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This one’s the simplest chili recipe, done the way it should be: a quick prep, cooked in a slow cooker or simmered in a pot on the stovetop, and gives you an appreciation of simpler times.<\/p>\n
Slow cooker chili<\/strong><\/p>\n Ingredients:<\/p>\n 2 <\/strong>lb lean (at least 80%) ground beef<\/p>\n 1 <\/strong>large onion, chopped (1 cup)<\/p>\n 2 <\/strong>cloves garlic, finely chopped<\/p>\n 1 <\/strong>can (28 oz) diced tomatoes<\/p>\n 1 <\/strong>can (16 oz) chili beans in sauce, undrained<\/p>\n 1 <\/strong>can (15 oz) tomato sauce<\/p>\n You can use tomato paste in addition to tomato sauce if you want a thickener.<\/p>\n 2 <\/strong>tablespoons chili powder<\/p>\n 1 \u00bd <\/strong>teaspoons ground cumin<\/p>\n \u00bd <\/strong>teaspoon salt<\/p>\n \u00bd <\/strong>teaspoon pepper<\/p>\n Steps:<\/strong><\/p>\n In 12-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.<\/p>\n In 4- to 5-quart slow cooker, mix beef mixture and remaining ingredients.<\/p>\n Cover and cook on LOW setting 6 to 8 hours.<\/p>\n The slow cooker method is nice because you can go to do other things and come back indoors to the wonderful scent of chili con carne in the air.<\/p>\n","protected":false},"excerpt":{"rendered":"