Simple Crockpot Chili Recipe
Easy Slow Cooker Chili with Ground Beef
This simple crockpot chili recipe is one of my family most beloved meals. I ordinarily double or even just triple this recipe, since it's so simple and easy to toss together. That way I've got more that I can deposit in the freezer. Chili with ground beef is among the most lowest priced recipes I am aware of -- and also it happens to be extremely nutritious. Plenty of protein, fiber, vitamin C, antioxidants, lycopene, take your pick - the low fat meats and plenty of vegetables are really unquestionably one of the best approaches to complete a meal.
I also love recipes that I can do this quickly with ground beef, that is certainly continually an inexpensive staple. Even when draining off the most fat as is possible, this easy recipe continues to be loaded with flavor, coming from the the variety of peppers, cumin and garlic. Best of all is how quick it really is to toss together such a scrumptious supper -- just saute the beef and vegetables, toss it all in a pot and you're good to go.
Lastly, this easy chili recipe is good for the slow cooker, crock pot or Dutch oven -- however you choose to go. If you use a crockpot, then merely saute everything at the beginning, then simply heap everything into the crock pot to bubble quietly away to greatness while you go do something fun. If you're going to be puttering around the house, feel free to put your simple chili in the Dutch oven on the back of the stove. The heat is easier to tweak in the Dutch oven, but otherwise there's no difference.
Ok - that's my preaching. Here we go.
The Method! - Simple Crockpot Chili Recipe
You'll need:
* 1 pounds ground beef or ground chuck
* 2 medium yellow onions, diced
* 3 large cloves garlic, minced
* 2 medium bell peppers, diced
* 1-2 Anaheim peppers, diced
* 2 - 28 ounce cans diced tomatoes, drained, juices reserved
* 1 19.75 ounce cans black beans, drained
* 1 19.75 ounce cans pinto beans, drained
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons chili powder (or to taste)
* 1 1/2 teaspoons cumin
* 1 1/2 teaspoons kosher salt (or to taste)
* 1 teaspoons black pepper (or to taste)
* 1-2 teaspoons crushed red pepper flakes
* juice of 2 limes
* optional - 1-4 jalapeno peppers, 1 habanero pepper, 1-3 teaspoons cayenne pepper - these are all major heat elements, and you can layer them in as you wish
Instructions - Simple Crockpot Chili Recipe
1. Brown the ground beef in a heavy Dutch oven over medium heat. If you're using a leaner cut of meat, add some olive oil - a tablespoon or two - to the pot to facilitate the browning. If you are using a fattier cut, let it render the fat out on its own. I like to let ground beef or chuck render, then I drain the fat, and rinse it under hot water to get even more fat off. Yes I know - normally fat means flavor and that's a little overboard. But in this case you're going to be adding a ton of extremely high-flavor ingredients, and I'd just as soon get rid of the fat. That way I can eat as much as I want with no guilt. It doesn't serve a purpose here - so away with it!
2. Once the beef is browned and drained as necessary, return it all to the heat and bring the temperature back to about medium. Add the onions, garlic and peppers. Stir everybody up and allow the veggies to cook about ten minutes or so, or until fragrant the onions are becoming translucent. If you want to up the heat quotient - start with far less than you'll think you need - say 1 habanero instead of 4. Put one in at this point, and give the chili an hour between each additional heat smack. You'll thank me for this.
3. At this point, you can transfer the ground beef and veggies to your crockpot. Add in everything else but the lime juice, set it on low, and leave it alone for about 8 hours. If you can, about halfway through, taste it and adjust it for seasoning ? salt and pepper. Be very careful with the 'hot' stuff, unless you know exactly how much you like. You can always add it later, but you can't take it out.
4. If you're going to finish in your Dutch oven, then everything else (except the lime juice) can now go in! Everybody into the pool! No particular order necessary - just throw it all in. Bring to a simmer, and allow it to simmer for a good long time. Give it a minimum of an hour - three-four hours is even better. My kids start dipping out of the pot the minute it's not raw - so you may have to be sneaky at this point. Frankly it smells so good you'll have a hard time keeping it safe.
5. Now - that's the base chili. The only 'artistry' part you need can come into play at this point. After the first hour (or two or three hours in a slow cooker), start tasting. I can almost guarantee you'll need salt and black pepper. If you want additional heat start layering it in now. You can add additional heat or more cumin, more chili powder - whatever you like. Just go slowly and allow the flavors to marry for a half hour or so before adding more. Remember - this is a long simmering dish, and well worth the taking a bit of time - so you'll have opportunity to pop the flavor in any direction you like. If you're adding additional peppers, make SURE to let them simmer in and fully incorporate.
That's it - you're done. Have at it - you invested a little time one day (and not even that much), so you can reap the benefits over several meals. Enjoy the rewards.
Easy Slow Cooker Chili with Ground Beef
This simple crockpot chili recipe is one of my family most beloved meals. I ordinarily double or even just triple this recipe, since it's so simple and easy to toss together. That way I've got more that I can deposit in the freezer. Chili with ground beef is among the most lowest priced recipes I am aware of -- and also it happens to be extremely nutritious. Plenty of protein, fiber, vitamin C, antioxidants, lycopene, take your pick - the low fat meats and plenty of vegetables are really unquestionably one of the best approaches to complete a meal.
I also love recipes that I can do this quickly with ground beef, that is certainly continually an inexpensive staple. Even when draining off the most fat as is possible, this easy recipe continues to be loaded with flavor, coming from the the variety of peppers, cumin and garlic. Best of all is how quick it really is to toss together such a scrumptious supper -- just saute the beef and vegetables, toss it all in a pot and you're good to go.
Lastly, this easy chili recipe is good for the slow cooker, crock pot or Dutch oven -- however you choose to go. If you use a crockpot, then merely saute everything at the beginning, then simply heap everything into the crock pot to bubble quietly away to greatness while you go do something fun. If you're going to be puttering around the house, feel free to put your simple chili in the Dutch oven on the back of the stove. The heat is easier to tweak in the Dutch oven, but otherwise there's no difference.
Ok - that's my preaching. Here we go.
The Method! - Simple Crockpot Chili Recipe
You'll need:
* 1 pounds ground beef or ground chuck
* 2 medium yellow onions, diced
* 3 large cloves garlic, minced
* 2 medium bell peppers, diced
* 1-2 Anaheim peppers, diced
* 2 - 28 ounce cans diced tomatoes, drained, juices reserved
* 1 19.75 ounce cans black beans, drained
* 1 19.75 ounce cans pinto beans, drained
* 1 1/2 teaspoons dried oregano
* 1 1/2 teaspoons chili powder (or to taste)
* 1 1/2 teaspoons cumin
* 1 1/2 teaspoons kosher salt (or to taste)
* 1 teaspoons black pepper (or to taste)
* 1-2 teaspoons crushed red pepper flakes
* juice of 2 limes
* optional - 1-4 jalapeno peppers, 1 habanero pepper, 1-3 teaspoons cayenne pepper - these are all major heat elements, and you can layer them in as you wish
Instructions - Simple Crockpot Chili Recipe
1. Brown the ground beef in a heavy Dutch oven over medium heat. If you're using a leaner cut of meat, add some olive oil - a tablespoon or two - to the pot to facilitate the browning. If you are using a fattier cut, let it render the fat out on its own. I like to let ground beef or chuck render, then I drain the fat, and rinse it under hot water to get even more fat off. Yes I know - normally fat means flavor and that's a little overboard. But in this case you're going to be adding a ton of extremely high-flavor ingredients, and I'd just as soon get rid of the fat. That way I can eat as much as I want with no guilt. It doesn't serve a purpose here - so away with it!
2. Once the beef is browned and drained as necessary, return it all to the heat and bring the temperature back to about medium. Add the onions, garlic and peppers. Stir everybody up and allow the veggies to cook about ten minutes or so, or until fragrant the onions are becoming translucent. If you want to up the heat quotient - start with far less than you'll think you need - say 1 habanero instead of 4. Put one in at this point, and give the chili an hour between each additional heat smack. You'll thank me for this.
3. At this point, you can transfer the ground beef and veggies to your crockpot. Add in everything else but the lime juice, set it on low, and leave it alone for about 8 hours. If you can, about halfway through, taste it and adjust it for seasoning ? salt and pepper. Be very careful with the 'hot' stuff, unless you know exactly how much you like. You can always add it later, but you can't take it out.
4. If you're going to finish in your Dutch oven, then everything else (except the lime juice) can now go in! Everybody into the pool! No particular order necessary - just throw it all in. Bring to a simmer, and allow it to simmer for a good long time. Give it a minimum of an hour - three-four hours is even better. My kids start dipping out of the pot the minute it's not raw - so you may have to be sneaky at this point. Frankly it smells so good you'll have a hard time keeping it safe.
5. Now - that's the base chili. The only 'artistry' part you need can come into play at this point. After the first hour (or two or three hours in a slow cooker), start tasting. I can almost guarantee you'll need salt and black pepper. If you want additional heat start layering it in now. You can add additional heat or more cumin, more chili powder - whatever you like. Just go slowly and allow the flavors to marry for a half hour or so before adding more. Remember - this is a long simmering dish, and well worth the taking a bit of time - so you'll have opportunity to pop the flavor in any direction you like. If you're adding additional peppers, make SURE to let them simmer in and fully incorporate.
That's it - you're done. Have at it - you invested a little time one day (and not even that much), so you can reap the benefits over several meals. Enjoy the rewards.
2 comments:
Please post a chicken pate video? You mentioned it, and I tried a recipe once that turned out just terrible. After seeing your videos I would be excited to try your recipe as I don't see you making anything I wouldn't hate myself for like the morning after prom. ;-)
That's the hardest I've laughed in a long time - I know EXACTLY the kind of recipe that is! Just for that I'll put the pate on the roster for our next shoot!
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