Slow Cooker Smoky Chipotle Beef Chili Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Have all your ingredients measured and ready, including draining and rinsing the pinto beans.

Check that your beef is cut into consistent 1-inch cubes to ensure even cooking. Clear a space in your kitchen for the slow cooker, ensuring the power cord is safely positioned away from the edge of the counter and any water sources.

Instructions

Layering the ingredients

1. 1Assemble the Ingredients
   Place the beef cubes into the bottom of the slow cooker. Add the drained pinto beans on top of the beef, ensuring they are evenly distributed, then sprinkle the entire packet of smoky chipotle chili seasoning over the beans.
   Look for all ingredients layered in the slow cooker
   Tip Ensure the beef pieces are uniform in size to promote even cooking throughout the process.

At this stage, the slow cooker is filled with raw beef, beans, and the seasoning packet, ready for the tomatoes. Ensure that the ingredients are arranged according to the instructions, with the beef at the bottom.

The setup should look neat, and you should be ready to pour the crushed tomatoes over the top to start the cooking process.

Slow cooking the chili

2. 2Add Tomatoes and Slow Cook
   Pour the crushed tomatoes over the seasoned beans and beef. Cover the slow cooker with its lid and set to cook on low heat for 8 hours or on high heat for 4 hours until the beef is tender and reaches an internal temperature of at least 145°F (63°C). Let the meat rest at least 3 minutes before serving.
   Look for the tomatoes are fully incorporated and the beef is fork-tender
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first few hours of cooking to maintain a consistent temperature inside the slow cooker.

The chili is now cooking, and you should notice a pleasant, smoky aroma filling the kitchen. The tomatoes have begun to release their moisture, and the beef is slowly tenderizing in the flavorful liquid. At the end of this phase, the sauce should be rich and slightly thickened, and the beef should be very tender to the touch.

Final seasoning and service

3. 3Finish and Serve
   Once the cooking time is complete and the beef has reached the target temperature, turn off the slow cooker and let the chili rest for at least 5 minutes before serving. Stir the chili gently to combine all the juices and flavors before portioning into bowls.
   Look for the chili is steaming and the sauce has thickened slightly
   Tip Letting the chili rest allows the sauce to thicken and the flavors to settle before you serve.

The chili has finished cooking and is resting, which is crucial for the final texture. The sauce should have a deep, consistent color and a savory, smoky scent. Before serving, give the chili a gentle stir to ensure the flavors are well-distributed. The beef should be soft and fully incorporated into the thick, hearty sauce.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent even cooking and lead to uneven texture. Always leave enough space at the top for the ingredients to simmer properly.

Another error is checking the lid too frequently; every time the lid is removed, heat escapes, extending the cooking time. Trust the process and allow the slow cooker to maintain its internal temperature, ensuring the chili cooks consistently from start to finish.

How to tell it’s done

To determine if the chili is done, check the tenderness of the beef cubes. The meat should be fork-tender and fall apart easily when pressed.

Using a meat thermometer, ensure the thickest pieces of beef have reached an internal temperature of at least 145°F (63°C). This temperature ensures the meat is cooked through and safe to consume, while the resting time allows for the best possible texture.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest