Crock Of Chili Recipe
Make Crock Of Chili Recipe in just 7h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chili Base
Seasonings & Thickener
Finishes & Garnish (optional)
Method
Prep & Brown
- 1
Prep ingredients
Chop the onion and green pepper, mince the garlic, drain and rinse the canned beans, and slice the sausage. Measure out spices and liquids so they are ready to add to the slow cooker.
- 2
Brown meat
In a skillet over medium-high heat add 1 tablespoon neutral oil (optional). Add the ground beef and cook, breaking up with a spoon, until mostly browned (about 6–8 minutes). Add the sliced sausage and continue cooking 2–3 minutes to render some fat and brown the edges. Drain excess fat (leave a tablespoon if desired for flavor). Transfer the browned meat and sausage to the slow cooker.
- 3
Sauté aromatics (optional but recommended)
In the same skillet, add the chopped onion and diced bell pepper. Sauté over medium heat for 4–5 minutes until softened, then add minced garlic and cook 30–45 seconds until fragrant. Transfer the vegetables to the slow cooker on top of the meat.
Assemble & Cook
- 4
Into the slow cooker, add the canned diced tomatoes (with juices) and tomato sauce, then the beef broth. Add the drained kidney and pinto beans. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, brown sugar, kosher salt, and black pepper evenly over the mixture. Add the optional hot sauce if using.
- 5
Stir everything gently to combine all ingredients and distribute spices. Cover slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Stir once or twice during cooking if possible. Taste near the end of cooking and adjust salt, spice, or sweetness as desired.
Thicken & Finish
- 6
If you prefer a thicker chili, make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth. About 20–30 minutes before the end of cooking, stir the slurry into the chili, cover, and continue cooking until slightly thickened.
- 7
About 5 minutes before serving, stir in the fresh lime juice and chopped cilantro for brightness. Check seasoning again and adjust salt or hot sauce to taste.
- 8
Serve the chili hot topped with shredded cheddar, a dollop of sour cream, and sliced green onions. Offer tortilla chips or cornbread on the side.