Mom's Slow Cook Chili

This no-fuss chili keeps the ingredient list short and lets time do the seasoning. Ground beef chuck, tomato sauce, chili powder, paprika, and a can of chili beans. That’s the core. Onion powder and garlic powder round things out without any chopping.

What makes this recipe flexible is the dual cooking method. You can pressure cook it in about 30 minutes total for a weeknight dinner, or let it ride in a crockpot for 7 to 8 hours when you’ve got the luxury of time. The slow cook version develops a deeper, more melded flavor, but both get you to the same place.

Either way, the chili beans go in at the end. Adding them too early turns them to mush. In the crockpot, drop them in during the last 2 hours. In the pressure cooker, stir them in after releasing the pressure.

Chef Tips

• Brown the beef well before adding liquid. Real browning, not just cooking it gray, builds the fond that gives the chili its backbone flavor.
• Season with onion and garlic powder during the browning stage so the spices bloom in the hot fat.
• The chili thickens as it sits. If it’s too thick after cooking, add water a splash at a time. If too thin, simmer uncovered on low until it reduces.

Variations

• Add a diced green bell pepper and a can of diced tomatoes for more texture and vegetal sweetness.
• Stir in a tablespoon of cumin and a splash of Worcestershire for a more complex spice profile.
• Top with shredded cheddar, sour cream, and diced raw onion for a loaded bowl.