Pullman Slow-Cooker Chili |
|
 |
Prep Time: 30 Minutes Cook Time: 330 Minutes |
Ready In: 360 Minutes Servings: 10 |
|
Great slow-cooker chili for those fall and winter days. I invented this recipe for life in the Northwest when I moved to Pullman, WA. Pullman is a small town and home of the Washington State Cougars. With our long winters, this warm bowl of chili is perfect for coping. This recipe requires a large enough crock pot and is designed to feed a hungry group. Or, if you live alone like me, keep leftovers and eat throughout the week. I always freeze some for a few weeks down the road. Ingredients:
3 lbs ground beef, browned and drained |
1 (6 ounce) can tomato paste |
1 (8 ounce) can rotel diced tomatoes (or comparable generic mexican tomatoes, diced) |
15 ounces kidney beans, drained and washed |
1 onion, chopped |
3/4 cup frozen corn |
4 tablespoons chili powder |
3 tablespoons ground cumin |
1 teaspoon ground cumin |
1 teaspoon tony's cajun seasoning |
2 1/4 teaspoons paprika |
1 tablespoon & tsp oregano |
1 teaspoon oregano |
1/2 teaspoon cayenne (or, more if you like it hotter) |
instant rice, pre-cooked |
Directions:
1. Brown approximately 3 lbs. ground beef w/ 2 tsp garlic powder
2. Add in crock pot (in this order):.
3. browned ground beef.
4. 1 small can tomato paste.
5. 1 can kidney beans, drained and washed.
6. 1 onion, chopped.
7. 3/4 cup corn.
8. Mix the all seasonings except cayenne powder in a bowl until evenly distributed, then add to crock pot.
9. Add to crock pot:.
10. 3 cups water.
11. 1 can Rotel tomatoes.
12. Stir all ingredients well.
13. ADD CAYENNE 1 HOUR BEFORE SERVING.
14. IF YOU WANT THICK CHILI: ADD 1 HOUR BEFORE SERVING: 4 tablespoons flower
15. cook 6 hours, on low.
16. or 3-4 on high.
17. Serve over rice.
18. Optional toppings:.
19. sour cream.
20. Mexican cheese.
21. saltine crackers.
|
|