The Magic of Slow Cooking

Slow cookers are like magic, most especially for chili. They allow flavors to meld and deepen, hence making a rich and complex chili. And, let's be frank here, they're a lifesaver on busy game days! Throw everything in, set the timer, and don't think about it anymore until serving time. Nothing is better than the smell of chili simmering in the Crockpot, except of course, the taste! So, get those crockers ready, folks, because this is going to be good!.

What You'll Need to Buy

This chili doesn't need a million ingredients-just a few simple staples. Here is what you need:

• Ground beef: This is what the chili is based on. Choose good quality ground beef. The better the beef, the better the chili! I always use 80% lean.
• Onion: Probably the only truly classic chili ingredient. You can use yellow, white, or red onion. It's up to you!
• Bell peppers: I love the sweetness that bell peppers bring to the chili. I use one of each, green and red. Of course, you could just use one or even omit them completely, if you're not a fan.
• Garlic: Essential! Freshly minced garlic gives it a kick.
• Canned tomatoes: The soul and heart of the chili. You could use whole, diced, or even crushed tomatoes. I love diced tomatoes because they release a nice texture while cooking. Remember to pick a good brand because the flavor really does make a difference.
• Kidney beans: One of those essential ingredients that make chili. well, chili. A good source of fiber and protein, kidney beans are added plus since they soak all the delicious chili flavor. I like to use canned beans for saving time, but you can freely prepare your own beans if you have the time.
• Chili powder: This spice is what gives chili its flavor. There are so many different types of chili powder, so definitely experiment with a few brands to find your favorite. For a balanced flavor profile, I like to mix together some chili powder, cumin, oregano, paprika, and cayenne pepper.
• Beef broth: The broth keeps the chili moist and adds flavor. Use low-sodium broth for better control over the saltiness of the chili. You can also use water if you prefer.
• Salt and pepper: Season as desired, adding more or less to taste.

There you have it-a small ingredient list to make a delicious chili. Now let's get cooking!

The Chili-Making Process

Time to bring the magic of chili-making into the real world! Below is how I go about it.

1. Brown the ground beef: First off, in a large skillet over medium heat, brown the ground beef. Use a wooded spoon to break it apart as it browns. You want it cooked through-no pink should remain. Brown it, then drain off excess grease. Some of the fat needs to be discarded as too much fat can result in greasy chili. This should take about 5-10 minutes.
2. Sauté the veggies: Throw in the onions and bell peppers in the skillet and sauté until tender. This takes about 5 minutes, at most. What you want is to get a nice, fragrant, slightly translucent onion. Don't be afraid to add a pinch of salt and pepper to bring those flavors out a little bit.
3. Add the garlic: Once the veggies are tender, add minced garlic. Sauté for about 30 seconds until fragrant. It really adds another whole dimension of flavor! Don't overcook it, just that the aroma is nice.
4. Combine all ingredients: Place the beef and veggie mixture into your Crock-Pot. Add the canned tomatoes, kidney beans, chili powder blend, beef broth, salt, and pepper. Stir to combine everything.
5. Cook on low: Cover and cook on low for 6-8 hours or until thickened, where flavors have melded together. The longer you cook, the better it gets! I know it might be tempting, but every hour checking on it, let it be-just let it simmer and reach that rich depth of flavor.
6. Season with salt, pepper, chili powder to taste: After 6-8 hours, taste the chili and adjust seasonings. You can add more salt, pepper, or chili powder according to taste. It's all a matter of personal preference. Keep in mind that chili is one of those very forgiving recipes; it can always be tailored to taste. I usually turn up the heat and add a little more chili powder towards the end for that extra kick!
7. Serve it up: When your chili is done, ladle the chili into bowls and serve hot. Top with toppings of your choice-from shredded cheese to sour cream, chopped onions, or jalapenos.

The Perfect Chili Toppings

Now that you have the perfect chili base, it's time for the toppings! Think of this as the fun part-where you get to make it just the way you want! Here are a few of my go-to toppings:

That could be shredded cheese: the classic topping for chili, adding a creamy richness. I really enjoy using cheddar or Monterey Jack or a mix of both. Some like sprinkling some queso fresco or crumbled cotija cheese for more authentic Mexican flair.

• Sour cream: this too is a creamy topping, but sour cream can at least cool down most of the hot chili with its cool, tangy flavor. The best thing about it all is that it melts beautifully into the chili. Its truly a thing one should not miss out on trying, I mostly love how it will add that hint of tang and creaminess.
• Chopped onions: A simple, classic topping on the dogs that, for me, adds just a little bit of crunch and freshness. You could do red, yellow, white onion; it's really just bringing in that contrasting texture.
• Jalapenos: For the lover of a little heat, fill your chili with chopped jalapenos. They add in a vibrant kick and fresh, crunchy texture. If you don't like too much heat, use only a few slices, or use less spicy peppers, such as poblanos or serranos.
• Avocados: Avocados add texture and richness to your chili. Slice and add or mash and mix into your chili. Avocado is a great source of healthy fat, adding a rich element to this meal. Cornbread: This is a very good match for chili. It gives a sweet and crumbly factor that balances out perfectly. Just classic comfort food right here. I like to bake a batch of homemade cornbread, but you can use store-bought if you're short on time.

Go crazy with your toppings. Well, actually, the possibilities are endless. Be creative, and experiment with different combinations until you come up with your perfect chili-topping combo.

Tips and Tricks for the Ultimate Chili

Here are a few things to take your chili game to the next level, and to make it really the ultimate:

Use good-quality ingredients: The better the quality of your ingredients, the more this will help in the general taste of your chili. So, do not be afraid to splurge on a good-quality ground beef or a can of tomatoes. Believe me, it will be worth it! Same thing with spices: get good-quality chili powder, cumin, oregano, and paprika. It'll really enhance the flavor.

• Be adventurous with spices: The base of any chili is chili powder, but the addition of many other spices gives it depth. Add a pinch of cayenne pepper, smoked paprika, or chipotle powder to give it a smoky kick. If earthy is your cup of tea, add a little cumin, coriander, or garlic powder. Feel free to try your own and see what you like best, its all just personal preference. *Use fresh garlic: Fresh garlic gives a ton of flavor to the chili. If you don't have fresh garlic, you can use garlic powder, but its not going to be quite as strong. I always recommend using fresh garlic if you have it. Add a little sweetness: The sweetness of the bell peppers, and also from the tomatoes usually balances with the spiciness from the chili. You can add a little brown sugar or molasses for that sweet added taste. I will be throwing in a little brown sugar. It gives it a subtle depth of flavor; however, you should be careful to make sure that it is not too sweet! Let it simmer: The longer you cook it, the better the taste. Flavors will meld and deepen together, and the chili will transform into that richest concoction possible. Be patient, therefore, and let it simmer for at least 6 hours or even longer! Slower is better; that is how a great chili is made.
• Serve it with Love: Serve it up with your favourite toppings, adding a smile. It is just perfect comfort food to make on a day that happens to be quite chilly outside. Any time I make chili, I enjoy sharing it with my friends and family because it's such an icebreaker.
• Don't forget the beer! What's game day without a little cold beer? I like pairing my chili with a good IPA or crisp lager. It is a great way to cool off after a few bowls of chili. But remember, drink responsibly!

The Verdict: A True Game Day Winner

I can read your mind: "I'm going to make this chili!" And trust me, you should. This is some serious crowd-pleaser slow cooker chili. It is packed full of flavor, hearty, and super simple to make. Plus, it's just one of those perfect foods for game day, a potluck, or any occasion. Now, get out that Crockpot and let's get this chili started! What are you waiting for? It is time to unleash the chili master in you.