How to make our best chili recipe in the slow cooker


Everyone has the perfect method for making chili, but this slow cooking chili recipe is our favorite. It is perfectly seasoned with just the right amount of heat!

We may be a bit of a fan, but we think this slow cooking chili recipe is the best chili of all time! Create a perfect batch of snacks as a match day or enter it in this year's chili preparation. It has all the spicy flavor you know and love, but we've added some secret ingredients that push things to the next level. By adding smoked bacon and marinated jalapeno slices, the taste is enhanced, and we added an extra ingredient that contributes to the malted spine of the stew.
(Psst: This chili is also an amazing hot dog stuffed, too)

How do you make the best Chili ever?

Everyone has a secret chili ingredient and few people are willing to share theirs. We will tell you ours: it's beer! How do you choose the best beer? Well, you can use any type, but the style will affect the overall flavor. Darker beers such as stouts and porters add roasted and robust flavors, while lighter beers add more moderate levels of malt. Anything that contains a lot of jumps (like IPA or pale ales) will add a touch of bitterness to your chili, so it's best to stick to low-hop beers. Here's more information on how to cook with beer.
Have fun and play with different styles. If you're not a big fan of beer, we recommend starting with a lager like Shiner Bock or Negra Modelo.

Can you put raw beef in a slow cooker?

Yes, you can totally cook raw beef in a slow cooker! Many recipes (including ours) have a step to brown the beef before it is put into the casserole. Although this step is not necessary, caramelizing meat creates richer and more daring flavors. But if you do not want to clean the extra dish or if you do not have the time to do it, do not hesitate to skip this step!
Psst! The slow cooker in our test kitchen allows you to brown the meat and cook it slowly in a saucepan. Learn more.

How long does chili take in a slow cooker?

If you brown your beef in advance, your chili may be ready in 4 to 5 hours on a low heat (or 2 to 3 hours at high heat). As all ingredients are already cooked, simply simmer the chilli until the flavors are mixed. If the meat is raw, increase the cooking time to 8 hours at low temperature or 4 hours at high temperature.

How to make chili in the slow cooker


  • Ground beef of 1 pound
  • Pork sausage in bulk of 1 pound
  • 2 cans (16 ounces each) of kidney beans, rinsed and drained
  • 2 cans (15 ounces each) of Pinto beans, rinsed and drained
  • 2 tins (14-1 / 2 ounces) diced tomatoes with mild green peppers, not drained
  • 1 can (14-1 / 2 ounces) diced tomatoes with onions, not drained
  • 1 can of beer (12 ounces)
  • 6 slices of bacon, cooked and crumbled
  • 1 small onion, chopped
  • 1/4 cup of chili powder
  • 1/4 cup sliced ​​jalapeno, marinated and chopped
  • 2 teaspoons of ground cumin
  • 2 cloves of minced garlic
  • 1 teaspoon dried basil
  • 3/4 teaspoon of cayenne pepper
  • Grated Cheddar, sour cream and chopped green onions, optional for garnish
  • yield: 12 portions


    Step 1: Cook the beef and sausage

    Start by browning the beef in a large skillet over medium-high heat. This can mess up an extra pan, but it's worth it, as it increases the depth of the flavor. Cook the beef for 6 to 8 minutes until it is no longer pink, breaking it down as you go. Drain the fat and transfer the beef to a 6-quart casserole. Repeat the process with the sausage.

    Step 2: Load the slow cooker

    Add all ingredients to the slow cooker, except for optional toppings. Stir until all is well mixed and cook covered for 4 to 5 hours over low heat. Since all ingredients are already cooked, simply heat up and let the flavors blend.

    Step 3: Garnish and serve

    Pour the chili into individual bowls and garnish with grated cheese, sour cream and chopped green onions, if any. You can also pour chili on hot dogs, spaghetti, nachos or fries.
    Professional advice: Do not worry if you have a ton of leftovers! After the chili has cooled, freeze in individual portions or press flat into freezer bags the size of a gallon for easy storage. It will stay in the freezer for 4 to 6 months.
    For more chili making secrets, check with our culinary director, Sarah Farmer.

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