Crockpot Chili I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Chili I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Chili I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 onions, chopped
• 2 cloves garlic (I use the minced kind that comes in a jar)
• 1 lb. lean hamburger
• 2 Tbs. chili powder
• cumin to taste (I leave this out)
• 2 cans (16 oz. ea.) tomatoes
• 2 cans tomato soup
• 2 cans kidney beans, drained
• salt and pepper to taste
• optional: shredded cheese and/or sour cream for topping

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook onions and garlic in 2 Tbs. oil till onions are yellow

Step 2: Technique & Execution

Add hamburger and cook till browned

Step 3: Technique & Execution

Stir in chili powder and optional cumin; cook 2 minutes more

Step 4: Technique & Execution

Meanwhile, in crockpot, combine remaining ingredients

Step 5: Technique & Execution

Stir in browned meat mixture

Step 6: Technique & Execution

Cover and cook on Low setting for 8-10 hours