Slow Cooker Root Beer Chili
Print Recipe
Ingredients
- 2 pounds lean ground beef browned and drained
- 2 cups chopped peppers and onion I use frozen
- 3 cloves minced garlic
- 1 (15 ounce) can red kidney beans, rinsed and drained
- 1 (15 ounce) can chili beans, do not drain
- 1 (15 ounce) can black beans rinsed and drained
- 1 (11 ounce) can mexi corn, drained
- 1 (10 ounce) can diced tomatoes with green chilis
- 1 (15 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (1 ounce) envelope chili seasoning
- 1 tablespoon brown sugar
- 12 ounce Root Beer
- Scallions cheese, sour cream for topping
Instructions
- To the slow cooker add your ground beef, peppers and onions, garlic, beans, corn and tomatoes with green chilies.
- In a mixing bowl whisk together the tomato sauce, tomato paste, chili seasoning, brown sugar and root beer.
- Pour into the slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- Garnish with your favorite topping and serve!
- Serve!
Notes
Tips, Tricks & Storage
Here are a few things I've picked up after making this recipe so many times over the years. Nothing fancy, just the tricks that make a difference. Brown the Beef First Searing the beef before adding it to the slow cooker gives the chili a deeper flavor and prevents excess grease from making the chili too heavy. Don't Skip the Root Beer It doesn't make the chili taste like soda, but instead enhances the depth of flavor and sweetness. Use regular root beer for the best caramel notes. Avoid diet soda because the artificial sweeteners don't cook down the same way real sugar does. Thicken Toward the End If the chili looks thinner than you want, remove the lid during the last 30–45 minutes of cooking to thicken it naturally. Add Toppings Shredded cheese, sour cream, green onions, tortilla strips, jalapeños, even Fritos — all of them make a great finishing touch. Use a Liner Chili can stick to the crock pot, so a slow cooker liner makes cleanup easy. Storage Store leftovers in an airtight container for up to 3 days. This chili is one of those dishes that tastes even better the next day! Freeze for up to 3 months; thaw in the fridge overnight before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.Substitutions
This chili is easy to adapt to your preferences, so use what you have at home and make it your own! Ground Beef → Turkey, Chicken, Pork Turkey, chicken, or pork creates a lighter flavor than beef and is a slightly healthier alternative. Or swap half the meat for sausage to add extra flavor. Beans → Pinto Beans, White Beans You can use pinto beans, white beans, or really whichever beans you have on hand. You can even make a mix! Root Beer → Other Dark Soda Dr. Pepper, Coke, or even Ginger Ale can be used for a sweet twist. Each of these adds slightly different flavors depending on your preference. Tomatoes with Green Chilies → Regular Diced Tomatoes Regular diced tomatoes plus a can of green chilies work too. You can also cut up fresh tomatoes and green chilies, but just check them as you're cooking, as they may need to cook longer. Chili Seasoning → Homemade Seasoning Make your own seasoning if you don't have a packet. Homemade chili usually includes chili powder, cumin, paprika, garlic powder, and cayenne pepper.Variations
If you want more heat, add jalapeños, cayenne pepper, hot sauce, or extra chili powder. For a smokier flavor, use fire-roasted tomatoes or stir in a bit of chipotle chili powder or smoked paprika. You can even add vegetables like corn or bell peppers, without changing the base recipe. This can easily be made vegetarian by omitting the beef and adding extra beans, lentils, or quinoa. However, you customize it, the slow cooker ensures everything comes out warm, hearty, and delicious.Private Notes
Servings: 4 servings
