When you look at your Crock Pot, what do you see bubbling inside? We see chili — the most basic, easy use for your slow cooker. It’s a protein-packed, savory, filling warm dish especially good for cold days. To start developing the flavors, sauté the vegetables, ground beef, and spices, then put the mixture into the Crock Pot along with tomatoes and kidney beans. Let it do its thing overnight or all day until it’s thickened and has a nice beefy flavor, and then stir in jalapeños for a kick of heat. Serve with Jalapeño Cornbread Muffins or Nacho Cheese Crackers, or as a substitute chili component of these Chili Cheese Dogs.
To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.
Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.
This recipe is ideal for feeding Game Day guests. Until then, visit our friends at CBS Sports for everything you need to know about the Super Bowl this year.
For the chili:
- 3 tablespoons vegetable oil
- 2 medium yellow onions, medium dice
- 1 medium red bell pepper, medium dice
- 6 medium garlic cloves, finely chopped
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds lean ground beef
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1/4 cup coarsely chopped pickled jalapeños or green chiles, drained
- Shredded cheddar cheese
- Thinly sliced scallions
- Sour cream