Chili is really one of my preferred foods and I make it almost every week. It’s a formula everybody in the family loves, read below.
Here’s how to make Slow Cooker Chili:
- 1 medium yellow onion, diced
- 1 T of olive oil
- 2 T of chili powder
- 1/2 tsp of cayenne pepper
- 1 T of cumin
- kosher salt and pepper to taste
- 2 cloves of garlic, pressed
- 2 lbs of ground beef
- 2 cans of red kidney beans beans
- 2 cans of diced tomatoes
- 1 can of tomato sauce
First, heat a frying pan over medium heat. Add oil, then moments later, the diced onion. After the onion turns clear, add all of the spices to the onion (I think this is my favorite part of the recipe…smells sooooooo good!). Then brown the meat in the same pan. Meanwhile, open all the cans and toss in the slow cooker. Add garlic to the slow cooker. Drain some fat juice from the meat and add to the slow cooker. Cook for a minimum of 4 hours.
I have made this chili with ground beef in the past, and of course it is super yummy. This time I thought I’d try some chicken breast instead (which I didn’t brown…just threw it into the slow cooker). Now I know that by doing so, my chili may no longer be chili. But a few weeks ago, my mom brought over a family pack of chicken that she neatly wrapped in individual servings. Then the next week she forgot and brought over another family pack of chicken that she neatly wrapped in individual servings. I felt bad giving it back to her after all her effort. But this just means we have lots of chicken to use up!
Anyways, we also made some brown rice.
And after 4 hours, the chicken has fallen apart and is really moist.
Serve the chili over the brown rice. Dinnertime.
See you again next time for another recipe.