I love this recipe! I have made it twice now and the only thing I did different was add more of the veggies and used a little cheyenne pepper to give it more of kick but not too much. I ended up making it with pinto beans the second time around instead of kidney beans I live in CO and during the blizzards the grocery stores were a little low on items and it tasted great once again.
I am not a huge fan of chili, but my husband has been asking for it, so we tried this one. I am not a huge exact measurment person, so I threw in the beef, approximate amounts of onion, celery and green pepper. I drained all but 1 can of beans I used dark red, light red and white kidney beans.
I used 1 can of puree and 1 can of diced tomatoes with green chilis. I used the recommended seasonings, approximately, but used tobasco instead of the chili sauce that I didn't have. I cooked for 6 hours on high. This was really hearty with the right ammount of sauce. We stirred in sour cream and cheddar cheese and topped with cheddar french fried onions way to load up the calories, but boy was it good!!! Jim Bage. Was looking for a recipe that was similar to one I used to use but lost.
This was it and it was great. If you like it spicy, you will need to up the spices. I also added some cumin and swapped out the tomato puree for tomato chunks.
Everyone loved it! Chris R. Za Cook1. This was awsome and so delicious. I used ground chicken rather than beef and found there was no difference in taste. The ground chicken was usefull in reducing the cholesterol levels in this meal. I will keep this recepie in the faves.
Good simple recipe. Used ground turkey instead of beef. Everyone who ate it loved it. I also used quite a bit more veggies. Home » Recipes » Slow Cooker. Watch How Easy it is! Print Pin. One of my most popular recipes and for good reason! Servings: 8 servings. Prep 15 minutes. Cook 6 hours 10 minutes. Ready in: 6 hours 25 minutes. Ingredients 1 Tbsp olive oil 2 lbs lean ground beef 1 large yellow onion , finely chopped 3 cloves garlic , finely minced 2 Optionally serve with:.
Instructions Heat olive oil in a large and deep non-stick skillet over medium-high heat. Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
Drain most of fat from beef, leaving about 2 Tbsp in with beef this is optional, I think it ads flavor but you can drain it all if you'd prefer. Pour browned beef into slow cooker. Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings. Notes Look for tomatoes with "mild" green chilies. You can also use 2 If you want beef to brown better then sear in two batches. Only crumble and stir occasionally. If you like a really thick chili you can omit the beef broth altogether. Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.
Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert. She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.
As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating.
As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day. See more posts by Sabrina. Dinner, then Dessert, Inc. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page.
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My husband and I love this chili recipe!!!! I was wondering, if you make this the night before, then let it cool and put it in the fridge, can it still be heated up the next day? After cooking the meat and onion I drained it. Was I not supposed to do that? The chili looks really dry after cooking for 1 hour. Thank you! We actually leave the fluid in for extra flavor and moisture. Its such a habit, I usually drain everything as well. Am going to make this today.
Love slow cooke anything. Wondering any idea what carb count would be if beans were taken out. Thanks, M. Looks great but there is no way only 11 carbs. Beans have huge amounts of carbs, fiber, too, but not enough to reduce carbs that much.
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