Crockpot Chili
Who’s ready for the Super Bowl?! Yeah, me neither. We’ll probably watch the game even though we don’t have any allegiance to either team because…well, what else are we going to do on a bitterly cold Sunday in February?
As always, I’m in it for the food and will be whipping up a batch of my new favorite crockpot chili. It takes little time to prep and cooks in the crockpot until the game begins. It’s spicy and hearty and positively perfect for this cold snap we’re experiencing. If you’re hosting a party (or avoiding celebrations altogether), this is the perfect Sunday (Super Bowl) supper for you.
X
Crockpot Chili
recipe adapted from The New York Times
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 3-4 hours
Ingredients:
Olive oil
2 pounds ground beef
2 cups coarsely chopped onions
2 tablespoons chopped garlic
2 red peppers, cored and chopped
3 stalks celery, chopped
2 jalapeño peppers, cored, deveined and finely chopped
1 tablespoon oregano
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon chipotle chile powder
¼ teaspoon cayenne
2 14.5-ounce cans diced tomatoes
2 15-ounce cans of red kidney beans, rinsed and drained
2 cups chicken broth
2 bay leaves
For serving:
Shredded cheddar cheese
Sour cream
Pickled jalapeños
Directions:
Plug in crockpot and allow it to warm.
In a large pot, heat 1 tablespoon olive oil, then add ground beef and sauté until browned, about 6-8 minutes. Transfer the beef to the warmed crockpot.
Add 2 tablespoons olive oil to the pot, then add ingredients from onions through cayenne pepper. Sauté until veggies are soft, about 6 minutes, then transfer them to the crockpot.
Add canned tomatoes (with juices) and beans to the crockpot. Add chicken broth and bay leaves, then stir chili to combine. Cook on high heat 3-4 hours.
Serve with cheddar cheese, sour cream, and jalapeños.
