The Cultural Dish: Crock-Pot Chili

This week for Comfort Food Feast, FN Dish had us create a delicious chili recipe in honor of the big football game this coming Sunday! However, chili is not just for football, but for any day! Chili is just such a perfect comfort meal. It is easy to make, makes your house smell warm and delicious, and it makes plenty of leftovers!

Now, I have a recipe for my chili that you can find here. The recipe that I used for this post is exactly the same as my traditional chili recipe, the only difference being the crock-pot. So, if you are looking to cook the chili a little faster (in under 2 hours), then use the link to my older post for the details on how to prep that chili. However, I will still provide the recipe for the slow cooker version here, but I promise, it is exactly the same! I just love to use my slow cooker when I have time on the weekends because it allows the flavors to meld together for longer and makes the whole house smell so darn good!

Crock-Pot Chili (Same recipe as the Sweet & Spicy Chili)

Ingredients:
-1 medium onion, chopped
-1 green bell pepper, chopped
-2 teaspoons minced garlic
-2 pounds ground beef
-2 19 ounce cans of dark red kidney beans, strained and rinsed
-1 cup beef broth
-1 28 ounce can diced tomatoes
-1 12 ounce bottle Heinz chili sauce
-1 tablespoon cumin
-1 teaspoon chili powder (add more for more spice)
-Extra virgin olive oil (about a tablespoon)
-Salt and pepper to taste
-Sour cream and shredded cheese (optional for topping)

Directions:
Throw all of the ingredients into a crock-pot, and set your timer to 4, 6, 8, or 10 hours (or however long your crock-pot allows for). I usually let my crock-pot go for 6-8 hours. I have a programmable crock pot that I love! If you are looking for one or looking to upgrade, I highly recommend this crock pot: