Saturday, January 22, 2005

All-American Crockpot Chili

I adapted this recipe from Cooking Light's January 2003 issue. The original recipe was All-American Chili, but I made it All-American Crockpot Chili. And since it's definitely chili weather here, I thought I would share it with y'all.

6 oz hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 lb ground sirloin
1 jalapeno pepper, chopped
2 tbsp chili powder
1 tbsp ground cumin
1 can tomato paste
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
2 bay leaves
1 can beef broth (or red wine, if you prefer)
2 28-oz cans diced tomatoes
1 15-oz cans dark kidney beans, drained and rinsed
1/2 cup shredded reduced-fat sharp cheddar cheese.

Fry the meat out and drain off the fat. Add all the other ingredients to the crockpot and cook on 1ow for 8-10 hours.

If you are cooking for someone who's stomach can't tolerate spicy foods you can eliminate the jalapenos and use 1 1/2 lb of sirloin instead of the spicy sausage. It still tastes great - just not spicy. And, in the spirit of Mardi Gras, here's a little lagniappe for you...All of these recipes were on the back of the cans and products that I used to make the chili.

- Spicy Apple Walnut Loaf
- Parisian Beef Stew
- Home Sweet Home Meatloaf
- Hearty Harvest Soup


Blogger Cathy said...

Shawn - your chili sounds delicious! I bought a crockpot not too long ago, but have only used it once. This looks like a way to put it to good use! Thanks so much for participating in IMBB 11!


5:48 PM  
Blogger Brian said...

Thanks for the recipe! I'm another recent crockpot buyer, and looking around eagerly for things to try.

6:47 PM  
Anonymous Shannon said...

Thank you! I have made this recipe from the Cooking Light Magazine and love it! But I was trying to figure out the best way to slow cook it! Thanks again.,

9:27 AM  

Post a Comment

<< Home