November is one of those months that make me very, very thankful to have a warm, cozy house. It was a gray, rainy weekend, and now I’m sitting here listening to the wind howl outside. It’s perfect weather for chili. (Not that I made this today… we’re having a lazy evening here.)
This is another recipe from Cooking for Two. (Do you hear me, Taste of Home publishers? You never should have discontinued the magazine!) I’ve tweaked the seasonings, added more tomatoes and doubled the recipe (which are the amounts you’ll see below). After all, our ground beef comes in one-pound packages, and what would I do with the other half-pound of meat? Plus, chili is one of those dishes that taste just as good (if not better) the next day.
It’s my go-to chili recipe. If I did feel like making a mess in my kitchen tonight, this would be the chili I’d make. It’s thick, beefy and full of beans. It’s got a little bit of a kick, and it’s the perfect match to my favorite cornbread. It works well both in the crockpot OR on top of the stove. Serve it up with some shredded cheese and sour cream, and you have a perfect November dinner.
Slow Cooker Chili
1 lb. ground beef
1 large onion, diced
1/2 cup diced green pepper
1/2 cup diced celery
2 garlic cloves, minced
1 15 oz. can of kidney beans, rinsed and drained
1 15 oz. can of chili beans
1 15 oz. can of tomato sauce
1 15 oz. can of diced tomatoes
1/2 cup ketchup
1 cup water (I usually use this to rinse out my tomato sauce can before dumping it into the pot.)
2 tablespoons Worcestershire sauce
1 1/2 tablespoons chili powder
1 teaspoon smoked paprika
pinch cayenne pepper
dash hot sauce (I use Sriracha.)
Shredded cheese and sour cream, for serving
(Holy crazy ingredient list, Batman! Don’t let it scare you though – they’re all pantry staples.)
In a large skillet, brown the ground beef, onions, green pepper and garlic. When the meat is almost browned, add the garlic to the skillet and cook for another few minutes. Add the spices to the meat and stir until combined.
Transfer meat mixture to a four-quart crockpot.* Add the beans, tomatoes, tomato sauce, ketchup, Worcestershire sauce and hot sauce to the crockpot. Add the water and stir to combine.
Place the lid on the crockpot and cook on low for 8 to 10 hours. Serve with cheese and sour cream.
*If preparing on the stovetop, rather than the crockpot, simply add all of the ingredients to your stock pot and simmer on medium-low for an hour or so. Stir occasionally and add more water if needed.
Adapted from Cooking for Two, Fall 2006
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