We normally don’t use our slow cooker. I think this may be the only meal we ever make in it. It’s technically a plain old chili that you can modify to your tastes. Originally meant for ground beef but can easily substitute turkey.
**Ingredients**
* 2 lbs ground meat – beef or turkey are the only options I used but I’m sure others can be used too. * 1 med onion diced or half of a huge onion – I use sweet or yellow * 4 cloves garlic finely chopped * 2 carrots finely chopped * 3 jalapeno peppers, sliced into rings * 3 TBS ground chili powder * 2 TSP ground cumin * salt and pepper to taste * 28oz can diced tomatoes * 28oz can tomato sauce * 2 15oz cans of kidney beans – I use one light and one dark
**Instructions**
* Cut up all the vegetables and set on your biggest cutting board * Brown the meat in a skillet – drain excess fat and liquid but keep a little back * Add the chili powder and cumin and toast spices with the meat * Dump the tomato products and veggies into the crockpot along with the meat * Cook on low for 8 hours * Drain and rinse kidney beans and then add to the chili * Set slow cooker to high and cook 15 to 20 min. Note, if carrots are still a little crunchy, keep cooking on high until they are moderately tender
Notes: If you want to take the effort, you could probably sautee the onions for about 5 min or until they are translucent, add garlic and sautee for 30 sec to a min until fragrant. Then add the diced tomatoes and sautee for about 3 to 5 min more. I’ve never done it this way for the slow cooker but have done this with a dutch oven.
Forgot to mention – I sprayed the ceramic liner with non-stick cooking spray before adding anything.
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We normally don’t use our slow cooker. I think this may be the only meal we ever make in it. It’s technically a plain old chili that you can modify to your tastes. Originally meant for ground beef but can easily substitute turkey.
**Ingredients**
* 2 lbs ground meat – beef or turkey are the only options I used but I’m sure others can be used too.
* 1 med onion diced or half of a huge onion – I use sweet or yellow
* 4 cloves garlic finely chopped
* 2 carrots finely chopped
* 3 jalapeno peppers, sliced into rings
* 3 TBS ground chili powder
* 2 TSP ground cumin
* salt and pepper to taste
* 28oz can diced tomatoes
* 28oz can tomato sauce
* 2 15oz cans of kidney beans – I use one light and one dark
**Instructions**
* Cut up all the vegetables and set on your biggest cutting board
* Brown the meat in a skillet – drain excess fat and liquid but keep a little back
* Add the chili powder and cumin and toast spices with the meat
* Dump the tomato products and veggies into the crockpot along with the meat
* Cook on low for 8 hours
* Drain and rinse kidney beans and then add to the chili
* Set slow cooker to high and cook 15 to 20 min. Note, if carrots are still a little crunchy, keep cooking on high until they are moderately tender
Notes: If you want to take the effort, you could probably sautee the onions for about 5 min or until they are translucent, add garlic and sautee for 30 sec to a min until fragrant. Then add the diced tomatoes and sautee for about 3 to 5 min more. I’ve never done it this way for the slow cooker but have done this with a dutch oven.
Forgot to mention – I sprayed the ceramic liner with non-stick cooking spray before adding anything.