Slow cooker chili recipes are one of the easiest ways to enjoy the benefits of spicy fresh food cooked using a variety of spices. Taste and season with brown sugar (we used 1 tbsp), kosher salt and black pepper. This chili comes just in time for these last few wintry days before spring arrives (at least here in the Pacific Northwest). Using a slow cooker chili recipe simply involves choosing a nice selection of base ingredients that can be used in most dishes; chili peppers, potatoes, carrots, courgettes, onions, garlic.
I have been enjoying it on its own with some of the toppings above, but it would also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. I learnt this recipe long time ago on one of the regional cooking shows on TV in India.
Rick’s chili is a perfectly seasoned mixture of extra lean ground beef, beans, and tomatoes. When serving a group, offer several toppers, such as black olives, tortilla chips, or sour cream, so guests can customize their chili. Rather than add the teaspoon of sugar, you can stir in a small piece of chocolate (about the size of your thumbnail) when you add the beans.
Wife and I are not too big on spicy foods so I reduced the chipotle chili pepper to 1 teaspoon. Chili may be topped with shredded cheese, sour cream or sliced green onions, if desired. My chili experiment was inspired by the article I read in the paper and I was not compensated by the Dolores Company in any way.
Hi Lilian, A leaner beef or buffalo will work; the meat just won’t be quite as tender. Start by browning all of the meat you’re using in the skillet, and then transfer it to the pot. So when a recipe for chili is all of the above and lets us bust out our time-saving slow-cookers, we’re pretty happy.