This Crockpot Chili is the perfect comfort food for any occasion, whether it is for a church social or a football game. It is awesome when it’s cold outside and you need good food to warm you up. For a gathering of friends and family, it makes a great easy meal.
When I was married, my wife used to make it with small chunks of steak instead of beef, and it was good. But I always liked it with the traditional hamburger for the ease of eating it and the flavor it gave it. The chunks of steak always had me chewing to much.
Ingredients:
- 1 lb. ground beef
- 1 onion, finely chopped
- 3 cloves garlic, pressed
- 2 cans (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 2 cans (14 oz) medium chili sauce, kidney beans
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 packet of McCormick Chili Mix, or 2 tbs. chili powder, 1 tsp. cumin powder, and 1/2 tsp. paprika
- 5 shakes of Green Tabasco Sauce (optional)
- 1/2 tsp. cayenne pepper (optional)
- 1 small can of green chopped chilies (optional)
- Pepper to taste
- Shredded cheese, chopped green onions, and sour cream for topping (optional)
Instructions:
- Brown the Meat: In a skillet over medium-high heat, brown the ground beef and break it up until fully cooked. Drain the excess fat and put it into the crockpot.
- Add the Kidney Beans, Diced Tomatoes, and Tomato Sauce: Drain both cans of kidney beans and diced tomatoes and put them into the crockpot, along with the tomato sauce.
- Saute Vegetables: The chopped onion, minced garlic, green bell pepper, and red bell pepper Saute with butter till the crunch is gone, then add them to the crockpot.
- Season the Chili: Add chili powder, cumin powder, and paprika, or 1 packet of McCormick Chili Mix, cayenne pepper (if using), green tabasco (if using), a small can of green chopped chilies (optional), and pepper over the ingredients in the crockpot. Stir well to combine all the ingredients and spices.
- Cooking: Cover the crockpot and cook the chili on low heat for 6-8 hours or on high heat for 3-4 hours. The longer it cooks, the more the flavors will mix together.
- Serve: Taste the chili after it’s done and adjust the spices if needed. Pour the hot chili into bowls and top with sour cream, chopped green onions, and/or shredded cheese, if preferred. You can also serve it with cornbread.
The secret to my chili is green tabasco; it just has that extra little bit of hmff that gives it a kick. But it isn’t to hot like it’s brother, the regular tabasco, which will knock your socks off.
Wine Pairing with Crockpot Chili:
Cabernet Franc is a wonderful Fine Wine to combine with Crockpot Chili. Medium to full-bodied, somewhat tannin-structured, and truly acidic Cabernet Franc wines are well-known for them. Their tastes sometimes reflect red berries and herbs, with hints of green spice or bell pepper at times. Because of these qualities, Cabernet Franc is a flexible wine that goes well with a robust, significant meal like Crockpot Chili.
Syrah/Shiraz: These Fine Wines are powerful, full-bodied, and sometimes feature peppery notes. These qualities make a pleasing contrast and can withstand the strong tastes of chile.
Merlot: Merlot wines are delicate and medium-bodied, with plum and black cherry flavors. A gently chilled Merlot might be a nice complement, especially if your chili is mild.
Chardonnay (White Wine Enthusiast): If you prefer white wine, a mildly oaked Chardonnay goes nicely with Crockpot Chili. Chardonnay’s buttery aromas may help manage the heat, especially if your chili includes creamy ingredients like sour cream or cheese.
Always keep in mind that wine pairings are highly subjective to your personal tastes. To choose the best type of wine for your particular chili recipe, it’s a good idea to test a few different kinds. Savor the wine and food combination to see if it has the right taste for you. Remember, this is fun, and there is no right answer except for what you like.
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