warm cornbread right out of the oven, this is comfort food at its best.
These ingredients can just be thrown into the crock pot and turned on. If your cooker is somewhat new, it will have an automatic turn-off or a warm setting that keeps the food warm until you are ready for it. You can leave for as long as you want and the chili will be piping and delicious whenever you are ready for it, no matter the time. You can’t say that about all foods that are cooked in the slow cooker.
I always make my chili with black beans. If you are not in the habit of using black beans for bean recipes, you should try them. These tasty legumes are high in fiber and protein. One cup of black beans contains 15 grams of protein and 15 grams of fiber. One cup contains 20% of the recommended daily amount for adults of iron and 5% of calcium. Beans are truly a healthy and delicious food.
Years ago I used to have a friend who fancied herself a culinary goddess of cooking, just like I did. We used to bring our homemade chili into work and set up in the coffee room at lunch time and see who’s chile was the most popular by how fast it would disappear. My crock pot chili, with its simple ingredients and black beans, usually won out.
Table of Contents
CROCK POT CHILI RECIPE
- 1 lb ground beef or ground pork
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tbl chili powder
- 1/2 dried Mexican oregano
- 1-15 Oz can pinto beans, drained
- 1-15 Oz can black beans, drained
- 1-16 oz can stewed Mexican tomatoes
- 1/2 cup chicken broth
- 1/2 1/2 chopped green pepper
- 1 tbl ellow cornmeal, for thickness and texture (optional)
- shredded cheddar cheese
- sour cream
- In a large skillet, cook the meat and the onions until the meat is brown. Drain off any fat. Stir in garlic, chili, cumin and oregano, cook another 2 minutes.
- Meanwhile, in 4 or 5 quart crock pot, place beans, tomatoes (force tomatoes through a sieve or collander if you do not like big chunks of tomato in your chili), chicken broth, green pepper and cornmeal. Stir in meat mixture.
- Cover and cook on low for 8 to 10 hours or on high setting for 4 to 5 hours. Ladle chili into bowls and top with cheddar cheese and a dollop of sour cream. You may want to add a tablespoon of freshly chopped onions and some chopped cilantro to your chili. Serve along side freshly baked cornbread with some honey butter. YUM