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Chili that's slow-cooked

"Crock-Pot Chili" helps you have dinner ready when you're ready for it!
"Crock-Pot Chili" helps you have dinner ready when you're ready for it!photo: http//:jessfuel.com

Even though it's March, we're still dealing with some cold weather. With the hard winter most of the country's had this season, it may take a little while for some warm weather to finally arrive! In the meantime, let's talk about a recipe that would be fitting for these cold days and that's chili. The recipe I'm sharing is for "Slow-Cooker Chili", so you can already see that this is a recipe that will enable you to put it together in the morning and have it all ready later in the day.

Slow-cookers are definitely a blessing in the kitchen, if you've not already discovered that. They are very economical when it comes to using electricity, only costing a few cents to operate one for the amount of time that is needed. One trick to having an energy efficient slow-cooker is that unless the recipe states otherwise, try to avoid from opening the pot to check on its cooking progress. This causes the heat from the cooker to escape, slowing down it ability to cook at its maximum efficiency.

As for this chili, this is a recipe that is made with ground beef, but you could use ground turkey or even sausage, if you like a chili with some "heat". You begin by browning the ground beef, along with some vegetables, and placing in the slow cooker. The rest of the ingredients are added, the pot is covered and set on "HIGH" heat for 30 minutes, then 6-8 hours on "LOW". Now, dinner's ready!

This is very good served grated cheese, onions, peppers, and sour cream. It's also good with garlic bread or crackers. This is also good with a green salad.

If you happen to have some chili left over, you can freeze it very well! A hint: place a serving of the remaining chili in a microwave-safe container and freeze. When you want to heat some for a meal, place in the microwave and heat until completely heated. This is handy if you don't want to thaw a whole batch of the chili at once.

Another special chili I shared a long while ago is for "Cincinnati Chili", which is served over spaghetti. For this recipe, go to this link:

http://www.examiner.com/article/a-special-chili-from-cincinnati

If you've gotten out of the habit of using your slow-cooker, dust it off and put to use more regularly. Let this recipe get your restarted into using it!

SLOW-COOKER CHILI

  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1/2 large green pepper, seeded and chopped
  • 1 cup chopped celery
  • 1 can (14 oz.) stewed tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 (14 oz.) can kidney beans, drained and rinsed
  • 2 teaspoons chili powder (or to taste)
  • 1 teaspoon salt
  • 1/8 teaspoon garlic powder

In a large skillet, brown the ground beef and drain the fat. Add the onion, green pepper and celery and cook until tender. Transfer to a slow-cooker. Add the remaining ingredients and cover. Cook on HIGH for 30 minutes. Reduce heat to LOW and continue cooking for 6-8 hours. Serve topped with grated cheese, chopped onions, tomatoes, and./or sour cream. Yield: 6-8 servings.