The other day, Stephen shuffled out of the kitchen with coffee and said to me, “How about we make a badass crock pot of chili today?”
It was pretty awesome. And easy. And Olivia loved it.
So how about a recipe?
Crock Pot Chili
Our crock pot is 5 quarts and, between the three of us, we ate about half of it for dinner that night. The rest makes yummy leftovers. So, adjust accordingly to your crockpot size and family consumption.
- 1.5 lb Ground Beef, browned
- 1 Onion, diced and carmelized
- 4 cloves of Garlic, minced and carmelized
- 4 Carrots, diced
- 1 Bell Pepper, diced
- 1 can of diced tomatoes (or you can dice up about 2 large tomatoes yourself)
- 1 can corn, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 Bottle Dark Beer (If making gluten-free, use Beef Stock or Gluten-free Beer)
- Chili Powder
- Ground Ginger
- White Pepper
- Cornmeal (optional)
- Brown the beef and add to your crock pot.
- Caramelize your onions and garlic in the same pan and add to your crock pot.
- Pour a little beer or beef stock into the hot pan and scrape up all those juicy brown bits and add to your crock pot. Add the rest of the beer or up to 8 oz. of beef stock.
- Layer in the veggies and canned goods.
- Sprinkle a touch of salt (just a touch)
- Generous amount of the other spices. I cook to taste and everyone’s taste is different. Add spices but leave them out. Check it about an hour before it’s finished and add more to taste if needed.
- Cook on Low for 8 hours.
- About an hour before it’s finished, taste, add spices and, if you want to, add about 1/3 cup of cornmeal and stir. This will thicken the chili nicely so you can serve it over pasta for Chili Mac or over Corn Chips.
- Chips or Pasta
- Shredded Cheese
- Sour Cream
- Spring Onions
This is a great, easy crock pot meal that will serve a lot and make great leftovers. And babies love it, too!