Go Back
Chili is a beloved classic, known for its comforting warmth and rich flavors that make it a staple in many households. However, if you're looking to elevate your chili game, consider trying the unique and delightful Slow Cooker Charcuterie Board Chili. This innovative recipe brings together the essence of a traditional charcuterie board and the hearty, satisfying nature of chili, creating a dish that is perfect for casual gatherings or cozy family dinners.

Slow Cooker Charcuterie Board Chili

Discover a unique twist on a classic favorite with Slow Cooker Charcuterie Board Chili. This hearty dish combines the flavors of a charcuterie board—think cured meats, cheese, and spices—into a comforting chili that’s perfect for gatherings or cozy nights in. The slow cooker method melds the rich ingredients over time, enhancing their flavors while saving you cooking time. Serve with your favorite toppings for a customizable meal everyone will love.
Print Recipe Pin Recipe

Ingredients
  

1 lb ground beef

1 cup diced salami

1 cup diced pepperoni

1 cup diced ham

1 large onion, chopped

3 cloves garlic, minced

1 can (28 oz) fire-roasted diced tomatoes

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup beef broth

2 tbsp chili powder

1 tbsp smoked paprika

1 tbsp brown sugar

1 tsp ground cumin

1/2 tsp red pepper flakes (adjust to taste)

Salt and pepper, to taste

1 cup shredded cheddar cheese (for topping)

1/2 cup sliced black olives (for garnish)

1/2 cup diced green onions (for garnish)

Crusty bread or tortilla chips (for serving)

Instructions
 

Brown the Meats: In a large skillet over medium heat, add the ground beef and cook until browned and no longer pink, breaking it apart with a spatula as it cooks. Once browned, drain any excess fat and transfer the beef to the slow cooker.

    Combine the Ingredients: In the slow cooker, add the diced salami, diced pepperoni, diced ham, chopped onion, and minced garlic. Use a large spoon to stir and mix everything together until well combined.

      Add the Liquids: Pour in the fire-roasted diced tomatoes, kidney beans, black beans, and beef broth. Stir the mixture gently to evenly distribute the meats and beans throughout the chili.

        Season the Chili: Sprinkle the chili powder, smoked paprika, brown sugar, ground cumin, red pepper flakes, and a generous pinch of salt and pepper into the slow cooker. Stir everything together until all the ingredients are well-seasoned.

          Slow Cook: Place the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 4 hours. If time allows, stir occasionally to help blend the flavors.

            Final Touches: When cooking time is complete, taste the chili and adjust the seasoning as needed. If you prefer a thinner consistency, add a bit more water or beef broth to your liking.

              Serve and Garnish: Ladle the hot chili into bowls. Top each serving with shredded cheddar cheese, sliced black olives, and diced green onions for a pop of color and flavor. Pair you chili with crusty bread or tortilla chips for scooping or dipping.

                Prep Time, Total Time, Servings

                  | 15 minutes | 7 hours (on low) | 6-8 servings |