A quick chili that can be adapted for slow cooking.
- Carbohydrate 23.22165 g
- Cholesterol 85.048569375 mg
- Fat 29.499473125 g
- Fiber 6.81474995553494 g
- Protein 24.506589378 g
- Saturated Fat 10.977548149925 g
- Serving Size 1 1 Serving (356g)
- Sodium 411.606721975 mg
- Sugar 16.4069000444651 g
- Trans Fat 7.50870849225 g
- Calories 456 calories
Step-by-step
- Brown ground beef and onion in dutch oven.
- Add tomatos and chili beans.
- Heat to desired temperature and serve!
- Optional: Add green pepper, diced and 2 medium stalkes celery, diced.
- Put in slow cooker and simmer on low for 8 to 10 hours.
Many home cooks make the mistake of adding raw diced onions and bell peppers directly to a rapid stovetop simmer without accounting for the extra moisture they release, which dilutes the rich tomato base. Shifting between fresh aromatics and canned ingredients fundamentally alters the moisture content and structural integrity of a quick ground beef dish. Fresh produce requires a thorough initial sweat in rendered beef fat to drive off excess water before any liquids enter the pot, ensuring the sauce retains its body.
- Browning the ground beef thoroughly at medium-high heat creates fond on the bottom of the Dutch oven, which dissolves when the canned diced tomatoes are added and deepens the savory profile.
- Swapping canned beans for dried requires a preliminary overnight soak and a separate boiling phase because the acidity in canned tomatoes prevents dried legumes from softening properly.
- Utilizing the slow cooker variation means extending the simmer time to 8 to 10 hours on low, allowing tough connective tissues in the beef to break down completely into gelatin.
- Storing leftovers in an airtight container for up to 4 days actually improves the overall cohesion of the spices, while freezing for up to 3 months requires leaving an inch of headspace to accommodate liquid expansion.
Adjusting the cooking vessel from a heavy-bottomed Dutch oven to an electric slow cooker changes the reduction rate of the liquids entirely. Covering the pot traps steam, requiring a final ten-minute uncovered boil if the mixture appears too watery.
