April 4, 2013

Slow Cooker Chili

at Thursday, April 04, 2013

Slow Cooker Chili

  • 1 Tbsp olive oil
  • 1 lbs lean ground beef/ l lb ground turkey
  • 1 large yellow onion, finely chopped
  • 3 cloves of garlic, finely minced
  • 2 (14.5) oz cans diced tomatoes with green chilies
  • 3 (8 oz) cans tomato sauce
  • 2 1/2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 Tbsp paprika
  • 2 tsp cocoa powder
  • 1 tsp granulated sugar
  • Salt and freshly ground black pepper, to taste
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed 
  • 1 (15 oz) can refried beans
  • Serve topped with:
  • Cheddar and Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
  • Optionally serve with:
  • fresh cornbread or biscuits, baked russet potatoes, saltine crackers or tortilla chips
  • Heat olive oil in a large nonstick saucepan over moderately high heat. Once oil is hot, carefully crumble ground beef into oil and cook, stirring occasionally until beef has browned. Drain most of fat from beef, leaving about 2 - 3 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into a 6 or 7 quart slow cooker. Add in onion, garlic, diced tomatoes, tomato sauce, chili powder, cumin, paprika, cocoa powder, sugar, and season mixture with salt and pepper to taste. Stir in black beans and light red kidney beans. Cover with lid and cook on low heat for 6 hours.
  • Serve warm with desired toppings 



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