Sunday, March 31, 2013

Slow Cooker Chili


1.5 lbs. ground beef
1 lb. ground turkey
3 large garlic cloves, minced
1 medium yellow onion, chopped

1 14-oz. cans chopped tomatoes, with juices
1 14-oz. cans tomato sauce
1/4 cup ketchup
1 cup beef stock
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed

1/6 c. cornmeal
1-2 Tbsps chili powder, to taste
1 tsp. dried Mexican oregano
1.5 tsp. ground cumin
1/4 cup brown sugar
kosher salt and freshly ground black pepper, to taste


In a skillet over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Add onions to the skillet and cook until soft, about 5 minutes. Add garlic and cook another minute. Drain fat and add onions and garlic to slow cooker.

Add the ground turkey to the skillet, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours – 5 on high and the last hour on low.

Adapted from:

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