When I knew I was going to take the whole year off to be at home with Isla, I knew that there were a lot of things that I wanted to take up. One thing was cooking! I am still learning and getting tips from my husband but you gotta start somewhere so behold my first ever slow cooker and chili recipe attempt. If I do say so myself…I think it turned out great!
Autumn Chili Recipe
- 2 tablespoons butter
- 1/2 onion, diced
- 2 large bell peppers of any colour, diced
- 1 garlic clove, minced
- 1 jalapeño, minced
- 1 pound of ground beef
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 28-ounce cans of diced tomatoes with the juice
- 1 can of kidney beans, drained and rinsed
- 1 bay leaf
- Sour cream and grated cheese of your choice if you wish
- In a medium sauté pan, melt the butter over medium-low heat. Add onions and cook them until they being to soften for about 6 or 7 minutes.
- Add the bell peppers, garlic, and jalapeños to the pan and cook while stirring occasionally for 5 more minutes.
- Turn the heat up to medium and add the ground beef to the pan and break it up with a spatula while cooking. Season the meat with chili powder, cumin and salt.
- After 5 minutes, once the meat has browned, add the mixture to the bottom of the slow cooker. Top it with the tomatoes, beans and bay leaf and stir everything up. Turn the slow cooker to high and cook between 4 and 5 hours. I found that 5 hours was perfect.
- Serve the chili warm with any toppings that you desire.