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1st Lake Blog

This Hearty Chili Recipe Tastes Even Better the Next Day

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.

Before you get started, take a look at some of our other ideas for weeknight cooking, like these 5 healthy ingredients or these 10-minute dinner ideas.

Chili made in the slow-cooker is ideal for weeknight meals. (Photo via Flickr user Foodie Baker)

Chili made in the slow-cooker is ideal for weeknight meals. (Photo via Flickr user Foodie Baker)

Slow-Cooker Chili Recipe

Ingredients

  • 3/4 pound ground chuck (you could also sub for another meat like ground turkey for a leaner chili)
  • 1 tablespoon olive oil
  • 1 pound chuck-eye steak, cut into bite-size pieces
  • 1 1/2 cups chopped onion
  • 1/4 cup crushed garlic cloves (about 10 cloves)
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground red pepper
  • 1 pound dried red kidney beans (note: you may want to soak overnight)
  • 1 (28-oz.) can crushed fire-roasted tomatoes
  • 1 (8-oz.) can tomato sauce
  • 3 cups chicken stock

Recipe

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)