Who says everyday crock pot chili needs to be blah? A wonderful tasty chili recipe made crock pot easy. A great hardy meal but good enough for that Superbowl party.
I have a lot of chili recipes, 16 at last count, and I love them all. But my wife (Wifo) ask for a plain red chili. Just an “everyday” red beef chili. Not chicken, black bean, or anything else “special’. Just a “plain chili” as she calls it.
I had an older chili recipe Crock Pot Red Beef Chili that was published only the second month of this blog and had a fair amount of heat. A little change here… a little tuck there and I had a recipe that I really could eat every day.
A very solid 5 and yes I could survive on this alone. I suggested an all chili diet but got slapped down. But she did love it.
Notes on Crock Pot Chili
This is a great recipe for what it is. It is an everyday ground beef red chili. And this is now our standard beef chili.
You can make it hotter with a mince jalapeno pepper or a bit more cayanne pepper.
If you want a modify the beans or the meat and still come out great. And yes, ground turkey would work.
Ground beef needs to be precooked for crockpot recipes. This is not a safety thing but a texture thing. While ground beef will cook well past the 165 safe temperature in a crock pot, it will cook in clumps and not broken apart which makes good chili texture.
This is a thick chili. Add more water or a can of beef broth if you like your chili more like soup.
A sodium note. Chili can get out of hand on sodium content. I rinsed the beans that help the sodium. I always use low sodium beans any more. And if you add broth to thin the chili, use low sodium broth. With all that, even with adding some salt for taste, the sodium number 760 per serving.
Other Great Crock Pot Chilis to Try
Start by browning two pounds of ground beef. After 3-4 minutes add one large onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes total.
Chop one green pepper. Rinse and drain two cans light kidney beans.
Add two 14 oz cans diced tomatoes, one 6 oz can tomato paste, 1 cup water, 6 tablespoons chili powder, two teaspoon cumin, one teaspoon oregano, one teaspoon salt (to taste), 1/2 teaspoon pepper, 1/4 teaspoon cayenne pepper (optional and adjust to taste).
Cook on low for 8 hours.
September 17, 2016