Browning the meat before making chili in the crockpot is optional, but does provide some benefits. Here is a quick rundown of the pros and cons of browning ground beef or other meats before adding to the slow cooker.
Pros of Browning Meat for Chili
- Browning creates more complex, richer flavors by developing fond on the bottom of the pan and incorporating the browned bits into the chili.
- It cooks off some of the fat rendered from the meat.
- Browning meat kills off bacteria on the surface that could otherwise survive in the moist environment of the slow cooker.
- It helps the meat hold its shape and texture better during long cooking times.
Cons of Browning Meat for Chili
- It dirties an extra pan to clean up.
- Browning takes extra time and effort compared to just dumping everything in the crockpot.
- If not drained properly, grease from browning can rise to the top of the chili.
- Some flavors and moisture are lost when browning over high heat.
Conclusion
While browning ground beef or other meats before making crockpot chili is not strictly necessary, it does provide some advantages. The extra depth of flavor and better texture are worth the small extra effort to most cooks. However, if time and convenience are top priorities, acceptable chili can certainly be made by skipping the browning step.
Tips for Browning Meat for Chili
If you do decide to brown the meat, follow these tips:
- Pat meat dry before browning to prevent steaming instead of searing.
- Use a heavy pan like cast iron or stainless steel over medium-high to high heat. Avoid nonstick pans which can’t develop fond.
- Brown meat in batches if needed to avoid steaming. Don’t crowd the pan.
- Stir occasionally and let the meat cook undisturbed to get good sear.
- Drain off excess grease after browning but leave the flavorful browned bits in the pan.
- Deglaze the pan with a small amount of liquid like broth to pick up all the flavor.
Meat Options for Chili
While ground beef is most common, many other meats can be used for chili either instead of or in addition to beef:
| Meat | Notes |
|---|---|
| Ground turkey or chicken | Lower fat options, turkey is very mild |
| Stew beef or chuck roast | Cut into cubes, will get very tender |
| Pork | Shoulder or tenderloin, adds richness |
| Sausage | Spicy varieties add lots of flavor |
| Wild game | Venison, bison, etc. lean meats |
Chili Ingredients
In addition to the meat, here are some other typical ingredients used to make chili:
- Aromatics – Onion, garlic, celery
- Spices – Chili powder, cumin, oregano, pepper
- Liquids – Broth, beer, wine, water, tomato juice
- Beans – Kidney, black, pinto, navy, etc.
- Tomatoes – Fresh, canned, sauce, diced, crushed, etc.
- Other vegetables – Bell peppers, carrots, corn, squash, etc.
Chili Tips
Follow these tips for the best chili from your crockpot:
- Cut vegetables into small uniform pieces for even cooking.
- Sear aromatics like onions and garlic before adding to pot.
- Toast spices briefly to boost their flavor.
- Simmer uncovered for thicker chili or covered for stew-like texture.
- Add acidity with a splash of vinegar or wine.
- Finish with fresh garnishes like cilantro, cheese, sour cream.
Conclusion
Browning meat before making chili in the crockpot adds richer flavor and better texture, but is not essential. With flavorful spices, liquids and vegetables, delicious chili can be made even without browning the meat first. If you do decide to take the extra step to brown ground beef or other meats, be sure to drain off excess fat and deglaze the pan to maximize flavor. Follow the recipe tips above and your slow cooker chili will be a big hit!