Slow cooked chili
(NC)—As the seasons change and the air turns brisk, people begin to gravitate towards the items that keep them cozy, whether it is a favourite blanket, a crackling fire, or comfort foods to warm their hearts and bellies. Great tasting classics like pulled pork, stews, and chili will surely warm you and your loved ones when you feel the chill in the air.
But why venture out into the cold, when you can create these classic dishes from the comfort of your own kitchen? Homemade meals are not only more economical, when prepared with local fresh ingredients, they are also more nutritious. But staying in for these classics doesn't mean having to slave over the stove. Countertop appliances, such as Crock-Pot branded slow cookers, make creating these classics a cinch with minimal fuss, allowing you more quality time to spend cozying up under a blanket.
Any Day of the Week Beef ChiliServing: 6-8
Low: 6-8 hours
High: 3-4 hours
2 medium yellow onions, chopped
4 cloves garlic, minced
2 green bell peppers, chopped
2 pounds ground chuck beef
28 ounces pinto beans, canned, drained
14 ounces tomatoes, canned, drained, chopped
4 ounces green chilies, canned, chopped
2 tsp ground cumin
1 tbsp dried oregano
1 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp salt1 cup beef or chicken broth
1 cup sour cream, for garnish
1 cup sharp cheddar cheese, grated, for garnish
2 tbsp green onions, thinly sliced, for garnish
In a large skillet, sauté the onions, garlic, and bell peppers until soft.
Brown the ground beef and drain off any excess fat.
Transfer the meat and vegetables to the Crock-Pot.
Add the remaining ingredients except the garnishes, and mix thoroughly.
Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours.).
To serve, offer the sour cream, cheese and green onions at the table.