Chili is one of the most versatile dishes around. Chili recipes are available in multiple variations including white chicken, vegetarian, this beef and tomato based red chili, and many more. Today we are focusing on our own red chili recipe. It is easy to prepare, is inexpensive and slow cooked for 8 hours. I garnish with green onions, fresh grated cheddar, and crushed crackers. This might simply be the best slow cooker chili recipe you’ll find! Truly delicious!
What is the secret to making good chili?
Proteins vary among chili recipes, but today I will focus on beef. For this beef based red chili, I use a mix of ground meat and stew meat. This is just personal preference, so feel free to use just one or the other if you want a smoother or more meaty chili.
For the beef broth I use beef flavored Better Than Bullion (BTB) mixed with water. The flavor is not only better than canned broth, but in the long run is cheaper. Canned/boxed broth does not have a long shelf life after opening it, and the BTB lasts much longer. I also find the BTB to be more convenient when I may only need a small amount of broth at a given time. By using canned or boxed broth for a recipe, you may not use up the rest of it before it spoils.
What kind of tomatoes to use in chili?
One chili recipe may be tomato based, while others may be broth based. I personally prefer the tomato based variety. This recipe uses tomato puree and tomato sauce, but there is no rule against using crushed, diced or petite tomatoes. Since we are cooking for a long time, even diced tomatoes will breakdown to the point that they almost unnoticeable.
What are the most common spices in chili?
Spice variations can also vary greatly among regions. Take for example the Ohio’s regional Cincinnati Chili. Cincinnati chili is infused with allspice, cinnamon, Worcestershire sauce, and chocolate (and oddly enough served over spaghetti). Even with these differences, there are a few common ingredients used in almost any chili recipe.
- Chili powder or chili peppers
- Bell peppers
- Beef or chicken broth
- Cumin
- Some type of thickening agent
For our recipe we will use all of the above. When it comes to pepper choice, I prefer using red bell pepper and canned jalapeno. The red pepper adds a little sweetness, and the jalapenos help bring a little more spice. Freshly minced jalapeno is fine as well, but will add more prep time without changing the flavor much. If you are feeling adventurous, you could chipotles in adobo sauce instead of jalapeno, but you will want to mince the peppers. If using adobo, you also may want to reduce the amount of chili powder and add more to taste.
What gives chili the best flavor for slow cooker chili?
There are several ways to turn red chili into the best chili recipe you’ve ever made. The key is to add a subtle, complimentary flavors to the rich and spicey tomato base. Some examples of these include coffee, chocolate, cinnamon, and cocoa powder.
Chocolate has long been used in sauces in Mexican cuisine such as the ever popular mole sauce. I would be lying if I said that I tried to make this recipe with chocolate, but I’ve always been curious.
Coffee grinds have been long rumored to be used by cowboys as a steak seasoning. I’ve actually tried coffee on steak as an experiment, and while I did enjoy the flavor, the texture was way too grainy for my liking.
So now we are down to the last two ingredients for our red chili: cinnamon and cocoa powder. This combo is kind of my go-to. A big word of advice to be careful to not add too much cinnamon. The recipe states to add “1/8” of a tsp, but I highly recommend that you start with a pinch. Cinnamon truly does add an outstanding complimentary flavor, but adding too much cinnamon can be disaster.
How long should canned chili beans cook in chili?
Canned beans are already cooked. Most chili recipes require a long cook time to tenderize the meat. By adding the beans at the beginning, you run the risk of making them too soft. This may be a personal preference, but I prefer my chili beans to still have a little bite. This is why I wait towards the end to add them in my red chili recipe.
In regards to choice of canned chili bean, I almost exclusively use Bush’s Best brand chili beans. They come in many varieties and I lean towards a mix of white and red beans by Bush’s Best Chili Beans. They have white, red and pinto varieties. I’ve used them all, and each tastes equally wonderful. When adding them, I do not drain the sauce.
You can also substitute regular kidney or pinto beans if Bush’s Best is not available in your area. Even in this case I would shy away from draining the liquid. Any canned bean will naturally have a little starch in them which will help to thicken the chili recipe a little.
How to thicken chili
To thicken the chili I will make a slurry of beef broth and cornstarch. Some recipes will call for a water and cornstarch mixture, but I feel very strongly about only adding ingredients that add flavor. In my experience, water is the anti-definition of flavor so I advise that you stick with beef broth.
When making the slurry, you need to make sure it is no warmer than room temperature, and that the cornstarch is completely dissolved. Once you are satisfied with the consistency, slowly whisk it into the chili.
If you do not have cornstarch flour may work, but be prepared that the results will likely not be the same. Flour tends to be a little more “lumpy” than cornstarch. The only way that I would use flour to thicken my chili is if I ran it through a blender with the broth. Even if it did achieve the same consistency as a cornstarch slurry, I would still avoid it. Flour has a flavor that needs to be cooked out, and likely won’t happen in slow cooker chili. I’m not trying to insult flour, but I’m just suggesting that you only use it as a last resort.
I hope you enjoy my slow cooker chili, and if you want more inspiration please visit my 20 Best Slow Cooker Soup Recipes
