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
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.
