So even though the crock pot challenge is over I wanted to share one more and start talking a bit about the upcoming holidays. I love the holidays but even though it is my favourite time of the year it also can mean a lot of stress around meal times. We have so much going on that it can be difficult to make sure dinner is ready to go every night. One of the things that I find can help reduce that stress is by cooking up meals that can be placed into the freezer for simple meals ready to go. During the winter I go crazy for things like stews and chili because they are simple and warm up you from the inside out. And they are really easy to make up and freeze.
Now chili is best when it is given time to age, so a trick I use if I want to serve this right away is to prep it the night before and leave it on low all night and during the day. I find this gives the chili so much better flavour.
What are tips that you use to make cooking during the holidays easier for your home?
Crock Pot Chili
2 onions, chopped
4 cloves garlic, chopped
2 400g (14 oz.) cans diced tomatoes, undrained
2 Tbsp tomato puree
2-3 Tbsp. chili powder (depending on how spicy you want it)
2 Tbsp cocoa powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp. dried oregano
1/2 tsp. salt
1/8 teaspoon pepper
2 410g (15 oz.) tins red kidney beans, rinsed and drained
2 Tbsp. cornstarch
1/4 cup water
Saute onions in a skillet until soft.
Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
Mix all ingredients except cornstarch and water in 3-4 quart slow cooker. Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months.
- 500g (1 lb) minced beef
- 2 onions, chopped
- 4 cloves garlic, chopped
- 2 400g (14 oz.) cans diced tomatoes, undrained
- 2 Tbsp tomato puree
- 2-3 Tbsp. chili powder (depending on how spicy you want it)
- 2 Tbsp cocoa powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp. dried oregano
- ½ tsp. salt
- ⅛ teaspoon pepper
- 2 410g (15 oz.) tins red kidney beans, rinsed and drained
- 2 Tbsp. cornstarch
- ¼ cup water
- Saute onions in a skillet until soft.
- Make a hole in the onions and add ground beef allowing it to sit untouched for 2-3 minutes while it browns. Then stir and cook until no longer pink. Drain.
- Mix all ingredients except cornstarch and water in 3-4 quart slow cooker.
- Cover and cook on low heat for 6-7 hours. Turn heat to high. Mix cornstarch and water until smooth and add to chili, stirring well. Uncover and cook for about 15 minutes, until slightly thickened.
- If you are storing the chili in the freezer make sure to cool completely. Then add to a labeled storage bag. Store for 4 to 6 months
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How did you know I was looking for a good crock pot chili recipe for my Pumpkinpalooza Carving party this weekend!? This is perfect! Looks delicious
I am just that good.
I hope you enjoy it and have a fabulous party. Sounds like fun.
Crock pot chili is a great go to meal when it is prepared ahead. Awesome recipe. I had not thought of storing the chili in freezer bags- great idea too.
Thanks for sharing.
Velva