Did someone say chili?
It’s been kind of chilly (get it?) in Toronto, so I’ve been craving a warm bowl of something something. On top of that, my mom got a new crock pot a couple weeks ago and I wanted to try it out. I’d like to fully admit that after watching a certain show, I was super nervous leaving that thing on overnight. I’d like to confirm that my house is fine, I’m fine, and the chili is more than fine. So don’t sweat about leaving it overnight!
So yes, on the menu for this week is beef chili! Super easy to do, super QUICK to do in terms of prep, especially because you’re letting the crock pot do most of the work for you. My chili came out a little more liquid-y then I would like and a little less strong in terms of spice. I didn’t mind the more mild chili, but if you want to change it up and amp up the flavour town, I’ll give some tips in the recipe below!
Note: This makes quite a lot of chili, so you can either cut the recipe in half if you want less or just freeze the leftovers!
- 1 pound of ground beef
- 1 can of kidney beans (keep the juices)
- 1 can of black beans (rinsed)
- 1 onion, diced
- 5 cloves of garlic, minced
- 1 can diced tomatoes
- 1 can of beer (I used Heineken) or substitute with 1 cup of beef stock
- 1/4 cup of tomato sauce (I used almost 3/4 of a can and it was WAY too much because there were already juices from the diced tomatoes and kidney beans. If you are substituting with beef stock, I would up this to 1/2 cup )
- 2 tbsp of chili powder (I would add 1/2 – 1 tbsp more if you want more chili flavour)
- 1/2 tsp of salt
- 2 tsp of cumin
- 1 tsp of dried oregano
- 1 jalapeno diced (optional if you want to make it a little spicy)
- a pinch of cayenne (optional if you want to make it a little spicy)
- 4 shredded cheese mix and sour cream (optional toppings on top)
- In a pan, brown your beef and break it apart with your spatula/cooking utensil (this is to make sure your beef are not in gigantic clumps).
- Once it’s cooked through, add in your onions, garlic, and all the other spices (salt, chili powder, oregano, cumin and the jalapeno and/or cayenne if you’re thinking of making it a bit spicy). Mix for 1-2 minutes.
- Transfer all that goodness into your crock pot/slow cooker. Add in your beans (don’t forget to also include the kidney bean juices in the mix).
- Add your diced tomatoes, tomato sauce, and beer/beef stock.
- Put your crock pot/slow cooker on low – mine had a 8 hour option for low which is what I used.
That’s all! You’ll have homemade chili in no time!
If you’re stirring your chili in the morning and it looks like there’s burnt bits on the edges, it’s all good! Trust me, it just adds more flavour!
Other tips: If you have a smaller crock pot/slow cooker, make sure that you’re not filling it to the brim. If you need, cut down the recipe in half because you don’t want your crock pot to overflow overnight. I have the regular crock pot and I filled it up about a little more than 3/4 of the way. I also put a large cooking tray underneath JUST IN CASE. But, nothing overflowed, everything was a-okay 🙂
Hope y’all enjoy this recipe! Let me know if you try it and what you thought!!