The Perfect Chili (For Slow Cooker or Modify for Stove Top)

"I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!"
 
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Ready In:
2hrs 25mins
Ingredients:
12
Serves:
5
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ingredients

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directions

  • Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
  • Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
  • Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
  • Stir in the spices.
  • Cook on high for 1-2 hours (or until the chili is very hot and simmering).
  • Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
  • Taste, adjust seasonings and serve.

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Reviews

  1. A very nice chili with very little effort. I assumed the celery was to be sauteed along with the other vegetables in step 2. Only change I made was to use turkey rather than beef.
     
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RECIPE SUBMITTED BY

<p>Hi, I'm Natalia and I love reading, traveling, Fall, yoga &amp; Pilates, creating nutritious meals for my family and encouraging others as they carve their own paths of joyful health. &nbsp;</p> 111830794"
 
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