Abbie's Crock-Pot ® Chili

A Taste of the Southwest

The world abounds with chili recipes. Some are complex and some are more straight forward and down to earth. Sometimes a bit simpler is much better. Abbie’s recipe is simpler and doesn’t require a lot of ingredients. It is more than ample to stand as a main dish or support other dishes, perhaps something from the grill or smoker. It is easy to make only requiring a few minutes to start and then the Crock-Pot ® takes over for mostly unattended cooking.

Note:Abbie and Mariano are avid BBQ smokers. I have sampled Abie’s chili when the ground beef was substituted with a bit of leftover smoked pulled pork. That certainly was a taste treat.

Preparation Time: 30 minutes over 6 to 8 hours

Serves: 6 to 8 persons depending on sides

Life Experience Recipe

Abbie Arturo

• 1 pound ground beef
• 1 15-ounce can tomato sauce
• 1 15-ounbce can Great Northern beans
• 1 15-ounce can black beans
• 1 teaspoon Cumin
• Garnishes: chopped onions, grated cheese, sour cream, sliced peppers

• 1 14.5-ounce can diced tomatoes
• 1/2 large onion, diced
• 1 15-ounce can kidney beans
• 2 tablespoons chili powder
• Use cider vinegar and brown sugar to adjust flavor to taste

1. Lightly brown the meat to render off some of the fat. Drain the fat before adding the meat to the Crock-Pot. ® or slow cooker.
2. Rinse the canning liquid from the beans before adding to the slow cooker.

   

3. Dice the onion and add to the clow cooker with he rest of the ingredients
4. Cook on high for 1 hour. Then turn to low and cook for an additional 6 to 8 hours.
5. Taste your chili mid-cooking. If adding any additional spices, stir and cook an additional 10 to 15 minutes.

   

6. Serve up nice big bowls of chili.
7. It seems everyone has their own special something to add to their chili. Grated cheese, chopped onions, sour cream and guacamole are a few of the special things people like to add.

   

I usually cook chili to suit the capsicum heat tolerance of the mildest guest. There are lots of hot sauces to bring the chili up to higher heat levels.

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