Slow Cooker Chili!
Thursday, August 27th, was my amazing fiancé’s birthday and one of his birthday gifts was a Crock Pot. We’ve been talking about getting one for ages and we finally got one. I also got him The Hobbit on DVD and a few other things but the slow cooker was definitely a highlight that will help us around the house.
My first recipe I tried out on this bad boy was chili. I love chili but I have never had it out of a slow cooker! Where has this been all my life? I’ve also never actually used a slow cooker personally so I figured this recipe would be safe for me to try out.
Very few and simple ingredients: minced garlic, garlic salt, pepper, chili powder, 2 cans of tomato sauce, and chili beans and 1 lb of browned ground beef. Once I get more comfortable I may get some uncooked kidney beans or pinto beans instead of the canned kind but I’m still learning how to use the slow cooker.
And now we wait! I put it on low for 6 hours. The weirdest part about using a slow cooker was the part where once all the ingredients were in I had to ignore it. I read a few tips on how to use a slow cooker and rule number 1 is DO NOT OPEN THE LID especially during the first two hours. I did not like that rule though I understand how it is important to keep the heat from escaping.
Once my chili was ready I added some shredded cheese and sour cream and served it over rice with garlic toast. I also threw on a piece of cilantro to dress it up for the picture lol.
Slow Cooker Chili
1 can chili beans
2 8 oz cans of tomato sauce
1 tbsp chili powder
1 tbsp minced garlic
Garlic salt and black pepper to taste
1 lb browned ground beef
Sour cream and shredded cheese, if desired
- Brown ground beef
- Dice tomato and onion
- Put all ingredients into crock pot (veggies on the bottom) while ground beef cooks
- Drain ground beef and add into crock pot
- Cook on low for 6 hours
- Serve with shredded cheese and sour cream