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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crockpot Chili Recipe

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This recipe for Crockpot Chili is from Crandall's Ordinary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra-virgin olive oil
2 c. chopped onions (I use red)
1 red bell pepper, chopped
Salt
Cayenne
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
Directions:
Directions:
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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