Slow Cooker Hearty Chili
I have used the McCormick slow cooker chili and just regular chili seasoning. I like them both, but my family prefers the slow cooker. This is not a spicy chili.
I have used the McCormick slow cooker chili and just regular chili seasoning. I like them both, but my family prefers the slow cooker. This is not a spicy chili.
- Carbohydrate 35.8533916666667 g
- Cholesterol 152.9480925 mg
- Fat 54.5777943333333 g
- Fiber 10.1540619202296 g
- Protein 42.218786504 g
- Saturated Fat 22.9596562832333 g
- Serving Size 1 1 Serving (700g)
- Sodium 1317.48221263333 mg
- Sugar 25.6993297464371 g
- Trans Fat 10.3230891396667 g
- Calories 797 calories
Step-by-step
- Salt and pepper the ground beef.
- Brown ground beef and chopped mushrooms in a large skillet.
- Combine canned goods and seasoning package in large slow cooker.
- Add browned beef and mushrooms.
- Stir well.
- Cook on low 6-8 hours on high 3-4 hours.
Controlling Moisture
Adding canned tomatoes and tomato sauce directly to a slow cooker without reducing them risks a watery finished product. Excess liquid prevents the starches from thickening properly during the six to eight hour simmer on low. Drain excess liquid from canned ingredients if aiming for a thicker, spoonable consistency. Long cooking evaporation requires a properly fitted slow cooker lid to maintain a steady internal environment between 180 and 200 degrees Fahrenheit.Developing the Crust
Browning ground beef in a skillet before transferring it to the slow cooker builds essential depth through the Maillard reaction. Crowding the pan drops the surface temperature below 300 degrees Fahrenheit, causing the meat to steam rather than sear into a deep brown crust. Drain excess rendered fat through a colander before combining the meat with the canned beans to avoid an oily surface film. High fat retention dulls the sharp spice notes from the seasoning packet.Managing Bean Integrity
Dark red kidney beans require gentle handling to prevent them from disintegrating into mush during hours of extended heat. Folding beans into the slow cooker at the beginning works well if they are firm, but softer canned varieties benefit from going in during the final two hours. Stir gently with a wooden spoon to keep the whole beans intact while distributing the spices evenly through the thick sauce.
