One of the most time- and effort-saving kitchen appliances is the slow cooker, sometimes known as a crock-pot. And slow cooker chili is no exception. I mean, come on, how much easier is it to simply toss everything into one pot and let it alone for a few hours, or perhaps overnight? It also facilitates easy cleaning. My crock-pot, along with my rice cooker, is one of the most foolproof kitchen tools I possess, and it never fails to provide delicious results.
In order to have guests over with little stress, I use my crock pot to create a stew or toss in some steak to simmer overnight. releasing me from the obligation to cook so that I may spend time with my buddy. The majority of the time, I can get everything ready prior to bed and let it cook while I sleep. That way, I can spend the day before the party preparing the rest of the food and the space where it will be served.
Everyone seems to like this “All American” staple, chili. Meats such as chicken, sausage, ground beef, and ground turkey may all be included. Vegetarian options are available for the health-conscious. It’s the ideal weekend BBQ food since it complements so many flavors. And hot dogs were mentioned, right? Excellent work there as well!
Although I have never attended one, I’ve heard that chili cook-off competitions can become fairly heated. Many family recipes have been kept hidden for centuries. My recipe is quite straightforward, but that’s the way I prefer it. When in doubt, keep it simple!
Slow cooker chili’s bare bones
Three 1-pound cans of kidney beans, drained and rinsed; two 1-pound cans of whole tomatoes, chopped; two pounds of ground beef
Two medium onions, chopped roughly One cup of diced celery
1 minced garlic clove
Add 6 teaspoons of chili powder.
Cumin, one teaspoon
To taste, with salt and pepper
Preparation:
Ground beef should be browned in a large pan over medium heat. The tomatoes should be drained and chopped into big pieces. Collect all of the stated ingredients and place them in the slow cooker in the order specified. Stir it up well. For the next 10-12 hours, cook covered on low heat.
You may expect to have leftovers since this creates a considerable quantity. Either on the side or straight from the bowl, this sounds delicious. This would easily feed six to eight persons.