Slow Cooker Chili

It’s a cold,  snowy day today. Perfect time for some comfort food, and of course, using my new toy, an All-Clad 7 quart deluxe slow cooker. I like using dried beans and soaking them overnight. I find that they have a much firmer texture in the finished product. It gives the chili some “bite”. Vary the chili powder to taste. Chili pepper flakes can also be added for extra heat. Don’t forget the cocoa; it adds a certain je ne sais quoi.

Slow Cooker Chili

1 lb ground pork
1 lb ground beef
2 C kidney beans
1 C black beans
1 can corn
2 large cans diced tomatoes
1 large onion, chopped
1 tsp ground coriander
1 tsp ground onion powder
1 tsp chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp cinnamon
1 tbs garlic powder
2 tbs cocoa powder
salt & pepper
vegetable oil

Brown meat in slow cooker insert if possible. If not, use a dutch oven. Add all the spices to the meat except the cocoa. Brown the onions in another pan with the oil. Transfer meat to the slow cooker and add onions. Add the rest of the ingredients with enough water to cover. Cook on low for 8 hours or on high for 4.

Mise en place
Mise en place
Browning in progress
Browning in progress
Slow cooked is best
Slow cooked is best
Perfect day for a pot of chili
Perfect day for a pot of chili

Slow cooker – Root Veggie Stew

I should use my crock pot more often. Ir’s over 10 years old, holds 2.5 quarts, and is perfect for doing a couple of meals.  Having some leftover beets, purple potatoes, carrots and frozen celery on hand, I decided to toss this together.  For the spices, I absentmindedly threw in tumeric, chili powder, paprika, ground coriandor, bay leaf, chili pepper flakes , salt and basil. Oh and of course, green lentils.

http://inhabitat.com/6-recipes-that-will-rock-your-crock-pot-this-winter/2/

Before
Before

 

After
After