Beef Chili in the Slow Cooker

by Anne Bennett on November 13, 2010

My slow cooker hasn’t had time to cool down this last month while our kitchen has been in the throes of painting, et al. Last week I made beef chili, adapted from the Cooking Light Slow Cooker cookbook. It’s what you’d expect from a classic chili–lots of beef and beans and little else to confuse the issue. Yes, it was low fat, but it tasted sinfully meaty. I’d forgotten how good classic chili can be, especially when served with saltines.

I’m going to make a vegetable chili tomorrow, so both sin and virtue will reside together in the slow cooker category on hungry poodle.

Champ likes chili with sweet gherkins and saltines

1 lb. lean ground beef
1 large onion, chopped
1 green bell pepper, chopped
1/4 cup dry red wine, or water
1 T. chili powder
1 t. sugar
1 t. ground cumin
1/2 t. salt
2 garlic cloves, minced
1 16-oz. can dark red kidney beans, drained and rinsed (I used a 27-oz. can Bush’s Kidney beans)
1 14-1/2 oz. can Mexican-style stewed tomatoes with jalapeno peppers

In a large nonstick skillet, brown ground beef. Add onions, bell pepper, red wine, chili powder, cumin, salt and garlic to skillet and cook until onion is tender. Place mixture into a slow cooker and stir in beans and tomatoes. Cover and cook on LOW for 4 hours.

I altered this recipe and used 1 1/4 lbs. ground beef and a larger 27-oz. can of kidney beans. I also added extra spices (1 1/2 T. chili powder and 1 1/2 t. cumin) and two cans of tomatoes instead of one, to accommodate the larger quantities of beef and beans.

If you use Mexican-style stewed tomatoes with jalapeno peppers, be sure to  cut up the large tomato chunks with a pair of kitchen scissors when you pour them into the slow cooker. If you like hotter chili, you can use Rotel tomatoes instead.

What I’m getting at here is that you can alter the amounts of this chili according to your tastes, either using more or less beef, and more or fewer beans.

Condiments? Shredded cheddar cheese, plain nonfat Greek yogurt, jarred pickled jalapenos (for those who like it spicier) and chopped green onions.

Serves: 6 (each serving is 1 1/4 cups)


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{ 1 comment… read it below or add one }

Shannon November 14, 2010 at 11:53 pm

One of the best slow cooker recipes I have made is this Slow Cooker Char Siu Pork Roast recipe from Cooking Light:

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