This chili is great! Thick and hearty and extremely tasty. And best of all, it's easy! I served it with baked potatoes, but you could also serve with corn bread or rice.
Slow Cooker Chili
Serves 4 – 6
- 1 kg mince beef
- 1 chopped onion
- 1 chopped red capsicum
- 1/2 tablespoon chili powder
- 2 teaspoons sugar
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 3 garlic cloves, minced
- 1 or 2 (400g) cans kidney beans, undrained
- 2 (400g) cans Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
- 6 oz. (340 g) tomato paste
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Cook the beef in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 6 ingredients (onion through garlic), and cook for 5 – 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans, tomatoes, and tomato paste.
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Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese and sour cream.
Note: The chili can be made on the stovetop if you don’t have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
Recipe Source: slightly adapted from Amy Bites
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