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Chili is one of my favorite fridge-cleaner meals. I use it to get rid of all of the vegetables that are about to go bad in my fridge and so far no one has complained.
I have put a lot of strange veggies in chili. Mushrooms? Yea. Cauliflower? Yea. Carrots? Absolutely.
But when I first started making chili it did not start as a fridge-cleaner meal. It started as a specific recipe from a friend that I tweaked to make perfect.
The steps to making the perfect chili are quite simple:
- Saute the veggies
- Brown the meat
- Cook everything low and slow
This recipe is great because it works with any kind of meat. The first time I tasted it the main meats were bison and beef. Since then I’ve used just beef, beef and pork, turkey and even replaced the meat with an extra can of black beans and some mushrooms.
I really hope you enjoy this recipe as much as I have and I hope you tweak it yourself to make it even better. I’m sorry for the lack of pictures, I always get so excited to eat this meal that I forget to take pictures.
Best Slow Cooker Chili
This chili is started in a saute pan and then finished in a slow cooker for a flavor packed perfect dinner. Serve with corn bread to really bring it to the next level.
Equipment
- 1 6 qt Slow Cooker
Ingredients
- 2 Tbs Vegetable Oil
- 2 Large Yellow Onions
- 2 Medium Red Bell Peppers
- 8 Cloves Garlic minced
- 1 Tbs Ground Cumin
- 2 Tbs Chili Powder
- 1 lb Ground Bison
- 1 lb Ground Beef
- 2 tsp Salt
- 1 tsp ground pepper
- 1 15 oz Can Red Kidney beans
- 1 15 oz Can Black Beans
- 1 15 oz Can Sweet Corn drained
- 2 15 oz Cans Tomato Sauce
- 2 15 oz Cans Diced Tomato
- Paprika to taste
- 2 Jalapeno Peppers diced (optional)
To Serve
- Shredded Cheddar Cheese
- Sour Cream
- Scallions
- Corn Bread
Instructions
- In a large skillet heat oil or medium heat. Add onion and bell pepper. Let cook, stirring until onions are soft.
- Add garlic, cumin, and chili powder. Mix well and cook for another minute.
- Add ground meat, salt, and pepper to the pan. Using a spoon, break up the meat and incorporate it with the vegetables and spices. Let cook until all meat is brown.
- Carefully transfer the meat mixture to your crockpot. Add beans with their juices, corn, tomato sauce, diced tomato with their juices and jalapenos (if you’re adding them). You can discard the jalapeno seeds depending on how spicy you want your chili.
- Cover and cook for 6 hours on high or 8 hours on low.
- Serve with cheese, sour cream and corn bread! Scallions too if you’re feeling fancy.
