Today I thought I would share with you a very easy and delicious slow cooker chili recipe. This is one I have made many times on the stove top but I decided to make it even easier and put it in the slow cooker. I love letting it bubble away all day filling my home with all of it's aromas. Such a hearty and fulfilling bowl of goodness waits you at the end of the day.
I do not like the beans cooked in the with the chili all day, I find they get mushy and undesirable, so I put them in, in the last 40 min. along with the corn so they still hold there shape. This is a really flavorful chili with a little heat or should I say warming. You can always amp that up if you like it hot, hot, hot. I hope you try this chili and love it as much as we do. ENJOY!!!
Slow Cooker Chili
Ingredients
1 1/2 lbs. extra lean ground beef
2 Chorizo or Hot Italian sausage, removed from casings
2 cloves garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 Tbsp. chili pepper paste
1 tsp. smoked sweet paprika
2 Tbsp. chili powder
1 tsp. cumin
3 cans (540 ml. or 19 oz.) diced stewed tomatoes with chili seasonings
2 cans (415 ml or 14 oz.) kidney beans, rinsed and drained
1 cup frozen corn, thawed
In a large skillet brown ground beef and chorizo sausage until cooked through. Place the meat into a large slow cooker. Brown the onion and garlic until the onion is translucent. Place it in the slow cooker. Add the remaining ingredients, except the kidney beans and the corn and stir well. Simmer on low for 6-8 hours. In the last 40 min. add the beans and corn and stir. Make sure it comes up to a simmer for 30 min. then serve with fresh bread or tortilla chips.
I bet all my meat-eating readers are in heaven right now! Thanks, Tara, for the meaty recipe :) Make sure you guys follow Tara on her blog, Facebook, Twitter, Pinterest and Google+!
