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Slow Cooker Chili

Source of Recipe

From "Cook With Me" by Alex Guarnaschelli


Recipe Introduction

"I like making chili, and decided I wanted to make a slow cooker version for the days when I want to just come home, open the cooker, add a pinch of salt or a dash of hot sauce, and dig in. While this happens in a slow cooker, browning the meat first on the stovetop adds great depth of flavor and is worth the extra step since the flavor of the beef bridges all of the other flavors. If you have an Instant Pot, you can do the browning right in the pot before adding the liquid and slow cooking. While developing the flavor of the chili is critical, so is how you finish it. (We chefs can be moody.) I usually serve the chili alongside bowls of sour cream, grated Monterey Jack or cheddar cheese, slivered pickled jalapeños, tortilla chips, avocado (or guacamole), and some chilled chopped tomatoes splashed with a squeeze of lime juice. If you have the luxury of advance planning (or the patience), make the chili the day before, refrigerate it overnight, and warm it up the next day. It always tastes better that way, right?"

List of Ingredients

â—¦ 3 tablespoons canola oil
â—¦ 2 pounds ground beef (80% lean)
â—¦ Kosher salt
â—¦ 2 medium yellow onions, finely chopped
â—¦ 1 red bell pepper, halved, seeded, and cut into ½-inch-wide slices
â—¦ 1 Fresno chile, halved, seeded, and cut into ½-inch-thick half-moons
â—¦ 8 medium cloves garlic, minced
â—¦ 3 tablespoons tomato paste
â—¦ 1 dried bay leaf
â—¦ 2 teaspoons dried red pepper flakes
â—¦ 2 tablespoons chili powder
â—¦ ½ teaspoon ground allspice
â—¦ ½ teaspoon ground cumin
â—¦ 1 (28-ounce) can peeled whole tomatoes
â—¦ 2 tablespoons apple cider vinegar
â—¦ 1 (15.5-ounce) can black beans, drained and rinsed
â—¦ 5 scallions (green and white parts), thinly sliced
â—¦ Optional garnishes: 2 cups shredded Monterey Jack or cheddar cheese; 1 large avocado, peeled and sliced; sour cream; tortilla chips; chilled chopped tomatoes seasoned with a little lime juice


Recipe

Heat 1 tablespoon of the oil in a large sauté pan set over medium heat. When the oil begins to smoke lightly, crumble about half of the ground beef into the pan, adding it in a thin layer (you'll need to cook it in two batches—don't crowd the pan or it will steam rather than brown), and season it with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, 3 to 5 minutes. Transfer the meat to a sheet pan to cool, drain off some of the excess fat, and repeat the process with the remaining meat.

In the same sauté pan, heat the remaining 2 tablespoons oil over medium heat. Stir in the onions, bell pepper, Fresno chile, garlic, and a generous pinch of salt. Cook until the vegetables start to brown, 5 to 8 minutes. Stir in the tomato paste and cook for an additional 2 to 3 minutes.

Place the browned meat and vegetables in the slow cooker. Add the bay leaf, red pepper flakes, chili powder, allspice, cumin, tomatoes, vinegar, and 2 cups of water. Cover, set the cooker on low, and cook for about 8 hours. After a couple of hours, stir and taste for seasoning. About 45 minutes before serving, turn the slow cooker to high and stir in the black beans; cover and cook for 30 minutes.

Allow the chili to rest for about 15 minutes before serving.
Then stir in the scallions, taste for seasoning, and serve it in a bowl with your choice of (or all of) the garnishes.

Serves 6 to 8