Wednesday, January 20, 2016

Slow Cooker Homestyle Chili

Slow Cooker Homestyle Chili

Easy—and just like mom used to make

There’s nothing like tucking into a big bowl of chili. It’s the best way we know to tame the winter cold.

And with football playoffs here, you can eat it while watching the game. Plus, this easy dish is a crowd pleaser, so it’s ideal for a Super Bowl party.

Speaking of easy, chili might be the best slow cooker dish ever. You just need to do some quick prep work, then let the cooker do its magic. Unattended. The chili will be ready when you are—no last-minute timing required.

So it’s perfect for entertaining. Or Saturday night supper after all those weekend chores.



Slow Cooker Homestyle Chili

Recipe: Slow-Cooker Homestyle Chili

Here at Kitchen Riffs central, we make a lot of chili. Usually with meat (beef and pork are our favorites). Though we like Vegetarian Chili too. We tend to use beans in chili (especially kidney or black beans). But we won’t turn down a beanless Texas-Style Chili con Carne.

This chili recipe is similar to the one we highlighted in our Chili Basics post. There are just two major differences: First, this recipe calls for using a slow cooker, rather than a stovetop. Second, in this recipe we use chili powder instead of chile powder.

Chile (with an e) powder is made from dried red chilies, and nothing more. Chili (with an i) powder contains powdered chilies, but also includes other flavorings, such as salt, oregano, and cumin.

We love “pure” chile powder, which adds depth of flavor to any dish. But most cooks in the US don’t use it in homestyle chili. Instead, they use chili powder. That’s largely because, until recently, most people outside the southwestern US couldn’t buy chile powder in supermarkets. So chili powder is what our moms used when most of us were growing up. Even in Texas—where dried chilies and chile powder have always been available—many cooks used chili powder. In fact, the Gebhardt brand of chili powder (which originated in San Antonio) is legendary throughout Texas.

So this recipe reflects the chili of our youth—and the type of chili that many (maybe most) cooks in the US still make today.

Prep time for this recipe is no more than 30 minutes. Cooking time ranges from 4 to 8 hours (depending on whether you set the slow cooker temperature to high or low).

This recipe yields about 4 quarts of chili—enough to feed a crowd. Leftovers freeze well.

Ingredients
  • 2 onions (about 2 cups, chopped)
  • 4 garlic cloves (or to taste)
  • 2 tablespoons cooking oil
  • salt to taste (about ½ teaspoon kosher salt; but see Notes)
  • freshly ground black pepper to taste (several grinds; but see Notes)
  • ~2½ pounds ground beef (ground chuck is the most flavorful; but see Notes for more choices)
  • additional salt and black pepper to taste
  • ¼ cup chili powder (or to taste; see Notes)
  • 1 tablespoon dried cumin
  • 1 tablespoon dried oregano
  • 2 cups beef broth
  • 1 28-ounce can diced tomato
  • 1 28-ounce can tomato purée
  • 2 15-ounce cans kidney beans (can substitute pinto beans or flavored “chili” beans)
  • garnish of shredded cheddar cheese (optional; see Notes for additional garnish suggestions)
Procedure
  1. Position your slow cooker (the 5-quart size is ideal) on the kitchen counter. The cooker will be doing its thing for several hours, so make sure it’s in a place where it will be out of the way.
  2. Peel the onions and cut them into dice of about ½ inch. Set aside.
  3. Peel the garlic and mince it finely or cut it into very thin slices. Set aside.
  4. Place a large frying pan on medium stovetop heat. When hot, add the oil. When the oil is heated (it’ll shimmer), add the chopped onion. Add salt and black pepper to taste, then sauté the onion until it’s translucent but not browned (5 to 8 minutes).
  5. Add the chopped garlic and cook for an additional minute. Then scrape the contents of the frying pan into the slow cooker.
  6. Add the ground beef to the frying pan, and season with salt and black pepper. Then brown the beef, stirring it from time to time. When the beef is thoroughly browned, spoon off (or pour off) any excess grease. Add the chili powder, cumin, and oregano to the beef. Stir and cook the mixture for one minute. Add the beef broth. Stir again, making sure to scrape the bottom of the pan to loosen the crusty bits that form when you brown meat (they’re tasty, so you don’t want to leave them behind). Cook for a minute or two, then pour the contents of the frying pan into the slow cooker.
  7. Add the diced tomato and tomato purée to the slow cooker. Drain the beans in a strainer or colander (rinsing off the gunk they’re packed in), then add them to the slow cooker. Stir the mixture to make sure all the ingredients are nicely distributed, then turn on the slow cooker. If you set the cooker on high, the chili will be ready in 4 to 6 hours. If you set it on low, cooking will take about 8 hours.
  8. When the chili is done, taste it and add seasoning if necessary. You can let the cooked chili remain in the slow cooker (on the low setting) for an hour or two if necessary. When ready to serve, ladle the chili into serving bowls and add garnish (if using).
Slow Cooker Homestyle Chili

Notes
  • There are several brands of slow cookers available. The “Crock-Pot” brand is probably the best known. But they all work pretty much the same.
  • You might be able to squeeze this recipe into a 4-quart slow cooker, but we wouldn't chance it. Use one that holds at least 5 quarts (or size down the recipe).
  • Some slow cooker chili recipes direct you to use raw onions (not sautéd), and even unbrowned meat. Doing it that way may save some prep time, but you lose a lot of flavor. We prefer our method.
  • For ground beef, we favor chuck. Ground chuck has more fat (typically 15 to 20%) than ground round (which contains about 10% fat) or ground sirloin (which often has a fat content as low as 3%). Ground chuck is also more tasty. 
  • We particularly like to use ground chuck for slow cooker recipes. The higher fat content means it will emerge from the long cooking process a bit juicier and more flavorful.
  • We don’t recommend using plain old ground beef (which usually contains about 30% fat). Although it has good flavor, and remains juicy in slow cooker recipes, it will yield a lot of grease (which you’ll need to dispose of in Step 6.)
  • Gebhardt brand chili powder would work great in this dish. It’s not readily available in most parts of the US, though. So just use whatever brand your supermarket stocks.
  • The amount of chili powder we suggest yields a mild chili. Still, if you’re worried that ¼ cup of chili powder might be too much, you can reduce it to 2 or 3 tablespoons.
  • On the other hand, if you’d prefer a spicier chili, we suggest adding some red pepper flakes or cayenne pepper. Or a spicy chile powder. When you serve the chili, you can also place some hot sauce (like Tabasco) on the table for those who want even more heat.
  • We use kosher salt for cooking. Kosher salt has big flakes, so it doesn’t fill a measuring spoon as “tightly” as regular table salt. Hence, it’s less salty by volume. If you’re using regular table salt rather than kosher salt, use only about half as much as we suggest. But really, when it comes to salt (or black pepper), you should always season to your own taste.
  • If you like more beans in your chili, just add another can or two. Conversely, if you don’t like beans in chili, just leave them out.
  • We like to garnish chili with shredded cheddar cheese. But feel free to use oyster crackers, diced raw onion, jalapeño pepper slices, or a dollop of sour cream. Or anything else that sounds good to you.
  • Need a side dish to go with your chili? Our favorite is homemade cornbread.
Slow Cooker Homestyle Chili

Crocked Up

“Gosh, the flavor of this chili takes me back,” said Mrs. Kitchen Riffs.

“Like mom used to make,” I said. “Only better.”

“Perfect dish for watching the football playoffs,” said Mrs K R.

“Huh,” I said. “I’ve lost my enthusiasm for football. It just won’t be the same now that the owner of our local team—the St. Louis Rams—has decided to move them to another city.”

“What a crock,” said Mrs K R.

It certainly is.

You may also enjoy reading about:
Chili Basics
Jalapeño Cornbread
Vegetarian Chili
Texas-Style Chili con Carne
Meat and Potatoes Chili
Roast Squash & Sweet Potato Chili with Kale
BBQ Beef Brisket Chili
Pulled Pork Green Chile Chili
Chunky Pork and Sweet Potato Chili
Sweet Potato Chili with Black Beans
Or check out the index for more recipes

116 comments:

Bam's Kitchen said...

Ok you have just cinched the deal.. I need to buy a slow cooker here in Asia! This chili looks killer good and photos oh my goodness so bright and stunning. Sharing everywhere!

Kitchen Riffs said...

Hi Bam, there are some recipes that are just perfect for the slow cooker, and this is one of them. One of these days I need to make chicken stock in ours -- supposed to be so easy and so good. Anyway, thanks for the comment.

Sippity Sup said...

I also read somewhere that chili powder may also contain several types of chilies, as opposed to chile powder which is just is just one type of chile. As in Ancho Chile Powder. Of course you can also buy Ancho Chili Powder. It, as you say, will have other flavoring besides ancho chilies. Confusing to say the least! Semantics aside, when it's really chilly, you just want to chill with a bowl of chili. GREG

Kitchen Riffs said...

Hi Greg, we have snow today, so definitely time to chill. :-) When we use chile powders, we actually use 2 or 3 different kinds, so we have a nice blend. And I'll bet you're right that chili powder uses a blend, too. Just not as spicy as the blend we put together! :-) Thanks for the comment.

Tonette Joyce said...

This looks wonderful. I love the idea of the oregano;I will have to try that. (Kidney beans are always the way to go. I like to mix light with dark in mine.)
When I came to Kentucky 22 years ago, I was appalled to find that they always put pasta,(usually spaghettini), in theirs. I shudder every time.

Kitchen Riffs said...

Hi Tonette, we often mix both light and dark kidney beans, too! Sounds like the chili you found in Kentucky is Cincinnati-style chili. Which is often served over pasta. Interesting stuff and fun to try, but definitely not for everyone. Thanks for the comment.

Pam said...

It's cold outside today - chili sounds mighty good. Simple, hearty, delicious. It looks great John.

Debra Eliotseats said...

Definitely chili weather and I am all about the slow cooker on the weekends! Stay warm.

Sue/the view from great island said...

Perfection --- I think chili is one of the things the crock pot does best! I'm tracking down that chili powder this week :)

Kitchen Riffs said...

Hi Pam, really cold here too! So this is just the thing. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Debra, I love it that you can put stuff in a slow cooker and forget about it until you're ready to eat! Gotta shovel snow today, but we'll be staying warm after that. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Sue, I agree about chili being an ideal crock pot recipe. And that Gebhardt chili powder is definitely worth a try. Thanks for the comment.

Pat@savorthebest.com said...

Yum, this looks delish, John! And it does sound easy, I usually use some fresh cilantro but I have some oregano still growing in the garden. I really need to dust off the cobwebs from my crock-pot and start making use of it. :)

Kitchen Riffs said...

Hi Pat, cilantro is wonderful in chili! I don't use our crock pot much, but really do like it for this recipe. Thanks for the comment.

Wok with Ray said...

This homestyle chili is making me hungry. For the upcoming Super Bowl, it is perfect John. Thank you.

~ Nee ~ said...

Hi John , chili with a twist , yummy delicious . I also use chile power. This is a keeper .Like your idea of homemade cornbread Hmmmm good.
Be back to blogging soon , I will be here each week . I will be here each week to see what you have going on . Pinning --- thanks for sharing Nee :) .

Rocquie said...

John, I love my crock pot and use it often. I have been thinking about chili lately and I think you have inspired me to make some this weekend. I love your recipe and completely agree with you about sauteeing the onions and browning the meat for more flavor. Thanks for the inspiration. --Rocquie

Kitchen Riffs said...

Hi Ray, sorry about that hunger thing. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Nee, looking forward to you blogging again! This recipe really is a keeper -- good stuff. Thanks for the comment.

Kitchen Riffs said...

Hi Rocquie, so hard to go wrong with chili at this time of the year. We love the stuff! :-) Thanks for the comment.

Evelyne CulturEatz said...

I am more than overdue to make a chili so thanks for the inspiration. And so cool to learn abut chile and chili! I prefer chile, I think my mom never used chili but sometimes hot pepper flake so not as much nostalgia attached. Thank you for filling out the survey!

Tricia said...

This does take me back to when I was a child and my mom made chili - it sounds perfect! I also noticed some beautiful cornbread in the background! My husband has been asking for cornbread so maybe you're going to post your recipe??? Hope you stay nice and warm this weekend - we're getting ready for the DC blizzard - guess I need some chili with an "i"!!

Bizzy Lizzy's Good Things said...

Wow, my Peter would love this one, John! Thanks for sharing a great recipe! x

Mae Travels said...

The great thing about chili is that it's so forgiving! My Texas relatives gave me a recipe for their own blend of seasonings years ago, but otherwise I make it pretty much the same way you do, with variations depending on what's around. Like sometimes chunks of meat go in replacing the ground meat. Great idea!

best... mae at maefood.blogspot.com

Denise Browning said...

A slow cooked legendary dish... what could it be better than this?

Kitchen Riffs said...

Hi Evelyne, with your weather, chili must be a necessity! So warming and delish. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Tricia, we haven't done a cornbread recipe in awhile -- probably time to do one! Thanks for the comment.

Kitchen Riffs said...

Hi Lizzy, bet you'd like it too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mae, chunks of meat are wonderful in chili! And actually the way I often make it. The ground meat is more "traditional" for most people, though. Thanks for the comment.

Kitchen Riffs said...

Hi Denise, aren't slow cooker recipes wonderful? And this "legendary" chili is one of the best! Thanks for the comment.

Cheri Savory Spoon said...

Hi John, this is the perfect recipe for the weather we have been having, looks delicious!

Kitchen Riffs said...

Hi Cheri, we had to shovel snow today. Don't have any of this left -- wish we did! Have to make another batch. :-) Thanks for the comment.

Jeff the Chef said...

I'm embarassed to say that thought the difference between chili and chile was attitude! Thank you for adjusting my misconception! In any case, I barely had to get by the opening picture to know I wanted this chili badly!

Liz Berg said...

Yeah, I'd be bummed if we lost our team, too. Though, apparently, Baltimore is still ticked at us for stealing their Colts :) Your chili looks pretty much like my recipe---except I don't add beef broth. I may have to break out my slow cooker for the Super Bowl and cook up a big batch.

mjskit said...

Your bowl of chili makes me feel all warm and fuzzy inside. I can imagine that it is the ideal dish for a slow cooker. Wish I had one. :) I've never been able to find a chili powder that I liked but then I've never tried Gebhardt brand of chili powder. I'll have to check them oiut. Great chili John!

Kushi S said...

Beautiful clicks. Amazingly delicious recipe. Loved it!

Kitchen Riffs said...

Hi Jeff, chili is such good stuff, isn't it? Bring on the spice! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Liz, we'll live without the Rams (frankly I can make the case they belong in LA), but I will miss a local team. The beef broth is a nice addition -- adds a bit more "beefy" flavor. Thanks for the comment.

Kitchen Riffs said...

Hi MJ, easy to make this dish on the stovetop! Quicker, too, although you do have to give it a stir from time to time. Thanks for the comment.

Kitchen Riffs said...

Hi Kushi, isn't this nice? And so much flavor! Thanks for the comment.

Ashley @ Wishes and Dishes said...

Chili is the best football food there is! Can't wait to make this - maybe over the weekend during all the snow we are supposed to get!

Petite Cuillère said...

Huuum ! It looks very tasty !

Gabrielle

GiGi Eats Celebrities said...

I think the Fi and I need to make THISSSSSS! It will totally satisfy both of us, FOR SURE!! ;) OHhh meaty!

Melanie @ Melanie Cooks said...

What a hearty chili! Looks like a perfect comfort food! I love the fact that it's made in a slow cooker - so easy!

Kitchen Riffs said...

Hi Ashley, we just had snow! And you're right, chili is wonderful in snowy weather. Thanks for the comment.

Kitchen Riffs said...

Hi Gabrielle, it is, it is! :-) Thanks for the comment.

Kitchen Riffs said...

Hi GiGi, you guys definitely need to make this! Meaty. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Melanie, chili is perfect for the slow cooker! Easy works for us. :-) Thanks for the comment.

Robyn said...

I'm going to make this chili for our Super Bowl party because it's time I started using the slow cooker more often. As a kid my mom would always make our favourite dish for our birthdays and I always chose chili. It's still my fav and I love finding new ways to make it. I'm checking out the chili powder. I like adding a little smoked paprika to mine as well along with fire-roasted tomatoes. Oh so many options! Thanks for a great recipe, John.

Kitchen Riffs said...

Hi Robyn, smoked paprika and fire-roasted tomatoes sound like terrific additions to chili! One of the reason we posted this recipe is because we also don't use our slow cooker enough. And slow cooker chili is so good! Thanks for the comment.

Laura Dembowski said...

I always learn something from reading your blog. I had no idea the difference between chili and chile powders. Regardless, I am looking forward to giving this a try!

Judy@SavoringToday said...

Chili, chili, chili, we love chili! You are right, it is a go-to for so many occasions and always sounds good on a cold afternoon. From the crockpot to the freezer ... we like to make sure it is available all the time. :)

Anonymous said...

Any recommended adjustments for using dry beans? I assume slightly more liquid in the form of more tomatoes or broth? My mom always added a good squirt of ketchup to her chili, too and I always find myself doing the same.

Dottie said...

Hi John,
Sorry I have not come to visit sooner, but my mom is still in rehab and she was in the hospital on the weekend, for a blood transfusion. Now she is back at rehab again...It is very stressful and hard for my dad..
I love Chili and this is wonderful...I have to get a new crock pot, my slow cooker broke down, but I have made chili very similar to yours. I love the info you are so informative. Always learn from you...Thanks for sharing...I am printing this one out for when I get my new slow cooker...Stay warm and enjoy the rest of the week..
Smile :) Dottie

Kitchen Riffs said...

Hi Laura, this is definitely worth trying! Thanks for the comment.

Kitchen Riffs said...

Hi Judy, we're actually out of frozen chili! Oh, the horror. :-) Have to make some more! Thanks for the comment.

Kitchen Riffs said...

Hi Anonymous, I'd soak the beans overnight. Then I might add a bit more broth and/or tomato. I might check the slow cooker after a few hours just to make sure there's enough liquid, although I don't think you'd have to add more. Let me know how it works when you try it! :-) Oh, and the ketchup idea sounds really interesting. Thanks for the comment.

Kitchen Riffs said...

Hi Dottie, sorry to hear about your mom's troubles! Which means, of course, your troubles, too. You can actually make this on the stove -- it'll take about an hour and a half, maybe two hours. Thanks for the comment.

Vicki Bensinger said...

I'm always looking for new ways to make chili and this sounds perfect and w/o fuss especially when company is coming over. Perfect for a cold day like today. Love that recipe as well for BBQ Brisket Chili - that's a keeper.

Chris Scheuer said...

Yum, this looks like a perfect, classic chili to me. Or is it chile? Whatever, it looks fantastic!

Kitchen Riffs said...

Hi Vicki, yeah, that BBQ Brisket Chili recipe is a nice one. :-) And this really is chili weather, isn't it? Thanks for the comment.

Kitchen Riffs said...

Hi Christ, this sort of chili really is a classic, isn't it? Love it! Thanks for the comment.

~~louise~~ said...

Not for nothing, John but my mom never made chili like this! Actually, we never ever EVER had chili while growing up! Yes, I lived a very sheltered culinary life, lol...If it wasn't Italian it was rarely on the dinner table, seriously:)

I LOVE everything about this pot of chili of yours, I confess, even the ground beef is plus! Of course, the best thing is it's made in the crock. Now, if I can resist opening the cover, all will be oh so belly warming, lol...

Thanks for sharing John...

P.S. National Chili Day is February 26th. I hope you have another chili recipe in your stash:)

Kitchen Riffs said...

Hi Louise, although chunky beef in chili is swell and I use it a lot, I also like to use ground beef. It just works. :-) Hadn't realized National Chili Day is coming up in February! I actually have an idea for an interesting new chili that I'll be making soon. Wasn't planning to put it on the blog any time soon, but maybe I'll feature that in late February! Thanks for the comment.

Easyfoodsmith said...

Packed with so much flavor, love this chili.

Kitchen Riffs said...

Hi Taruna, chili is such nice stuff, isn't it? One of those dishes we never get tired of! Thanks for the comment.

More Cowbell said...

This recipe sounds a lot like the one I first learned. I've been thinking about making chili for weeks. Maybe this will be the impetus that gets me moving.

Somewhere along the way I started adding Mexican-style pork chorizo to my ground beef when I cook it. Still use chili powder, but I like the extra tang of the chorizo.

I am going to search online for the Gebhardt's powder. We used to buy their canned chili when they still made it. That was soooo good I almost stopped making chili. Almost.

Kitchen Riffs said...

Hi MC, chorizo sounds like a wonderful addition! I've had chili made with it, but never used it myself. Need to try that. Thanks for the comment.

Marcela said...

YUM! The Chili looks scrumptious! I totally love the recipe!

Amira said...

Your chili looks so tempting to dig my pita chips in .. loved this so much.. Thanks for the recipe.

Pamela @ Brooklyn Farm Girl said...

You talked me into pulling out my crockpot from the top shelf! :)

Kitchen Riffs said...

Hi Marcela, scrumptious is exactly the word for this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Amira, this is SO nice! And so nice for this weather. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Pamela, yeah, we store out crockpot in a really out-of-the-way place too. Gotta put it in a much handier spot! Thanks for the comment.

Juliana said...

This is definitely perfect for the cold weather....I love how tasty and hearty this chili is...somehow I do not use my slow cooker as much as I should....thanks for the inspiration John.
Have a wonderful weekend :)

Karen Harris said...

This chili looks delicious John. I love all kinds, white, red and green. I can't wait to give your version a try. Looks like one of the best.

Kitchen Riffs said...

Hi Juliana, we don't use our slow cooker enough either. Hence, this recipe! ;-) Thanks for the comment.

Kitchen Riffs said...

Hi Karen, it IS one of the best. ;-) Thanks for your comment.

Hotly Spiced said...

I really do need to get a slow cooker. I love how this is cooked over a long period of time yet the actual preparation doesn't take long at all - my kind of a recipe! You have a lot of flavour here and I can imagine this being very comforting on a cold winter's night (hot as Hades here at the moment!) xx

Rosemary Wolbert said...

I think I must make chili at least once a week during the fall and winter months, John, and my Mr. Rosemary tends to think I never make it the same way twice. (Not true.) But I do vary it ~ can't help it. But I confess I've never tried it in the slow cooker. Must try it. Your picture is pure temptation.

Kitchen Riffs said...

Hi Charlie, although it's cold and snowy here, I don't envy you your heat at all! We don't often use our slow cooker, but it's so nice for recipes like this. So easy, too. Have a different recipe going in the slow cooker right now! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Rosemary, I have a basic algorithm for chili, but it's never exactly the same 2 times running. It's fun to vary things, isn't it? Thanks for the comment.

Marcelle @ A Little Fish in the Kitchen said...

This looks amazing! I just said to my husband that chili sounded good for Sunday dinner this weekend. Totally making this! :)

beyondkimchee said...

So comforting! I think a lot of people who are fighting with snow on the east coast of U.S today would appreciate a bowl of warm chili with a nice corn bread. Yum!

Abbe@This is How I Cook said...

This is like my mom used to make-kidney beans and all. I still have yet to get a slow cooker but I assure you that won't stop me from trying this. Come to Denver. We have a team. At least I think so!

Kitchen Riffs said...

Hi Marcelle, chili often sounds good to us for dinner! Something we make all the time. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Holly, yup, this is definitely a dish to make when you're snowed in! Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, you very definitely have a team! You can easily make this on the stovetop -- and it's every bit as good. Thanks for the comment.

Beth said...

As someone who used to cheer for the Cleveland Browns (in the pre-move days) I feel your pain completely. Nothing sadder than losing your football team.
Even if you aren't watching the game, this recipe sounds great.

Kitchen Riffs said...

Hi Beth, poor Cleveland and its football teams -- the Rams used to be in Cleveland (30s and 40s, I believe) before moving to LA. Before moving to St. Louis. Before moving to LA. And of course the Browns moving to Baltimore (and becoming the Ravens), before being resurrected. Anyway, thanks for the comment.

Anna Johnston said...

Just yesterday my slow cooker dropped out of my hands and shattered into a thousand pieces on my kitchen floor (DEVASTATING) so this amazing recipe will be on the back burner until I have me newbie because John, this bad boy will go down a treat in my household Thanks heaps for sharing your delicious recipe!

Kitchen Riffs said...

Hi Anna, bummer about your slow cooker! Hate it when I break things like that. But hurry up and get a new one so you can make this. :-) Thanks for the comment.

Gourmet Getaways said...

Oh no!! My slow cooker broke too! Although it did earn its keep, it worked hard for 18 years!! WOW!
Now you have given me a reason to replace it. I love chilli, I can't wait to try your recipe.
Thanks for sharing
Julie
Gourmet Getaways

Kitchen Riffs said...

Hi Julie, must be the weather or something in Australia causing all those slow cooker disasters. :-) I'm not sure how old ours is -- at least 18 years, and I suspect closer to 25. Still going strong, thank goodness! Thanks for the comment.

ChgoJohn said...

I use my slow cooker often but, I must admit, I think all were created with chili in mind. It's one dish that is at its best when cooked slowly in one of these. Your recipe sounds delicious and I totally agree with sautéing the onions and browning the meat before firing up the slow cooker. It may be quicker to forego that step but the chili suffers. You've shared another winner, John. Thanks!

Nusrat Azim said...

Who wouldn't want to dive into that 'va-va-voom' looking chili bowl?! Jesus! Extremely luscious pictures! And chances are, when it looks good, it tastes good too :D

My slow-cooker is calling me. Gotta respond. Bye now and take care of your precious self.

Food Gal said...

I think a lot of folks would happily chow down on that on Super Bowl Sunday. Me, included!

Kitchen Riffs said...

Hi John, I agree chili is the best slow cooker dish! Although we've been working on some others that really shine in the slow cooker too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Nusrat, chili is always calling out to us! Just. Can't. Resist. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Carolyn, we'd chow down on this any Sunday! :-) Thanks for the comment.

motherrimmy said...

I absolutely adore chili of any kind, and in my experience most everyone I know can't resist a bowl topped with cheese. It makes a terrific Super Bowl crowd meal!

Kitchen Riffs said...

Hi Kristi, chili topped with cheese really is impossible to resist, isn't it? Such a wonderful tasting combo! Thanks for the comment.

All That I'm Eating said...

Perfect winter cooking; I could just eat a bowlful now.

Kitchen Riffs said...

Hi Caroline, isn't this nice? It's been cold here lately, so the perfect dish. :-) Thanks for the comment.

Claudia said...

I have fallen in love with the slow cooker this winter. I love expending my energy in the morning and then forgetting about it. That said, I will be making this within the week- if I can find the required powder!

Kitchen Riffs said...

Hi Claudia, we've been using our slow cooker a lot more, too. Saves some work and bother, doesn't it? Thanks for the comment.

Dawn Yucuis said...

I love chili and this looks perfect. I would love this. I was a little surprised by the beef broth, I have never added it to my chili. I will have to give it a try. Also, it was really interesting to read about the chile powder and the chili powder. I have always used the chili powder and never knew that there was a chile powder. Thanks for a wonderful post.

Kitchen Riffs said...

Hi Dawn, the beef broth really adds some nice beefy flavor! Definitely worth a try. :-) Thanks for the comment.

Anonymous said...

Anonymous of the dry beans question again. I made this today with a pound of dry kidney beans I'd soaked overnight and it turned out great. I need more easy, crowd-pleasing standards like this in my repertoire!

Kitchen Riffs said...

Hi Anonymous, thanks for letting us know how things went! Isn't this a nice recipe? We love it!

Shibi Thomas said...

This bowl of chili is so inviting and perfectly spiced up for a cold day!! I have to try this recipe soon!

Kitchen Riffs said...

Hi Shibi, this really is great fare for cold weather. Or football games -- you have a big one to watch in a week or so. :-) Thanks for the comment.

Mary Frances said...

Yummy! This is a perfect dish to have in this weather :) Look delicious!

Kitchen Riffs said...

Hi Mary, isn't this nice? And we have snow today, so it's just the thing for us. :-) Thanks for the comment.

Nami | Just One Cookbook said...

You're THE chili master! I remember all the different kinds of chili recipes you've shared with us, and here's another one to add! I actually love your home style. Perfect day to eat on a cold day. I learned from you about i and e of Chili/Chile before and and it's very convenient to know the difference!

Kitchen Riffs said...

Hi Nami, we love making chili! Made a new one last night which will probably turn up on the blog at some point -- probably be a bit, though, because the recipe needs to be perfected. Thanks for the comment.