Recipes Soups Bean Soups 6-Hour Chili
6-Hour Chili

6-Hour Chili

6-Hour Chili is rated 4.0 out of 5 by 6.
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Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 10 Serves 8 to 10.
To ensure impeccably fresh meat, we recommend grinding it yourself with an electric meat grinder. Try using boneless chuck with some of the outer fat still attached.

Ingredients:

  • 5 lb. ground beef
  • 5 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 can (28 oz.) chopped tomatoes with
      juices
  • 6 to 8 Tbs. chili powder
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • Salt and freshly ground pepper, to taste
  • 1⁄3 cup cornmeal
  • 2 cups unsalted beef stock
  • Sour cream, chopped red onion, grated,
      cheddar cheese and/or chopped fresh cilantro
      for garnish

Directions:

In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.

Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours on low according to the manufacturer's instructions.

Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, red onion, cheese and/or cilantro.

Serves 8 to 10.
Williams-Sonoma Kitchen.
Rated 4 out of 5 by from Great place to start Everyone has their own variations on chili and this is a great starting point to build upon and add your own flair. I only make a couple of modifications; ground turkey substitution, 1 can of kidney beans, and a 1/8 cup chipotle chilis. But this recipe would be pretty good on it's own.
Date published: 2015-10-19
Rated 5 out of 5 by from Great Chili Recipe My family loves this Chili. I do add a can or two of pinto beans with jalapenos for extra spice. I also tend to add the lesser amount of chili power. The chili has an excellent flavor and is adaptable.
Date published: 2013-12-06
Rated 5 out of 5 by from Excellent! This is an excellent recipe. I think it would be great made as is, however, I did make a few minor changes (as I usually do with recipes). My family prefers to have some beans in our chili, so I made this using 3 lbs. of 93% lean ground beef and two cans of drained black beans. I ended up using 8 Tbs. high quality chili powder because we like things spicy. I also substituted masa harina for the cornmeal since I had some on hand and it's more flavorful. Everyone raved about the chili and it's even better a few days later. We got 7 large dinner sized servings out of this recipe. This is my new go-to recipe!
Date published: 2013-11-02
Rated 1 out of 5 by from Disappointed I had been looking for a great slow cooker recipe for my family. I stumbled upon this recipe and was anxious to try it out. When we finally tried this recipe it was so disappointing. I would not recommend this recipe to anyone. I should have known something was off when I saw how much chilli powder was included in the recipe-even with the amount of ground beef it called for.
Date published: 2012-04-05
Rated 5 out of 5 by from This Is My Go-To Chili Recipe For more years than I can remember... "6 Hour Chili" recipe has been my go-to chili. I stumbled across it in a Williams-Sonoma Christmas catalog, under slow-cookers, side column... it was instant..."I've got to try this recipe" and was an tasty success. You can spice the recipe up. It's great with or without a beans... Sour cream, grated cheese, red onion toppings make this "go-to" chili recipe complete. Mm-Mm Good.
Date published: 2012-03-06
Rated 4 out of 5 by from Great chili I really liked this recipe. I made about a half recipe, using 1# of beef and about 1# of red kidney beans. I used dried beans, soaked overnight, and was concerned about them being done when the chili was ready, but it was perfect.
Date published: 2012-01-26
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