Sweet and Spicy Chili Recipe

My family’s always been a tough crowd to please at the dinner table, especially when it comes to chili. We’ve tried countless recipes over the years – some too bland, others overwhelmingly spicy, and a few that were just…forgettable. Then, I stumbled upon this Sweet and Spicy Chili recipe, and let me tell you, it was a game-changer. From the first fragrant simmer to the last satisfying spoonful, this chili has become a household favorite. The perfect balance of sweet and spicy, with a depth of flavor that develops beautifully as it cooks, it’s a dish that’s both comforting and exciting. Even my pickiest eaters ask for seconds (and sometimes thirds!). If you’re looking for a chili recipe that will impress everyone and warm you from the inside out, look no further. This is it.

Ingredients

Creating a truly exceptional Sweet and Spicy Chili starts with selecting the right ingredients. Each component plays a vital role in building the complex flavor profile that makes this dish so irresistible. Let’s delve into each ingredient, exploring why it’s included and how you can select the best quality for your chili masterpiece.

• Meat: The heart of any hearty chili, the choice of meat significantly impacts the overall taste and texture. For this Sweet and Spicy Chili, ground beef is a classic and readily available option that works incredibly well.
  • Ground Beef: Opt for lean ground beef (80/20 or 85/15 blend) to provide a rich, beefy flavor without excessive grease. The fat content adds flavor, but too much can make the chili heavy. For an even richer flavor profile, consider using a combination of ground beef and ground chuck. Chuck has a higher fat content and more marbling, which renders down beautifully during cooking, adding depth and juiciness to the chili. You can also explore using ground bison or venison for a leaner and slightly gamier flavor variation, adding a unique twist to your chili. For vegetarian or vegan options, you can substitute with plant-based ground meat alternatives, ensuring you choose one that holds its texture well during long simmering.
• Aromatic Vegetables: These vegetables form the aromatic foundation of the chili, layering in flavor and building complexity.
  • Onions: Yellow onions are the workhorse of chili recipes, providing a mild, sweet, and savory base. They soften and caramelize during cooking, adding depth of flavor. Dice them finely for even cooking and to ensure they melt seamlessly into the chili. For a slightly sweeter and milder onion flavor, you could also use Vidalia onions or white onions. Red onions, while often used in chili, have a sharper flavor that might be a bit too assertive for a sweet and spicy profile, but they can be used in smaller quantities if you prefer their bite.
  • Bell Peppers: Bell peppers contribute sweetness, a slight vegetal note, and vibrant color to the chili. A combination of green and red bell peppers is visually appealing and offers a balanced flavor profile. Green peppers have a slightly more bitter and grassy flavor, while red peppers are sweeter and fruitier. You can also include orange or yellow bell peppers for additional sweetness and color variation. Dice the bell peppers into uniform pieces, similar in size to the onions, for consistent cooking.
  • Garlic: Garlic is essential for adding pungency and aromatic depth. Fresh garlic cloves, minced or finely chopped, are always preferable to pre-minced garlic for the best flavor. Sauté the garlic briefly after the onions and peppers to release its aroma without burning it, which can lead to a bitter taste.
• Tomatoes: Tomatoes form the liquid base of the chili and contribute acidity, sweetness, and that classic chili flavor.
  • Crushed Tomatoes: Canned crushed tomatoes provide a smooth and consistent texture, creating a rich and saucy base for the chili. Look for high-quality crushed tomatoes made from ripe, vine-ripened tomatoes for the best flavor. Fire-roasted crushed tomatoes can add a smoky depth to the chili, enhancing its complexity.
  • Tomato Paste: Tomato paste is a concentrated form of tomatoes that adds intense tomato flavor and richness to the chili. A small amount of tomato paste goes a long way in deepening the overall flavor and color. Sauté the tomato paste briefly with the spices to caramelize it and enhance its flavor before adding the liquid.
• Beans: Beans are a crucial component, adding heartiness, protein, and fiber to the chili. They also contribute to the texture and flavor complexity.
  • Kidney Beans: Kidney beans are a classic chili bean, known for their firm texture and slightly nutty flavor. Their robust structure holds up well during long simmering. Rinse and drain canned kidney beans thoroughly before adding them to the chili to remove excess sodium and any canning liquid.
  • Black Beans: Black beans offer a creamy texture and a slightly sweeter, earthier flavor compared to kidney beans. They complement the sweetness in this chili recipe beautifully. Like kidney beans, rinse and drain canned black beans before use. You can also experiment with other types of beans like pinto beans, cannellini beans, or even chili beans (which are already seasoned in a chili sauce) for variations in flavor and texture.
• Sweetness Enhancers: The “sweet” in Sweet and Spicy Chili comes from carefully chosen sweeteners that balance the heat and add depth.
  • Brown Sugar (or Molasses): Brown sugar adds a rich, caramel-like sweetness and a touch of molasses flavor. Light or dark brown sugar can be used, with dark brown sugar offering a more intense molasses note. Molasses itself can be used as an alternative or in combination with brown sugar for a deeper, more complex sweetness. Start with the suggested amount and adjust to your preference, keeping in mind that the sweetness will meld and mellow as the chili simmers.
  • Optional: Honey or Maple Syrup: For a more nuanced sweetness, a touch of honey or maple syrup can be added. Honey provides a floral sweetness, while maple syrup adds a woody, caramel-like sweetness. Use these sparingly, as they are more potent sweeteners than brown sugar.
• Spices and Seasonings: The spice blend is what truly defines the “spicy” and aromatic character of the chili.
  • Chili Powder: Chili powder is a blend of dried chili peppers and other spices like cumin, oregano, and garlic powder. It forms the backbone of the chili’s flavor. Use a good quality chili powder for the best results. You can also create your own chili powder blend for a customized flavor profile.
  • Cumin: Cumin adds a warm, earthy, and slightly smoky flavor that is characteristic of chili. Ground cumin is commonly used, but you can also toast cumin seeds and grind them fresh for a more intense aroma.
  • Cinnamon: Cinnamon might seem like an unexpected ingredient in chili, but a small amount adds a subtle warmth and complexity that enhances the sweetness and complements the other spices. Ground cinnamon is used in this recipe.
  • Cayenne Pepper (or Chipotle Powder): This is where the “spicy” element comes in. Cayenne pepper provides direct heat. Start with a smaller amount and adjust to your spice preference. Chipotle powder, made from smoked and dried jalapeños, offers a smoky heat that is less sharp than cayenne and adds another layer of flavor complexity. You can also use chopped chipotle peppers in adobo sauce for a smoky, spicy, and slightly vinegary kick.
  • Salt and Black Pepper: Essential seasonings to enhance all the flavors in the chili. Use kosher salt or sea salt for best flavor. Freshly ground black pepper is always preferred over pre-ground pepper.
• Liquid: Liquid is needed to bring the chili together and create the desired consistency.
  • Beef Broth (or Vegetable Broth): Beef broth adds depth of flavor that complements the ground beef. Low-sodium broth is recommended to control the salt level of the chili. Vegetable broth can be used as a substitute, especially for vegetarian or vegan versions, or if you prefer a lighter flavor profile. Water can also be used in a pinch, but broth adds significantly more flavor.
• Optional Ingredients (for added flavor and texture):
  • Diced Tomatoes with Green Chilies (Rotel): For an extra kick and added texture, you can include a can of diced tomatoes with green chilies like Rotel. This will increase the spice level and add a bit of zest.
  • Cocoa Powder (Unsweetened): A small amount of unsweetened cocoa powder (about a tablespoon) can deepen the richness and complexity of the chili, adding a subtle earthy note that complements the spices.
  • Coffee (Strong Brewed): Similar to cocoa powder, a shot of strong brewed coffee can enhance the depth of flavor and add a subtle bitterness that balances the sweetness and spice.
  • Vinegar (Apple Cider Vinegar or Red Wine Vinegar): A splash of vinegar at the end of cooking brightens the flavors and adds a touch of acidity that balances the richness of the chili.

By carefully selecting and understanding each ingredient, you are well on your way to creating a truly memorable Sweet and Spicy Chili. Don’t be afraid to experiment with variations and adjust the ingredients to your personal taste preferences.

Instructions

Crafting the perfect Sweet and Spicy Chili is a rewarding culinary journey. While the ingredients are crucial, following the right steps in the cooking process is equally important to unlock the full potential of flavors. Here’s a detailed step-by-step guide to making this delicious chili:

1. Brown the Ground Beef: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a spoon. Cook until browned, ensuring to crumble it into small pieces as it cooks. Browning the beef is a crucial step as it develops deep, savory flavors through the Maillard reaction. Don’t overcrowd the pot; brown the beef in batches if necessary to ensure proper browning rather than steaming. Once browned, drain off any excess grease. Leaving too much grease can make the chili heavy and less flavorful.
2. Sauté the Aromatics: Add the diced onions and bell peppers to the pot with the browned beef. Cook over medium heat, stirring occasionally, until the onions become translucent and softened, and the bell peppers are slightly tender, about 5-7 minutes. Sautéing these vegetables softens them, releases their flavors, and creates a fragrant base for the chili. Ensure you don’t burn the vegetables; reduce the heat if they start to brown too quickly. Next, add the minced garlic and cook for another minute until fragrant. Garlic burns easily, so cook it briefly just until you can smell its aroma.
3. Bloom the Spices and Tomato Paste: Stir in the chili powder, cumin, cinnamon, cayenne pepper (or chipotle powder), and tomato paste to the pot. Cook for about 1-2 minutes, stirring constantly, until the spices become fragrant and the tomato paste darkens slightly. This process, known as “blooming” the spices, releases their essential oils and intensifies their flavors, enhancing the overall depth of the chili. The tomato paste also caramelizes slightly, adding richness.
4. Add Tomatoes, Beans, and Sweetener: Pour in the crushed tomatoes and beef broth (or vegetable broth). Stir well to combine all the ingredients, scraping up any browned bits from the bottom of the pot – these browned bits, called fond, are packed with flavor. Add the rinsed and drained kidney beans and black beans. Stir in the brown sugar (or molasses) and any optional ingredients like diced tomatoes with green chilies, cocoa powder, or coffee at this stage.
5. Simmer for Flavor Development: Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer gently for at least 30 minutes, or preferably 1-2 hours. The longer simmering time allows the flavors to meld and deepen, creating a richer and more complex chili. Stir occasionally to prevent sticking and to ensure even cooking. For an even more flavorful chili, you can simmer it for even longer, up to 3 hours, on very low heat. If the chili becomes too thick during simmering, you can add a little more broth or water to reach your desired consistency.
6. Season and Adjust: After simmering, taste the chili and season with salt and black pepper to taste. Adjust the sweetness and spiciness to your preference. If you want it sweeter, add a little more brown sugar or molasses. If you want it spicier, add more cayenne pepper or chipotle powder. If you are using vinegar, stir in a splash of apple cider vinegar or red wine vinegar at this stage to brighten the flavors.
7. Serve and Enjoy: Once the chili has reached your desired flavor and consistency, it’s ready to serve. Ladle the hot chili into bowls and offer a variety of toppings for everyone to customize their serving (see “How to Serve” section for topping suggestions). Garnish with fresh cilantro or chopped green onions if desired.

Following these instructions carefully will ensure that you create a Sweet and Spicy Chili that is bursting with flavor, has a satisfying texture, and is sure to become a family favorite. Remember, chili often tastes even better the next day as the flavors continue to meld and deepen overnight.

Nutrition Facts

Understanding the nutritional content of your Sweet and Spicy Chili can help you make informed choices about your diet. Please note that these are approximate values and can vary based on specific ingredients and serving sizes.

Serving Size: Approximately 1.5 cups (350 grams)
Servings per Recipe: Approximately 8 servings (recipe yields about 12 cups of chili)

(Approximate Values per Serving):

• Calories: 450-550 kcal
• Protein: 30-35 grams
• Fat: 20-25 grams
  • Saturated Fat: 8-10 grams
  • Unsaturated Fat: 12-15 grams
• Cholesterol: 80-100 mg
• Sodium: 700-900 mg (can vary depending on broth and canned bean choices; using low-sodium broth and rinsing beans reduces sodium content)
• Carbohydrates: 45-55 grams
  • Fiber: 10-15 grams
  • Sugar: 15-20 grams (includes natural sugars from tomatoes and added sugars)

Key Nutritional Highlights:

• High in Protein: Chili is a good source of protein, primarily from the ground beef and beans, which is essential for muscle building and satiety.
• Rich in Fiber: The beans and vegetables contribute a significant amount of dietary fiber, promoting digestive health and helping to regulate blood sugar levels.
• Good Source of Iron: Beef and beans are good sources of iron, an important mineral for energy production and oxygen transport.
• Vitamins and Minerals: Chili contains vitamins and minerals from the vegetables and tomatoes, including Vitamin C, Vitamin K, and potassium.
• Moderate in Calories and Fat: While chili is a hearty and satisfying dish, it can be moderate in calories and fat, especially if lean ground beef is used and portion sizes are controlled. The fat content primarily comes from the beef, but a portion of it is unsaturated fat, which is considered healthier.

Factors Affecting Nutrition:

• Type of Meat: Using leaner ground beef or substituting with ground turkey or chicken will reduce the fat content. Vegetarian or vegan versions using plant-based meat alternatives will have different nutritional profiles.
• Bean Choices: Different types of beans have slightly varying nutritional values.
• Added Sugar: The amount of brown sugar or molasses used will directly impact the sugar content. Adjusting the sweetness can help control sugar intake.
• Toppings: Toppings like sour cream, cheese, and avocado will add calories, fat, and sodium. Choose toppings wisely or use them in moderation to keep the dish healthier.

These nutrition facts are estimates and are intended for general informational purposes. For precise nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

Time is often of the essence, especially on busy weeknights. Sweet and Spicy Chili is a relatively straightforward dish to prepare, and while it benefits from simmering time, the active preparation time is quite manageable.

Total Time: Approximately 1 hour 30 minutes to 2 hours (including simmering time)
Active Preparation Time: Approximately 30-40 minutes
Simmering Time: Minimum 30 minutes, ideally 1-2 hours

Breakdown of Preparation Time:

• Vegetable Prep (Chopping Onions, Peppers, Garlic): 15-20 minutes. This is the most time-consuming part of the active prep. To save time, you can use a food processor to chop the vegetables, but be careful not to over-process them into a puree. Alternatively, you can purchase pre-chopped vegetables to reduce prep time significantly.
• Browning Beef and Sautéing Vegetables: 10-15 minutes. Browning the beef takes about 5-7 minutes, and sautéing the vegetables takes another 5-8 minutes.
• Adding Spices and Tomato Paste: 2-3 minutes. Blooming the spices and sautéing tomato paste is a quick step but crucial for flavor development.
• Adding Remaining Ingredients and Bringing to Simmer: 3-5 minutes. Adding the tomatoes, beans, broth, and sweetener is a relatively quick process.
• Simmering Time: 30 minutes to 2 hours. This is largely hands-off time. You can do other tasks while the chili simmers, stirring occasionally. The longer simmering time is recommended for deeper flavor, but even 30 minutes of simmering will yield a delicious chili.

Tips to Reduce Preparation Time:

• Use Pre-Chopped Vegetables: Purchasing pre-chopped onions and bell peppers can save you significant time.
• Prepare Ingredients in Advance: Chop the vegetables and measure out the spices ahead of time. You can do this the night before or in the morning if you plan to make chili for dinner.
• Utilize Kitchen Tools: A food processor can speed up vegetable chopping. A garlic press can quickly mince garlic.
• One-Pot Cooking: This recipe is designed for one-pot cooking, minimizing cleanup and streamlining the process.
• Make a Large Batch: Chili freezes exceptionally well. Making a large batch allows you to have leftovers for future meals, saving time on cooking on other days.

While the simmering time is essential for flavor development, the active hands-on preparation time for Sweet and Spicy Chili is quite reasonable, making it a great option for weeknight meals or weekend gatherings.

How to Serve

Sweet and Spicy Chili is a versatile dish that can be served in numerous ways. The beauty of chili lies in its ability to be customized with various toppings and accompaniments. Here are some delicious serving suggestions to elevate your chili experience:

• Classic Bowl of Chili:
  • Toppings Bar: Set up a toppings bar and let everyone customize their bowls. Popular toppings include:
    • Shredded Cheese: Cheddar, Monterey Jack, Colby Jack, pepper jack, or a Mexican cheese blend.
    • Sour Cream or Greek Yogurt: Adds coolness and creaminess to balance the spice.
    • Chopped Green Onions or Chives: Provide a fresh, oniony bite and visual appeal.
    • Diced Red Onion: For a sharper onion flavor.
    • Fresh Cilantro: Adds a bright, herbaceous note.
    • Avocado or Guacamole: Adds creaminess and healthy fats.
    • Jalapeño Slices: Fresh or pickled, for extra heat.
    • Tortilla Chips or Crumbled Cornbread: For added texture and crunch.
    • Hot Sauce: For those who like it extra spicy.
    • Lime Wedges: A squeeze of lime juice brightens the flavors.
• Chili with Bread or Grains:
  • Cornbread: A classic pairing with chili. Serve warm cornbread alongside or crumbled on top.
  • Crusty Bread: Slices of crusty bread, like sourdough or French bread, are perfect for dipping into the chili and soaking up the flavorful sauce.
  • Rice: Serve chili over cooked white rice, brown rice, or quinoa for a heartier meal.
  • Polenta or Grits: Creamy polenta or grits provide a comforting base for the chili.
• Chili-Loaded Dishes:
  • Chili Cheese Fries: Pour chili over a bed of crispy French fries and top with shredded cheese.
  • Chili Dogs: Use chili as a topping for hot dogs in buns.
  • Chili Nachos: Spread tortilla chips on a platter, top with chili, shredded cheese, and other nacho toppings like jalapeños, olives, and sour cream.
  • Chili Baked Potatoes: Spoon chili over baked potatoes and top with your favorite toppings.
  • Chili Mac and Cheese: Combine chili with macaroni and cheese for a comforting and indulgent dish.
• Chili as a Filling:
  • Chili-Stuffed Bell Peppers: Fill halved bell peppers with chili and bake until tender.
  • Chili Burritos or Tacos: Use chili as a filling for burritos or tacos.
  • Chili Empanadas: Fill empanada dough with chili and bake or fry until golden brown.
• Serving Temperature and Occasions:
  • Serve Hot: Chili is best served hot. Keep it warm in a slow cooker or on the stovetop on low heat if serving over a period of time.
  • Perfect for Cold Weather: Chili is a quintessential comfort food, especially perfect for cold weather months.
  • Great for Gatherings: Chili is ideal for potlucks, game day parties, casual dinners, and family gatherings. It’s easy to make in large batches and is always a crowd-pleaser.
  • Make-Ahead Meal: Chili is an excellent make-ahead dish. It tastes even better the next day, making it perfect for meal prepping.

No matter how you choose to serve it, Sweet and Spicy Chili is sure to be a hit. Get creative with your toppings and accompaniments to create a personalized chili experience that everyone will enjoy.

Additional Tips

To elevate your Sweet and Spicy Chili from good to exceptional, consider these five additional tips:

1. Enhance the Beef Flavor with Browning Techniques: Don’t rush the browning of the ground beef. Browning the beef properly is crucial for developing deep, savory flavors. For even deeper flavor, consider using a combination of browning methods. You can sear the ground beef in batches in a very hot pan to create a rich crust before crumbling and fully cooking it. You can also add a tablespoon of Worcestershire sauce or soy sauce while browning the beef to enhance its umami flavor. Another technique is to use beef broth to deglaze the pot after browning the beef; this will lift up all the flavorful browned bits (fond) from the bottom of the pot and incorporate them into the chili.
2. Layer the Flavors by Sautéing Ingredients in Stages: Instead of adding all the vegetables and spices at once, sauté them in stages to build layers of flavor. Start by sautéing the onions until softened, then add the bell peppers and cook until slightly tender. Add the garlic last, as it cooks quickly and can burn easily. Blooming the spices in the hot oil or fat after sautéing the vegetables is crucial for releasing their aromas and intensifying their flavors. Sautéing the tomato paste briefly with the spices also caramelizes it, adding depth and richness to the chili.
3. Adjust Sweetness and Spice to Your Preference Gradually: The balance of sweet and spicy is key to this chili. Start with the suggested amounts of brown sugar (or molasses) and cayenne pepper (or chipotle powder), and then taste and adjust as needed. It’s always easier to add more sweetness or spice than to remove it. If you prefer a sweeter chili, add more brown sugar or honey. If you want it spicier, add more cayenne pepper, chipotle powder, or a pinch of red pepper flakes. Remember that the flavors will meld and deepen as the chili simmers, so taste and adjust seasoning towards the end of the cooking process.
4. Simmer Low and Slow for Maximum Flavor Development: Patience is key when making chili. Simmering the chili for a longer period on low heat allows the flavors to meld together beautifully and develop a richer, more complex profile. A minimum of 30 minutes of simmering is recommended, but simmering for 1-2 hours, or even longer on very low heat, will result in a significantly more flavorful chili. Low and slow cooking also helps to tenderize the beef and beans, creating a more pleasing texture. If you have time, consider making the chili a day ahead of time; the flavors will continue to develop overnight in the refrigerator, and the chili will taste even better the next day.
5. Don’t Forget the Finishing Touches: The final touches can make a big difference in the overall taste and presentation of your chili. Season generously with salt and freshly ground black pepper towards the end of cooking, adjusting to taste. A splash of acidity, like a squeeze of lime juice or a tablespoon of apple cider vinegar or red wine vinegar, added right before serving, can brighten the flavors and balance the richness of the chili. Fresh toppings, like chopped cilantro, green onions, sour cream, or shredded cheese, add freshness, texture, and visual appeal. Consider garnishing with a swirl of olive oil or a sprinkle of smoked paprika for an extra touch of flavor and presentation.

By incorporating these tips, you can take your Sweet and Spicy Chili to the next level, creating a truly unforgettable and delicious meal.

FAQ Section

Q1: Can I make this chili vegetarian or vegan?

A: Absolutely! Making this chili vegetarian or vegan is quite easy. To make it vegetarian, simply omit the ground beef and add more beans or vegetables. You can increase the quantity of kidney beans and black beans, or add other beans like pinto beans or cannellini beans. For a vegan version, also ensure you use vegetable broth instead of beef broth. To add heartiness and a meaty texture to vegetarian or vegan chili, consider adding:

• Plant-Based Ground Meat: There are many excellent plant-based ground meat alternatives available that can be substituted for ground beef. Choose one that is designed for savory dishes and holds its texture well during cooking.
• Lentils: Red lentils or brown lentils can be added to the chili. They break down during cooking and create a thicker, heartier texture.
• Diced Vegetables: Adding diced vegetables like carrots, celery, zucchini, or sweet potatoes can increase the substance and nutritional value of vegetarian chili.
• Mushrooms: Sautéed mushrooms, especially cremini or portobello mushrooms, add a meaty flavor and texture to vegetarian chili.

Q2: How can I adjust the spice level of this chili?

A: Controlling the spice level is easy. For a milder chili, reduce or eliminate the cayenne pepper (or chipotle powder). You can also use a mild chili powder blend. If you want to add a touch of warmth without significant heat, you can use smoked paprika instead of cayenne. To make it spicier, increase the amount of cayenne pepper or chipotle powder. You can also add a pinch of red pepper flakes, diced jalapeños (fresh or pickled), or a dash of hot sauce. Taste the chili as it simmers and adjust the spice level to your preference. Remember that the spice level may intensify slightly as the chili sits.

Q3: Can I freeze leftover chili?

A: Yes, chili freezes exceptionally well, making it a great make-ahead meal. Allow the chili to cool completely before transferring it to freezer-safe containers or freezer bags. If using containers, leave some headspace at the top as the chili will expand slightly when frozen. If using freezer bags, lay them flat to freeze for easier storage. Properly frozen chili can last for 2-3 months in the freezer. To thaw, you can thaw it in the refrigerator overnight or gently reheat it from frozen on the stovetop over low heat. Chili often tastes even better after freezing and thawing as the flavors meld further.

Q4: What are some good toppings for Sweet and Spicy Chili?

A: There are endless possibilities for chili toppings! Some classic and delicious options include:

• Dairy: Shredded cheese (cheddar, Monterey Jack, pepper jack), sour cream, Greek yogurt.
• Fresh Vegetables: Chopped green onions, chives, diced red onion, fresh cilantro, diced tomatoes, avocado, jalapeño slices.
• Crunchy Toppings: Tortilla chips, oyster crackers, crumbled cornbread, crispy fried onions.
• Sauces: Hot sauce, salsa, pico de gallo.
• Other: Lime wedges, pickled onions, olives.

Set up a toppings bar and let everyone customize their bowls to their liking!

Q5: Can I make this chili in a slow cooker or Instant Pot?

A: Yes, you can adapt this recipe for both a slow cooker and an Instant Pot.

• Slow Cooker: Brown the ground beef and sauté the onions, peppers, and garlic in a skillet on the stovetop as per the instructions. Then, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
• Instant Pot: Use the sauté function to brown the ground beef and sauté the onions, peppers, and garlic directly in the Instant Pot. Then, add the remaining ingredients. Secure the lid and cook on high pressure for 15-20 minutes, followed by a natural pressure release for 10-15 minutes, and then a manual pressure release for any remaining pressure.

Both methods are convenient for hands-off cooking and allow the flavors to meld beautifully. Adjust cooking times based on your specific appliance and desired texture.

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