Warm Up This Fall With Crockpot Chili
The weather is getting colder, which means it’s time to pull out our crockpots and slow cookers from storage! Crockpot meals are perfect for an easy, delicious dinner, especially when it’s chilly outside and we want a nice warm dinner. Chili is one of the best meals to make for the fall and winter, as it takes little preparation and can be eaten with rice, pasta, cornbread, in a quesadilla, or on its own!
Crockpot Chili Tips
There are a few tips to keep in mind when making your slow cooker chili, as most recipes can be easily changed to meet your wants and needs. For instance, if you prefer spicy chili, be sure to add jalapeno and chili powder. You can also decide which type of beans you like, as black beans are common but kidney beans have a firm skin that holds up well in the chili, and white beans tend to be creamier. When using meat, you should always brown the meat before adding it to the slow cooker to help with texture and flavor. However, chili can easily be made without meat for vegetarians by simply adding extra beans.
Easy Beef Chili Recipe
To make an easy beef chili recipe with only 15 minutes of prep time, you will need:
2 pounds lean ground beef 80/20
1 yellow onion chopped
3 garlic cloves minced
2 16-ounce cans red kidney beans rinsed and drained
29 ounces canned diced tomatoes not drained
¼ cup tomato paste
3 tablespoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 minced jalapeno (optional)
Cook the beef and onion in a large pot or cast iron skillet over medium heat until the meat is browned. Once you’ve prepared all of your ingredients, the slow cooker does all the cooking for you! Add everything to the slow cooker, and cook on high or low heat- on high heat the chili will take about three hours, and low heat will take about six hours. Add sour cream, cheese, cilantro, green onion, or any other toppings you desire and enjoy!
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