Slow Cooker Chili for a Chilly Day.

9 Jul

Happy Belated Birthday America!

The boyfriend was having a before-the-Fourth potluck at work and wanted to bring in my chili.  Honey loves my chili, and I’m flabbergasted that he enjoys it so much since it’s so simple to make and really inexpensive.  You just combine everything, leave it in a slow cooker overnight, and when you wake up in the morning, you smell delicious aromas of chili and spices emanating throughout your apartment…mmm…*drool*

His timing for this couldn’t have been any better since the temperature has been dropping a bit here in the bay area.  It was even hard to see fireworks through the infamous San Francisco fog, although I didn’t even attempt to go see fireworks this year.

Here’s the recipe below.  Please note, this recipe will fill up a 5 qt slow cooker, enough to feed more than 10 people.  I usually add more chili powder than called for just to give it an extra kick.  I like my chili slightly on the spicy side.

2 tsp oil to brown meat with
1 pound ground beef
1 pound pork shoulder (cut into 1/2 – 1 inch cubes)
2 yellow onions
6 cloves of garlic
2 tsp paprika
5-6 tsp chili powder (I use 7, but it does come out kind of spicy)
2 tsp ground cumin
2 tsp oregano
1 1/2 tsp salt
2 14.5 oz can of diced tomatoes with green chiles (also known as Mexican style tomatoes)
2 cups of beer (I always use Trader Joe’s Simpler Times Lager, it’s $3 for a six-pack)
1-2 jalapeno, halved, seeded and diced (I usually use 2)
2 15oz can of kidney or pinto beans, drained and rinsed
Brown all of the meat in a skillet along with the onions and garlic.  Spoon the meat into the slow cooker and add the rest of the ingredients.  Stir to combine.  Cover the slow cooker and cook on low for 8-10 hours.  Serve with diced onions, sour cream, and cheese.

For me, 8 hours is enough to cook the rest of the meat through and have the ingredients all marry together.  In the picture above, the boyfriend wanted to bulk up the chili so he added 1/4lb extra of ground beef and an extra can of beans.  I usually squish about a cans’ worth of beans to make the chili thicker.  We also forgot to stir the ingredients together and thought it looked like it lacked moisture, so we added the juices from the meat which made the chili a bit more on the soupy side.

Hope you enjoy this easy peasy recipe.  Let me know how it turns out for you!

5 Responses to “Slow Cooker Chili for a Chilly Day.”

  1. minimumday July 9, 2012 at 6:33 pm #

    This looks good I will try this with my slow cooker at home

  2. bonnie July 9, 2012 at 10:08 pm #

    I love your chili too, it is better then those restaurant’s chili.Love a bit on the spicy side too.

    • uhohitstams July 10, 2012 at 5:40 pm #

      Glad you like it! Next time I’ll bring some over for you!


  1. Chili: Re-envisioned | The Girls on Bloor - April 29, 2014

    […] Slow Cooker Chili for a Chilly Day. […]

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