Slow Cooker Chicken and Sausage Chili

After browsing through many, many chili recipes, I ended up creating one of my own.

Step: 1

Combine the stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper in a slow cooker; cook on High for 1 hour.

Step: 2

Heat the olive oil in a skillet over medium heat; cook the red onion in the hot oil until tender. Stir in the ground chicken; cook and stir until completely browned. Transfer the mixture to the slow cooker and return the skillet to the heat. Fry the sausage in the reheated skillet until completely browned and crumbly; add to the slow cooker. Mix the tomato paste and kidney beans into the chili. Continue cooking on High another 2 hours. Switch the heat to Low and simmer 4 hours more.

Per Serving: 315 calories; protein 24.7g; carbohydrates 30.3g; fat 11.2g; cholesterol 51.3mg; sodium 1391.4mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception 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 featured food , but stew’s comfort factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.