Slow Cooker Chili

I’ve been making chili for years, merging all types of recipes, but couldn’t resist trying one more. And didn’t-due to my work schedule. So gave recipe and ingredients to my college kid living at home. She tweaked it again, slightly charring hamburger and adding lemon zest towards end. Best chili ever! But maybe that’s cause I could just walk in the door from work and devour it. Smokey, with very slight citrus lift. I’d probably halve the sugar. It’s a keeper; so is my daughter.

Why oh why oh why do people insist upon commenting upon recipes they don't make??? Too many ingredients? Too much fat? Hate chili? MOVE ALONG. Plenty of other recipes out there, people. Let's keep the comments relevant to the taste/success/failures of the recipes as made. It's not rocket science.

Just like other herbs, dried & fresh both have their own properties. Fresh gives you 9fresh flavors you often desire: dried gives more concentrated flavors that hold up better during long periods of cooking. Dont think of the dried as shortcuts...think of them as embellishments. Fresh & dried serve two distinctly different purposes. Take time to learn the science of cooking through a local extension class or cooking school - its really interesting & fundamental in developing layers of flavor

This was so delicious. I didn't have any chipotle powder, mustard powder or hot paprika, so I substituted chile powder, 2 TBSP spicy brown mustard and regular paprika, respectively. I was worried about it being too thick but it wasn't at all.

I tried beer in chili many years ago and wondered what was the purpose? It’s like adding water which doesn’t help the flavor. So I substituted beef broth and wow it really enhanced the chili flavor, especially homemade broth. So now never beer, it dilutes the chili flavor and adds nothing in return.

I made it according to the recipe and it is the best chili I ever made or ate. So much flavor, so good.

Excellent Recipe; rich, complex with enough heat but not too much! Made it almost exactly as written. Used my Instant Pot Slow Cooker function for the first time. Even the sautéing in Step 1 done in the Pot! What I discovered is that LOW in the IP Slow Cooker function is TOO LOW - I ended up using the high setting and it worked beautifully. Glad I did some research as it might not have been 'enriched' enough after 6 hours on Instant Pot Low in Slow Cook!

If you are going to go to the trouble of cooking the onions and beef in a Dutch oven you might as well cook the entire recipe in the Dutch oven. What is the point of dirtying two pots when one would suffice?

This chili is rich with flavor! Stuck inside with a winter storm outside, I only had to switch out the beans. I used 1 can each of kidney, cannelloni, and black beans along with 1 cup of frozen corn. Don’t skip all of the spices. It makes for a complex and delicious chili!

Just to clarify, Better Than Bouillon has no MSG in it. MSG stands for mono sodium glutamate.

Just won a chili cook off with this easy recipe with a few modifications: Used a 24 ounce can of diced tomatoes, about 1/2 T less chocolate powder (Droste), did NOT use the "Better Than Bullion" b/c this is MSG (aka hydrolized soy protein). Instead upped kosher salt. Used 1 ounce of canned chipotle instead of chipotle powder. Used more Worcestershire sauce at the end. Crowd pleaser. Some thought a bit too sweet so ok to lessen maple syrup and/or cinnamon if desired. Made 1 day ahead.

I haven't tried this recipe and probably won't. I lived in New Mexico for a time and had great chili there. The secret to their great chili? Simplicity. Chili is considered a cowboy food. Cowboys working the ranches needed hearty food to replenish their bodies after long days herding and traveling with the cattle. Chili had protein, some heat, great flavor and it filled their bellies. Add a little cornbread or sourdough bread for sopping up. Too many ingredients in this recipe. It's unnecessary.

As I am not a cowboy, I made this and was quite delighted with the results. I followed the recipe except for using canned chipotles, doubled the canned tomatoes, no water, and changed up for the instant pot (8 min) in the final step bc I ran out of time to do it in slow cooker. Lots of ingredients, but all pretty much pantry staples. The flavor was rich, smoky, and warm. Served with chips and cornbread and crudités on the side, as this chili is light on vegetables! Hit with entire family.

Wow! Such deep flavor, restaurant quality! Yes, a million ingredients but we had a snow day and I had time to cook. Didn't have any hot paprika so just used regular, but between that and the other peppers it was enough heat for my weak mouth! I halved the recipe for just 2 adults and it was perfect, with leftovers.

I'll be cooking this tomorrow. I'd like to ask (a sincere question, not a challenge) Why does the recipe include onion powder and garlic powder in addition to the fresh onions and garlic? I assume there must be a reason.