Brown-First Crockpot Chili
The beef, onion and spices are browned in a skillet for 10 minutes before they go in the pot. The result is a deeper, darker chili that also works on HIGH.
Brown-First Crockpot Chili
Course: Main CourseDifficulty: Easy6
servings20
minutes7
hoursThe beef, onion and spices are browned in a skillet for 10 minutes before they go in the pot. The result is a deeper, darker chili that also works on HIGH.
Ingredients
1 1/2 lb ground beef (85/15)
1 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 garlic cloves, minced
2 tbsp tomato paste
2 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp kosher salt
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes, with their juice
2 cans (15 oz each) kidney beans, drained and rinsed
Toppings: corn chips, sour cream, sliced green onion
Directions
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in an even layer and let it sit for 2 minutes before you stir.
- Break the beef into small crumbles and cook 6 to 8 minutes, until no pink remains and the edges are browned. Spoon the meat into the slow cooker with a slotted spoon.
- Leave about 1 tablespoon of fat in the skillet and pour off the rest. Add the onion and bell pepper and cook 4 to 5 minutes, until the onion turns soft.
- Stir in the garlic, tomato paste, chili powder, cumin, paprika, oregano and salt. Fry the mixture for 30 seconds, until it smells toasty and the paste darkens a shade.
- Scrape the whole skillet into the slow cooker, including the browned bits. Those bits hold a lot of the flavor.
- Add the crushed and diced tomatoes and stir until the meat is coated. Fill the pot between half and two thirds full.
- Cover and cook 6 to 8 hours on LOW or 3 to 4 hours on HIGH. Keep the lid on, because every peek adds 15 to 20 minutes.
- In the last hour, stir in the rinsed beans. They only need to heat through and will hold their shape.
- If the chili looks thin, prop the lid open for the last 20 to 30 minutes. It is ready when a spoon leaves a trail that fills in slowly.
- Taste, add salt and pepper, and serve hot with the toppings.
Notes
- Use 85/15 beef here, because the browning step lets you drain what you do not want. Make it a day ahead if you can, since the flavors settle overnight and the chili reheats well. It keeps 4 days in the refrigerator and freezes for 3 months in portions. Reheat on the stove or in the microwave until it reaches 165°F.
Why brown first
Ten minutes in a skillet gives the beef crisp edges and the spices a quick toast. The browned bits scraped into the pot add the deep flavor that a raw dump chili lacks.
Letting the beef sit untouched for the first two minutes is what builds the crust.
Brown-First Crockpot Chili: swaps and mistakes
Ground turkey or a beef and pork mix works instead of straight beef. Pinto beans can replace kidney beans. Do not add the beans at the start, since they would go soft.
The common mistake is lifting the lid. Every peek costs 15 to 20 minutes.
Make it ahead
This chili is better after a night in the refrigerator. Reheat it on the stove with a splash of water if it has thickened. Freeze in single portions for quick lunches, and top with corn chips and green onion just before eating.
One mistake with browning
Moving the beef too soon. Stirring right away steams it gray. Let it sit for the first two minutes, then break it up. Scrape the whole skillet into the pot, because the browned bits hold much of the flavor that makes this chili darker.
Brown-First Crockpot Chili at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 6 servings
- Ingredients: 15, led by ground beef (85/15), olive oil, yellow onion, green bell pepper
Tips for Brown-First Crockpot Chili
Use 85/15 beef here, because the browning step lets you drain what you do not want. Make it a day ahead if you can, since the flavors settle overnight and the chili reheats well. It keeps 4 days in the refrigerator and freezes for 3 months in portions. Reheat on the stove or in the microwave until it reaches 165°F.
Brown-First Crockpot Chili FAQ
How long does Brown-First Crockpot Chili take?
Brown-First Crockpot Chili takes 7 hours of cooking after 20 minutes of prep.
How many people does Brown-First Crockpot Chili serve?
This recipe makes 6 servings.
What do I need to make Brown-First Crockpot Chili?
15 ingredients, led by ground beef (85/15), olive oil, yellow onion, green bell pepper. Amounts are in the recipe card above.
Part of: 6 Easy Crockpot Chili Recipes for a Busy Weeknight
