Why is this an Award Winning Chili Recipe?

This chili layers deeply browned beef, sauteed aromatics, and a blend of tomatoes, salsa, and three kinds of beans, then slow cooks for hours so the flavors meld into something rich and complex.

What is the secret ingredient in this chili?

Salsa is the secret weapon. It adds a layer of tomato, onion, pepper, and spice all at once, building flavor faster than any single ingredient could.

Can I make this Award Winning Chili Recipe on the stove instead?

Yes. After browning and seasoning the beef, add everything to a large pot, bring to a simmer, then cover and cook on low for at least an hour, stirring often.

How do I thicken my chili?

Remove the slow cooker lid for the last 30 minutes to an hour so some liquid evaporates. You can also mash a few of the beans against the side of the pot.

What toppings go best on this chili?

Shredded cheddar, sour cream, and sliced scallions are classic, but diced onion, jalapenos, or crushed tortilla chips are all delicious.

How do I store and freeze leftover chili?

Store cooled chili in an airtight container in the fridge for up to 4 days. It also freezes beautifully for up to 3 months.

Slow Cooker Award Winning Chili Recipe

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This hearty slow cooker chili delivers a deep, complex flavor profile that makes it a standout choice for cold evenings or weekend gatherings. By combining high-quality ground beef with a trio of bean varieties and a perfectly balanced spice blend, this recipe creates a rich and satisfying meal that practically cooks itself. Simply prep the base in the morning, and the slow cooker works its magic to meld the ingredients into a perfect, thick consistency.

List of ingredients

2 pounds lean ground beef
1 cup chopped white onion
1 cup chopped green bell pepper
2 tablespoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon black pepper
2 – 28 ounce cans petite diced tomatoes
8 ounce can tomato sauce
10 ounce can diced tomatoes with green chilies
1 cup salsa
27 ounce can chili beans in chili sauce (undrained)
16 ounce can chili beans in chili sauce (undrained)
15 ounce can black beans (drained and rinsed)

step-by-step instructions

Step: Add the ground beef to a large skillet over medium-high heat. Break it up into crumbles and cook until there is almost no pink left, 8-10 minutes. Drain well.
Step: Add the onion and pepper and cook until they start to soften about 5 minutes.
Step: Add the chili powder, garlic powder, onion powder, salt, and pepper, and stir well to combine. Cook for an additional 5 minutes until fragrant, stirring often.
Step: Place the meat mixture into an 8-quart slow cooker.
Step: Add the diced tomatoes, tomato sauce, diced tomatoes with green chilies, salsa, chili beans, and black beans. Stir well to combine.
Step: Cook for 6-8 hours on low or 5-6 hours on high, stirring every hour or so if you can to make sure nothing sticks. To thicken slightly, remove the top for the last 30 minutes to an hour.
Step: Serve immediately with your favorite toppings.

Practical Preparation Techniques

The Importance of Browning

The secret to a deep, savory chili is the Maillard reaction that occurs during the browning process. By searing the meat in a skillet first, you create complex flavor compounds that simple boiling or direct slow-cooking cannot achieve. This step ensures the final dish has a meatier taste and a more appealing color.

Maximizing Spice Flavor

Blooming your spices in the hot pan with the onions and peppers is a professional technique for unlocking essential oils. When spices are toasted for a few minutes before liquid is introduced, the chili powder and garlic powder become significantly more aromatic. This prevents the raw, dusty taste that can sometimes occur when dumping dry seasonings directly into a slow-moving liquid.

Stirring for Consistency

While the slow cooker is designed for hands-off cooking, giving the chili a stir every hour helps prevent localized settling. Ingredients like beans have different densities, and a quick stir ensures the sauce remains cohesive. This practice also helps monitor if the edges are getting too hot or if the liquid levels remain optimal.

Customization and Flavor Variations

Managing Heat Levels

If you prefer a milder bowl, you can swap the diced tomatoes with green chilies for plain diced tomatoes. Conversely, those seeking more heat can incorporate a few finely minced serrano peppers or a dash of crushed red pepper flakes. These additions offer a bright, sharp heat that complements the deep, smoky base of the dish.

Alternative Proteins

While lean ground beef is the classic choice, you can easily substitute it with ground turkey or a blend of ground chicken and turkey. If using poultry, you may want to add a tablespoon of olive oil to the pan when sautéing the aromatics to compensate for the lower natural fat content. Another option is to use a high-quality plant-based protein crumble, which holds up remarkably well in the slow-cooked sauce.

Adding Extra Texture

For those who enjoy a more vegetable-forward meal, stir in a cup of frozen corn kernels or diced carrots during the last hour of cooking. Corn adds a pleasant pop of sweetness that contrasts beautifully with the savory, spiced beans. Finely diced zucchini also works well, absorbing the chili sauce without losing its shape.

Serving Ideas and Toppings

Creating a Topping Bar

Serving chili is often an interactive event where the toppings make the bowl. Arrange small bowls containing shredded sharp cheddar, cool sour cream, sliced green onions, and fresh cilantro. Providing a variety of textures—like crushed crispy tortilla chips or cubes of avocado—allows every guest to customize their bowl to their specific liking.

Pairing Suggestions

Chili pairs exceptionally well with dense, absorbent breads. Freshly baked cornbread, especially when served warm with honey butter, provides a sweet counterpoint to the savory spices. Garlic bread or soft dinner rolls are also excellent for dipping into the rich sauce at the end of the bowl.

Storage and Reheating Methods

Chilling for Future Use

Allow any leftover chili to reach room temperature before placing it in airtight containers. It can stay in the refrigerator for up to four days, and many people find that the flavors are even better on the second day after the spices have fully integrated. For longer storage, freeze the chili in meal-sized portions; it stays fresh for up to three months.

Efficient Reheating

When reheating, choose the stove over the microwave for more uniform results. Simply place the desired amount in a pot over low heat, stirring occasionally. If the chili has thickened too much during storage, add a splash of vegetable broth or water to return it to your preferred consistency.

Commonly Asked Questions

How can I thicken my chili without adding flour?

The best way to thicken this chili naturally is to mash a small portion of the beans against the side of the slow cooker pot with a fork. The starches released from the beans will act as a natural thickener as they incorporate into the tomato sauce. Alternatively, removing the lid during the final hour of cooking allows natural reduction to occur.

Is it necessary to drain the chili beans?

No, the liquid in the cans of chili beans is seasoned and contains necessary starch that contributes to the rich, thick texture of the final dish. Draining them would remove flavor and thin the base of your chili significantly. Only the black beans should be drained and rinsed to ensure the sauce remains deep and flavorful.

Can I assemble this recipe ahead of time?

You can certainly prep the meat and vegetable mixture the night before and store it in the refrigerator. In the morning, transfer the cold mixture to the slow cooker and proceed with adding the canned ingredients. This saves significant time on busy mornings and ensures you can start the cooking process as soon as you are ready.

Why does the chili taste better the next day?

Over time, the gelatinous proteins and the complex aromatics from the onion, pepper, and spices continue to bond. This process, often called flavor marriage, leads to a more harmonious taste where no single spice dominates the palate. The liquids also continue to hydrate the beans, creating a more cohesive, velvety sauce that is incredibly satisfying.