Dad's Famous Chili
Hearty slow-cooker chili with beef, beans, Rotel, and spices. Easy prep, simmer four hours for best flavor. Tips for spice, storage, and reheating.
Everyone I know lives loves this chili and comes back for seconds! When my dad passed away a few years ago, he left behind his famous chili recipe. I have never shared this recipe with anyone, but decided to share it in memory of him.
Submitted by: Geoff from Canton, Ohio
- Brown the beef, drain fat, then combine meat, beans, tomatoes, broth, spices, and onion in a crock pot and simmer about four hours.
- Add a can of water, let the chili reduce to concentrate flavor, and add final salt about 30 minutes before serving.
- You can adjust heat by changing cayenne, thicken by reducing or adding masa/cornstarch, and freeze leftovers for up to 3 months.
Spices
Featured in this Recipe
Preparation Instructions:
Brown hamburger meat and drain the fat.
Put meat in crock pot, add canned beans, canned tomatoes, and beef broth. Fill one can with water and add it to the crock pot as well.
Add your spices and onion.
Let simmer for four hours, which makes the chili broth to die for.
Grab yourself a chili bowl pour and add some cheddar cheese and a splash of sour cream.
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More About This Recipe
Let the chili reduce and simmer before adding any final salt to taste. Do this roughly 30 minutes before serving.
Frequently Asked Questions
How long and what setting should I use in a crock pot?
Cook on Low for about 4 to 6 hours for best flavor and tender texture. If you are short on time, use High for 2 to 3 hours. Ensure ground beef reaches 160 F for safety.
Can I make this chili on the stovetop instead of a slow cooker?
Yes. After browning and draining the meat, combine everything in a heavy pot, bring to a simmer, then cook covered on low for 1 to 2 hours. Uncover the last 20 to 30 minutes to reduce and thicken.
How do I make the chili less spicy?
Cut the cayenne or omit it entirely and use less chili powder. Adding a splash of sour cream or extra diced tomatoes and beans also tames heat. For mild flavor try 1/2 teaspoon cayenne or none at all.
What is the best way to thicken the chili?
Let the chili simmer uncovered to reduce liquid. For faster thickening, mix 1 tablespoon masa harina with 2 tablespoons water or 1 tablespoon cornstarch with 2 tablespoons cold water and stir in until it thickens.
Can I freeze this chili and how long will it keep?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave until steaming hot.
How can I make a vegetarian version of this recipe?
Skip the beef and use extra beans, cooked lentils, or chopped mushrooms for texture. Replace beef broth with vegetable broth and keep the same spices. Simmer until flavors meld.
When should I add salt?
Add most of your salt near the end, about 30 minutes before serving, after the chili has reduced. This helps prevent over-salting since flavors intensify during simmering.
How long and what setting should I use in a crock pot?
Cook on Low for about 4 to 6 hours for best flavor and tender texture. If you are short on time, use High for 2 to 3 hours. Ensure ground beef reaches 160 F for safety.
Can I make this chili on the stovetop instead of a slow cooker?
Yes. After browning and draining the meat, combine everything in a heavy pot, bring to a simmer, then cook covered on low for 1 to 2 hours. Uncover the last 20 to 30 minutes to reduce and thicken.
How do I make the chili less spicy?
Cut the cayenne or omit it entirely and use less chili powder. Adding a splash of sour cream or extra diced tomatoes and beans also tames heat. For mild flavor try 1/2 teaspoon cayenne or none at all.
What is the best way to thicken the chili?
Let the chili simmer uncovered to reduce liquid. For faster thickening, mix 1 tablespoon masa harina with 2 tablespoons water or 1 tablespoon cornstarch with 2 tablespoons cold water and stir in until it thickens.
Can I freeze this chili and how long will it keep?
Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave until steaming hot.
How can I make a vegetarian version of this recipe?
Skip the beef and use extra beans, cooked lentils, or chopped mushrooms for texture. Replace beef broth with vegetable broth and keep the same spices. Simmer until flavors meld.
When should I add salt?
Add most of your salt near the end, about 30 minutes before serving, after the chili has reduced. This helps prevent over-salting since flavors intensify during simmering.
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