Friday, February 15, 2013

Slow Cooker Chili (Gluten-Free)

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This chili recipe is my favorite of all time. I had already posted it a while ago, but since my photography was much less than stellar back then, I thought I would re-post it for you.
I made this again for the Superbowl, and it was a huge hit. Since this sits in the crockpot all day, it takes minimal effort and the flavors blend to form a perfect concoction. There's a small kick, but add more red pepper flakes and/or some hot sauce it you want to spice it up a bit. I serve this with corn chips, sour cream and cheese, but feel free to use whatever your little heart desires. Enjoy!

  • 2 lbs. ground beef
  • 1 (29 oz.) can plus 1 (15 oz.) can tomato sauce
  • 1 (28 oz.) can crushed tomatoes
  • 2 (15 oz.) cans dark red kidney beans
  • 1 1/2 cups onions, chopped
  • 1/4 cup green bell pepper, chopped
  • 1/8 tsp. ground cayenne pepper
  • 1/2 tsp. white sugar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 1 tsp. salt
  • 1 1/2 tsp. cumin
  • 1/4 cup chili powder
  • 1 tsp. red pepper flakes
Optional garnishes
  • Cheddar cheese
  • Sour cream
  • Corn bread
  • Corn chips
Brown meat in skillet until cooked through. Once cooked, drain and add to slow cooker. Add remaining ingredients. Stir until combined.
Cook on high 4-5 hours or low 8-10 hours.
Serve with cheddar cheese, sour cream, and corn bread or corn chips. Enjoy!!
Source: SK Original

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