I’ll be the first to admit, this isn’t quite the homerun I had hoped it would be…not everything that comes out of this kitchen is! But then again, it wasn’t terrible and I will definitely be trying another version of this in the future.
So here’s the scoop. I love chili and I love the mix-ins or toppings or whatever you want to call the goodness you see pictured above. When I say I love chili, what I really mean is I love chili with cheddar cheese, sour cream, avocado, red onion and cilantro.
I had a window of time in the morning to prep for dinner that night. (Oliver and Vaida decided they could play by themselves but I knew it wouldn’t last long…) I had some dry pinto beans on hand so the first thing that came to mind was, “Why couldn’t I do chili in the crock pot?” It was kind of weird to put ground beef in a crock pot because I had never done it before.
The result was a rich, thick chili that was loaded in flavor but I thought the beef was a little dry. I’m still sharing this recipe with you because maybe it would taste better by adding the ground beef a few hours after starting rest of the ingredients? Maybe it would taste better using stew meat? Or maybe it was just a fluke. Either way, I will give this recipe another try. Have you tried chili in a crock pot? If you have any advice, I’ll take it!!
- 1 lb ground beef
- 1 c dry pinto beans
- 1½ c beef or chicken stock
- 1 small onion, chopped
- 3 stalks of celery, chopped
- 1 small bell pepper, diced
- 2 (28 oz) cans whole, peeled plum tomatoes
- 2 Tbls Chili powder (or more to taste) - my chili powder is a blend of ancho chili pepper, cumin, garlic & Mexican oregano
- Place all ingredients in a slow cooker and place on low setting for 8-10 hours.