Christinas Slow Cooker Chili

This is a long-standing favorite recipe evolved to suit the slow cooker and minimal messing around. Chop vegetables, brown meat, throw it all in, and walk away.

Step: 1

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

Step: 2

Mix diced tomatoes and tomato paste together in the slow cooker; add chili powder, oregano, cumin, chipotle pepper powder, and cayenne pepper and stir. Layer ground beef, kidney beans, onions, bell peppers, jalapeno peppers, and garlic over tomato mixture.

Step: 3

Cook on High for 3 hours. Reduce heat to Low and cook until flavors have blended, at least 3 hours more. Add more diced tomatoes, if desired.

Per Serving: 306 calories; protein 20.7g; carbohydrates 24.4g; fat 14.4g; cholesterol 52.2mg; sodium 487.1mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.