Slow Cooker Bourbon Brown Sugar Beef Chili Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Drain and rinse the kidney beans thoroughly to remove the canning liquid, which can sometimes have a metallic taste.

Ensure the ground beef is fresh and kept chilled until the moment it goes into the slow cooker. Have a sturdy long-handled spoon nearby for stirring the mixture, as the slow cooker insert can be deep and heavy once filled with ingredients.

Instructions

Preparation and layering

1. 1Layer the ingredients
   Place the raw lean ground beef at the bottom of the slow cooker insert. Add the drained kidney beans over the beef, then sprinkle the chili seasoning evenly across the top. Pour the crushed tomatoes over the other ingredients.
   Look for all ingredients are layered properly
   Tip Layering prevents sticking on the bottom of the cooker.

At the end of this phase, the ingredients should be neatly layered in the slow cooker. The beef should be at the bottom, topped with the beans and seasoning, and finally covered by the crushed tomatoes.

Everything is ready for the sauce to be added, ensuring the flavors are distributed evenly throughout the cooking process.

Sauce incorporation

2. 2Incorporate sauce
   Stir the bourbon and brown sugar together in a small bowl until the sugar dissolves. Pour this mixture into the slow cooker over the other ingredients. Gently fold the contents with a large spoon to combine the seasonings and liquids without overworking the meat.
   Look for sauce is fully incorporated now
   Tip Ensure the brown sugar is fully dissolved to prevent caramelizing only on the top surface.

The mixture should look uniform after the bourbon and brown sugar sauce is stirred in. The color should be consistent, and the brown sugar should be fully incorporated into the liquid base. Check that the ingredients are combined well enough that the seasoning is not clumped in one area of the cooker.

Slow cooking

3. 3Slow cook and serve
   Cover the slow cooker and cook on low for 6 hours. Check that the ground beef reaches an internal temperature of 160°F (71°C). Once cooked, let the chili rest for 5 minutes before serving in bowls.
   Look for chili is thick and glossy
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip The chili will thicken further as it rests off the heat.

The chili is finished when it is steaming, thick, and glossy. The meat should be tender and cooked through, reaching 160°F (71°C). The scent should be savory with a subtle sweetness from the bourbon and brown sugar. Ensure the chili has rested for five minutes before serving to allow the flavors to settle.

Common mistakes

Avoid adding too much liquid at the start, as the tomatoes and beef will release their own juices during the long cooking process. Another common mistake is failing to rinse the beans, which can introduce excess starch and salt that alters the intended flavor profile.

Finally, refrain from frequently removing the lid, as this releases heat and moisture, significantly increasing the cooking time and potentially preventing the sauce from thickening properly.

How to tell it’s done

The chili is finished when the ground beef is fully cooked and the liquid has reduced into a thick, glossy sauce. Use an instant-read thermometer to verify the beef reaches 160°F (71°C).

The visual cue for doneness is a rich, dark color and a texture that coats the back of a spoon. If the chili appears too thin, remove the lid for the final 30 minutes of cooking to allow further reduction.

• Ground meat: 160°F (71°C) in the thickest part