Equipment
Ingredients
Base and Aromatics
- 15 ml olive oil
- 800 g beef mince
- 1 yellow onion, diced
- 4 garlic, minced
Spices
- 15 g chili powder
- 10 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 5 g kosher salt
- 2 g black pepper
Liquids and Beans
- 800 g canned diced tomatoes, undrained
- 400 g canned kidney beans, drained and rinsed
- 250 ml beef stock
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 421 kcal
- Protein
- 36 g
- Carbohydrates
- 29 g
- Fat
- 20 g
- Fiber
- 8 g
- Sugar
- 9 g
- Sodium
- 784 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 720 mg
- Calcium
- 85 mg
- Iron
- 5.6 mg
- Magnesium
- 37 mg
- Phosphorus
- 329 mg
- Zinc
- 6.5 mg
- Vitamin A
- 89 mcg
- Vitamin C
- 29 mg
- Vitamin E
- 1.7 mg
- Vitamin K
- 9 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.07 mg
- Niacin
- 1.1 mg
- Folate
- 27 mcg
- Water
- 110 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large skillet over medium-high heat. Add the beef mince and cook, breaking it apart with a wooden spoon, until browned and cooked through. Ensure the meat reaches a safe internal temperature of 74C/165F.
Reduce the heat to medium. Add the diced yellow onion and minced garlic to the browned beef in the skillet. Cook until the onions are softened and translucent.
Remove the skillet from the heat and carefully drain away any excess rendered fat. Transfer the beef and onion mixture into the slow cooker.
Add the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper to the slow cooker. Stir well with a wooden spoon to coat the meat evenly in the spices.
Pour the undrained diced tomatoes, rinsed kidney beans, and beef stock into the slow cooker. Stir until all ingredients are fully combined.
Place the lid on the slow cooker. Cook on the low setting for 8 hours to allow the connective tissues in the meat to tenderize and the spices to fully hydrate and mingle.
Turn off the slow cooker and let the chili rest for 15 minutes. Taste and add additional salt or pepper if necessary. Serve hot.
Chef's Notes
- Browning the beef in a skillet before adding it to the slow cooker is crucial. This triggers the Maillard reaction, building a foundation of deep, roasted flavor that a slow cooker cannot achieve on its own.
- For the ultimate make-ahead meal, cook this chili completely, cool it quickly, and store it in the refrigerator overnight. Reheat it the next day to find that the flavors have intensified and married together beautifully.
- If you prefer a thicker chili with extra body, take a potato masher or a wooden spoon and lightly crush about a quarter of the kidney beans against the side of the slow cooker insert during the last hour of cooking. The released starches act as a powerful natural thickener.
- Be aware that chili powder blends vary significantly in heat. Taste your powder before adding the full amount if you are sensitive to spice, or add a pinch of cayenne if you prefer a fiery kick.
Storage
Refrigerator: 4 days — Store in an airtight container. The chili flavor deepens and improves significantly on the second and third days.
Freezer: 3 months — Freeze in portion-sized airtight containers. Thaw overnight in the refrigerator before reheating gently on the stove.
Troubleshooting
Chili is too thin or watery after the cooking time
Cause: Slow cookers trap moisture, meaning virtually no liquid evaporates during the long cooking process compared to stovetop methods
Fix: Leave the slow cooker lid off and turn the setting to high for 30 to 45 minutes to let liquid evaporate, or mash some beans against the side of the pot to naturally thicken the broth
Prevention: Do not add extra stock or water beyond what the recipe states, even if the mixture looks thick at the start
Chili lacks depth of flavor
Cause: Spices may be old or stale, or the beef was not browned sufficiently in the skillet
Fix: Stir in a splash of apple cider vinegar or a squeeze of fresh lime juice at the end of cooking to brighten the flavors, and adjust salt
Prevention: Always sear the beef until dark brown to trigger the Maillard reaction, and ensure your dried spices are fresh
Cultural Context
Chili con carne has strong roots in the American Southwest, particularly Texas, and was heavily influenced by Mexican culinary traditions. What began as a frugal stew of tough meat, suet, and dried chili peppers has evolved into countless regional variations across the world, with tomatoes and beans becoming beloved standard additions in many home kitchens.
