Loaded Crock Pot Chili

Loaded crock pot chili is the workhorse weeknight dinner for cold-weather Tuesdays. Two pounds of ground beef gets a quick sear for color and flavor, then everything else, beans, tomatoes, onions, bell pepper, celery, and seasonings, goes in the slow cooker for an 8-hour hands-off bath.

This version leans into the loaded part. Chopped celery sneaks in for backbone, a full three tablespoons of chili powder carries the heat, and a teaspoon of cumin grounds the whole pot with earthy warmth.

Browning the beef before it hits the crock is the step nobody should skip. Raw beef simmered slow goes gray and crumbly, browned beef builds a fond that flavors the entire batch.

Pro Tips

• Drain the rendered fat after browning, fat in the slow cooker pools on top and makes the finished chili greasy.
• Resist stirring during the cook. Slow cookers work by trapping steam, and lifting the lid drops the temperature by 20°F (10°C) and adds 30 minutes to the timer.
• Cut salt back to a teaspoon if your chili beans and canned tomatoes are pre-salted, the recipe writes for unsalted base ingredients.
• Stir in a tablespoon of cocoa powder or a square of dark chocolate in the final hour. It adds depth without making the chili taste sweet.

Variations

• Swap half the beef for ground turkey or chorizo for a leaner or spicier version.
• Add a can of fire-roasted tomatoes and a chipotle in adobo for smoky heat.
• Stir in a cup of frozen corn during the last 20 minutes for a sweet, snappy textural pop.