I like making chilli in my slow cooker. And as I currently have a batch cooking, I thought I would share the recipe with you.
Spices
- Cumin
- Chilli Pepper
- Coriander
- Garlic Powder
- Bay Leaves
Seasoning
- Stock cubes (beef or vegetarian, depending on what you’re doing)
- Mole sauce (I use Doña María’s, which I get from Mexgrocer.co.uk, or the local grocery store when I visit L.A.)
Fresh Vegetables
- Onion
- Garlic
- Bell pepper
Canned Vegetables
- Diced tomatoes
- Tomato paste
Canned Beans
- Kidney beans
- Garbanzo beans/chickpeas
- Haricot beans
- Butter beans
- Or the bean of your choice
Meat (optional)
- Stewing beef
Amounts
- Beans and meat – as much as fits into your slow cooker
- Vegetables (fresh and canned) – one each
- Garlic and tomato paste – As much as you want
- Seasonings and spices – as much as you want
(Keep in mind that things in the slow cooker tend to cook a bit blander, so chuck in plenty.)
Cooking
- Drain and rinse all the beans (unless they’re in chilli sauce)
- Chop up the fresh vegetables
- Throw everything into the slow cooker
- Turn on the Low setting
- Keep it going for 7 hours, stirring occasionally
Serving
- Spoon into bowls, add sour cream and cheese
- Eat to your heart’s content
- Put leftovers into containers and put into the freezer for even more delicious later chilli