How to Make Classic Slow Cooker Beef Chili (No-Compromise Comfort Food with Cornbread) #recipe, by The best recipes EN on YouTube. 1 min 5 s.
- Video length
- 1 min 5 s
- Time to do it
- 6 to 8 hours
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Heat a large skillet over medium-high heat. Add 900 g ground beef and one diced yellow onion and cook for 6 to 8 minutes, breaking the meat into crumbles with a wooden spoon until no pink remains.
Add 4 minced garlic cloves and cook for 1 minute until fragrant. Carefully drain off the excess grease, then tip the beef and onion into the slow cooker.
Add 2 cans (400 g each) crushed tomatoes, one drained can of kidney beans, one drained can of black beans and 2 cups beef broth.
Stir in 2 tbsp chili powder, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tbsp unsweetened cocoa powder, 1 tsp oregano, 1 1/2 tsp salt and 1/2 tsp pepper.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender and the chili is thick.
About 30 minutes before serving, put the cast-iron skillet in the oven and heat it to 200°C (400°F).
Whisk 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tbsp baking powder and 1/2 tsp salt in a bowl. In another bowl, whisk 1 cup buttermilk, 2 beaten eggs and 1/3 cup melted butter.
Pour the wet mix into the dry and stir gently just until no dry flour pockets remain. Stop there, because overmixing makes the cornbread tough.
Using heavy oven mitts, pull out the hot skillet, drop in 1 tbsp butter and swirl to coat. Pour in the batter and bake for 20 to 22 minutes until golden and a toothpick comes out clean. Cool 5 minutes.
Stir the chili, ladle it into deep bowls and top with shredded cheddar, sour cream, jalapeño slices and cilantro. Serve with warm cornbread wedges.
Tips and common mistakes
The hot cast-iron skillet and the oven both burn, so use heavy oven mitts and set the skillet on a heatproof surface.
Drain and rinse the canned beans well, otherwise the chili turns cloudy and tastes starchy.
Brown the beef properly before it goes in the slow cooker, since the pot will not brown it for you.
If the chili looks thin after cooking, leave the lid off on high for 20 to 30 minutes to let it reduce.
Questions
Can I use ground turkey instead of beef?
Yes. Use the same weight of ground turkey and brown it the same way, though lean turkey may need a splash of oil in the skillet.
How do I make the chili hotter?
Add a chopped chipotle in adobo or a pinch of cayenne with the other spices, or pass sliced jalapeños at the table so everyone can adjust their own bowl.
Can I make it ahead and reheat it?
Yes. The chili tastes better the next day and keeps in the fridge for about 4 days. Reheat it gently on the stove or in the microwave.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
