Friday, November 11, 2011

I don't think you're ready for this chili...

With the leaves changing and the weather turning toward winter, I feel inspired to make food that warms you from the inside.

With all the house buying and selling craziness, too, I am also looking for something less timing consuming to make. Have I mentioned how much I love my crock pot??

About a year ago we bought the largest crock pot we could find with a timer. It's one of my favorite appliances (right after my Kitchen Aid mixer, of course).

As some of you know, I have this great chili recipe. Again, one of my recipes that my husband really enjoys. For years, I made it on the stove top. But as time has gone on, I have become busier and busier, and finding the 1.5 hours to watch and stir the chili was increasingly hard to come by.

I decided to take my chili recipe and throw it in the crock pot instead. Voila! The chili comes out just a good and I can multi-task!

My chili recipe is an oldie, but goodie - it has been shared with a few friends and family, but it is so good, I wanted to share it with all of you. The chili is a smoky red chili. Slightly sweet with just enough heat.  I use ground turkey in my recipe, but you could always use ground beef instead.

I serve the chili in bowls with a sprinkle of shredded cheddar on top and tortilla chips on the side for scooping. Sometimes I make white rice and serve the chili in bowls over rice.

As the weather gets colder and you are looking for something hearty and warm, try out this recipe. I think you'll love it just as much as we do!

I've included both methods - crock pot or stove top - so you can try it out however you prefer.

Nikki's Chili


1 package ground turkey or beef (about 1.3 lbs)
1 can diced tomatoes (lg can ~ 28 oz)
1 can diced fire roasted tomatoes (sm can ~ 15 oz)
1 can tomato paste (sm can ~ 6 oz)
1 can pink beans, drained (sm can ~ 15 oz)
3 cloves garlic, minced
1 large onion, chopped
1 red pepper, chopped
1 1/4 tbsp chili powder
1 tsp red pepper flakes
2 tbsp ground cumin
2 tsp salt
2 tsp black pepper
2 tbsp oil (for stove top method)
shredded cheddar for topping
tortilla chips

When cooking the chili, once all ingredients have been added you will want to taste-test part way through cooking and adjust the spices to suit your taste. You may find you need more salt, pepper, chili powder and cumin depending upon your taste and what tomatoes you use.

(I tend to be heat-averse so this has enough of a kick for me. You can always turn up the heat by adding more chili powder).

For crock pot method:

1. Brown meat in sautee pan until no longer pink adding 1 tsp salt and pepper during cooking. Break up large chunks with a spoon. Place meat mixture in crock pot.
2. Add onion, red pepper, garlic, all tomatoes, and tomato paste to crock pot. Stir to mix well.
3. Add chili powder, cumin, red pepper flakes, remaining salt, and pepper to crock pot. Mix well.
4. Set crock pot to low for 8 hours.
5. During the last hour of cooking, add can of beans. Stir and return the cover. 6. After 8 hours, serve hot. Top with shredded cheddar. Serve with tortilla chips on the side. Chili can be served over rice if desired.

For stove top method:

1. Heat oil in large stock pot over medium high heat.
2. Add onion, garlic and chopped red pepper. Sautee until vegetables are tender.
3. Once onions are translucent and red pepper is softened, add ground meat. Add 1 tsp salt and 1 tsp pepper to meat Stir and cook until meat is no longer pink. Break up large chunks with a spoon. 
4. Once meat is no longer pink, add both cans of tomatoes and tomato paste. Stir to combine.
5. Add chili powder, cumin, red pepper flakes,  remaining salt, and pepper. Stir to combine.
6. Let simmer over medium low heat for 45 mintues, stirring occassionally.
7. Add beans. Stir to combine.
8. After adding beans, reduce heat to low and cook for 45 minutes, stirring occasionally.
9. Serve hot. Top with shredded cheddar. Serve with tortilla chips on the side. Chili can be served over rice if desired.

No comments:

Post a Comment