Description
Comfort-first, bold and soul-warming – Alex Guarnaschelli’s slow cooker chili delivers deep, smoky flavor with minimal effort. It’s the perfect blend of pantry-friendly ingredients and restaurant-level richness. Ideal for Sunday batches, weeknight meals, or make-ahead freezer meals.
Ingredients
2 lbs ground beef
1 yellow onion, chopped
1 red bell pepper, diced
3 cloves garlic, minced
1 can diced tomatoes (28 oz)
1 can kidney beans (15 oz), drained
2 tablespoons tomato paste
2 tablespoons chili powder
1 tsp ground cumin
1 tbsp soy sauce
Salt, to taste
Instructions
1. Brown the beef in a skillet over medium heat until no longer pink. Drain excess fat.
2. Add chopped onion, garlic, and red bell pepper. Sauté for 3–5 minutes until softened.
3. Transfer mixture to the slow cooker.
4. Stir in diced tomatoes, tomato paste, kidney beans, chili powder, cumin, Soy sauce, and salt.
5. Cover and cook on LOW for 6–8 hours or on HIGH for 3.5–4 hours.
6. Optional: Uncover for the last 30 minutes to thicken. Stir occasionally.
7. Taste and adjust seasoning—more chili powder for heat or vinegar for brightness.
8. Serve with desired garnishes: sour cream, cheese, scallions, or tortilla chips.
Notes
Swap ground beef with turkey or plant-based protein for different dietary needs.
For extra heat, add a poblano or chipotle pepper in adobo.
If chili is too watery, remove lid and simmer uncovered the last 30 minutes.
Mash some beans into the chili to help thicken without adding starch.
Pairs beautifully with cornbread, baked potatoes, or even a fresh tomato-chickpea salad.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (LOW) / 3.5–4 hours (HIGH)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 370
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chili, slow cooker, Alex Guarnaschelli, comfort food, beef chili, crockpot chili, game day