Instructions
- In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon as it cooks. Once browned, drain off any excess fat.
- Add the chopped onion to the skillet with the browned beef and cook for 5-7 minutes, or until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Transfer the beef, onion, and garlic mixture to your slow cooker.
- Add the rinsed and drained cannellini beans, diced tomatoes (undrained), tomato sauce, Rotel (undrained), and beef broth to the slow cooker.
- Stir in the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Mix everything thoroughly to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the flavors have melded and the chili is heated through.
- Taste the chili and adjust seasonings as needed, adding more salt, pepper, or chili powder to your preference.
- Serve hot, garnished with your favorite toppings like shredded cheese, sour cream, fresh cilantro, green onions, or tortilla chips.
Cooking Tips and Variations
For the best flavor, do not skip browning the ground beef and sautéing the aromatics (onion and garlic) before adding them to the slow cooker. This crucial step develops a deeper, richer flavor profile that you won’t achieve by simply adding raw ingredients. The browning creates a delicious caramelized crust on the beef, and cooking the onions and garlic mellows their raw bite, infusing the chili with a foundational savory taste. Always remember to drain off any excess fat after browning the beef to prevent your chili from becoming greasy.
When it comes to spice, this recipe offers a moderate heat level, but it’s easily adjustable. If you prefer a milder chili, you can omit the cayenne pepper entirely. For those who love a fiery kick, consider adding an extra pinch or two of cayenne, a diced jalapeño or serrano pepper along with the onions, or a dash of your favorite hot sauce at the end. Remember that flavors intensify as the chili cooks, so it’s always better to start with less and add more later. You can also experiment with different chili powders; some are spicier than others, and regional varieties offer distinct flavor notes.
Don’t be afraid to customize this chili with other vegetables. Diced bell peppers (red, green, or yellow) can be added along with the onions for extra color and sweetness. A cup of frozen corn stirred in during the last 30 minutes of cooking adds a lovely texture and burst of flavor. For a smoky twist, you can include a teaspoon of liquid smoke or a small amount of finely chopped chipotle peppers in adobo sauce. If you don’t have cannellini beans, great northern beans or even navy beans work beautifully as substitutes. You can also mix bean types for a varied texture. For a vegetarian option, simply omit the beef and use vegetable broth, adding extra beans or plant-based ground “meat” crumbles.
The liquid content in slow cooker recipes can sometimes be tricky. If your chili seems too thick, you can always add a little more beef broth or water, a quarter cup at a time, until it reaches your desired consistency. Conversely, if it’s too thin, remove the lid for the last 30-60 minutes of cooking to allow some of the liquid to evaporate, or stir in a tablespoon of cornstarch mixed with a tablespoon of cold water during the last 30 minutes to thicken it up. Always taste and adjust seasonings at the end of the cooking process, as flavors can mellow or concentrate. A squeeze of fresh lime juice right before serving can also brighten the overall taste.
Storage and Reheating
This Slow Cooker Beef and White Bean Chili makes fantastic leftovers, often tasting even better the next day as the flavors have more time to meld. To store, allow the chili to cool completely to room temperature within two hours of cooking. Transfer it to airtight containers. It can be stored in the refrigerator for up to 3-4 days. For longer storage, this chili freezes exceptionally well. Portion the cooled chili into freezer-safe bags or containers, leaving a little headspace for expansion, and freeze for up to 3 months. Label with the date for easy tracking.
When reheating from the refrigerator, you can warm individual portions in the microwave until heated through, stirring occasionally. For larger batches, gently reheat on the stovetop over medium-low heat, stirring frequently, until simmering. If the chili seems too thick, add a splash of beef broth or water to reach your desired consistency. To reheat from frozen, transfer the chili to the refrigerator overnight to thaw, then reheat using the stovetop or microwave methods described above. Alternatively, you can reheat directly from frozen in a pot on the stovetop over very low heat, stirring often and breaking up the frozen block as it thaws, adding a little liquid if needed.
Frequently Asked Questions
What kind of white beans should I use?
Cannellini beans (also known as white kidney beans) are highly recommended for this recipe due to their creamy texture and mild flavor, which complements the rich beef. Great northern beans or navy beans are also excellent substitutes if cannellini beans are not available, offering a similar taste and consistency.
Can I make this chili without browning the beef first?
While you technically can, it is strongly recommended not to skip browning the ground beef. This step is crucial for developing a deeper, richer flavor in your chili. Browning caramelizes the meat, creating savory notes that are essential to the overall taste, and also allows you to drain off excess fat, preventing a greasy final product. Skipping this step will result in a less flavorful and potentially oilier chili.
How can I make this chili spicier?
To increase the heat, you have several options. You can add more cayenne pepper than the recipe suggests, or incorporate a diced jalapeño or serrano pepper when sautéing the onions. For a smoky heat, consider adding a teaspoon of chipotle powder or a finely chopped chipotle pepper in adobo sauce. Always taste as you go and remember that slow cooking can intensify spice levels.
Can I freeze this chili?
Yes, this chili freezes beautifully! Allow it to cool completely, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.