Here is a recipe that is in high demand over the cold winter months in the Midwest. Slow cooker chili is a one pot wonder meal. Simply prepare ingredients and leave it in the crock pot until ready to serve. It is simply delicious topped with crushed tortilla chips/oyster crackers, shredded cheddar cheese and a dollop of sour cream. Have cornbread ready to make this a meal.
Programmable Slow Cooker
Oyster Crackers
Soup Crock Bowls
Ingredients
1 lb ground beef, browned and drained
1 lb beef stew meat, cubed
1 green bell pepper, seeded and chopped
1 large sweet yellow onion, peeled and diced
1 (14.5) oz can beef broth
1 (15.5) ounce can of pinto beans, rinsed and drained
1 (15.5) oz can kidney beans, rinsed and drained
1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
1 (14.5) oz can petite diced tomatoes with juice
1 (6) oz can tomato paste
3 teaspoons chili powder
2 teaspoons cumin
1 tsp granulated sugar
1 (1.0) oz packet ranch dressing mix
3 garlic cloves, peeled and diced
jalapanos, diced – optional to flavor
Serve topped with
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Serve with: tortilla chips, saltine/oyster crackers and cornbread
Directions
Prepare vegetables. Wash, peel and dice. Brown beef on stove top. Drain in strainer leaving about 2-3 tablespoons of fat for flavor. Combine ingredients in a crock pot and stir well. Cook on low for 8 hours, stirring only once or twice. Crush tortilla chips or use oyster crackers to place inside bowl. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.
Slow Cooker Chili
Ingredients
- 1 lb ground beef , browned and drained (or shredded turkey)
- 1 lb beef stew meat , cubed
- 1 green bell pepper , seeded and chopped
- 1 large sweet yellow onion , peeled and diced
- 1 (14.5) oz can beef broth
- 1 (15.5) ounce can of pinto beans, rinsed and drained
- 1 (15.5) oz can kidney beans, rinsed and drained
- 1 (10) oz can diced tomato with green chilis with juice (like Ro*Tel)
- 1 (14.5) oz can petite diced tomatoes with juice
- 1 (6) oz can tomato paste
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 tsp granulated sugar
- 1 (1.0) oz packet ranch dressing mix
- 3 garlic cloves , peeled and diced
Serve topped with
- Cheddar and/or Monterey Jack cheese , sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Serve with: tortillas, saltine/oyster crackers and cornbread
Instructions
- Prepare vegetables. Wash, peel and dice. Combine ingredients in a crock pot and stir well. Cook on low for 8 hours, stirring only once or twice. Crush tortilla chips or use oyster crackers to place inside bowl. Serve with shredded cheddar cheese, a dollop of sour cream, and some chopped green onion.
Notes
Serve topped with -
Cheddar and/or Monterey Jack cheese, sour cream, chopped red or green onions, cilantro, roasted peppers, or hot sauce
Serve with - tortillas, saltine/oyster crackers and cornbread. *Store in an air tight container up to 4-5 days. Simply reheat in microwave.
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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Recipe adapted from Southern Bite Image Credit by Bread & Bonnet
