As we inch closer to Fall, and temperatures start to drop outside, my mind always goes to chili and my slow cooker. Given our collective erratic schedules, what’s better than throwing a bunch of ingredients and spices together early in the day, then letting them slowly meld together all day long? It’s the best for when you aren’t sure exactly when everyone can sit down to eat later that evening, too. And even if there are just one or two people expected for dinner, what’s better than a whole mess of leftovers that reheat quickly for subsequent lunches and dinners?
My cowboy chili has come together after years of making other peoples’ versions. I don’t necessarily have to think about it now…I just know what to add and it’s become routine. Chili muscle memory, if you will.
I’m not sure exactly why it’s called ‘cowboy’ chili, but I think it’s because of the added corn kernels, that gives the final product a surprising extra bite of sweet goodness.
And, don’t forget, pinto and kidney beans are a great source of dietary fiber. Which can improve heart health, so a lot of this meal is good for you!
(Keep in mind that making chili isn’t like baking a cake. You can add this and that and experiment until you find the perfect combination that suits you and your family and friends. Play around with it. Change it up. And then add your name to the recipe when you get it just right.)
But the bottom-line is what we get at the end: a thick, hearty bowl-full that I top with shredded sharp cheddar cheese, diced raw white onion, and creamy sour cream. Mix ‘em up a bit and you have a quite satisfying spoonful of chili goodness.
Don’t forget to make some hot corn muffins to serve alongside the chili. That is always a necessity in our house.
And while this is a slow cooker recipe, you can make this on the stove in a large, heavy-bottomed Dutch oven, too. Brown the meat, add the ingredients, and let it simmer for a few to several hours, give it a good stir every now and again, and the whole house will smell divine.
SCOTT’S SLOW COOKER COWBOY CHILI
Servings: 6 to 8
Prep: 20 minutes / Cook: 3 hours on High / 6 – 8 hours on Low *
Ingredients:
- 1 ½ to 2 pounds ground beef (or ground turkey, if you prefer)
- 1 white onion, diced and divided
- 1 large red bell pepper, diced
- 1 to 2 jalapeno peppers, seeds removed then diced**
- 3-4 cloves garlic, minced
- 1 can (16 ounces) pinto beans (I use Bush’s Chili Beans/Pinto Beans in Mild Chili Sauce)
- 2 cans (16 ounces each) kidney beans (Bush’s Chili Beans/Kidney Bans in Mild Chili Sauce)
- 1 to 2 cans (10 ounces) diced tomatoes & green chilis (I use Ro-Tel Original Diced Tomatoes and Green Chilis, sometimes opting for the Fire Roasted or Hot variety, or a combination of both)
- 1 can (6 ounces) tomato paste
- 1 bag (12 ounces) frozen fire roasted corn kernels (I use Birds Eye)***
- 1 tablespoon chili powder
- 1 tablespoon paprika
- ½ tablespoon of cinnamon
- ½ tablespoon of cumin
- ½ tablespoon onion powder
- 1 to 2 squares of dark chocolate (always optional)
- Salt and pepper
* If you want to forgo the slow cooker, use a heavy-bottomed Dutch oven or large pot and make this on the stove. The longer it simmers, the better it’ll taste.
** I touch my eyes a lot and I have learned—the hard way—to wear disposable rubber gloves when deseeding, chopping, and handling jalapeno peppers. I always keep a box of gloves in my pantry.
*** Non-fire roasted frozen corn works, too, and so does corn cut off a couple of corn cobs…or a 16 ounce can of whole kernel corn, drained.
Steps:
- Chop up your onion (save half for serving) and peppers. Mince the garlic cloves, or use already minced garlic from a jar (which I always have in the refrigerator).
- Brown the ground beef and onion in the slow cooker on the ‘Sauté’ setting. If your slow cooker doesn’t do that, brown your meat and onion on the stove in a large frying pan on medium-high heat until the meat is no longer pink. Drain off the fat, if desired.
- Add garlic, frozen or fresh corn, bell pepper, jalapeno, canned beans (undrained), diced tomato, tomato paste, spices, and chocolate, if using, and stir very well to combine.
- Cover and cook on High for 3 hours or Low for 6 to 8 hours, stirring occasionally.
- Serve with raw onion, shredded cheddar, and sour cream on top.
Note:
- What’s better than hot buttered corn muffins on the side? They are a given when I serve chili.
- The chili heats up easily on the stove or in the microwave and keeps for several days in the refrigerator. I think it’s even better the next day! Alternatively, freeze individual portions for a quick meal next week or in a month or two.
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