Crockpot Chili

posted by Christine Gable on Wednesday, May 26, 2010
posted by Christine Gable
Prep Time: 10 minutes
Cook Time: 6 hours

Description

Ten minutes is all it takes for this crockpot chili recipe that pairs well with leftover rice or baked potatoes (microwave 'em for quick cooking). It's one of the best crockpot chili recipes to customize with favorite twists (corn or jalapeno) or toppings (cheese, sour cream or green onions).

Ingredients

  • 1 pound ground beef or sausage
  • 2 onions - medium
  • 1 can 28-oz. crushed tomatoes (or about 10 fresh tomatoes)
  • 2 cans 15.5-oz. beans (navy, pinto, kidney, black)
  • 1 can 11.5-oz. tomato juice
  • 1⁄2 teaspoon Adobo* (or salt)
  • 1 teaspoon chili powder

Goes Well With

rice or quick-cooking grain, potatoes, toast, garlic toast, rolls

Calories per Serving

440

Directions

  1. Place a large heavy skillet over medium-high heat and brown meat and onions for about 5 minutes (meat does not need to be completely cooked). Meanwhile, open the can of tomatoes (or chop tomatoes into 1/2-inch pieces, if using fresh).
  2. Layer the meat and onions, the tomatoes, and the beans in the crockpot.
    Next, pour the tomato juice over all the layers. Sprinkle with spices and cook on LOW for 6-8 hours. (If you can start it on HIGH for 1 hour, the low cooking time may be reduced to 4-5 hours.) Alternately, cook on HIGH for 3 hours.

Makes

Please note: some serving size selections may result in uncommon measurements.

Notes

*This recipe uses Adobo, a blend of salt and herbs. I think of Adobo as my “reach-for-it anytime seasoning.” You can easily substitute salt for it, although the finished dish won't have quite the same flavorful punch. QQM Adobo starts with the best-quality salt—RealSalt®—and is hand-blended with select herbs. Check out Adobo in the QQM Store.

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