Slow-Cooked Bean and Beef Chili: A Hearty, Flavor-Packed Classic
There’s something magical about a pot of chili simmering on the stove, filling the house with its rich, savory aroma. For me, this dish is more than just a meal; it’s a cherished memory of family gatherings during chilly autumn evenings. My grandmother would whip up her famous chili, and we’d gather around the table, sharing stories and laughter. This slow-cooked bean and beef chili recipe is my homage to those warm, cozy nights.
What Makes It Special
This chili recipe stands out for several reasons:
- Depth of Flavor: The slow cooking process allows the spices to meld beautifully, creating a complex flavor profile that’s both hearty and comforting.
- Versatility: You can easily customize this chili by adding your favorite beans or adjusting the spice level to suit your taste.
- Meal Prep Friendly: This dish is perfect for batch cooking. It freezes well, making it a go-to option for busy weeknights.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 6-8 hours | Servings: 6-8
- 1 pound ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup beef broth
- Optional toppings: shredded cheese, sour cream, chopped green onions
Let’s Get Cooking
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In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
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Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
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Transfer the beef mixture to a slow cooker. Add the kidney beans, black beans, crushed tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and beef broth.
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Stir everything together until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
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Before serving, taste and adjust seasoning if necessary. Serve hot with your favorite toppings.
Helpful Hints & Variations
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For a vegetarian version, substitute the ground beef with lentils or mushrooms and use vegetable broth.
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Add a splash of hot sauce or diced jalapeños for an extra kick!
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Top with avocado slices for a creamy contrast to the spicy chili.
What to Serve With It
- Warm cornbread
- Freshly baked tortilla chips
- A crisp green salad
- Ice-cold beer or a refreshing iced tea
FAQs
Q: Can I make this chili in advance?
A: Absolutely! This chili tastes even better the next day, making it perfect for meal prep.
Q: How can I thicken my chili?
A: If you prefer a thicker chili, you can mash some of the beans or add a tablespoon of cornstarch mixed with water during the last hour of cooking.
The Heart of the Dish
This slow-cooked bean and beef chili is more than just a recipe; it’s a celebration of warmth, comfort, and togetherness. Each bowl is a reminder of the love and laughter shared around the table. I hope it brings you as much joy as it has brought to my family.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different ingredients and share your experiences. I’d love to hear how your chili turns out!
Slow-Cooked Bean and Beef Chili: A Hearty, Flavor-Packed Classic
Ingredients
- 2 lbs ground beef
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup beef broth
- 1 tablespoon olive oil
- Warm cornbread
- Freshly baked tortilla chips
- A crisp green salad
- Ice-cold beer or a refreshing iced tea
Instructions
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- Add ground beef to the skillet, cook until browned. Drain excess fat.
- Transfer the beef mixture to a slow cooker. Stir in kidney beans, black beans, diced tomatoes, chili powder, cumin, smoked paprika, and beef broth.
- Season with salt and pepper. Mix well.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until flavors meld and chili is thickened.
- Serve hot with warm cornbread, tortilla chips, and a side salad.
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