A homemade bowl of chili is kind of like a hug. It wraps itself around you, comforts you, and is there for you at the end of a long day. Using common pantry items and a slow-cooker technique, you can assemble this easy chili recipe in the morning. By the time you get home, it’s ready to go — simply add toppings of your choice like sour cream, thinly sliced jalapeños, crushed tortilla chips, avocado, fresh cilantro, or shredded cheddar cheese (or all of the above!).
Our favorite part about this chili is that it tastes even better after a day or two. Store it in an airtight container in the refrigerator to let the flavors marry together, then enjoy a bowl for lunch the next day, use it as a topping for chili dogs, or make late-night nachos with the leftovers.
Brown the ground beef in a large skillet over medium-high heat, stirring often, 6 minutes or until meat crumbles and is no longer pink. Transfer browned beef to a 6-qt. slow cooker. Add chuck-eye cubes to the skillet, and saute them for 6 to 8 minutes, or until brown on all sides. Then, add the chuck-eye cubes to slow cooker. (Note: You can brown the meat the night before, sealing in an air-tight container in the refrigerator, to save time)
Add the remaining ingredients into slow cooker except the stock. Then, pour in the stock and stir. Cover and cook on high for 8 hours, or until beans are tender. (Note: Using pre-soaked or canned beans can shorten the cooking time)