Crock Pot Chili

Chili before being cooked! Food 008One of my favorite things to cook when the weather is sucking the life right out of us Chicagoans, is Chili.

Especially Crock Pot Chili.  It’s cold out, it’s snowing, the two inches of ice on the sidewalks makes for a hazardous walk to the El train getting to and from work.  The light at the end of the tunnel is coming home to a big old vat of Chili that’s been cooking for the past 10 hours.

Chili is honestly one of those dishes that as long as you have a strong base, you can really get wild and experiment with new flavors.  This morning while I was preparing my Crock Pot Chili, I had the inclination to add in A1 Sauce.  Sometimes I crisp up Bacon and throw that in there too.  I treat my Crockpot Chili like a garbage dump, riffling through all of my produce drawers and chopping up veggies as I go.  The same goes with Seasonings.  The flurry of dried Basil, Cumin, White Pepper being tossed into the pot serves the same purpose: to meld together delicious flavors to create a hearty dish that serves great as leftovers OR when you’ve ate chili too many times this weekend, freeze it and save it for a rainy day.

Crock Pot Chili:

Brown up 1 1/2 LBS of Ground Beef, drain fat
3 Stalks of Celery, chopped
1 Yellow Onion, chopped
2 Jalepeno’s, de-seeded and chopped
1 Green Pepper
1 Red Pepper
1 Can Diced Tomatoes
2 Cans Kidney Beans, drained
1 Can Tomato Sauce
1 Can Tomato Paste
3 Cloves Garlic, minced
2 TBS Worstechire Sauce
2 TBS A1 Steak Sauce
1/2 tsp Cumin
1 tsp Oregano
1/2 tsp Basil
1/2 tsp White Pepper
2 TBS Chili Powder
1/2 tsp Onion Powder
1/2 tsp Cayenne
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Cajun Seasoning

Chop all of the veggies accordingly while browning the beef. Dump it all into a large crockpot, give it a quick stir and set on low for the next 8-10 hours. I’ve found if the sauce is too thin, adding in a few tablespoons of Tomato Paste as necessary should help thicken it up.

YUM! Enjoy!

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