Monday, November 9, 2015

Slow Cooker Chili

I've made variations of this recipe for tailgates and get-togethers and it always gets great reviews,  This most recent version is my best yet.

What you'll need

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 stalks of celery, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 4 jalepenos diced (or blended*)
  • 2 cloves garlic, minced
  • 2 (10.75 ounce) cans tomato puree
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can cannellini beans with liquid
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon red pepper flakes
  • 1/2 teaspoon dried parsley
  • 1 teaspoon salt
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon hot pepper sauce
  • shredded cheese
  • sour cream

Brown meat in a skillet over medium heat.  Place in the bottom of the slow cooker.  Mix in onion, celery, green bell pepper, yellow bell pepper, garlic, jalepeno, tomato puree, kidney beans, and cannellini beans.  Season with chili powder, red pepper flakes, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.

Cover and cook on low for 8 hours.

Serve with shredded cheese and sour cream.
*I was experimenting with a jalepeno sour cream by blending the coarsely chopped jalepenos and mixing with sour cream.  That didn't work out so I mixed the blended jalepenos into the chili which added a little heat and lots of flavor.  If you have a blender give it a shot!


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