Slow and Easy Chili Recipe
Slow and Easy Chili is here to make your day! It’s quick and extremely easy to make, only requires a few ingredients, and is a budget-friendly meal that will please the whole family. This classic hearty and tasteful dish is perfect for enjoying on a cold day.
Slow and Easy Chili is here to make your day! It’s quick and extremely easy to make, only requires a few ingredients, and is a budget-friendly meal that will please the whole family. This classic hearty and tasteful dish is perfect for enjoying on a cold day.
- Carbohydrate 2.335 g
- Cholesterol 52.9191098333333 mg
- Fat 15.7230759384167 g
- Fiber 0.425000011920929 g
- Protein 13.0058258513333 g
- Saturated Fat 5.55264277411667 g
- Serving Size 1 1 -8 serving (101g)
- Sodium 266.35153645 mg
- Sugar 1.90999998807907 g
- Trans Fat 1.711373330275 g
- Calories 206 calories
Step-by-step
- In a 3-qt. slow cooker, combine the first seven ingredients.
- Cover and cook on low for 6-8 hours or until thickened and heated through, stirring occasionally.
- Garnish with cheese if desired.
Crushed tomatoes anchor this style of chili, supplying both the liquid base and the pectin necessary to bind the rendered fats from the meats into a cohesive sauce. While Texas prize-winners historically eschewed beans and tomatoes entirely, the mid-century canned food boom normalized tomato-heavy gravies thickened with packaged spice blends and standard supermarket chili beans. When cooked on a low temperature setting for six to eight hours, the starches within the canned beans undergo gelatinization while the surrounding liquid reduces, yielding a thick, velvety consistency. Excessive heat or overly frequent stirring, however, will break down the outer skins of the beans prematurely, releasing their internal starches too quickly and turning the sauce into a pasty porridge rather than a stew. Maintaining a gentle, undisturbed simmer inside the three-quart slow cooker preserves individual bean integrity while allowing the ground beef and bulk pork sausage to fully absorb the heavy sodium and aromatic profile of the commercial seasoning packets. Cooked meats should be thoroughly drained in a colander before entering the slow cooker to eliminate excess rendered grease that would otherwise float on the surface and separate the tomato emulsion during long-term holding.
