Keto Chili Recipe + VIDEO (slow cooker, stovetop) (2024)

FAQs

Is Chilli better in a slow cooker? ›

Hours of low and slow cooking in a crock pot creates the best chili! Why? All of the flavours and spices marry into each other and the meat becomes incredibly tender, just the way a GREAT chili should be.

Do you have to brown the meat for slow cooker chili? Technically, no. The beef, bell pepper, onion, and garlic will all cook in the slow cooker, but browning the meat and sautéing the vegetables in a skillet before adding it to the slow cooker brings much more flavor to the chili. You'll be glad you did—promise!

Cook over low heat for at least four hours or up to 8 hours. In final hour of cooking remove cover and increase heat slightly to reduce liquid. Once chili reaches desired consistency replace cover and reduce heat back to low. Serve with side bowls of sour cream and shredded cheese (cheddar, or a good mix) and crackers.

Yes, but it would take a while. I have cooked this chili for 9 hours on low and it was delicious but ever-so-slightly burnt on the top. The tomatoes contain sugar, which caramelizes in the slow cooker, and will eventually burn if it cookes for too long. Anything longer than 10 hours on low is risky.

If you want to make a thick, tasty chili in a somewhat quick manner (30-60 minutes), the stovetop Dutch oven method is right for you. It's one pan for the whole show, providing an easy prep, cook, and cleanup for ultra tasty results. If you have a bit more patience and prefer the slow cooker, you can't go wrong either.

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Yes, you most certainly can cook raw meat in the slow cooker! You put it in “cold”, with whatever liquid your recipe calls for, turn it on either “low” or “high” depending on your recipe (I usually start it on “high” for a couple hours, then turn it to “low”), and in 6–7–8 hours, it's now COOKED meat!

However, canned beans are soaked in a canning liquid that can throw off your dish's seasoning and texture, so it's best to drain and rinse your beans before pouring them into your pot of chili. Canning liquid can also water down and dilute the flavors of your chili.

Many chili recipes call for ground chili powder, which is a mix of dried ground chiles and other spices like garlic and onion powder. But that doesn't mean you should skip using fresh garlic and onions in your chili. They add a depth of flavor the dried stuff can't match.

Cooking chili low and slow is the way to go

Although the internet abounds with recipes for quick-cooking chilis that take as little as 20 minutes (via MyRecipes), this stewed dish truly benefits from a longer cook time that will gently coax all the flavors out of the meat, legumes, vegetables, and spices in the recipe.

Can you add brown sugar to chili? ›

Mmm! Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

Choose your chili topping bar ideas: Guacamole, Pico de gallo, diced tomatoes, sliced avocado, diced red onion/pickled red onion, sliced scallions, sliced/pickled radish, sliced/pickled jalapeños, chopped fresh cilantro, lime wedges, shredded cheddar cheese, crumbled queso fresco, sour cream/Greek yogurt, queso dip, ...

'” So here's the verdict when it comes to chili food safety: You can leave it in the slow cooker for hours after it's done cooking if the cooker is set to the “low” or “keep warm” setting.

The general rule of thumb is that 2-4 hours is the maximum length of time you can leave food in a slow cooker on warm. After this, it needs to be cooled and transferred into the refrigerator.

So here's the verdict regarding chili food safety: You can leave it in the slow cooker for hours after it's done cooking if the cooker is set to the “low” or “keep warm” setting.

For making great chili, it's a tie between the Dutch oven and the multi-cooker in slow-cook mode. Each requires some tweaking in the cooking methods, though. The Dutch oven chili had the best aroma, heat, and flavor, but it looked less than appetizing due to its dry texture. And the longer it sat, the thicker it got.

Cook it long enough

Chili recipes need time for flavors to meld and come together, and collagen-rich meat (like chuck roast or ground beef) needs 90 minutes to two hours to fully break down and become tender. If you don't have time for a long simmer, try using a slow cooker or making it the day before.