Easy and delicious chili recipe. I usually serve it with cornbread.
- Carbohydrate 19.2231535 g
- Cholesterol 0 mg
- Fat 0.436319 g
- Fiber 6.40803512010177 g
- Protein 5.97449983333333 g
- Saturated Fat 0.110129208333333 g
- Serving Size 1 1 Serving (146g)
- Sodium 275.64695 mg
- Sugar 12.8151183798982 g
- Trans Fat 0 g
- Calories 101 calories
Step-by-step
- Cook ground beef & drain off grease.
- Add all ingredients to crock pot.
- This can be done in morning before going to work.
- Cook on low and chili will be ready for dinner.
Brown the ground beef completely in a skillet over medium-high heat until the internal temperature reaches 160 degrees Fahrenheit, ensuring excess rendered fat is drained off before any meat enters the slow cooker. This initial searing step prevents a greasy pool from forming at the surface of the slow cooker while the chili simmers. Selecting a reliable six-quart slow cooker ensures adequate headroom for expansion as the diced onions and green bell peppers release their moisture during the long cooking cycle.
Uniform dicing of the large onion and green bell pepper allows both vegetables to soften at the same rate, integrating seamlessly into the tomato sauce base. Rinsing the canned red kidney beans under cold running water removes excess canning liquid, which prevents unwanted metallic flavors from diluting the spices. When measuring the three heaping tablespoons of chili powder, level each spoonful slightly to balance the robust aromatic profile against the earthy beans and beef.
Cooking on the low setting for a minimum of six hours allows the tough connective tissues in the beef to relax while the starches in the red kidney beans thicken the surrounding liquid naturally. Stirring the mixture vigorously ten minutes prior to serving helps distribute any lingering heat pockets and emulsifies the tomato sauce with the rendered juices. Incorporating cayenne pepper requires caution, so introduce it in quarter-teaspoon increments if adjusting the spice level for sensitive palates.
Leftover portions keep safely in an airtight container in the refrigerator for up to four days, and the flavors often improve significantly after the ingredients rest overnight. Reheating works best in a heavy-bottomed saucepan over medium-low heat, stirring frequently with a wooden spoon to prevent the dense bean mixture from scorching on the bottom. Freezing unadorned batches in heavy-duty plastic containers for up to three months provides a quick meal foundation for future dinners.
