How to Make The Ultimate Slow Cooked Chili - A Step-by-Step Guide

There's nothing quite like the comforting warmth and rich flavors of a hearty bowl of chili. Whether you're hosting a game day gathering, craving a satisfying weeknight dinner, or simply looking for a cozy meal to enjoy on a chilly evening, chili is always a crowd-pleaser. And when it comes to making the ultimate chili, there's no better way to achieve deep, complex flavors and tender, melt-in-your-mouth meat than with a slow cooker.

Slow cooking allows all the flavors to meld togethe...

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Ingredients

  • 2 tablespoons olive oil, divided
  • 2 pounds lean ground beef
  • 1 onion, chopped
  • 2 tablespoons chopped garlic
  • salt and ground black pepper to taste
  • 2 (15 ounce) cans pinto beans
  • 2 (15 ounce) cans ranch-style beans
  • 2 (15 ounce) cans white kidney beans (cannellini)
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can Mexican-style stewed tomatoes
  • 1 (7.75 ounce) can Mexican-style hot tomato sauce (such as El Pato®)
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 tablespoons chili powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried parsley
  • 1 tablespoon dried basil
  • 1 tablespoon brown sugar
  • ½ cup red wine (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 6 hrs 10 mins
  • Total Time: 6 hrs 25 mins
  • Servings: 10
  • Yield: 10 servings

  • Heat 1 tablespoon olive oil large skillet over medium-high heat; cook and stir beef, onion, and garlic in the hot oil until browned and crumbly, about 10 minutes; drain and discard grease. Season beef mixture with salt and pepper.
  • Mix ground beef mixture, remaining 1 tablespoon olive oil, pinto beans, ranch-style beans, white kidney beans, tomato sauce, Mexican-style stewed tomatoes, Mexican-style hot tomato sauce, green bell pepper, celery, chili powder, Worcestershire sauce, balsamic vinegar, garlic powder, cumin, parsley, basil, and brown sugar together in a slow cooker.
  • Cook on High for 4 hours; stir in red wine and continue cooking for 2 more hours. (Cook on Low for 8 hours.)
  • Nutrition

    492 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 55mg
    • Sodium: 1125mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 14g
    • Total Sugars: 9g
    • Protein: 31g
    • Vitamin C: 21mg
    • Calcium: 181mg
    • Iron: 9mg
    • Potassium: 1151mg