How to Cook Six Hour Chili - Easy 6 Hour Chili Recipe| Williams-Sonoma

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are often cheaper.

kidney beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Pinto beans are a great alternative with similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is a cost-effective option.

Start by browning 5 lbs of ground beef in batches in the All-Clad Deluxe slow cooker.

Once the first batch is done, add the second batch that is simmering and almost perfectly browned.

Carefully remove the hot insert from the stove using hot pads.

Add 1 can (28 oz) of chopped tomatoes and their juices to the insert.

Add 1 chopped yellow onion and 5 cloves of garlic to the insert.

Stir in 2 teaspoons of dried oregano and 6 to 8 tablespoons of chili powder, adjusting to taste.

Add cornmeal for texture and to thicken the chili.

Pour in 2 cups of unsalted beef stock and season with salt and pepper to taste.

Mix all ingredients well to ensure spices are incorporated.

Put the lid on the slow cooker and set it to cook for 6 hours using the digital display.

After 6 hours, check the chili and spoon off some of the fat from the top before serving.

Prepare garnishes: minced cilantro, thinly sliced red onions, sour cream, and shredded cheddar cheese.

Serve the chili with cornbread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens