The Best Secret Ingredient Slow Cooker Chili is your new weeknight savior, delivering incredible flavor with minimal effort. This slow cooker chili recipe is designed for busy home cooks, proving that a deeply satisfying and delicious meal doesn’t require hours standing over a hot stove.
Key Ingredients for Best Secret Ingredient Slow Cooker Chili
- 1 tablespoon olive oil
- 1.5 pounds ground beef (80/20 recommended for flavor)
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (4 ounce) can chopped green chilies, undrained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- The Secret Ingredient: 1/4 cup strong brewed coffee (unsweetened)
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, sliced jalapeños, corn chips
How to Make Best Secret Ingredient Slow Cooker Chili
Whip up a batch of delicious and satisfying chili with this incredibly easy slow cooker recipe. In just about 20 minutes of active prep time, you can have a hearty meal simmering to perfection, ready to be enjoyed by the whole family. The slow cooking process locks in all the flavors, creating a rich and comforting texture that’s simply irresistible.
Step-by-Step Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease and set aside.
- Sauté the Aromatics: In the same skillet (or directly into your slow cooker insert if it’s stovetop safe), add the chopped yellow onion and bell peppers. Cook over medium heat for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the browned ground beef, sautéed onions, bell peppers, and garlic to your slow cooker insert.
- Add Tomatoes and Beans: Pour in the crushed tomatoes and the undrained diced tomatoes. Add the drained and rinsed kidney beans, black beans, and pinto beans.
- Incorporate Chilies and Spices: Stir in the can of chopped green chilies (undrained for extra moisture and flavor). Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper.
- Season and Add the Secret Ingredient: Season with salt and black pepper to taste. Pour in the secret ingredient: the strong brewed coffee. The coffee adds a subtle depth of flavor and richness that chocolate chips or cocoa powder sometimes provide, but without any coffee taste.
- Stir and Cook: Stir all the ingredients thoroughly to combine.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Adjust Seasoning: Before serving, taste the chili and adjust salt, pepper, or cayenne pepper as needed.
Why You’ll Love This Best Secret Ingredient Slow Cooker Chili
This Best Secret Ingredient Slow Cooker Chili is a true game-changer for any chili lover looking for ultimate convenience without sacrificing incredible flavor. Its star feature is the incredibly deep, rich, and nuanced taste that comes from a few simple, yet so effective, ingredients, especially that secret touch that elevates it beyond the ordinary. Making this at home is exceptionally budget-friendly, saving you money compared to a restaurant meal, and it feeds a crowd beautifully, making it perfect for gatherings or simply delicious leftovers.
Unlike a quick skillet chili that can sometimes lack depth, this slow cooker version allows the flavors to meld and mature over hours, resulting in a remarkably tender and satisfying dish. The combination of hearty beans, savory beef, and aromatic spices, all enhanced by our surprise ingredient, creates a flavor profile that’s both comforting and exciting. Get ready to ditch the takeout menus and impress your family and friends with this easy, flavorful, and unbelievably delicious Best Secret Ingredient Slow Cooker Chili – you absolutely must try it!
Storing and Reheating Tips
Properly storing and reheating your Best Secret Ingredient Slow Cooker Chili is key to enjoying its delicious flavors over several days.
- Refrigeration: Allow the chili to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the chili. Divide it into individual portions or a larger freezer-safe container. It will keep well in the freezer for up to 2-3 months. Ensure it’s well-sealed to prevent freezer burn.
- Reheating on the Stovetop: Transfer the desired amount of chili to a saucepan. Reheat over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the chili seems too thick.
- Reheating in the Microwave: Place chili in a microwave-safe bowl. Reheat on medium power, stirring halfway through, until hot.
- Reheating from Frozen: Thaw frozen chili overnight in the refrigerator before reheating using the stovetop or microwave method.
Final Thoughts
This Best Secret Ingredient Slow Cooker Chili offers unparalleled convenience and a depth of flavor that will surprise and delight. It’s a testament to how simple additions can transform a beloved classic into something truly extraordinary, so gather your ingredients and give it a try; you won’t be disappointed!
Best Secret Ingredient Slow Cooker Chili
Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease and set aside.1 tablespoon olive oil, 1.5 pounds ground beef (80/20 recommended for flavor)
- In the same skillet (or directly into your slow cooker insert if it's stovetop safe), add the chopped yellow onion and bell peppers. Cook over medium heat for about 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
- Transfer the browned ground beef, sautéed onions, bell peppers, and garlic to your slow cooker insert.1.5 pounds ground beef (80/20 recommended for flavor), 1 large yellow onion, chopped, 2 bell peppers (any color), chopped, 3 cloves garlic, minced
- Pour in the crushed tomatoes and the undrained diced tomatoes. Add the drained and rinsed kidney beans, black beans, and pinto beans.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 (15 ounce) can kidney beans, drained and rinsed, 1 (15 ounce) can black beans, drained and rinsed, 1 (15 ounce) can pinto beans, drained and rinsed
- Stir in the can of chopped green chilies (undrained for extra moisture and flavor). Add the chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper.1 (4 ounce) can chopped green chilies, undrained, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper (or more, to taste)
- Season with salt and black pepper to taste. Pour in the secret ingredient: the strong brewed coffee. The coffee adds a subtle depth of flavor and richness that chocolate chips or cocoa powder sometimes provide, but without any coffee taste.1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 1/4 cup strong brewed coffee (unsweetened)
- Stir all the ingredients thoroughly to combine.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chili is heated through and the flavors have melded beautifully.
- Before serving, taste the chili and adjust salt, pepper, or cayenne pepper as needed.1 teaspoon salt, or to taste, 1/2 teaspoon black pepper, or to taste, 1/4 teaspoon cayenne pepper (or more, to taste)
Notes
- Refrigeration: Allow the chili to cool completely before transferring it to airtight containers. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the chili. Divide it into individual portions or a larger freezer-safe container. It will keep well in the freezer for up to 2-3 months. Ensure it’s well-sealed to prevent freezer burn.
- Reheating on the Stovetop: Transfer the desired amount of chili to a saucepan. Reheat over medium-low heat, stirring occasionally, until heated through. Add a splash of water or beef broth if the chili seems too thick.
- Reheating in the Microwave: Place chili in a microwave-safe bowl. Reheat on medium power, stirring halfway through, until hot.
- Reheating from Frozen: Thaw frozen chili overnight in the refrigerator before reheating using the stovetop or microwave method.