Slow Cooker Chili

There are few things better than a bowl of chili on a cool Fall day. (Especially if its Sunday and you are watching football!) This recipe is amazing. In fact, my oldest son told  me that I should call this “Mouth Watering Chili.”  It is super easy to make as long as you have the right ingredients and in a slow cooker, you get to throw it all together and forget about it! The flavors simmer and come together all on their own. Its a magical thing! Everyone has their own preference as to how hot they want their chili but here is how I make mine.

Prep time: 30 min   Cook time: 4-8 hours

Ingredients

  • 2 lbs of Ground Meat (we used half beef half bison but turkey or all beef would also be fine.)
  • 1 yellow onion diced
  • 2 jalapeños diced
  • 4 cloves of garlic diced
  • 1-2 bell peppers diced (green, red, or you can use both)
  • **1/2 cup water if needed

spices:

  • 3 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tbsp Italian seasoning
  • 1-2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp chili powder
  • a good amount of salt and pepper

 canned goods:

  • 2 cans of beans:Do not drain (we used 1 can of an organic trip blend and 1 can of organic pinto)
  • 1 15oz can of tomato sauce
  • 1 15oz can of fire roasted tomatoes
  • 1  6oz can of tomato paste
  • 1 15oz can of fire roasted corn

In a large pan, brown your meat. Once its no longer pink, drain the fat and set aside.

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while the meat is cooking you can dice your veggies!

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In the same pan you cooked your meat in (don’t wash it in between. You want that flavor!) cook all of your fresh veggies (onion, garlic, bell pepper, jalapeño) until soft and the onions are translucent.

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Put the meat, veggies, and beans into the slow cooker. We did not drain the beans. Put them in liquid and all.

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add your seasonings (I like to coat everything in the spices before adding the liquids but thats probably me just being weird. I am sure everything would be just fine if you threw it all in together)

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add your canned goods, brown sugar and lots of salt and pepper!

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Stir until its all combined. Add a 1/2 cup of water for a bit more moisture.

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Cook on low for 3-4 hours or longer if you have the time.

(We’ve left it over night before and we’ve also eaten it after just an hour 😉 but it is definitely better the longer you can control the urge to devour it. )

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Serve with sour cream and shredded cheese!!!!!

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