Sunday, January 18, 2009

Crockpot Beef Chili with Beans

This small batch, basic ground beef and tomato chili with beans, made in the slow cooker. Can be doubled.

Crockpot Beef Chili with Beans

A slow cooker is a perfect vehicle for cooking chili. Although most chili can be made on the stovetop in not a lot of time, something about the process of cooking it low and slow makes the flavor just pop. This slow cooker recipe is quick, easy, delish, and, actually for those of you trying to tone down a bit right now, with a lean ground beef (90/10) it's actually even Weight Watchers friendly! (Yeah, I do have a few of those hanging around here.)

For this recipe, I used my freezer stash of tomato paste dollops, but be sure to check out that tip if you have to open a new can! And, with the exception of yellow onion which I had to replenish, this recipe was also made up of ingredients from the fridge, pantry or freezer too, so I'm still in line with my usual cooking out of the pantry theme for the new year so far. I also had a bit of salsa verde I wanted to use up, so that is what I used in place of the peppers.

Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.

Recipe: Crockpot Beef Chili with Beans

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 5 hours | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of ground beef
  • 2 cloves of garlic, minced fine
  • 2 tablespoons of chili powder
  • 1 teaspoon cumin
  • 1 (28 ounce) can of whole tomatoes, undrained but coarsely chopped
  • 1 (16 ounce) red kidney beans, rinsed and well drained
  • 1 cup of chopped onion
  • Up to 1/4 cup chopped green chiles, jalapeno, habanero, scotch bonnet, or serrano peppers (depending on heat level desired)
  • 2 tablespoons of tomato paste
  • Pinch of dried oregano
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

Brown the ground beef in a skillet, breaking up the meat as it cooks; drain if needed. Add the garlic toward the end and saute for just a few more minutes. Add the chili powder and cumin, stir to thoroughly coat; remove from heat and set aside. Add the chopped tomatoes to a 3-1/2 to 4 quart slow cooker. Add the beans, onion, chiles, tomato paste and oregano; stir to mix. Add in the meat mixture, stir well, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

~Cook's Notes~

In terms of chili as a main dish, this is a small batch chili - okay to double for a larger slow cooker, however be mindful of the hot chilies. Use a lean (90/10) ground beef to make this Weight Watchers friendly. A total of 8 servings is about 2 Weight Watchers Points (old system) per serving, not including serving add-ins or garnish extras.

Serving ideas: Serve with a side of saltines, or over rice, pasta, or corn chips.

Garnishes: Greek yogurt, sour cream, green onion, shredded cheese, sliced avocados, crushed tortilla chips, corn chips, fried tortilla strips, oyster crackers, Goldfish crackers, hot sauce, additional sweet or red chopped onion, cilantro.

Source: http://deepsouthdish.com

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©Deep South Dish
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A good all purpose 3-1/2 quart slow cooker from Rival
Posted by on January 18, 2009
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12 comments:

  1. Looks so good. We just finished off a pot of chili last night that I had cooked earlier in the week. Chili just tastes better day after day.

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  2. I saw you at Sunday Baker and noticed that you are a Mississippi girl too. I just had to stop by and say...hey girl! I'm in Hattiesburg, not too far from you. It's always nice to meet my fellow southern belles. Stop by my blog and see me sometime.

    ~Amanda

    p.s. I LOVED your crockpot tips...they were great! I like to cook in mine, but don't have many recipes adapted for it. Thanks for sharing.

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  3. Hi Amanda my fellow Mississippian! I know Hattiesburg well of course. I'll be sure to stop by and visit your blog. Thanks for stopping by and leaving a comment.

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  4. Maken this tonight I'll let you know how it turns out!!! Thank you for you awesome recipes!! made the sausauge cheese bread breakfast stuff yesterday morning it was yummmmoooo....used cressant rolls because our walmart was out of frozen dough....my inlaws are in town so i needed easy fast stuff to make haha thank you again!

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  5. Enjoy Lindsey! Love that sausage bread - the crescents had to be good too! Now, did you roll them individually or did you press them together?

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  6. I pressed them to make one whole sheet of dough...it turned out yuuummmmooooo....loved it thank you....and the chili with beans was great!!!! maken it tonight again

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  7. Hi Lindsey! I'll have to try that with the crescents - I have some of the sausage mix already made up in the freezer. Glad you enjoyed the chili!! Thanks so much for taking the time to come back and comment.

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  8. It's me again!! I'm still finding recipes that I think I would love to try!! Not hard to do on your blog! You cook my kind of food!! Pinning another one!!

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  9. I made this last night for our Super Bowl party, alas the game didn't turn out the way I had hoped but this Chili turned out amazing!! I am always trying your recipes out! And they always turn out amazing! Huge fan!!

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  10. Mary, This one of my favorite comfort foods. Unfortunately, not so much for my wife. Although with my tweaking of the recipe, according to her tastes, she may be coming to see the error of her ways. I make this a lot for church functions, but that's in a 4 gal. cauldron. And who needs a fork or a spoon, when a bag of tortilla chips will do nicely.
    Scotch Bonnets, or Serrano peppers? Wow! The “Shanty Irishman” here would burst into flames. My son-in-law would love this. He and my step-son play chicken with Scotch Bonnets and Ghost Peppers. It’s no wonder why neither one of them have any hair. It didn’t fall out, it melted. My son-in-law puts Frank’s or Sriracha sauce on his food like I put ketchup on a hamburger or fries. No wonder why he’s color-blind. He probably melted the chromatic receptors in his eyeballs.
    BTW, I hate to admit that I’m so far behind the times but, I recently tried tomato paste in a tube. It’s made by Cento. It’s not bad. So far it’s stayed fresh for 5 weeks. How many times have any one of us only needed a tablespoon or so of tomato paste: And no matter how well you seal the little can, the next time you need it it’s either dried up or has turned into a science project. It’s not my regular, Contadina, but it tastes pretty good and doesn’t have that ‘tinny’ taste either.
    God bless.

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    Replies
    1. Always good for a laugh & let's just say it came at just the right time Chris, thanks!!

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