Mom's Crockpot Chili Recipe (2024)

FAQs

Should chili be thick or soupy? ›

Traditionally, we expect a robust, spicy base, meat and/or beans, perhaps some bonus veggies, and a thick, rich consistency. Unlike soups, which are brothy, or even bisques, which are creamy yet thinner, chili is meant to be more stew-like; it's a definite stick-to-your-ribs creation.

6–8 hours. If it is ground beef and beans, 6 hours is good. If it is regular meat then 8 will be more tender.

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.

The good news is there are lots of easy ways to thicken up your chili with ingredients you likely already have in your pantry— flour, cornmeal, pureed beans, cornstarch, or even crushed tortilla chips will help do the job, along with some good old extra simmering time.

Sure, there are plenty of other amazing chili recipes that are cooked on the stovetop, like beef and bean chili or white chicken chili. However, many of the ingredients in traditional chili (like onions and garlic) and dried spices (like chili powder and cumin) develop excellent flavor thanks to low-and-slow cooking.

Don't leave it on 'warm' all day

Most appliances will automatically shut off after 20 or so hours on this setting, but you shouldn't leave food in a slow cooker for an extended length of time. The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm.

So here's the verdict when it comes to chili food safety: You can leave it in the slow cooker for hours after it's done cooking if the cooker is set to the “low” or “keep warm” setting.

Elevate with Extra Flavor

Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.

Not only will tomato paste add a tangy flavor to the dish, but it will also act as a thickening agent. For this purpose, you can use homemade or store-bought tomato paste. Add 1 can of the paste to your pot of chili, stir the mixture, and let it cook on medium heat for about 30 minutes.

Why is my chili so watery? ›

Using too many canned or fresh tomatoes also introduces extra liquid. Tomato paste provides a rich tomato flavor without the excess liquid of canned tomatoes. Make sure not to rush your chili. Thin chili may just need time to cook down.

The Best Way to Cook Chili:

The low and slow cooking process melds the flavors of the chili seasoning into every bite and the beef becomes so tender, juicy, and irresistible. You can slow cook on low for 6-8 hours or on high heat for 3-4 hours.

Absolutely, which is why you should always adjust times and amounts as needed. Smaller amounts of slow cooker hamburger only need a few hours before they are done.

For most of my recipes, the chili is ready when the meat is tender — not overcooked — and the other flavors have blended well. I also prefer to still have distinct, but softened vegetables, not cooked to mush.

If you want to keep things simple, take the lid off the pot. Simmer chili uncovered for 20-30 minutes to help reduce the liquid and encourage the mixture to thicken up.

Simmer Longer

One of the easiest ways to thicken chili is to simply increase the cooking time. Simmer your dish for an additional 20 to 30 minutes, uncovered, stirring it occasionally, says Traci Weintraub, chef and founder of Gracefully Fed, a meal delivery service and restaurant in Los Angeles.

Add diced tomatoes, tomato juice, ketchup, beans, brown sugar, chili powder, garlic salt, pepper, paprika, cumin and cayenne. Simmer: Bring to a boil over medium-high heat, stirring, then reduce the heat and simmer over medium-low heat for at least one hour, or up to 3 hours, stirring occasionally.

There are 3 causes of thin chili: Short cooking time, Excess stock in the chili, Too many fresh tomatoes.