The Perfect Chili (For Slow Cooker or Modify for Stove Top)
fromfood.comwww.food.com/amp/recipe/the-perfect-chili-for-slow-cooker-or-modify-for-stove-top-182561
I threw some ingredients together with a vague notion of what I was doing and it turned out great! The baked beans add a bit of sweetness, but not too much. It balances out the spiciness if you choose to make it hot with crushed peppers. TOPPING IDEAS: Great with sour cream, shredded cheese and/or finely chopped onions). I like it over brown rice. Enjoy!
Ingredients
Instructions
Assemble first 3 ingredients in slow cooker. Begin cooking on high heat.
Sautee fresh vegetables (next four ingredients) on medium heat until just softened (careful not to burn the garlic). Add to the slow cooker.
Cook meat in a pan until no longer pink, breaking it up as it cooks. Add to slow cooker.
Stir in the spices.
Cook on high for 1-2 hours (or until the chili is very hot and simmering).
Turn down to low and cook until ready to eat. I let it cook for an additional 2 hours to let the flavors really come together.
Taste, adjust seasonings and serve.
Nutrition
- Calories
- 369.3
- Fat Content
- 10.7
- Saturated Fat Content
- 4
- Cholesterol Content
- 59
- Sodium Content
- 1433.4
- Carbohydrate Content
- 44
- Fiber Content
- 10.7
- Sugar Content
- 16.6
- Protein Content
- 28.5
