Slow cooker, or crock-pot, is one of the most convenient ways to cook food. And cooking chili in a crum pot is no different. Seriously, how comfortable it is to throw all the ingredients in one cooking device and let it sit for several hours, or even overnight? Plus, it makes cleaning a breeze. In addition to my rice cooker, my crock pot is one of the easiest used to use the equipment I have, and pretty much make the perfect food every time I use it.
When I plan to have people end, I can use my crock pan to make soup, or throw meat to cook overnight, and it’s a preparation that I can do before. Let me enjoy my friend and not tied to the kitchen. Often I can prepare what I will make the night before and let it cook overnight. That way the next day, I can prepare whatever dish I made and concentrate on getting a house or backyard ready to be accompanied.
Chili is one of the “all American” classic dishes that seem to be everyone loved. You can add various types of meat, such as chickens, sausages, beef or ground turkeys. You can even make it a vegetarian style for healthware people. It’s perfect for barbecue weekends and matches everything. And does someone mention Hot Dog? Oh yes, good for that too!
I personally never over cooking chili, but I understand the competition can be very ferocious. The guarded secret recipes are usually derived from generations. My recipe is quite simple, but that’s how I like things. Sometimes it’s simpler better!
Basic chili (cooked in a crock pot)
3 one pound of kidney bean cans, dried
2 one pound can all tomatoes, cut
2 lbs. ground beef
2 medium onions, roughly chopped
1 cup of celery, diced
1 clove garlic, finely chopped
6 tablespoons of chili powder
1 teaspoon of cumin
Salt and pepper to taste
Brown The Ground Beef in a large skillet on the middle API. Drain and cut tomatoes into large pieces. Collect all ingredients and put it in a crock in the order listed. Give a nice stir. Close and cook with a low for 10 to 12 hours.