Slow Cooker Chili Recipe Food Network
Description
Slow cooker chili is a hearty, comforting meal that can be enjoyed for dinner or as a snack. This slow cooker chili recipe from Food Network is a classic version of chili that everyone will love. This chili is made with ground beef, beans, tomatoes, and a variety of spices. It is easy to make and can be cooked in a slow cooker for a few hours, allowing you to prepare the rest of your meal without having to worry about stirring or checking on the chili. The result is a thick and flavorful chili that is sure to please even the pickiest eaters.
This slow cooker chili recipe is a great one to make for a crowd. It is hearty and filling, and can easily be doubled or tripled depending on the number of people you need to feed. It is also a great option if you are looking for a meal that can be prepared ahead of time and reheated when needed. This chili is perfect served with a side of cornbread or over a bed of rice.
Ingredients
This slow cooker chili recipe from Food Network serves 6 to 8 people and requires the following ingredients:
- 2 pounds of ground beef
- 1 can (14 ounces) diced tomatoes with their juice
- 1 can (14 ounces) kidney beans, drained and rinsed
- 1 can (14 ounces) black beans, drained and rinsed
- 1 cup chopped onions
- 1 green bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups beef broth
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
This slow cooker chili recipe from Food Network is easy to make and requires minimal preparation. To get started, heat a large skillet over medium heat and add the ground beef. Cook the beef until it is browned, breaking it up with a spoon as it cooks. Once the beef is cooked through, drain off any excess fat and transfer the beef to the slow cooker.
To the slow cooker, add the canned tomatoes with their juice, kidney beans, black beans, chopped onions, bell pepper, jalapeno pepper, chili powder, cumin, garlic powder, oregano, and smoked paprika. Stir to combine all of the ingredients and then pour in the beef broth. Season with salt and pepper, to taste, and stir to combine.
Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Once cooked, the chili should be thick and flavorful. Taste the chili and adjust the seasonings, if needed. Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and diced onions.
Equipment
To make this slow cooker chili recipe from Food Network, you will need a few pieces of equipment. First, you will need a large skillet for browning the ground beef. Next, you will need a slow cooker for cooking the chili. Lastly, you will need a large spoon for stirring the ingredients together.
Notes
This slow cooker chili recipe from Food Network can be easily adjusted to suit your taste. Feel free to add more or less of any of the spices, depending on your preference. You can also add other ingredients, such as corn, green chiles, or diced tomatoes. If you like your chili to have a bit of a kick, add an extra jalapeno pepper or a pinch of red pepper flakes.
This recipe can also be made in the oven. To make it in the oven, preheat the oven to 350 degrees Fahrenheit. Brown the ground beef in a large skillet, drain off any excess fat, and then transfer the beef to a large baking dish. Add the remaining ingredients and stir to combine. Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for an additional 30 minutes, or until the chili is thick and the flavors have developed.
Nutrition
One serving of this slow cooker chili recipe from Food Network is approximately 1 1/2 cups and contains approximately 420 calories, 24 grams of fat, 28 grams of carbohydrates, 19 grams of protein, and 7 grams of fiber. It is also a good source of iron and potassium. For those that are trying to limit their sodium intake, this chili can be made with low-sodium beef broth and canned tomatoes to reduce the sodium content.
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