The Set It and Forget It Classic Cowboy Chili Crock Pot

Classic Cowboy Crock Pot Chili Recipe

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Preparation time:20 Mins

Cooking time:08 Hrs

Servings:8 servings

Ingredients:

• 2 Tbsp Olive Oil (or neutral cooking oil)
• 1 medium Yellow Onion, diced
• 4 cloves Garlic, minced
• 2 lbs Ground Beef (85-90% lean)
• 3 Tbsp Chili Powder (American blend)
• 1 Tbsp Ground Cumin
• 1 Tbsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Unsweetened Cocoa Powder
• ½ tsp Cayenne Pepper (optional)
• 1 tsp Kosher or Sea Salt
• ½ tsp Freshly Ground Black Pepper
• 1 (28 oz) can Diced Tomatoes, undrained
• 1 (15 oz) can Crushed Tomatoes, undrained
• 2 cups low sodium Beef Broth
• 2 Chipotle Peppers in Adobo Sauce, minced
• 1 Dried Bay Leaf
• 1 (15 oz) can Kidney Beans, rinsed and drained
• 1 (15 oz) can Pinto Beans, rinsed and drained

Instructions:

• Sauté Aromatics: Heat the olive oil in a skillet over medium high heat. Add the diced onion and cook until softened (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
• Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned.
• Drain the Fat: Once the beef is cooked, carefully drain off any excess rendered fat to prevent a greasy chili.
• Toast the Spices: Return the beef and aromatics to the stove. Sprinkle in all the dry spices (chili powder, cumin, paprika, oregano, cocoa powder, cayenne, salt, and pepper). Stir continuously for 60 seconds to bloom the spices and wake up the flavour molecules.
• Combine Liquids & Solids (Excluding Beans): Transfer the beef mixture from the skillet into the 6-quart slow cooker. Add the diced tomatoes, crushed tomatoes, beef broth, minced chipotle peppers, and the bay leaf.
• Stir and Set: Stir the mixture well to ensure even distribution. Cover the slow cooker with the lid.
• Cook Low and Slow: Cook on the LOW setting for 7 to 8 hours (highly recommended) or on the HIGH setting for 3.5 to 4 hours.
• Add Beans: With 30 minutes remaining in the cooking time, stir in the rinsed and drained kidney and pinto beans.
• Final Seasoning: Discard the bay leaf. Taste the chili and adjust the salt, pepper, or heat level. If desired, stir in 1 teaspoon of cider vinegar or lime juice to brighten the flavor.
• Rest: Allow the chili to rest, uncovered, for 10 15 minutes before serving to allow the sauce to thicken slightly.

Nutrition Facts

Calories	1781 kcal
Protein	15.9 g
Fat	27.9 g
Carbs	70.0 g
Fiber	39.2 g
Sodium	5435 mg

Recipe Info

Category	Main Course
Cuisine	American

Why We Build the Flavor Base Before Slow Cooking

While the greatest promise of any Crock Pot Chili Recipe is its convenience, achieving truly exceptional flavor requires just twenty minutes of active cooking before you delegate the work to your appliance.

This initial stage is what transforms a serviceable stew into a deep, complex, and memorable Traditional Chili Recipe . We are focusing on maximizing the flavor molecules that only high, direct heat can produce, ensuring the final result is robust and far from bland.

The Secret to Deep, Earthy Chili Flavor

Many cooks opt for the "dump and go" method, believing that a long simmer will naturally pull all the required flavor from raw ingredients. While the slow cooker excels at tenderizing and melding ingredients, it is a poor environment for developing foundational richness.

The secret to our approach lies in the Maillard reaction the browning of the meat and the subsequent blooming of the spices. These quick, stovetop techniques lock in savory depth that hours of simmering alone cannot replicate.

This crucial foundation is the difference between an average weeknight meal and the best Slow Cooker Chili Recipe you’ve ever tasted.

Is Browning the Beef Really Necessary?

Absolutely. While some crock pot chili recipe raw beef methods exist, skipping the browning process results in a grayish, watery texture and compromises the overall flavor profile.

We start by sautéing one diced yellow onion until translucent, then add four minced cloves of garlic for one minute until fragrant. Immediately following this, we introduce 900 grams (2 lbs) of 85 90% lean ground beef.

Browning the meat until it is deeply caramelized a process known as the Maillard reaction creates hundreds of complex flavor compounds. Once fully cooked, it is essential to drain off any rendered fat to prevent the final chili from becoming greasy.

This crucial step ensures a clean, savory base before moving to the slow cooker.

The Role of Toasted Spices in a Robust Chili

Once the beef is browned and the fat is drained, we return the mixture to the stovetop to "bloom" the spices. This is non-negotiable for superior flavor. Sprinkle in three tablespoons of chili powder, one tablespoon of ground cumin, one tablespoon of smoked paprika, one teaspoon of dried oregano, and our secret weapon: one teaspoon of unsweetened cocoa powder.

Stir this spice blend continuously for exactly 60 seconds. The brief heat exposure activates the volatile oils in the dry spices, waking up the flavor molecules before they are diluted by liquid. This creates a deeply aromatic, incredibly rich base, significantly boosting the final complexity of your chili.

Essential Pantry Items for the Best Crock Pot Chili Recipe

Beyond the fundamental aromatics and spices, selecting the right supplementary ingredients and equipment is key to mastering this "Set It and Forget It" recipe. Thoughtful choices here enhance the texture and depth that the long cooking process demands.

Choosing the Right Cut of Beef for Low and Slow Cooking

We specify a slightly leaner ground beef (85 90%) precisely because we are performing the browning step and draining the fat beforehand. Using a very fatty cut (like 70% lean) would result in excessive grease that needs to be removed, while a completely lean cut (like ground chicken or crock pot chili recipe turkey ) might dry out if not supplemented with extra liquid.

The 85 90% ratio strikes a perfect balance, holding its texture beautifully during the seven to eight hours of low-and-slow cooking, yielding incredibly tender results without being chewy or greasy.

Smoky Secrets: Harnessing Chipotle and Cocoa Powder

Two ingredients provide unique, deep characteristics to this chili. First, we use two minced chipotle peppers stored in adobo sauce. These peppers offer a layered, smoky heat that is far more nuanced than simple cayenne alone.

If you prefer a milder, crock pot chili recipe not spicy version, you can simply reduce the quantity or remove the seeds before mincing, but retaining the adobo sauce is essential for that signature smokiness.

Second, the single teaspoon of unsweetened cocoa powder doesn't make the chili sweet; rather, it darkens and deepens the savory notes, providing a rich, almost mole like earthiness that elevates this classic preparation.

Necessary Tools: Do I Need a Dutch Oven and a Slow Cooker?

While this is designed as a crock pot chili recipes easy preparation, the stovetop foundation does require a secondary piece of equipment: a large skillet or, ideally, a Dutch oven. This is used for the critical browning and spice blooming steps.

After the foundation is built, the mixture is transferred to a standard 6-quart (5.7 Litre) slow cooker. The slow cooker is indispensable for the eight hour simmering time that ensures the beef breaks down to fork tender perfection and the flavors fully integrate.

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Step-by-Step Guide to Your Set-It-and-Forget-It Crock Pot Chili

This process is broken down into three stages: the critical stovetop foundation, the low-and-slow cook time, and the final adjustments.

The Initial Sauté: Transforming Aromatics and Spices

Begin by heating two tablespoons of oil in your skillet over medium high heat. Add the diced onion and cook until softened, about five minutes. Then, stir in the minced garlic for one minute. Introduce 900 grams of ground beef, breaking it up as you cook until it is completely browned.

Once cooked, drain the rendered fat carefully. Return the skillet to the heat and sprinkle over the pre-measured dry spices, including the chili powder, cumin, smoked paprika, oregano, cocoa powder, salt, and pepper. Stir constantly for 60 seconds to toast them, releasing their potent aroma and flavor.

Loading the Slow Cooker: Timing and Liquid Levels

Transfer the entire browned beef and spice mixture from the skillet into your 6-quart slow cooker. Now, add the wet ingredients and bulking agents, excluding the beans. Pour in one 28-ounce can of diced tomatoes (undrained), one 15-ounce can of crushed tomatoes, and two cups of beef broth.

Add the two minced chipotle peppers and one dried bay leaf. Stir everything thoroughly to ensure the spices are evenly dispersed within the liquid. It is important that the ingredients fill the cooker no less than half full and no more than two-thirds full for optimal and safe cooking.

Cooking Times: Low vs. High Settings for Maximum Tenderness

Once loaded, cover the slow cooker securely. For maximum depth of flavor and tender meat, the recommended cooking setting is LOW for 7 to 8 hours . This long, gentle simmer allows the chili to mature beautifully.

If you are extremely short on time, you may cook the chili on the HIGH setting for 3.5 to 4 hours , though the resulting texture and complexity will be slightly diminished compared to the low-and-slow method.

The Final Simmer: Adjusting Seasoning and Thickness

About 30 minutes before the total cook time is complete, stir in the rinsed and drained beans one 15-ounce can of kidney beans and one 15-ounce can of pinto beans.

We add them late in this crock pot chili recipe with beans version to ensure they retain their shape and texture, avoiding a mushy result. Discard the bay leaf. Finally, taste the chili. This is the moment to adjust the salt level or add a pinch of cayenne if you desire more heat.

If the chili tastes heavy or dull, stir in one teaspoon of cider vinegar or lime juice; this small amount of acid provides an instant lift, brightening all the existing flavors. Allow the chili to rest, uncovered, for 10 to 15 minutes before serving; this final rest period allows the sauce to naturally thicken slightly.

Serving Suggestions and Essential Chili Toppers

The beauty of hearty chili lies in the contrast between the rich, warm stew and cool, fresh accompaniments.

Beyond Cheddar: Unique Garnish Combinations

While shredded cheddar is a classic and welcome addition, elevate your dish with a "Full Monty" toppings bar. Offer a variety of textures and temperatures, such as cool sour cream or crème fraîche, the sharp bite of diced red onion, fresh chopped cilantro, and thin slices of jalapeño for a fresh hit of heat.

If you enjoy extra crunch, serving with a dollop of crispy fried onions adds a satisfying texture to every spoonful.

What Pairs Best with Cowboy Crock Pot Chili?

The most traditional and beloved companion is proper Chili And Cornbread . A slightly sweet, sturdy cornbread works wonderfully to absorb the rich sauce. Alternatively, serve with a basket of rugged tortilla chips for dipping.

To drink, choose something robust that cuts through the richness a cold, hoppy American Pale Ale or a medium bodied Spanish Tempranillo wine are excellent choices. For a non-alcoholic option, the spicy snap of cold ginger beer is a fantastic counterpoint.

Troubleshooting and Storing Your Hearty Chili

How Long Does Homemade Chili Last in the Freezer?

This recipe makes a generous eight servings and is a Batch Cooking Champion . Chili freezes exceptionally well, often tasting even better after being thawed as the flavors have more time to marry.

Ensure the chili is completely cooled before transferring it into airtight, freezer safe containers, leaving a small headspace for expansion. Properly stored, homemade chili will last for up to three months in the freezer, providing a perfect life saver for busy evenings.

Making Adjustments: Less Spice or Thicker Consistency

If you are aiming for a milder, crock pot chili recipe not spicy result, simply omit the cayenne pepper and be sure to remove the seeds from the chipotle peppers before mincing them. If your chili is too thick at the end, stir in a splash of beef broth or water until the desired consistency is reached.

Conversely, if the chili is too thin, remove the lid entirely for the last hour of cooking; this allows some liquid to evaporate and the sauce to reduce naturally.

The Best Day-Two Chili Variations (Using Leftovers)

Leftover chili is a treasure trove of possibilities. The intense flavor profile makes it highly versatile. Instead of serving it as-is, transform your Day-Two chili into easy weeknight meals.

Use it as a hearty topping for nachos, stuffed into baked potatoes, or rolled up inside flour tortillas for quick chili wraps or soft tacos. If you experimented with the suggested crock pot chili recipe turkey variation, the leftovers are particularly excellent layered over rice with fresh avocado and lime.