Today was a perfect day for chili. The temperature dropped to the 40’s and it was windy, just enough to give you a chill, but not enough to keep you inside all day. I really didn’t want to hang around the kitchen so I pulled out the crock pot. Chili tastes better the longer it cooks and this one is so flavorful. It only takes about 15 to 20 minutes to prep – and once it is in the crock pot you can go about your day. This recipe makes a lot- enough for at least 3 meals for a family of 4. Feel free to 1/2 it, but it also freezes very well. I served it with mini corn bread cheddar and green onion muffins.
- 3lb Chopped Meat (ground beef, or turkey) I used 90% lean ground beef this time
- Chili-seasoning Mix:
- 2 tablespoons of chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1 teaspoon paprika
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 1 1/2 teaspoons black pepper
- Stop Light
- 1/2 Yellow Bell Pepper Chopped
- 1/2 Green Bell Pepper Chopped
- 1/2 Red Bell Pepper Chopped
- 1/2 Orange Bell Pepper Chopped
- 1/2 Small jalepeno pepper chopped (seeds removed)
- 1 Medium Yellow Onion Chopped
- 4 Gloves Garlic Chopped
- Olive oil
- 3 Bean
- 1 Can (15 oz) Dark Red Kidney Beans (rinsed and drained)
- 1 Can (15 oz) Black Beans (rinsed and drained)
- 1 Can (15 oz) Cannelli Beans (rinsed and drained)
- 1 cup chopped green squash
- 1 cup frozen or fresh corn
- 1 bottle of your favorite dark beer
- Brown the meat on the stove in a large pain over medium heat.
- While the meat is browning, make the chili seasoning mix by combining all of the dry spices into a small bowl. You can use a store bought mix, but I shy away from them since many have MSG and other additives.
- When the meat is browned, drain the excess oil and add the chili seasoning to meat, mix well and cook for another minute.
- Transfer meat to the crock pot.
- Using the same pan from the meat saute the peppers, onions, and garlic in olive oil for a bout 5 minutes until they just start to get soft.
- Add peppers, onions and garlic mix to the crock pot and stir.
- Add all of the beans, the squash, and the corn and mix well to insure all the ingredients are combined well.
- Add 1 bottle of your favorite dark beer and mix.
- Cover and cook on low for 4 hours or more…. The longer the better!
- Serve in a bowl and garnish with cheddar cheese, light sour cream and green onions!
What a lovely recipe with a great combination of spices and veggies. I can even smell them cooking. I love eating beans. My crockpot has been lying around doing nothing. Time to fish it out and use it for a good recipe like this one. Thanks for sharing. I shall let you know how mine turned out. Best wishes!
Thank you! Let me know if you try it!
Thank you! It was quite perfect for the day and made great leftovers!