Slow Cooker Chili

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 largeyellow onion, finely chopped
• 1green pepper, deseeded and chopped
• 4 clovesgarlic, chopped or minced
• 454 g (1 pound)lean minced beef
• 454 g (1 pound)beef sausage (Angus beef or Italian sausage)
• 794 g (28 ounces)tinned diced tomatoes
• 680 g (24 ounces)tomato sauce (passata)
• 113 g (4 ounces)green chillies or jalapeños
• 2 cubesbeef stock cubes, crumbled
• 30 ml (2 tablespoons)chilli powder, adjust to taste
• 15 ml (1 tablespoon)Worcestershire sauce
• 15 ml (3 teaspoons)ground cumin
• 10 ml (2 teaspoons)paprika
• 10 ml (2 teaspoons)cocoa powder, adjust to taste
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)garlic powder
• 2.5–5 ml (½–1 teaspoon)salt
• 5 ml (1 teaspoon)sugar
• to tasteblack pepper
• 425 g (15 ounces)tinned red kidney beans, drained and rinsed
• 425 g (15 ounces)tinned black beans, drained and rinsed
• 15 ml (1 tablespoon)soured cream
• 1 handfulcheddar cheese
• 15 ml (1 tablespoon)spring onions, chopped
• 15 ml (1 tablespoon)fresh coriander, chopped

Instructions

1. 1

   Soften the vegetables

   Heat the oil in a large pan over medium-high heat. Add the onion and green pepper and sauté for about 3 minutes, until softened. Stir in the garlic and cook for another 30 seconds, until fragrant, then transfer the mixture to a 6-quart slow cooker.

2. 2

   Brown the meat

   In the same pan, cook the minced beef and sausage until browned all over, breaking up the meat as it cooks. Drain away most of the fat, leaving about 2 tablespoons in the pan for flavour. Transfer the meat to the slow cooker with the vegetables.

3. 3

   Add and cook

   Stir in the diced tomatoes, tomato sauce, green chillies, crumbled stock cubes, chilli powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt, sugar and black pepper. Cover and cook on low for 6–8 hours or on high for 2–3 hours.

4. 4

   Add beans and serve

   When the chilli is tender and flavourful, stir in the kidney beans and black beans. Leave them for 2–3 minutes to warm through, then ladle the chilli into bowls and serve hot with toppings such as soured cream, grated cheese, cornbread or tortilla chips.

What is slow cooker chilli?

Chilli is an American stew with roots in the cooking traditions of the American Southwest, usually built around chilli-seasoned meat and tomatoes. This version adds two kinds of beans and uses both minced beef and beef sausage for a hearty, savoury bowl.

The slow cooker gives the tomato base time to take on the flavours of the meat, spices and aromatics. Browning the meat and softening the vegetables first helps build flavour before the long, hands-off cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 461 calories, 29g protein, 35g carbs, 24g fat.

The beans, tomatoes and sugar contribute most of the carbohydrates, while the oil, beef and sausage account for much of the fat. Beef and sausage provide the main protein, with additional protein from the beans. Pair a bowl with a green salad or extra vegetables, and choose toppings to suit your appetite.

Build flavour before slow cooking

Vegetables first: sauté the onion and green pepper until softened, then add the garlic only for the final 30 seconds. This brief cooking helps release its aroma without letting it burn.

Meat next: brown the beef and sausage in the same pan, breaking them into small pieces as they cook. Leaving about 2 tablespoons of fat behind adds flavour to the mixture.

Season the tomato base

Spice balance: chilli powder provides the main heat, while cumin and paprika add savoury warmth. The cocoa powder is a small supporting note; adjust it and the chilli powder to suit your taste.

Tomato and stock: diced tomatoes and tomato sauce make the base, while crumbled beef stock cubes and Worcestershire sauce deepen its savoury character. Stir the seasonings through well so they are distributed before cooking.

When is the chilli ready?

Low or high: cook covered for 6–8 hours on low or 2–3 hours on high. The stated total time is 375 minutes, but the method gives these two cooker-time options.

Texture cues: the meat should be tender and the chilli should taste well blended. Add the drained beans near the end and give them just 2–3 minutes to warm through.

Choosing and adding beans

Kidney beans: their substantial texture holds up well in the chilli. Drain and rinse them before adding, as directed.

Black beans: these give the dish another tender, creamy element. Add both types after the long cook so they warm through without being stirred into the chilli for the full cooking time.

Serve it your way

Toppings: finish bowls with soured cream, cheddar, spring onions or fresh coriander. Add them at the table so each person can choose how much they want.

On the side: cornbread or tortilla chips make a natural accompaniment. For a more balanced plate, serve the chilli with a green salad or another vegetable alongside.

Recipe notes & tips

• Cut the onion and green pepper into similar-sized pieces so they soften evenly.
• Brown the two meats thoroughly before adding them to the slow cooker.
• Drain most, but not all, of the fat after browning the meat.
• Adjust the chilli powder and cocoa to your taste before starting the long cook.
• Drain and rinse both types of beans before stirring them into the finished chilli.
• Set toppings out separately so everyone can customise their bowl.

Variations

• More heat: use jalapeños or increase the chilli powder to taste.
• Milder chilli: reduce the chilli powder and choose milder green chillies.
• Extra vegetables: serve with cooked vegetables on the side.
• Sausage choice: use Angus beef sausage or Italian sausage as suggested.
• Topping swap: add spring onions or coriander in place of, or alongside, the cheese and soured cream.

Common mistakes to avoid

• Skipping the browning: the meat misses the flavour built in the pan; brown it before adding it to the cooker.
• Burning the garlic: it can turn bitter; add it after the onion and pepper have softened and cook for only 30 seconds.
• Leaving excess fat: the chilli can become greasy; drain most of it, keeping about 2 tablespoons.
• Adding beans too early: they cook for longer than the method calls for; stir them in after the chilli is tender.
• Guessing the finish: follow the stated low or high cooking range and check that the meat is tender before serving.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat in a saucepan over a gentle heat or in the microwave until piping hot, stirring as needed. Store toppings separately and add them when serving.

Frequently asked questions