Crock Pot Chili
This chili is always a hit with a large group. I start it the night before, leave it in the cold garage, and then cook it starting 4 hours before the guests arrive. I often make a double batch in my big crock pot.
This chili is always a hit with a large group. I start it the night before, leave it in the cold garage, and then cook it starting 4 hours before the guests arrive. I often make a double batch in my big crock pot.
- Carbohydrate 64.549514920354 g
- Cholesterol 39.76 mg
- Fat 15.8168875 g
- Fiber 18.177788129729 g
- Protein 28.045463 g
- Saturated Fat 4.895565925 g
- Serving Size 1 1 Serving (385g)
- Sodium 494.65685 mg
- Sugar 46.3717267906249 g
- Trans Fat 2.658024625 g
- Calories 499 calories
Step-by-step
- Cook onions and beef in a fry pan. Until beef is cooked and onions are translucent.
- Fill your crock pot with the beef, onions, and all remaining ingredients.
- Cover and cook on high for 3 to 4 hours.
Brown the ground beef thoroughly until a deep fond develops on the pan floor, because this caramelization provides the essential savory backbone that long simmering alone cannot create. Soluble proteins in the meat react with natural sugars during browning, yielding complex depth that transfers directly into the slow cooker environment. Cooking onions alongside the beef until translucent softens their cellular walls, allowing them to integrate smoothly into the tomato base rather than floating as distinct pieces.
Storage, Freezing, and Reheating
Slow-cooked bean dishes develop superior flavor after resting overnight in the refrigerator as starches hydrate fully and spices permeate the proteins. Cool the finished chili to below 40 degrees Fahrenheit within two hours by transferring the ceramic insert to an ice bath before refrigerating. This mixture holds safely for up to four days under proper refrigeration. For longer storage, pack portions into airtight containers leaving an inch of headspace, then freeze for up to three months. Thaw frozen chili overnight in the refrigerator prior to gentle stovetop reheating over medium-low heat, stirring frequently to prevent scorching at the base of the pot.
- If the chili thickens excessively during storage, adjust the consistency by whisking in water or stock two tablespoons at a time until the desired fluidity returns.
- Avoid adding dairy garnishes like sour cream or cheese directly into the slow cooker insert if holding leftovers, as separation occurs during extended heat retention.
- Always drain and rinse canned beans thoroughly under cold running water before combining them with acidic tomato puree to wash away excess canning liquid that introduces metallic off-flavors.
