There are some thermal cooker recipes you make once… and then there are the recipes that quietly work their way into the rhythm of your home. This chili is one of those. Around here at Serendipity Farmhouse, we’ve learned that a good pot of chili isn’t just for game day—it’s for any day when you want something hearty, comforting, and wonderfully hands‑off.
With just 15 minutes of prep, this “Fourth‑Quarter Comeback” Classic Beef & Bean Chili goes into the cooker and gently transforms itself while you go about your day. Virtually no electricity. No pot watching. No fuss. Just the kind of slow‑simmered flavor that tastes like you stood over the stove for hours… even though you didn’t.
This is the meal I turn to when the weather cools, when the schedule fills up, or when I simply want dinner to be ready the moment I walk back through the door. The thermal cooker does the work; I just get the credit.
What You’ll Learn in Our Video
In our video, I’ll walk you through:
- The quick prep that builds deep, rich flavor
- How to load and seal your cooker for perfect results
- The big, cozy reveal when you open the lid
- Tips for serving, storing, and making this chili your own
Whether you’re cooking off‑grid, saving energy, or just craving a bowl of something warm and reliable, this chili fits right into everyday life. It’s become a staple here at the Farmhouse, and I have a feeling it’ll become one in your kitchen too.
Now let’s get cooking—your future self will thank you.
— Chef Blondie
Serendipity Farmhouse Kitchen
Check out our other thermal cooker recipes:
- Exciting Christmas Gift: Tayama Thermal Cooker Unboxed
- Can You Really Make a 5-Star Beef Stew in a Thermal Cooker?
- Beat the Heat with this Amazing Thermal Cooker Three-Course Master Recipe
“Fourth‑Quarter Comeback” Classic Beef & Bean Chili
Notes
• Add masa harina at the end for a thicker, competition‑style finish.
• This chili holds heat exceptionally well — ideal for serving throughout the game.
• For a spicier version, add jalapeño or a dash of hot sauce before sealing the cooker.
• Great with shredded cheddar, sour cream, and cornbread on the side.
Ingredients
- • 2 lb ground beef (80/20 for richness)
- • 1 large onion, diced
- • 1 green bell pepper, diced
- • 4 cloves garlic, minced
- • 2 tbsp chili powder
- • 1 tbsp smoked paprika
- • 1 tsp cumin
- • 1 tsp oregano
- • 1 tsp salt
- • 1 can (28 oz) crushed tomatoes
- • 1 can (15 oz) kidney beans, drained
- • 1 can (15 oz) black beans, drained
- • 1 cup beef broth
- • 1 tbsp brown sugar
- Optional: diced jalapeño, hot sauce, masa harina for thickening
Instructions
- In the inner pot, brown the beef until deeply caramelized.
- Add onion, pepper, garlic; sauté until softened.
- Stir in spices and toast briefly.
- Add tomatoes, beans, broth, and sugar. Bring to a rolling boil for 5 minutes.
- Transfer to the outer thermal container and seal.
- Let it cook passively for 3–4 hours.
- Finish with masa harina if you want a thicker, competition‑style texture.
Discover more from Serendipity Farmhouse
Subscribe to get the latest posts sent to your email.
I made chili a few times. It had cumin and chili powder but didn’t have oregano. I know yours was delish!