I frequently ask what’s for dinner on the Monster Pants Facebook page. I love hearing what other people are doing in their kitchens. Here is what is happening in my kitchen, with the recipe, in case it needs to happen in your kitchen someday too.
Slow Cooker Chili
- 1 pound ground beef (optional)
- 2 (15-oz) cans kidney beans, drained and rinsed or 2 cups dry kidney beans, soaked and cooked
- 4 (14.5-oz) cans stewed tomatoes
- 1 onion, diced
- 1 bell pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon dried parsley
- 2 teaspoons dried basil
- 1 tablespoon Worcestershire sauce
In a medium skillet, cook the beef until no longer pink. Drain. Add to the slow cooker.
Puree two of the cans of stewed tomatoes in a blender. Puree all 4 cans for a less chunky chili, or none of them for a very chunky chili.
Place kidney beans, tomatoes, onion, bell pepper, red wine vinegar, seasonings, and Worcestershire sauce in the slow cooker. Mix.
Cook on low for about 8 hours, or on high for about 6 hours. Serve with sour cream and cheddar cheese.
- Add a can (or about a cup dry, soaked, and cooked) white beans.
- Add 2 cups water to the slow cooker. About 30 minutes before serving, add 2 cups of raw macaroni.
- Add 1/2 – 1 cup red wine to complement the red wine vinegar and add a deeper flavor to the finished chili.
- Chili is a canvas for endless variety. Experiment!
This is a favorite in my house, especially served with warm corn bread or crusty French bread.
It’s March! Time to give away a little something. Throughout February, a free Sherpa wipe was included in your orders. To conclude the Sherpa wipe freebies, the winner of this month’s blog giveaway will receive a 6-pack of Sherpa wipes! To enter, simply answer the question below in the comments of this post. The drawing for the winner will take place March 13, one week from today.
Are you a by-the-recipe cook, a by-the-seat-of-your-pants cook, a by-the-box cook, or no cook at all?