Slow Cooker Classic Beef Chili Recipe
2021-01-07- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 10:00 h
- Ready In: 10:10 h
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(4.7 / 5)
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Nutritional Info
This information is per serving.
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Calories
295.1 -
Carbohydrates
23.4 g -
Cholesterol
52.2 mg -
Fat
13.2 g -
Fiber
7.3 g -
Protein
21.0 g -
Saturated Fat
5.2 g -
Serving Size
1 -
Sodium
1,049.7 mg -
Sugar
6.5 g -
Trans Fat
4 g -
Unsaturated Fat
0.7 g -
Calories
567.2 mg
Slow cooker classic beef chili recipe. This recipe for beef chili was adapted from a classic slow cooker recipe. You can easily prepare this dish in the morning and then enjoy it all day long.
What is the difference between a beef stew and a beef chili?
Beef stew is a thicker, broth-based soup that has pieces of meat in it, while beef chili is a spicy dish with meat and other ingredients.
What is the difference between a beef stew and a beef chili? The main difference between these two dishes is the type of meat used. A beef stew will use pieces of beef in it to make the broth, while the beef chili will use chunks or ground beef.
What is the difference between a traditional beef chili and a vegetarian chile?
Chili is a type of stew that originated in Mexico and the Spanish colonies in the 16th century. Traditionally, chilies are made with beef, but this can vary depending on what region you are in. Some people might make a vegetarian version of chili by replacing meat with vegetables or beans for a healthier option.
Traditional beef chili is made mainly from ground beef and tomato sauce. Vegetarian chile’s main ingredients include vegetables, beans, and tomatoes as well as spices like cumin, oregano, and cayenne pepper.
Slow Cooker Classic Beef Chili Recipe
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Ingredients
- 1½ pounds (720 g) ground beef
- 1½ cups chopped yellow onion
- 2 cloves garlic, peeled and minced
- 3 cans (15 oz (450 ml) each) dark red kidney beans, rinsed and drained
- 2 cans (15 oz (450 ml) each) tomato sauce
- 14½ oz (435 ml) can diced tomatoes, undrained
- 2-3 teaspoons chili powder
- 1-2 teaspoons dry mustard
- 3/4 teaspoon dried basil
- 1/2 teaspoon freshly ground black pepper
- 1 dried hot chili pepper
Method
Step 1
In a large nonstick skillet, cook ground beef, onions, and garlic, stirring occasionally, until meat is browned and onion is tender. Remove the skillet from the heat. Drain fat from cooked meat and vegetables. Transfer the mixture to a 5-6-quart (5-6L) slow cooker.
Step 2
Add the remaining ingredients. Stir well.
Step 3
Cover the pot and cook in a low-heat setting for 8-10 hours or until beans are tender.
Step 4
Turn off the slow cooker and open the lid. Stir the chili well before serving.
Step 5
Ladle the chili into soup bowls. Serve hot.