It’s definitely the time of the year to start breaking out the slow cooker (or crock pot, if that’s what you prefer) and it’s also the time of year to look for chili recipes. For me, I love finding recipes that are easy to prepare and get going throughout the day. Recipes that don’t involve too much preparation are my favorite. And it’s even better when those recipes are toddler approved because then I don’t have to worry too much about preparing something else for Squeaker. Recently, I tried my hand at a slow cooker chili and it did come out pretty tasty if I do say so myself.
It starts with your choice of meat. We used ground beef, but you can use ground chicken or ground turkey if you’d rather.
After seasoning the meat with black pepper, cayenne pepper, garlic salt, and onion powder; I added in one diced green pepper and one diced onion. I didn’t cook the meat all the way through because I knew that it would continue to cook in the slow cooker. Mainly I wanted to get the flavors going as the base of my chili.
Once the meat was cooked to my liking, I got my canned goods ready.
I drained the juices from all of the cans, except the RoTel and next time, we’ll drain that as well so it’s a bit on the thicker side. I also only used about half of the can of the puree, but that’s okay because we’ll use that in another recipe.
After draining the juices from the cans, I layered them into the slow cooker and then seasoned them with the same seasonings that I used on the meat. Once that was all seasoned, I added the meat into the slow cooker and after stirring everything together, I seasoned the mixture again with chili powder.
I then set the slow cooker on “high” for one hour and then on “low” for 5 hours. If you have the time for it, set it to “low” for 6 to 8 hours. Once your chili is ready, serve with shredded cheddar cheese and sour cream (optional). I also made cornbread to go with my chili and Kyle enjoyed his with some oyster crackers.