Slow Cooker Chili (155 of 150)

Photo from Cafe Delites

It's a cold, wet December day here in Seattle. Perfect day for a nice cozy chili. I have a family chili "recipe" that I usually make. It's not really written down, it's just throwing chili stuff into a pot and letting it cook. That's how mom made it so that's how I make it. 

This recipe seemed really close to that recipe and in a slow cooker. The house smelled amazing and made me very hungry. 

I don't think 1 T of chili powder is enough for this my food, so I added another tablespoon. Add more (or less) if you like. 

And I didn't use green bell peppers because BLECH.

Everything else was spot on. Delicious and a recipe I'd make again. 

Slow Cooker Chili

Recipe from Cafe Delites

Serves 8

• 1 T olive oil
• 1 large yellow onion, finely chopped
• 1 green bell pepper (capsicum), seeded and chopped
• 4 cloves garlic, chopped or minced
• 1 pound lean ground beef mince
• 1 pound beef sausage, (Angus beef or Italian sausage)
• 2 (14 oz) cans diced tomatoes 
• 1 (24 oz) bottle tomato sauce 
• 1 (4 oz) can green chilies 
• 2 cubes beef bouillon, crumbled
• 2 T chili powder (adjust to your tastes)
• 1 T Worcestershire sauce
• 3 tsp ground cumin
• 2 tsp paprika
• 2 tsp cocoa powder (adjust to your tastes)
• 1 tsp each onion powder and garlic powder
• 1/2-1 tsp salt
• 1 tsp sugar
• 1 (15 oz) can red kidney beans, drained and rinsed 
• 1 (15 oz) can black beans, drained and rinsed 

Toppings:

sour cream

cheddar cheese

green onions

fresh chopped cilantro

Heat oil in large pot over medium-high heat. Sauté onions and green peppers for 3 minutes. Add the garlic and sauté until fragrant (30 seconds). Transfer mixture into a 6-quart slow cooker bowl.

Fry beef and sausage until browned. Drain off most of the fat, reserving about 2 tablespoons of fat with the beef; transfer meat into slow cooker bowl. Stir in tomatoes, tomato sauce, green chilies, bouillon, chili powder, Worcestershire sauce, cumin, paprika, cocoa powder, onion powder, garlic powder, salt and sugar. Season with pepper to taste.

Cover with lid and cook on low heat for 6-8 hours if time allows, (or high heat for 2 hours).

Stir beans through and allow them to warm through (about 2 minutes).

Serve with desired toppings and sides: cornbread, corn chips, tortilla chips, crackers.