Here’s another recipe for cold winter days: a simple slow-cooker chili that requires 15-20 minutes of preparation and 5-6 hours to cook in a slow cooker set to high temperature.
Here are the ingredients:
– (1) can of tomato juice (large)
– (1) can of diced tomatoes (whole tomatoes cut down works too)
– (1) can of red kidney beans (drained)
– (1) pound of ground turkey (or beef)
– (1) medium to large onion rings(my preference is Spanish or sweet)
– chili powder (add to taste – 4-1/2 to 6 tablespoons is a good range)
Now that we have the ingredients gathered together, let start with the preparation.
Start with the onion. Split it in half; finely dice one half of the onion and start sautéeing the diced onion in a pan large enough also to hold the ground meat. For the other half of the onion, chop into large pieces.
While the diced onion is sautéeing, add the tomato juice, diced tomatoes, drained kidney beans, and chopped onion to the slow cooker. Sprinkle each ingredient with one tablespoon of chili powder (spread evenly).
Once the diced onion is sautéed, add 1/2 to one tablespoon of chili powder and mix well in the pan. Next, add your ground meat of choice. Start browning the onion and meat mixture.
Once the meat is browned, add one tablespoon of chili powder and mix well. Cook a few more minutes to ensure the ground meat and onion mixture is well blended.
Add the pan ingredients to the slow cooker, add another tablespoon of chili powder for a spicier flavor, cover the slow cooker, and set the timer for six hours.
While you wait, enjoy the day and think about the peanut butter sandwiches you will dip into your bowl of chili. Yes, peanut butter sandwiches—don’t knock them until you try them.