29 March 2011

Slow Cooker Chipotle Chili



This is my basic chili recipe. Nothing fancy or unique about it; just good chili. When I started making chili I didn't have a slow cooker, so I used this stovetop recipe. But now that I have one, I have been making it in that. Since I adapted it for the slow cooker and also changed the seasonings, I decided to post this one as well.


Slow Cooker Chipotle Chili

Ingredients:
½ large onion, diced
1 lb. ground beef
2 (14 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
1 (15 oz.) can kidney beans, drained and rinsed
1 tbsp Northwoods Fire seasoning
2 tsp chili powder
½ tsp cumin
½ cup water, optional
Cheddar cheese
Sour cream

Directions:
Saute onion and ground beef in skillet until ground beef is cooked through. Drain off any grease. Put in slow cooker. Add diced tomatoes (with their juice), tomato sauce, beans, and seasonings. Add water if desired.

Cook on low for 4-6 hours.

Serve with cheddar cheese and sour cream if desired.

Makes 6 servings.


I know that everybody likes their chili a different way, but this is how I like mine. I like it a little bit saucy, not super thick. That's why I put the part about the water in there. I add a little bit of water to mine. Whether or not you add water will depend on how much juice is in your diced tomatoes and what consistency you like your chili. Remember that the water won't evaporate from the slow cooker like it does on the stovetop, so if you like your chili really thick, don't add water, and maybe even drain the tomatoes.

If you are not familiar with it, Northwoods Fire is a seasoning blend from my favorite spice place, Penzey's. It's a spice blend containing paprika, chipotle pepper, black pepper, cayenne pepper, thyme, rosemary and garlic. The chipotle is the dominant flavor here; that's why I love it. It adds a really great smoky flavor to the chili. If you are not fortunate enough to live near a Penzey's, you can either order online, or you can use a combination of more chili powder and a little ground chipotle powder. While this chili has a nice heat to it, if you like chili to be super hot, add more Northwoods Fire or ground chipotle.

I like to serve chili with sweet cornbread.

*I tagged this recipe as dairy-free; it's dairy-free without the cheese and sour cream.


1 comments:

Laura Wiese said...

I was wondering what Penzy's was! :) Now I know!

Post a Comment

Thank you so much for visiting. Leave a comment and let me know what you think. Please link up your website or blog if you have one, so I can return the comment love!