Kinder’s Woodfired Chili
Kinder’s Woodfired Chili
One packet. That’s the whole seasoning drawer.
One packet standing in for a whole spice drawer, a shortcut our game day recipes endorse.
Kinder’s Woodfired Chili Seasoning handles the smoke, the heat, and the depth, everything a full spice cabinet usually handles. Brown the beef, stir in the packet, move it to the slow cooker, add beans and tomatoes, and walk away. Come back to a pot of chili that tastes like it’s been going all afternoon, because it has.
This is slow cooker beef chili built on real decisions. Ground beef browned until it develops actual crust and color. A full cup of beef broth over water for a base with body. And 1-3 hours of low heat giving the flavors time to settle into each other. You’ll know it’s ready by the smell alone.
Kinder’s built this seasoning to do what a scratch spice blend does, layered heat, woodfire character, a rounded base, without making you measure seven things. It’s not a shortcut in the lazy sense. It’s a focused ingredient that happens to be doing all the heavy lifting.
A few decisions separate this from the obvious version. Browning the beef first is the biggest call, raw beef in a slow cooker works, but the sear you get in a hot skillet doesn’t come back once you’ve skipped it. Use low-sodium broth so the seasoning stays in control of the salt level. And time is your texture dial: push the full 3 hours with the lid slightly ajar and the chili tightens into something thick and concentrated. Pull it at 1 hour for something brothier and looser.
Serve it in bowls, spoon it over cornbread, pile it on chips, or run it over hot dogs. It holds all week and gets better overnight.
Flavor First.
Kinder’s Woodfired Chili
Ingredients
Equipment
Method
- In a skillet over medium-high heat, brown the ground beef for 7-10 minutes, stirring frequently to break up the meat. Cook until no pink remains.
- Add Kinder’s Woodfired Chili Seasoning to the skillet and stir for about 1 minute, ensuring the seasoning coats the meat evenly.
- Transfer the seasoned beef to a slow cooker set to High.
- Add water or beef broth, diced tomatoes (undrained), and drained kidney beans to the slow cooker. Stir to combine.
- Cook on High for 1-3 hours, stirring occasionally. Cook longer for a thicker, more concentrated chili.
- Serve hot with toppings of choice.
Nutrition
Notes
- Brown the beef before it goes in — Don’t skip this step. Get a real sear in a hot skillet, break up the meat, let it develop color, and drain the excess fat. That crust carries through the entire slow cook and shows up in every bite.
- Broth over water — Beef broth builds body in the base that water can’t replicate. Go low-sodium — regular broth can push the chili too salty once the Kinder’s seasoning packet is in.
- Time controls texture — The 1-3 hour range is real flexibility. At 1 hour you get a looser, brothier chili. At 3 hours with the lid slightly ajar for the final 45 minutes, it tightens into a thick, hearty bowl.
- Don’t drain the tomatoes — The liquid in the can is part of the base. Leave it in for acidity and body.
- It gets better the next day — Chili is one of the few dishes where reheated beats fresh. Make it ahead if you can; the flavors keep developing overnight in the refrigerator.
- Serve in bowls with shredded cheddar, sour cream, diced white onion, and sliced jalapeños. Warm cornbread alongside or tear into flour tortillas for dipping. The bowl is the baseline — everything else is a variation.
- For loaded nachos: spoon the chili hot over tortilla chips, cover in shredded cheese, add jalapeños and sour cream, and finish with a hit of hot sauce. This version goes fast at a table or straight off the stovetop.
- Try the Woodfired Chili dog — simmer all-beef hot dogs and spoon the chili over the top with mustard, diced white onion, and shredded cheddar. Works at a backyard cookout or on a Tuesday night.
- Refrigerator: Store in an airtight container for up to 4 days. The chili thickens as it cools — that’s normal, and the flavor keeps developing.
- Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave in 90-second intervals. Add a splash of beef broth or water to loosen if needed.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
How long does Kinder’s Woodfired Chili take in the slow cooker?
Plan for 1 to 3 hours on High after you’ve browned the beef, plus about 10-15 minutes for the stovetop browning step. Total time runs approximately 1 hour 15 minutes at the short end, or closer to 3 hours 15 minutes if you want a thicker, more concentrated chili.
Can I make this on the stovetop instead of a slow cooker?
Yes. Brown the beef, stir in the seasoning, then add everything to the same pot. Simmer covered on medium-low for 30-45 minutes, stirring occasionally. The result is slightly less concentrated than the slow cooker version but solid.
How do I thicken slow cooker chili?
Cook longer with the lid slightly ajar. For the last 30-45 minutes on High, leave the lid propped open so steam can escape and the liquid reduces. A tablespoon of tomato paste stirred in early also adds body without changing the flavor.
Can I use ground turkey instead of ground beef?
Yes. The technique is identical, brown it first, season with the packet, slow cook the same way. The flavor comes out lighter and leaner. Stick with 85/15 ground beef if you want the richest result.
What toppings go best with Kinder’s Woodfired Chili?
Shredded cheddar, sour cream, diced white onion, and sliced jalapeños are the core four. Cilantro and a squeeze of lime bring brightness. Keep the toppings cold and the chili hot, the contrast is part of it.
How long does chili last in the refrigerator?
Up to 4 days in an airtight container. Chili improves by day two as the flavors keep developing. Reheat on the stovetop or in the microwave with a splash of broth to loosen if needed.
More like this: Kinder’s Recipes
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