Monday, January 30, 2012

{Crockpot Chili}

My bowl of chili with a dollop of sour cream, chopped green onions and a sprinkle of cheese
I took a recipe I found in Jan/Feb 2012 Food Network Magazine for "Chili Con Carne" and adapted it to work with what I had on hand and make it work in a crockpot because I didn't want to hover over a stove all day.  Below is my adapted recipe for crockpot chili.

Crockpot Chili

1/2 package of bacon, chopped
2 lbs ground beef
2 small onions, chopped
2 red bell peppers, chopped
4 tbsp chopped garlic
1/4 c. chili powder
1 tsp allspice
1 tsp ground cheyenne powder
2 tsp paprika
2 tsp oregano
1 tsp turmeric 
2 tbsp coco powder
1/8 c. brown sugar
Sea Salt to taste
3 cubes of beef bulion
4 cups of water
1 - 6oz can tomato paste
2 - 15.5 oz can diced tomatoes
 2 - 15 oz cans black beans, drained and rinsed
2 - 15 oz cans kidney beans, drained and rinsed
1 tbsp hot sauce


Cook the bacon until slightly crispy. Use the some of  the bacon grease to cook down the chopped onions and bell peppers and garlic. Cook and drain the ground beef. 

in a separate bowl place all the dry spices and mix together.

Add bacon, ground beef, onions, peppers, garlic and beans into a large crockpot (mine is 6 qt I believe). Add the bullion, tomato paste and chopped tomatoes. Stir all ingredients together. Add the water, stir til combined then pour dry spices into pot and stir until they are dissolved. 

Cover crockpot, turn onto HIGH for 6 hours or cook on LOW for 10 hours. Add water if needed.

When done, top with shredded cheese, sour cream chopped green onions  or any other topping you would like or just enjoy by itself.

**NOTE** This is  not a spicy chili but a more mild chili, great for kids who don't like too much heat.

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