Tuesday, November 20, 2012

Slow-Cooker Chili

I have been making this White Chili for years but I was still wanting a good recipe for Red Chili.  I search all over the internet but didn't find exactly what I was looking for.  So, I kind of came up with my own recipe.  It is most closely inspired by Spicy Slow Cooked Chili on allrecipes.com.   It turned out great!  The recipe below is a little spicy.  If you don't care for spicy food, take out the cayenne pepper and slowly add it in ¼ teaspoon at a time until you have reached your desired level of spiciness.  We had this for dinner the first night topped with cheese and served with Cornbread.  The second night, we made chili dogs.  

[Recipe updated 10/02/2016 to make it a little more kid-friendly.]

Slow-Cooker Chili

1 lb ground beef
½ large yellow onion, chopped
1 can chili beans*, undrained
1 can black beans, drained and rinsed
1 can diced tomatoes with green chilies, drained
2 8 oz can tomato sauce
4 cloves garlic, minced
3 T chili powder
1 t cayenne pepper (optional)
½ t salt
½ t ground black pepper

In a skillet, brown ground beef and onion until beef is no longer pink and onion is tender.  Drain.  In slow-cooker, combine ground beef, onion, beans, tomatoes with green chilies, tomato sauce, garlic, chili powder, cayenne pepper, salt and black pepper. Cover and cook on low for 8 hours or high for 4 hours. 
Serves 6

*Make sure the chili beans you use are dairy-free and gluten-free.  Bush's brand are both gluten-free and dairy-free.  I am not trying to promote this brand.  I just know they are allergy friendly. 

We made chili dogs(EF) with our leftover chili. 

No comments:

Post a Comment