Crock Pot Chili
Crock pots are back “in” again! Actually, they were never “out” at our house. I still have (and use) my 1970 poppy red crock pot at least once a week. With our hectic lifestyles, and still having to feed families healthily, it’s nice to turn to this tried and true appliance. And crock pot chili is the perfect dish to reap the benefits of slow cooking.
The recipe I’m sharing today is quick, easy and the best chili recipe – the name “Crazy Crock Pot Chili” is actually a misnomer – we started out calling it “Crazed Crock Pot Chili” years ago because it was the one dish I could fix and forget about in the morning before I began a hectic “crazed” day. It’s still one of our favorites, and it will be yours, too!
The broth in this chili is lighter textured than most, and chopped jalapenos or Serranos after the chili cooks will give it a nice bite. If you make it a day ahead, the flavors are even better and the chili thickens somewhat. Go to taste on the seasonings:
Crock Pot Chili Recipe
1-1/2 pounds chicken, cubed (your choice)
2 to 2-1/2 cups diced onions
2-3 teaspoons minced garlic
1 ea: red and green bell pepper, chopped
1 can, 16 oz, cannellini or great northern beans, drained if desired
2 cans black beans, drained
¼ cup bulghur wheat (opt but good)
1 can corn, drained (opt but good)
2-3 tablespoons chili powder blend
1-1/2 to 2 teaspoons dried oregano
3 cans, 14 oz ea, good quality chicken broth
1 teaspoon cumin
Opt: Cayenne pepper to taste or 1 can, 2-1/2 oz, chopped green chilies with juice or fresh jalapenos or serranos, chopped (opt)
Spraying the crock pot is best. Put meat, onions, garlic and bell pepper in and stir to mix. Add beans and stir. Add wheat and corn if using. Add chili powder and oregano. Add chicken broth. Cook on low 8 hours or high 4-5.
You can cook as long as 10 hours on low and the chili will still have a great texture and taste. About 15 minutes before serving, add cumin (if you add it at the beginning, the flavor may dissipate and you may have to add more at the end). Garnish with crispy tortilla strips (either fried in oil or brushed with olive oil/spray and baked until golden in 350 degree oven, about 10-15 minutes), cheese, sour cream, cilantro, salsa.
Serves 8-10 hearty appetites.