Slow Cooker Chili Recipes : Southwestern Cooking
Slow-Cooker Monday: Arizona Chili
You can make chili in 30 minutes, you know. Once everything is cooked through, it's perfectly acceptable to dig in right away. However, if you let it bubble away for another 30 minutes, or maybe even for 8 hours in the slow cooker, it thickens and the spices round out and develop depth.
This is the chili we ate on Christmas eve. When we got home from the candlelight service, a slow-cooker of chili was ready and waiting for us. The recipe is adapted fromNot Your Mother's Slow Cooker Cookbook.
I started by browning 1 pound ground beef in a large skillet. I added 1 diced onion and 2 minced garlic cloves. Cooked that to soften the aromatics, then added a 6-ounce can tomato paste, 3 tablespoons chili powder, 1 tablespoon ground cumin and salt to taste. Then I added 2 cups cooked pinto beans with some of their cooking liquid. Poured that into the slow cooker and added water to cover. I kind of wished I had skipped the water, or at least cut back to less water, but it was good the way it was. Cooked on low for 8 hours, then served with lots of toppings.
Video: Meatless Slow Cooker Chili
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Onderzocht: is het dragen van hoge hakken gevaarlijk of niet