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Crockpot Chili Recipe

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This recipe for Crockpot Chili, by , is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Hepp
Added: Wednesday, April 15, 2009


2 T. extra-virgin olive oil
2 c. chopped onions (I use red)
1 red bell pepper, chopped
7-oz. can green chiles
2 lbs lean ground beef, ground turkey, or stew meat
1 T. chili powder
2 tsp. ground cumin
Crushed red pepper
2 tsp. dried oregano
2 T. chopped garlic
3 - 15-oz. cans diced tomatoes
1 small can tomato paste
1 - 15-oz. can beef stock (may need additional)
1/2 c. dry red wine (optional)
1 large can red kidney beans

In large frying pan, sauté onion & red pepper in olive oil 3-5 minutes. Add salt, cayenne & chiles & sauté another 3 min. Transfer to crock pot. Brown the meat & seasonings, stirring occasionally, in same pan. Drain if necessary & transfer to crockpot. With frying pan back on medium, add garlic and saute for 2-3 minutes, until it starts to turn golden. Add the beef broth (and wine if desired) and bring to a boil, Simmer for 1 minute. Add the tomatoes and tomato paste & simmer for 5 minutes or so. Transfer to crockpot. Cook on high for 4 hours or on low for 8 hours. Add kidney beans about one hour before cooking time is finished. Serve with shredded cheese, sour cream and tortilla chips.

Personal Notes:
Personal Notes:
I serve it with veggies and ranch dip, and quacamole and tortilla chips.




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