Slow Cooker Chili

 

Since the weather is definitely getting colder here I am personally focusing more on comfort foods like soups, chili, stews, casseroles a lot of the time. One of the first to come to mind was chili so I thought I would share this recipe with all of you. This takes a lot of inspiration from the chili I made all the time when my kids were growing up. The main difference is this feeds two people not an army. I did some tweaking to the recipe to make it work in the smaller amount easily.

When we get to the ingredients you might be surprised by one of them, just take a breath and try it. You see I add just a tiny bit of baking cocoa to my basic chili. Not enough that anyone will taste even a hint of chocolate but just enough to get a rich deep flavor that will bring you back for another serving.

Now I have dozens of recipes for chili, some with meat some without. Some with beans some without. This one has both ground beef and beans so it makes a hearty meal.

A few things you should know about this particular chili, first it is middle of the road chili as far as spice level, not really hot but not too mild at the same time. You can always add some hot sauce when you to each portion to taste. Also it is a soupy chili since I always serve it over rice. That is my favorite way to serve chili and it makes for a filling meal that really sticks to your ribs. If you want a thicker chili cut down or leave out the beef broth from the recipe.

This recipe is sized to fit my 2 quart slow cooker. I do love to make chili in the slow cooker for several reasons on being it is a food that really benefits from the low slow cooking method, it just comes together so nicely. Also not having to do much to serve dinner at the end of a busy day is so nice.

 

Now since this needs at least 7 hours of cooking time at the low setting you will need to start in the morning. We start by cooking the ground beef and onion in a small skillet until the meat is cooked through and the onion is softened. Drain off any excess fat from the pan.

 

 

 

Then add the garlic, chili powder and cumin and cook just until they all become fragrant. By cooking the spices particularly the cumin you release more of the flavor and I find it infuses with the rest of the dish much better.

 

 

 

 

 

Then move the meat mixture into the slow cooker followed by the rest of the chili ingredients. Give it a stir, cover and cook it all day long.

 

 

 

 

At the end of the day put some rice in the bottom of your bowl

 

 

 

 

 

followed by about half of the chili.

 

 

Then top as desired,

You can find a downloadable/printable version of this recipe here.

Slow Cooker Chili

Chili ingredients:

½ pound ground beef

½ cup chopped onion

2 cloves garlic, finely chopped or grated

2 tsp chili powder

½ tsp cumin powder

1 ½ cups beef broth (you can cut this down or leave it out for a thicker chili)

1 can (15 oz) kidney beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chili (like Rotel) with the liquid

½ tsp unsweetened cocoa powder

red pepper flakes, to taste (I put in just a bit less that ¼ tsp)

Ingredients to serve the chili

2 cups of cooked rice

shredded cheese

chopped avocado

sour cream

chopped cilantro

In the morning cook the ground beef and chopped onion over medium heat until the meat is cooked through and the onion is tender. Drain off any excess fat from the pan.

 

 Add the garlic, chili powder and cumin and cook just long enough that they become fragrant.

Pour the meat mixture into the bottom of a 2 quart slow cooker. Add the remaining chili ingredients and give the mixture a stir. Set on low and cook for at least 7 hours. 8 or 9 hours is even better.

When ready to serve place the rice in the bottom of bowls, top with the chili and top as desired.

Serves 2