It’s the day after… U.S. Thanksgiving. And most of my American friends will have had enough Turkey yesterday to last them until Christmas, at least. What to do for supper on ‘The Day After’? Anyone who’s craving a change from Turkey might want to make what I’m making for supper – a big pot of Chili!
Slow Cooker Chili: The perfect contrast to a Turkey Feast!
I make a Slow Cooker Chili when I get in the mood and have everything in the house. It’s great for a cold day and will definitely brighten up a cloudy one!
What you need…
1 lb. / 455 g Ground Beef
1 can (19 oz. / 540 ml) Red Kidney Beans
1 can (28 oz. / 796 ml) Crushed Tomatoes
3 cloves Garlic, minced or pressed
1 medium Onion, diced
1 tsp. / 5 ml ground Cumin
1 tsp. / 5 ml ground Coriander
1 tsp. / 5 ml ground Fennel
1 tbsp. / 15 ml dried Chili Pepper
1 tsp, / 15 ml Worcestershire Sauce
1 tsp. / 5 ml Salt
1 tsp. / 5 ml Sugar
1/2 tsp. / 2.5 ml ground Nutmeg
1 pinch ground Cloves
1/2 cup / 175 ml shredded Cheddar or Jack Cheese for topping
Sweet Peppers, diced 1/2 in. / 1 cm are optional, as is a handful of Frozen Corn kernels.
What you do…
Brown the Ground Beef and Onions together in a large frying pan. Break up the Meat into small crumbles. This adds lots of meaty flavour. And be sue to use a large pan so the meat browns, rather than simply poaching in its own moisture. The ‘brown’ is the flavour!
Add the Meat and Onions to the Slow Cooker. Then just dump everything else on the ingredients list – except the Cheese – in on top of them. Stir gently with a wooden spoon to thoroughly combine all ingredients.
Cook covered on High for 6 to 8 hours, stirring occasionally to ensure the ingredients don’t settle out at the bottom.
That’s it!
Now… Dig in and warm your cockles…
Serve with Warm Corn or Flour Tortillas and enjoy!
~ Maggie J.