Weeknight beef chili from Slow Cooker Revolution: One Test Kitchen, 30 Slow Cookers, 200 Amazing Recipes (page 120) by America's Test Kitchen Editors

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Notes about this recipe

  • aeader on November 24, 2022

    We liked this a lot and really appreciated the convenience of making it in the slow cooker. Will definitely make again. I used black beans instead of kidney beans. The texture of the chili is better when freshly made than after being frozen.

  • ashallen on November 21, 2021

    The flavors in this chili were fine but washed-out in comparison to those in my usual stovetop ground beef-and-bean chili. Not very spicy even though my chipotles were extra-hot and I kept their seeds. Adding some vinegary hot sauce after the cooking is done helps to brighten this up. I substituted black beans for kidney beans and they stayed intact for the long cook. I like the convenience of putting everything in the slow cooker and walking away, but given the flavor differences I'll continue to use my stovetop recipe.

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