It’s happened. I’ve gone crazy for crock-pots. I had one that I was putting to good use this fall, and I started to think of all the ways that I could use two crockpots at the same time. It’s so convenient to have a pot of beans, or stock, cooking while also having another slow cooker making the entree for dinner, or oatmeal for breakfast. I went to Costco and purchased another slow cooker, and now I often have both of them going at the same time, preparing warm winter food for our family.
Kimberly and I have posted about the benefits of slow cookers before, but I have even more to share, because the more that I use them, the easier it gets. I like to prepare the contents before bed (chicken stock can cook all night on low) or in the morning while I’m preparing breakfast, so it can cook all day and be ready for dinner. Browning meat and vegetables is easy while making coffee and packing lunches.
This week I made a chili that was a huge hit with my boys; in fact, they asked if the recipe was on Table365, and told me that I should add it…so here it is:
Sharon’s Simple Slow Cooker Chili
- 1 lb. grass-fed ground beef
- 1 tablespoon olive oil
- 1 tablespoon Kimberly’s Taco Seasoning
- 1 yellow onion, diced
- 1 large garlic clove, minced
- 1 yellow (or any color) bell pepper, diced
- 3 (14.5 oz) cans whole tomatoes
- 2 (15 oz) cans black beans, drained and rinsed
- 1 (15 oz) can garbanzo beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
Warm the olive oil in a skillet or dutch oven and add the taco seasoning until the spices start cooking, about one minute. Add the ground beef and brown. Once the beef is browned, remove with a slotted spoon and place in the slow cooker. Then add the diced onion and bell pepper to the pan and sauté until soft, about 5 minutes. Add the garlic and cook for one minute. Spoon the onion, bell pepper, and garlic into the slow cooker. Add the tomatoes and beans into the slow cooker and stir until combined. Set slow cooker to high for 4-5 hours or low for 6-8 hours. Top bowls of chili with a slice of Havarti cheese (a creamy white cheese that will melt into cheesy goodness) and serve with tortilla chips and avocado slices, or a big green salad.
Past posts:
Stay warm and keep cooking!
