BEHOLD THE MIGHTY SLOW COOKER
The perfect, easy way to achieve slow-cooked flavor with minimal effort. It’s all-day cooking you can set and forget. But you’ll never forget how good your creation tastes!
A little bit of preparation, a few hours of everyday life, and you’ve got gourmet game, Foodie!
There are, however, a couple of rules that if followed, ensure slow cooker meal mastery… and, the best ever slow cooker chili.
DON’T DUMP AND DASH
Key phrase: “A little bit of preparation.” This means you may need to do the unthinkable and bust out a skillet to start.
For example, this slow cooker chili recipe does require you to brown your ground beef (or turkey, if preferred) … before adding it to the slow cooker.
Can you add the meat without browning it first?
Sure. But your chili will suck. (Sorry).
When was the last time you enjoyed an unseared burger that’s been simmered in liquid? All burgers are better with caramelization. So is the meat base of your chili.
Brown it first, followed by slow cooking, and you’ll have flavorful, tender meat.
JUMP TO RECIPE
GIVE THE COOKER A KICK START
Always preheat your slow cooker as you’re prepping your ingredients. Getting it warm will shave up to 30 minutes off your cook time.
Leave the lid on as you’re pre-heating it.
UTILIZE THE PRESET TIMER
There is a wide array of slow cookers available at various price levels. You can get a great performing cooker like this one by Crockpot for under $40. But you won’t enjoy automation flexibility that makes your life even easier.
Ideally, you want a cooker with a timer preset capability. One that can shift to warm mode when the cooking time is complete.
Don’t risk a traffic ticket to get home to your slow cooker. We know, the thought of a slow-cooked meal waiting at home to practically serve itself is enticing.
But don’t do it to beat the clock. Spend a few more dollars and enjoy the peace of mind that comes from an automatic keep-warm setting.
JUMP TO RECIPE
|Prep Time||30 minutes|
|Cook Time||8 hours|
1, cup servings
- 1 pound ground chuck can substitute ground turkey
- 32 ounces, canned crushed tomatoes
- 2, 15 ounce cans diced tomatoes with juice
- 1, 15 ounce can cannellini beans drained and rinsed
- 1, 15 ounce can kidney beans drained and rinsed
- 1, 15 ounce can black beans drained and rinsed
- 3 medium celery ribs diced, about 1/2 cup
- 1 medium bell pepper diced, about 1 cup
- 1 large red onion diced, about 2 cups, reserve 1/2 cup for topping
- 3 medium cloves garlic minced
- 1 lime juiced
- 2 tablespoons sea salt additional to taste
- 2 tablespoons chili powder for gluten free, read ingredients
- 1 tablespoon oregano
- 1/4 teaspoon cayenne pepper for gluten free, read ingredients
- 1/4 teaspoon ground black pepper
- cheddar cheese optional, grated for garnish
- fresh cilantro sprigs optional garnish
- Preheat the slow cooker using low heat setting.
- Prepare spices and juice lime.
- Prepare the vegetables, crushed tomato and diced tomato.
- Prepare the beans.
- In a large non-stick skillet, over medium-high heat, brown the ground beef uncovered for about 5-7 minutes, until golden brown. When cooked, drain the fat off of the beef.
- Place all ingredients in a crock pot.
- Stir to combine. Cook covered 8 hours on the low temperature setting. Serve immediately.
Store in the refrigerator for up to 5 days. Freezes well in an airtight, freezer safe container for up to 3 months. We recommend freezing individual portions in 1 quart freezer bags. Measure 1 1/2 cup servings per bag. Pour into freezer bag. Lay flat on counter so chili evenly distributes and zip close bag. These stack nicely in the freezer minimizing storage space and also thaw quickly on the counter.
Recipe courtesy of www.sisterspicekitchen.com © 2018 Spice Brands, Inc. All rights reserved.