Crockpot chili recipe Easy

Crockpots kind of make me think of grandma's or a mom with 7 kids. Being neither of those, it took me a while to get a crockpot and use it. If you are still in the, "I don't want to be domesticated" phase of your life, I suggest you get over it and go buy a crockpot immediately.
There are a few reasons why I think it is important to break down and buy a slow cooker. It's not glamorous, but man is it useful. So consider the following points.

Crockpot recipes are often healthier than your average fast food meal. All of the recipes I use, require real, good old fashioned foods. So when your week is busy, or you're in a bind, a slow cooker meal is perfect to keep you on the healthy train you were hoping to stay on.
crockpots require very little culinary skills or time. It's really more of a dump and go experience. A programmable crockpot is really nice when you work for 8 or 9 hours a day. This will allow it to keep the food warm and not switch off when the time is done. There is nothing like coming home to yummy food after only spending 5 minutes that morning prepping it. Likewise, over night recipes can make for great breakfasts!

Ingredients
2 pounds ground beef I used leaner beef with 5% fat
1 pound bulk Italian sausage mild, casings removed
½ pound bacon
2 (15 oz) cans kidney beans, drained
1 (15 oz) can pinto beans, drained
1 (15 oz) can black beans, drained
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion chopped
1 red bell pepper seeded and chopped
2 cups beef stock see Notes
3 tablespoons chili powder
1 tablespoon Worcestershire sauce make sure to find gluten-free if necessary, or leave it out
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika

Instructions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!

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