Thursday, November 5, 2009
Slow Cooker Chili
My husband loves beans, and he is a fan of a good chili on a cold day. I love doing it in the slow cooker, It doesn’t require a lot of work on my part, and the flavors have lots of time to mix together and become something delicious. This is approximations, as when I cook chili there is a lot of tossing in random vegetables out of the fridge, tasting and adding spices depending on my mood that day.
2 stalks celery
1 lb ground meat (I used ½ lb beef and ½ lb venison as they were the first things I grabbed)
1 can crushed tomatoes
1 can tomato sauce
2-3 cans beans (I used all kidney this time, but sometimes I add navy beans as well)
peppers (doesn’t really matter what kind, use what you like best)
2-3 small hot peppers
1 can corn nibblets
2 tbsp chili pepper
2tbsp cup cumin
1 tbsp Italiano seasoning
garlic, salt and pepper to taste
1. Brown meat with the celery and onions. Rinse off the beans.
2. Combine everything in the crockpot and cook on low for 8-10 hours. I always taste it when I get home and add any extra spices I think may help (more cumin, more chill powder, more tomato sauce ect) and then let it finish cooking – this works well as I get home around the 8.5 hour mark.
This is also fantastic as a vegetarian meal – just don’t add the meat. It has gone of really well with both meat eaters and vegetarians alike. Owens favorite serving method is in a bread bowl (well he likes most things in a bread bowl). The bread bowls here are from the Italian bread bowls My Kitchen Café.