Mosey over to your slow cooker and ask if you feel lucky because this will help you enjoy a hearty chili with minimal effort. Best served with corn bread or sourdough bread. Seriously, this is sooooo easy.
Very Easy Chili for the Crockpot
400 grams canned peeled tomatoes
125 ml vegetable stock
800 grams pounds lean ground beef (or ground turkey if you prefer)
500-700 grams canned red kidney beans drained or “chili beans in sauce” undrained
1 ½ tablespoons chili powder
1 teaspoon freshly ground black pepper
1 teaspoon curry powder
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 ½ tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
baked potato, optional
sour cream, optional
shredded jack or cheddar cheese, optional
1. Pour the tomatoes, stock, beef, beans, and spices into the crockpot and set on low. Meanwhile, over medium heat, warm the olive oil in a large pan. Sautee the onions and garlic until they are translucent and soft.
2. Transfer the contents of the pan to the crockpot.
3. Leave the crockpot on low and cover. Let cook for at least 6–8 hours to allow it to thicken and for the flavors to come together then change the setting to cook on low and leave it at that setting until time to serve.
4. Serve the chili in a soup crock, wide mug/bowl, or over a baked potato. For added flavor, top each serving with a dollop sour cream and sprinkle with shredded jack or cheddar cheese.
This might look familiar because I tweeted about it:
— Evin (@FreckledPast) January 22, 2013