Of all the things I plan to make in my slow cooker during the next few cold, cold months (and there are many), there is nothing I look forward to quite as much as chili in all its many iterations. It usually means an all-day, hands-off simmer, where deep, spiced flavors grow and get better by the hour. Not to mention that there's no need to keep an eye on it; I know that when I get home there will be a hearty, comforting dinner waiting to warm me up.
Sometimes it's hard to beat a classic bowl of beef chili. The kind laced with smoky spices, a little tangy tomato goodness, and a ton of beefy flavor with tender, creamy beans.
To balance the mild creaminess of this chicken chili, I love topping it with sliced jalapeños or chopped poblanos for a little kick.
A duo of dried beans sit front and center in this cold-weather favorite. It gives the chili a hearty, meaty texture, thanks to an all-day cook time.
Unsweetened cocoa powder is the baking staple that gives this vegan chili an even deeper, richer flavor.
Be choosy when buying ground turkey for this wholesome chili. You'll want to steer clear of extra-lean turkey, and opt for a package with more fat content (85% is a good option) for extra flavor and juiciness.
Cut down on prep time for this hearty meat-free chili by picking up a package of pre-cut butternut squash from the produce section.
Meet the love child of chili and mac & cheese. It's loaded with lots of gooey, melted cheese and tender pasta mixed with a hearty blend of spices, meat, and beans.
Here's the most delicious way to change things up from your regular tomato-based chili. It starts with a spiced, tangy sauce blended with two types of chiles, tomatillo, onion, and garlic — it's an extra step, but do take a few minutes to flash those ingredients under the broiler first.