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.

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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

  • 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

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.

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.


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©Deep South Dish
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Posted by on January 18, 2009
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