Chili Variations
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Chili is already one of my favorite make-ahead, big-batch dinners, but it becomes a true hero of any meal plan when made in a slow cooker. This hearty chili, made with flavorful ground beef, a rich blend of spices, aromatics, and tomatoes, is exactly what we want when the weather cools. And at Delish, we know chili is personal. So go ahead, tailor your toppings or switch up the type of beans. Want more heat? Add a bit more cayenne or chipotle powder. The beauty of this chili lies in its no-fuss versatility.
One question I know will come up: Do I really need to brown the onions and beef first? Technically, no. But this small step adds a depth of flavor and richness that takes the chili to the next level. After that, it all simmers together in the slow cooker—no standing or stirring required! And if you like a richer, thicker chili, simply remove the lid and let it simmer uncovered for the last 20 minutes of cooking.
Start the chili off by sautéing the yellow onion over medium-high heat, until they begin to become soft and translucent, 7 to 9 minutes, then add in the garlic and continue to cook for another minute. Cooking the aromatics first adds depth of flavor to the dish as a whole—eating is a sensory experience after all, and the smell of the garlic and onion make the dish even more mouthwatering. Once the aromatics have softened, add in the tomato paste and stir while cooking for about 1 to 2 minutes until the paste has darkened slightly to a brick-red color. Then transfer the onion mixture to a large slow cooker.
Knock the heat down to medium and, in the same skillet that you cooked the onions in, add the ground beef, salt and pepper, and break the meat up with a spatula. Once the beef is broken up, allow it to cook undisturbed for about 5 minutes, until the meat has browned most of the way through, then stir in the seasonings and continue to cook another minute. Use a slotted spoon to transfer the beef to the slow cooker and discard the excess fat that remains in the skillet.
Into the slow cooker, add the kidney beans, crushed tomatoes and beer—or beef broth or water—and season with salt and black pepper, stirring to combine all ingredients.
Then cover the slow cooker and allow the chili to cook on low for about 4 to 6 hours until the chili has thickened slightly. If you like a slightly thicker chili, be sure to remove the lid for the final 20 minutes of cooking—this will allow some extra moisture to evaporate.
Finally, squeeze the cut limes over the chili, season with salt and pepper to taste, and add in your desired toppings to serve.
Full list of ingredients & instructions can be found in the recipe below.
Like all soups and stews, this chili is even better the next day. Feel free to make it ahead; the chili will keep in the fridge for up to 5 days.
vegetable or canola oil
large yellow onion, chopped (about 1 1/2 c.)
Kosher salt
cloves garlic, finely chopped
tomato paste
(85% lean) ground beef
Freshly ground black pepper
chili powder
ground cumin
smoked paprika
dried oregano
Pinch of cayenne pepper or chipotle chili powder (optional)
(15-oz.) cans kidney beans, drained, rinsed
(28-oz.) can crushed tomatoes
beer, low-sodium beef broth, or water
lime, halved
Fritos, shredded cheddar, thinly sliced scallions, and sour cream, for serving (optional)
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