } Course: Entrée Cuisine: American Keyword: Crock Pot Chili Prep Time: 15 minutes Cook Time: 6 hours Total Time: 6 hours 15 minutes Servings: 6 Calories: 301 kcal

  • 1 pound ground beef
  • 1 celery stalk, chopped
  • 1 chopped onion
  • 1 ½ tablespoons chili powder
  • 1 teaspoon cumin
  • ½ tablespoon minced garlic
  • 15-ounce can small diced tomatoes
  • 15 ounces tomato sauce
  • 15 ounces dark red kidney beans
  • 15 ounces canned beef broth
  • 15 ounces refried beans
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste

Optional coverages

  • grated cheddar cheese, chopped onion and sour cream

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  • In a medium skillet, brown and crumble ground beef with celery, onion, and garlic over medium-high heat (until beef is browned all over and vegetables are tender). Spice with salt and pepper.
  • Drain off excess fat and pour meat mixture into a 4-quart or larger crock pot.
  • Open jars of tomatoes, tomato sauce, beans (do not rinse or drain), refried beans, beef broth and pour into crock pot. Make sure to break up the refried beans a bit after you put them in the pot.
  • Add chili powder, cumin, Worcestershire sauce and mix well. Add salt and pepper to taste. Cover with lid and simmer for about 4-6 hours (the longer the better).
  • Taste before serving and add more salt and pepper if needed.
  • Serve with your favorite ingredients. This is great for a crowd. It doubles easily and you can put the toppings in bowls and let guests add what they want.
  • If you would like to increase the heat of your chili, you can add 1 jalapeno pepper, seeded and finely chopped into the pot. Or you can just add some hot sauce shake.
  • Also, try adding other types of beans along with kidney beans. Pinto beans and black beans would be great here.
  • If you want your chili to be even thicker, add a bit of cornmeal. Or use an extra can of kidney beans or pinto beans and mash them really well, then add them to the slow cooker. Cook for another hour.
  • If you like, you can also add chopped green peppers to this pepper. Sauté them together with the minced meat, celery and onion.

Calories: 301kcal | Carbs: 20g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1023mg | Potassium: 887mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1180 IU | Vitamin C: 13.7mg | Calcium: 86mg | Iron: 4.7 mg Nutritional Disclaimer

Originally published: January 2011 Updated and republished: September 2019

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