Looking to change up your chili game? This hearty slow cooker chili is a great place to start. Not only does it get a flavor and nutrient boost from sweet potatoes and kale, it’s ridiculously easy to prepare. The dried chiles are absolutely optional; they add a hint of smoky-raisiny depth to the chili.
If you’re in a rush and don’t want to wait on your slow cooker, simply brown the meat in a few tablespoons of olive oil with half of the spice blend, then proceed with browning the onions and garlic. Add the remaining ingredients and simmer, partially covered, until potatoes are tender and the flavors meld, about an hour and a half.
Can you Put Raw Meat in a Slow Cooker?
Absolutely, you can put raw meat in a slow cooker there’s no need to brown the meat first, in fact, this slow cooker chili recipe is made with raw meat and comes out perfectly.
What’s the Best Meat to Use to Make Chili?
You can make chili with almost any meat, the trick is to cook it low and slow so the meat tenderizes and the flavors develop and deepen. This slow cooker chili is made with ground beef sirloin and it’s absolutely delicious. If you’d like to try out something different then check out my Turkey Chili Verde Recipe!
How to Make Slow Cooker Chili
Step 1: In the bottom of a slow cooker, sprinkle half of onions. Crumble beef over onions; top with remaining onions and garlic.
Step 2: Stir together chili powder, cumin, paprika, salt, garlic powder, and allspice; sprinkle half of spice mixture over ingredients in slow cooker.
Step 3: Add sweet potato, chile peppers (if using), beans, tomatoes, kale, broth, and tomato paste. Sprinkle with remaining spice mixture.
Step 4: Cover and cook on high for 6 to 8 hours, stirring once to combine ingredients. Before serving, stir in apple cider vinegar. Taste, and add additional salt, if desired.
What Toppings Should I Choose?
The best part about chili is choosing the toppings, I like to top this chili simply with a little sour cream and sliced scallions but you can go all out and try things such as shredded cheddar or your favorite cheese, sliced jalapenos, avocado, salsa or even some crispy tortilla chips for dunking!
What to do with Leftovers
Like a lot of slow-cooked stews, chili tastes even better the next day because the flavors really get a chance to develop. You can reheat leftovers and enjoy with toppings or you could even add it to baked potatoes or serve it with rice or cornbread.
If you have leftovers then you can store it in the fridge in a sealed container for up to 3 days. You can easily reheat the chili on the stove in a large pot until piping hot or add it back to the slow cooker on high until hot all the way through.
Tip: If your leftover chili is too thick add a splash of water or stock (you won’t need much) into the pot to loosen it, stir and heat up.
Can I Freeze Leftover Chili?
Yes, chili is great for freezing and it’s a great way to get ahead with meal prep too. You can freeze it in Ziploc bags or an airtight container then defrost before reheating.
To reheat, add the defrosted chili to a large pot on a medium heat or heat on high in a slow cooker until piping hot all the way through.
Tip: Don’t cook the chili on high unless doing so in a slow cooker or the chili will burn at the bottom.
Top Tips for Making Slow Cooker Chili
- Choose high-quality beef for best results and flavor
- This chili isn’t hot so if you’d like a spicy kick add some chopped fresh chili in with the onions or add some red pepper flakes, adjust to your preference.
- Don’t substitute the fresh garlic for ground it just won’t give you the fresh and bold flavors this chili needs.
- You can use vegetable or chicken broth if you don’t have beef broth but it will change the flavor slightly.
- The apple cider vinegar really brings out the flavors in this chili so don’t skip it. Alternatively, you could squeeze a little lime or lemon juice into it.
If you’ve tried this slow cooker chili recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Slow Cooker Chili
Ingredients
- 2 cups diced onion 300g
- 4 cloves garlic minced
- 1½ lb ground sirloin
- 1 tbsp chili powder 8g
- 1 tbsp ground cumin 8g
- 2 tsp smoked paprika 2g
- 2 tsp kosher salt 12g, plus additional to taste
- 1 tsp garlic powder 4g
- ½ tsp ground allspice 2g
- 2 cups diced sweet potato 300g, about 2 small
- 2 dried ancho chile peppers optional
- 2 cans black beans drained and rinsed
- 2 cans diced tomatoes drained
- 4 cups chopped kale 268g
- 2 cups beef broth 473mL
- 3 tbsp tomato paste 43g
- 2 tbsp apple cider vinegar 30mL
- Garnish: sour cream and chopped green onion
Instructions
- In the bottom of a 5 to 6 quart slow cooker, sprinkle half of onions. Crumble beef over onions; top with remaining onions and garlic.
- In a small bowl, stir together chili powder, cumin, paprika, salt, garlic powder, and allspice; sprinkle half of spice mixture over ingredients in slow cooker.
- Add sweet potato, chile peppers (if using), beans, tomatoes, kale, broth, and tomato paste. Sprinkle with remaining spice mixture.
- Cover and cook on high for 6 to 8 hours, stirring once to combine ingredients.
- Before serving, stir in apple cider vinegar. Taste, and add additional salt, if desired.
- Garnish with sour cream and green onion, if desired.
Video
Notes
- Choose high-quality beef for best results and flavor
- This chili isn't hot so if you'd like a spicy kick add some chopped fresh chili in with the onions or add some red pepper flakes, adjust to your preference.
- Don't substitute the fresh garlic for ground it just won't give you the fresh and bold flavors.
- You can use vegetable or chicken broth if you don't have beef broth but it will change the flavor slightly.
- The apple cider vinegar really brings out the flavors in this chili so don't skip it. Alternatively, you could squeeze a little lime or lemon juice into it.
Nutrition
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