With the long winter months approaching, it’s time to switch from lighter fair (like paninis and beer) to some more substantiative food. Today I’ll share the recipe for the chili I made yesterday that ended up being extremely tasty.
Here’s a picture of the ingredients you’ll need:
- ¾ cup chopped onion
- ¾ cup chopped celery
- ¾ cup chopped green bell pepper
- 1 large carrot, halved and chopped (not pictured, decided last minute to add)
- 2 cloves garlic, minced
- Hot Jalepenoes, chopped (to taste)
- 1 can (14oz.) Pinto beans
- 2 cans (14oz.) Kidney beans, one drained
- 2 cans (12oz.) chopped tomato (I chose one with some chili spices already in ‘em)
- About a pound of ground beef
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 1/8 teaspoon Tobasco sauce
- ½ tablespoon chili powder
- ½ teaspoon dried parsley (not pictured, don’t know why :/)
- 1 teaspoon salt
Now there’s a lot of ingredients, but this is actually really simple. First, brown the ground beef and drain it.
Piece of cake. Once it’s all brown and drained, throw it into your slow cooker.
Now, make sure you follow the next step extremely carefully. It’s important you do this right.
Huck everything on the ingredient list into the slow cooker and give it a few stirs.
Set the slow-cooker to low and cook for 8-10 hours.
And through the magic of time-lapse, we have a finished product:
The end result is a mild (or as spicy as you want) chili with a good mix of ingredients and a thicker consistency. Delicious.