Crockpot (or not) Beef or Chicken Chili

12 Jan

SNOOOOOOOOWWWW DAAAAAAYYYY!

Not so much. We got a whopping inch. Enough to throw the TV weather guys and county schools directors into apoplexy but not quite enough to make us abandon our cars on major highways. But we came close! And between that and football playoffs this weekend (GO RAVENS! Was that out loud? Sorry.), it’s a great week for chili.

There’s a widely-held belief out there that chicken chili has to be white. White, my friends, makes for a lovely stew or soup or pot pie, but not chili. Chili is red and spicy and hearty and warms you for hours after the bowl is gone. And chicken, as we’ve discussed before, will take on the flavor of whatever it’s cooked with. So there’s no reason to avoid red chicken chili–I’ve made it for years and lightening hasn’t struck me yet.

This is a pretty straightforward recipe. There’s no mystery here. And you can make this a dice-and-dump if you’re in a hurry–just chuck everything into the slow cooker and let ‘er rip. I like to brown my meat with the onions first to give it a little texture, but feel free to skip that if you’d rather. The final taste will be the same.

Chili is a great meal for the winter, and this one gets better as it sits–leftovers are divine. It freezes perfectly as well. I hope you enjoy it. You need:

1 pound chicken breast or beef/steak (I use stew meat), cut into bite-size pieces

1/2 sweet onion, finely diced

2 cloves of garlic, finely minced (or two frozen garlic cubes)

1 14.5 oz can of diced tomatoes with chilis (try Ro-Tel)

1 14.5 oz can of plain diced tomatoes

12 oz tomato paste

30-ish oz canned kidney beans, rinsed and drained (I use one can of light and one can of dark)

2 bell peppers, chopped (I use one red and one green)

2 tbsp chili powder

1 tbsp ground cumin

1 bay leaf

Chili flakes, to taste (more = way hotter)

In a pan over medium-high heat, brown the meat and onion until they’re golden on the outside (you’re not cooking; you’re just searing the outside). Stir in the garlic and cook another minute. Remove from heat and pour into large soup pot or slow cooker.

Add tomatoes (I drain them if I’m using the slow cooker, and just dump them in if I’m cooking this on the stove), tomato paste, beans, peppers, and spices. Stir well. In a slow cooker, cook on low 6-8 hours. On the stove, bring to a simmer and cook 1-4 hours (more cooking means a more developed flavor). Taste and add spices as needed–I usually add more chili powder and stir in some Smoked Chipotle Tabasco at the end). Serve alone or over rice or pasta.

Advertisements

3 Responses to “Crockpot (or not) Beef or Chicken Chili”

  1. Amy January 16, 2011 at 7:30 pm #

    Hey, Kim…. if I have chicken breast that I’ve already cooked but want to use it up… I should be able to just cook up all-but-the-meat and then add the diced chicken near the end, right? (Still really not used to cooking things with meat in them, although it’s been almost two years.)

    • Kim January 17, 2011 at 8:04 am #

      You can do it that way or just pitch it in if you’re using a slow cooker. You won’t overcook the meat. 🙂

  2. what is google authorship September 20, 2014 at 9:27 am #

    Hello there! This is kind of off topic but I need some guidance from an established blog.
    Is it difficult to set up your own blog? I’m not very techincal but I can figure things out
    pretty quick. I’m thinking about making my
    own but I’m not sure where to start. Do you have any tips or suggestions?
    Thank you

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: