It occurred to me that I’ve been posting a lot about stuff we’ve done but not much about the things we are noshing on. So to remedy this I’ve decided to share with you a super-simple slow cooker chili that I like to make.
Now, when my garden’s a-hoppin’ in the summer I like to add all sorts of fresh stuff to this chili, but in the winter it gets slimmed down to the basics. That being said, you may have different produce options in the winter if you live in a warmer climate, so feel free to add whatever else you like.
All of this can be thrown into a slow cooker in the morning in about 10 minutes. About 30 minutes before you are going to eat it I would recommend making some corn muffins or cornbread as well to serve on the side.
Simple Slow Cooker Winter Chili
-2 lbs. ground beef
-1 can of beans (I like black or pinto beans for this.)
-1 can of organic corn or 2 cups frozen
-1 large can or aseptic box of diced tomatoes
-1 large can or aseptic box of crushed tomatoes
-1 large onion, diced
-3 or 4 garlic cloves, minced
-Mexican seasonings, to taste (I use a mix of chili powder, cumin, paprika, oregano, black pepper, red pepper flakes, and sea salt.)
-Throw everything (except seasoning) in a crockpot and set to low for several hours.
-If you are home while it’s cooking, stir it from time to time.
-An hour before serving add the seasoning and taste the chili. Adjust seasoning if necessary.
I like to serve this up with plain Greek yogurt and a little shredded cheese. It’s also great with cilantro on top, and I’m lucky enough that the farm I work for grows micro cilantro. It’s excellent!