Crockpot Chili

If you’re looking for a hearty, flavorful, and incredibly easy meal that practically cooks itself, you’ve come to the right place. Our Crockpot Chili recipe is a game-changer, offering a warm bowl of chili that’s perfect for weeknight dinners, game day gatherings, or any occasion where you crave a satisfying, one-pot dish.

Why You’ll Love Chili In The Slow Cooker

• Effortless Cooking . This Crockpot chili recipe is a breeze to make. Toss everything in, set it, and forget it. No hovering over a hot stove is required!
• Rich and Hearty . You’ll adore the rich, robust flavors that develop as this chili simmers away in your slow cooker. It’s the ultimate comfort food.
• Versatile . This chili is like a blank canvas. You can customize it with your favorite toppings, and it’s perfect for gatherings, game days, or weeknight dinners.
• Freezer-Friendly . Make a big batch and freeze leftovers for those nights when you need a quick, satisfying meal.

Do You Have To Brown Meat Before Using It In Slow Cooker Chili?

While browning meat before adding it to slow cooker chili is not strictly necessary, it can greatly enhance the flavor and texture of the chili.

If you choose not to brown the meat, simply crumble it and add it directly to the slow cooker along with the other ingredients. The chili will still cook and develop flavors over time, resulting in a tasty dish, albeit with a slightly different profile.

Why Does My Crockpot Chili Taste Bland?

If your crockpot chili tastes bland, there could be several reasons for this. Here are the most common factors that can contribute to bland chili and tips to enhance its flavor:

• Lack of Seasoning . Insufficient seasoning, such as chili powder, cumin, paprika, and salt, can lead to bland chili. Chili relies on a combination of spices and seasonings for its distinctive flavor. Be sure to taste your chili during the cooking process and adjust the seasonings as needed.
• Insufficient Cooking Time . Chili’s flavor develops as it cooks. If you haven’t allowed it to simmer long enough, the flavors may not have had time to meld and intensify. Try cooking it for a longer duration, ideally 4-8 hours on low heat in your crockpot.

Is Chili Better The Longer It Cooks?

the best cooking time for chili depends on your personal preference. Some people prefer the brighter, fresher taste of a shorter-cooked chili, while others love the depth and complexity that longer cooking provides.

Experimenting with different cooking times can help you discover your ideal chili flavor.

Ingredients You’ll Need

Chili is a beloved American classic, and this Crockpot version takes it to a whole new level. It’s a marriage of ground beef, onions, garlic, and a medley of spices. Here’s what you’ll need:

• Ground Beef - Provides hearty meatiness to the chili.
• Onion and Garlic - For that aromatic base.
• Beans - A combination of pinto beans and kidney beans adds texture and additional protein.
• Beef Broth - Adds depth and richness to the broth.
• Tomato Paste - Gives a rich tomato flavor and helps thicken the chili.
• Diced Tomatoes - Provides a vibrant tomato flavor.
• Chili Powder - The star of the show, bringing warmth and depth to the dish.
• Ground Cumin - Adds earthiness and complements the chili powder.
• Ground Cinnamon - Surprisingly delightful, it gives a subtle sweet note.
• Ground Allspice and Cloves - These spices offer complexity and a hint of sweetness.
• Ground Cayenne Pepper - For those who like it spicy, adjust to taste.
• Bay Leaf: Infuses its unique flavor into the chili.
• Salt and Pepper - To season to perfection.

How To Make Crockpot Chili

1. Brown the Beef . In a skillet over medium heat, cook the ground beef until it’s no longer pink. Drain any excess fat.
2. Combine Ingredients . Transfer the cooked beef to your Crockpot. Add the beans, chopped onions, minced garlic, beef broth, diced tomatoes, and all the spices: chili powder, ground cumin, ground cinnamon, ground allspice, ground cloves, ground cayenne pepper, and bay leaf. Season with salt and pepper to taste.
3. Slow Cook . Stir everything together in the Crockpot until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more flavorful it becomes.
4. Serve and Customize . Ladle your chili into bowls and get creative with toppings. Classic options include shredded cheese, diced onions, sour cream, and oyster crackers.

Tips And Tricks

• Sear the Beef . For extra flavor, sear the beef until it’s browned and caramelized before adding it to the Crockpot.
• Adjust Spice . If you prefer mild chili, reduce the cayenne pepper. For a spicier kick, add more to taste.
• Freeze Extra . This chili freezes wonderfully. Make a double batch and freeze in portions for quick, homemade meals later.
• Toppings Galore . Don’t skimp on toppings! The right garnishes can take your chili from great to extraordinary.

Variations

• Bean Lover’s Delight - Add your choice of kidney beans, black beans, or pinto beans for extra heartiness.
• Veggie Packed - Throw in diced bell peppers, corn, or zucchini for a veggie-loaded chili.
• Turkey Chili - Swap the ground beef for ground turkey for a leaner option.
• White Chicken Chili - Replace the beef with shredded chicken and use white beans instead.

What To Serve With Crockpot Chili

• Cornbread - A classic pairing. Serve with a slice of buttery cornbread or corn muffins.
• Rice - Spoon your chili over a bed of steamed rice for a filling meal.
• Fritos- Top Fritos corn chips with chili for a fun crunch.
• Baked Potato - Load up a baked potato with chili, cheese, and sour cream.

How Long Does It Last?

Properly stored in an airtight container in the refrigerator, your Crockpot chili will last for 3-4 days. Reheat portions in the microwave or on the stovetop.

Can You Freeze It?

Yes, you can freeze Crockpot chili. It’s a convenient way to store leftovers or make a big batch for future meals. Here’s how to freeze it:

• Cool It- Allow the chili to cool to room temperature. You can speed up the cooling process by placing the Crockpot in an ice bath in your sink.
• Portion - Decide how much chili you want in each portion. You can use freezer-safe containers or resealable plastic freezer bags. Leave some space at the top for expansion.
• Pack It - Ladle the chili into the containers or bags, making sure to remove any excess air. Seal them tightly.
• Label and Date - Use a marker to label each container or bag with the date of freezing. This helps you keep track of freshness.
• Freeze - Place the containers or bags in the freezer. Try to lay them flat to maximize storage space and ensure even freezing.

Properly frozen Crockpot chili can be stored in the freezer for 2-3 months without significant loss of quality.

More Slow Cooker Recipes

• Slow Cooker Chicken Saag
• Crockpot Chicken Noodle Soup
• Chicken Stroganoff
• Slow Cooker Chipotle Chicken
• Slow Cooker Butter Chicken

Crockpot Chili | Slow Cooker Chili Recipe

Ingredients

• ▢ 1 pound ground beef
• ▢ 1 onion
• ▢ 3 cloves garlic
• ▢ 15 oz pinto beans
• ▢ 15 oz kidney beans
• ▢ 2 cups beef broth
• ▢ 6 oz tomato paste
• ▢ 15 oz diced tomatoes
• ▢ 2 tbsp chili powder
• ▢ 1 tbsp ground cumin
• ▢ 1/2 tsp cinnamon
• ▢ 1/4 tsp allspice
• ▢ 1/4 tsp ground cloves
• ▢ 1/4 tsp cayenne pepper
• ▢ 1 bay leaf
• ▢ 1 tsp salt
• ▢ 1 tsp pepper

Instructions

• Brown the Beef . In a skillet over medium heat, cook the ground beef until it’s no longer pink. Drain any excess fat.
• Combine Ingredients . Transfer the cooked beef to your Crockpot. Add the beans, chopped onions, minced garlic, beef broth, diced tomatoes, and all the spices: chili powder, ground cumin, ground cinnamon, ground allspice, ground cloves, ground cayenne pepper, and bay leaf. Season with salt and pepper to taste.
• Slow Cook . Stir everything together in the Crockpot until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more flavorful it becomes.
• Serve and Customize . Ladle your chili into bowls and get creative with toppings. Classic options include shredded cheese, diced onions, sour cream, and oyster crackers.

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Crockpot Chili | Slow Cooker Chili Recipe

Ingredients

• 1 pound ground beef
• 1 onion
• 3 cloves garlic
• 15 oz pinto beans
• 15 oz kidney beans
• 2 cups beef broth
• 6 oz tomato paste
• 15 oz diced tomatoes
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp cayenne pepper
• 1 bay leaf
• 1 tsp salt
• 1 tsp pepper

Instructions

• Brown the Beef . In a skillet over medium heat, cook the ground beef until it’s no longer pink. Drain any excess fat.
• Combine Ingredients . Transfer the cooked beef to your Crockpot. Add the beans, chopped onions, minced garlic, beef broth, diced tomatoes, and all the spices: chili powder, ground cumin, ground cinnamon, ground allspice, ground cloves, ground cayenne pepper, and bay leaf. Season with salt and pepper to taste.
• Slow Cook . Stir everything together in the Crockpot until well combined. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The longer it simmers, the more flavorful it becomes.
• Serve and Customize . Ladle your chili into bowls and get creative with toppings. Classic options include shredded cheese, diced onions, sour cream, and oyster crackers.

Crockpot Chili | Slow Cooker Chili Recipe https://twosleevers.com/crockpot-chili/

Enjoy these Instant Pot Swedish Meatballs in under 30 minutes, making them perfect for busy weeknights or last-minute dinner plans.

Why You’ll Love Them

• Effortless . Thanks to the Instant Pot, you can enjoy this classic Swedish dish without the lengthy preparation.
• Savory and Comforting . Swedish meatballs are the epitome of cozy comfort food, and this recipe delivers all the comforting flavors you crave.
• Rich Gravy . The creamy and flavorful gravy elevates the dish to a whole new level, making it perfect for serving over egg noodles, mashed potatoes, or rice.
• Impressively Quick . You won’t believe how fast you can whip up these delicious meatballs and have them on the table, ready to impress your family or guests.

So, grab your Instant Pot, and let’s embark on a culinary journey to Sweden right in your own kitchen!

What Makes Swedish Meatballs Different From Regular Meatballs?

Swedish meatballs, or “köttbullar” in Swedish, are distinct from regular meatballs in several ways, which contribute to their unique flavor and texture. Here are the key differences:

• Meat Mixture - Swedish meatballs typically use a combination of ground beef and ground pork, or sometimes ground veal, whereas regular meatballs often consist of just one type of meat, like beef. The mixture of meats adds complexity and richness to the flavor.
• Seasoning- Swedish meatballs are delicately seasoned with spices like allspice and white pepper, giving them a warm and aromatic flavor profile. Regular meatballs may have a more straightforward seasoning with ingredients like garlic, onion, and parsley.

Swedish meatballs are distinct due to their combination of meats, unique seasoning, smaller size, and the specific way they are served and prepared. These differences give them a delightful and unmistakable flavor that sets them apart from regular meatballs.

How Can I Thicken My Swedish Meatball Sauce?

If you find that the cream sauce that you serve these delicious Instant Pot meatballs with isn’t quite thick enough, follow the steps below to thicken it to your liking:

1. In a small bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a smooth slurry.
2. Pour your Swedish meatball sauce into the Instant Pot liner and bring it to a simmer using the saute function.
3. Gradually whisk in the cornstarch slurry. Continue to simmer and stir until the sauce thickens to your liking.

Ingredients You’ll Need

For the Meatballs

• Ground Beef
• Ground Pork
• Breadcrumbs
• Milk
• Chopped Onion
• Parsley
• Egg
• Salt
• Black Pepper
• Allspice
• Nutmeg

For the Sauce

• Beef Broth
• Heavy Cream
• Mushrooms
• Worcestershire Sauce
• Salt and Pepper

How To Make Instant Pot Swedish Meatballs

Prepare the Meatballs

1. In a small bowl, combine the breadcrumbs and milk. Let them sit for a few minutes until the breadcrumbs absorb the milk.
2. In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, finely chopped onion, parsley, egg, salt, black pepper, allspice, and nutmeg.
3. Gently mix all the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.
4. Shape the mixture into meatballs, approximately 1 to 1.5 inches in diameter. You should get about 24 meatballs.

Sear the Meatballs in the Instant Pot

1. Set your Instant Pot to “Sauté” mode and add a bit of oil.
2. Once the pot is hot, add the meatballs in batches, ensuring not to overcrowd the pot. Sear them until they are browned on all sides. Remove the meatballs and set them aside.

Pressure Cook

1. Add the beef broth and finely diced mushrooms to the Instant Pot liner and use it to deglaze the bottom of the pan, using the back of a spoon to remove any browned bits.
2. Add the meatballs back to the pot with the broth.
3. Close the Instant Pot lid and set it to “Pressure Cook” or “Manual” mode. Cook on high pressure for 8-10 minutes.
4. Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes. Then, carefully perform a quick pressure release.

Create The Sauce

1. Remove the Instant Pot lid.
2. Add the salt, pepper, heavy cream and Worcestershire sauce to the cooked meatballs and broth.
3. Set the Pot to saute. Stir until the sauce starts to thicken and is warmed through.

Tips And Tricks

Making Instant Pot Swedish Meatballs is a convenient and delicious way to enjoy this classic dish. Here are some tips and tricks to help you achieve the best results:

• Don’t Overmix . When mixing the meatball ingredients, be gentle and avoid overmixing. Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
• Uniform Meatballs . Try to make the meatballs a consistent size to ensure even cooking. A size of about 1 to 1.5 inches in diameter is ideal.
• Deglaze the Pot . After searing the meatballs, there might be some browned bits stuck to the bottom of the pot. Deglaze the pot with a bit of broth or water to incorporate those flavors into the sauce.

Variations

While traditional Swedish meatballs are flavorful on their own, you can add your own twist to this classic dish when making Instant Pot Swedish Meatballs. Here are some variations to consider:

• Mushroom Cream Sauce . Add sautéed mushrooms to the sauce for an earthy flavor. You can also stir in a bit of heavy cream or sour cream for a creamy mushroom sauce.
• Swedish Meatball Subs . Instead of serving the meatballs with pasta or potatoes, make sandwiches with crusty rolls. Top with meatballs, sauce, and melted cheese for a hearty sub sandwich.
• Custom Meat Mix . Experiment with different meat combinations. Try a mix of ground beef and ground turkey for a leaner option, or blend in some ground veal for a more traditional flavor.

What To Serve With Instant Pot Swedish Meatballs

Instant Pot Swedish Meatballs are a delicious and hearty dish that pairs well with various sides and accompaniments. Here are some traditional and creative options to serve alongside them:

• Egg Noodles - Traditional Swedish Meatballs are often served over a bed of buttered egg noodles. They soak up the creamy sauce and provide a comforting base for the meatballs.
• Mashed Potatoes - Creamy mashed potatoes are another classic side dish choice. The creamy texture of the potatoes complements the savory meatballs and sauce.
• Lingonberry Sauce - Offer lingonberry sauce or lingonberry preserves as a condiment. The sweet and tart flavor of lingonberries pairs wonderfully with the richness of the meatballs.

How Long Do They Last?

Cooked Instant Pot Swedish Meatballs can be stored in the refrigerator in an airtight container for up to 3 to 4 days.

Can You Freeze Them?

If you want to store them for a longer period, you can freeze them.

Place the meatballs in a single layer on a baking sheet lined with parchment paper or a silicone mat. This prevents them from sticking together during freezing. Once the meatballs are frozen solid, transfer them to an airtight container or resealable freezer bags.

Properly frozen Swedish meatballs can last in the freezer for up to 2 to 3 months without significant loss of quality. However, for the best taste and texture, try to enjoy them within a few weeks of freezing.

More Delicious Meatball Recipes

• Buffalo Chicken Meatballs
• Keto Taco Meatballs
• Slow Cooker Cranberry Meatballs
• Meatball Casserole

Instant Pot Swedish Meatballs | Simple Swedish Meatball Recipe

Ingredients

For The Meatballs

• ▢ 1 pound ground beef
• ▢ 1/2 pound ground pork
• ▢ 1/2 cup breadcrumbs
• ▢ 1/4 cup milk
• ▢ 1/4 cup onion , chopped
• ▢ 1 egg
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp black pepper
• ▢ 1/4 tsp allspice

For The Sauce

• ▢ 10 oz Beef Broth
• ▢ 1/2 cup Heavy Cream
• ▢ 1 tbsp Worchestershire Sauce
• ▢ 1 tsp Salt
• ▢ 1/2 tsp Black Pepper
• ▢ 1 cup Mushrooms , finely diced

Instructions

Prepare the Meatballs

• In a small bowl, combine the breadcrumbs and milk. Let them sit for a few minutes until the breadcrumbs absorb the milk.
• In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, finely chopped onion, parsley, egg, salt, black pepper, allspice, and nutmeg.
• Gently mix all the ingredients until well combined. Be careful not to overmix, as this can make the meatballs tough.
• Shape the mixture into meatballs, approximately 1 to 1.5 inches in diameter. You should get about 24 meatballs.

Sear the Meatballs in the Instant Pot

• Set your Instant Pot to “Sauté” mode and add a bit of oil.
• Once the pot is hot, add the meatballs in batches, ensuring not to overcrowd the pot. Sear them until they are browned on all sides. Remove the meatballs and set them aside.

Pressure Cook

• Add the beef broth and diced mushrooms to the Instant Pot liner and use it to deglaze the bottom of the pan, using the back of a spoon to remove any browned bits.
• Add the meatballs back to the pot with the broth.
• Close the Instant Pot lid and set it to “Pressure Cook” or “Manual” mode. Cook on high pressure for 8-10 minutes.
• Once the cooking cycle is complete, allow for a natural pressure release for about 5 minutes. Then, carefully perform a quick pressure release.

Create The Sauce

• Remove the Instant Pot lid.
• Add the salt, pepper, heavy cream, and Worcestershire sauce to the cooked meatballs and broth.
• Set the Pot to saute. Stir until the sauce starts to thicken and is warmed through.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .