She Strengthens

Unlock the Flavor Potential of Your Slow Cooker

When it comes to slow cooker recipes, chili is often the first thing that comes to mind. And for good reason! A hearty, protein-packed bowl of chili is the perfect way to warm up on a cold day. But what makes chili truly special is the depth of flavor that develops over time.

The Secret to Rich, Savory Flavor

To get started, sauté a mix of vegetables, ground beef, and spices in a large frying pan. This step is crucial in building the foundation of flavors that will simmer away in your slow cooker. Once the mixture is cooked, transfer it to your Crock Pot along with canned tomatoes, kidney beans, and a hint of heat from jalapeños.

Let the Slow Cooker Do Its Magic

Let the chili cook for 6-8 hours on low or 4-6 hours on high, allowing the flavors to meld together and the sauce to thicken. As the chili sits, the flavors will continue to develop, making it even more delicious the next day.

Make-Ahead and Freeze Options

This recipe is perfect for meal prep or freezing for later. Simply refrigerate or freeze the chili in an airtight container, and reheat when you’re ready. You can also use dried beans instead of canned, just be sure to soak and cook them before adding them to the recipe.

Customize to Your Taste

Serve your chili with a variety of toppings, such as shredded cheddar cheese, thinly sliced scallions, and a dollop of sour cream. You can also pair it with Jalapeño Cornbread Muffins or Nacho Cheese Crackers for a fun twist.

Recipe Details

Yield: 6 servings
Difficulty: Easy
Total Time: 45 minutes + 6-8 hours in the slow cooker
Active Time: 45 minutes

Ingredients

For the chili:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, medium dice
• 1 medium red bell pepper, medium dice
• 6 medium garlic cloves, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:

• Shredded cheddar cheese
• Thinly sliced scallions
• Sour cream