Spicy, Slow-Cooked Beef Chili

Things have been crazy busy since I returned to school. Between readings, projects, group meetings, scholarship applications, and whatnot, I feel like I’ve barely had time to cook. To address this, I make big meals on Sunday evening and pack it up into portions that we enjoy throughout the week for lunch and dinner.

One of my go-to favourites is chili. I love chili because it’s hearty, because it’s so versatile, and because I can put it in the slow cooker and come home to a delicious warm meal. I can add just about everything in my pantry and it will still be a yummy chili. Last winter, I made what Bryan calls Texas-style chili. To me, it’s just chili. For the Improv Challenge in August, I made a soup with tomatoes and Anaheim chile peppers, this is more along the lines of what Bryan thinks of as chile. Despite our differing definitions, we both very much enjoy chili (despite that I always slip some chickpeas into the mix, one of Bryan’s least favourite foods, he never complains, what a great guy.).

I went a bit overboard when making chili the other week. I had forgotten just how many servings it makes and added wayyy more herbs and spices than usual. I wanted something different from my usual chili. Unfortunately, our freezer is very full, so there was no rooms to save the leftovers for later. So we ate chili, at least once per day, for nearly a week. Next time, I’ll cut this recipe in half. Or make sure I have plenty of freezer space to save some for another time.

What’s your favourite meal to make in the slow-cooker during the fall months?

Spicy, Slow-Cooked Beef Chili

Ingredients

  • 1 1/2 pounds stewing beef, cut into 1/2 inch cubes – approximate cost $8.00
  • 2 cups beef stock – approximate cost $1.50
  • 1 12 ounce can of tomato paste – approximate cost $1.25
  • 1 28 ounce can of whole tomatoes, diced and liquid reserved – approximate cost $1.25
  • 1 cup dried red kidney beans – approximate cost $0.50
  • 1 cup dried white kidney beans – approximate cost $0.50
  • 1 cup dried chickpeas beans – approximate cost $0.50
  • 1 large Spanish onion, diced – approximate cost $0.75
  • 400 grams crimini mushrooms, chopped – approximate cost $2.00
  • 4 cloves of garlic, minced – approximate cost $0.40
  • 2 tablespoons chili powder – approximate cost $0.40
  • 1 tablespoon cumin – approximate cost $0.20
  • 1 tablespoon paprika – approximate cost $0.20
  • 1 tablespoon cayenne pepper (less if you want to tone down the spiciness) – approximate cost $0.20
  • 1 tablespoon Italian Seasoning – approximate cost $0.20
  • 1 tablespoon dried cilantro – approximate cost $0.20
  • 1 tablespoon sea salt – approximate cost $0.10
  • 1 tablespoon black pepper – approximate cost $0.20
  • 1 teaspoon grapeseed oil – approximate cost $0.10
  • 1 1/2 cups shredded cheese (about 1/4 cup to top each serving) – approximate cost $1.50
  • Baguette (for serving) – approximate cost $2.00

Method

  1. Soak the dried beans.
    1. Bring a large pot of water to a boil.
    2. Add dried beans.
    3. Let cook for 5 minutes.
    4. Turn the stove off.
    5. Put a lid on the pot.
    6. Remove pot from the burner.
    7. Allow the beans soak for at least 1 hour.
  2. Prepare the beef, garlic, and onion.
    1. Heat the grapeseed oil in a frying pan over medium-high heat.
    2. Sautee the minced garlic for 1 minute.
    3. Add the onion to the frying pan and cook for an additional 5-10 minutes. or until the onion softens.
    4. Add the stewing beef and cook until browned.
  3. Putting it all together in the slow cooker.
    1. Add the tomato paste, diced tomatoes (and liquid), chili powder, cumin, paprika, cayenne pepper, Italian Seasoning, cilantro, sea salt, black pepper to the slow cooker first.
    2. Stir well so the flavours mix well with the liquid.
    3. Add the browned stewing beef mixture, soaked beans, crimini mushrooms.
    4. Mix again.
    5. There should be enough liquid to cover the chili. If not, add more beef stock.
    6. Cook at low temperature for about 6 hours (or high temperature for about 4 hours).
  4. Serve topped with shredded cheese and baguette on the side.

Makes about 12 servings (approximate cost: $1.83 per serving).

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10 Comments

  1. It’s really the perfect fall warming meal, isn’t it? Recently I have been loving the pulled pork (tenderloin) in the slow cooker, so yummy. But then I also made a wonderful Mexican soup that will be posted soon. There is something so homey about having the cooker on all day doing all the work and coming home to the wonderful cooking aromas!

    Reply
    • Definitely! I love slow-cooked meals for the colder months. Both your pulled pork and Mexican soup sound amazing… can’t wait to read about them!

      Reply
  2. I love chili and yours looks great. Thanks for sharing at Must Try Monday.

    Reply
  3. Waw! Your chili looks like a real comfort winner: so good, so tasty looking too! Waw!

    Reply
  4. Looks delicious! And sounds like it would warm ya up! 🙂
    Thanks so much for linking up with Mop It Up Monday. You’re being featured on The Tuesday Ten: http://www.ishouldbemoppingthefloor.com/2012/11/the-tuesday-ten.html

    {HUGS},
    kristi

    Reply
  5. I do so love Chili and this sounds amazing!!!!

    Reply

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