Are you experiencing the same frigid winter temperatures that we're experiencing in Boston (aka Polar Vortex 2)? If so, this slow cooker chili is for you! Side note: as I just typed, "slow cooker," I actually typed "cookie" instead of cooker. Guess cookies are always on my mind. :)
Aaaanyway, back to the slow COOKER chili. This recipe is a breeze! I made it twice in December but am only now getting around to blogging about it. I wanted to make sure to share it with you while there is still plenty of winter weather ahead of us. And in New England, we have at least two more months of it. ;)
This recipe is from a blog, Catz in the Kitchen. This is a great recipe to enjoy on a weekend day when you're busy running errands or getting household chores done...or, on a weekday when you've had a long day of work and don't have the time to cook dinner! Crock pots are seriously the best, aren't they?
-1 can (28 oz.) crushed tomatoes
-1 can (14 oz.) diced tomatoes, with liquid
-1 can (15 oz.) black beans, with liquid
-1 can (15 oz.) kidney beans, with liquid
-2 large sweet potatoes, peeled and chopped into 1-inch pieces
-1 medium onion, chopped finely
-2 garlic cloves, minced
-1 lb. ground turkey or beef, browned
-2 Tbsp. chili powder
-1 Tbsp. ground cumin
-2 tsp. smoked paprika
-1 Tbsp. brown sugar
-1/2 tsp. salt
In a medium-large skillet, brown the turkey or beef until cooked through. Pour into crock pot (a 5 or 6 qt. crock pot will do). Add the rest of the ingredients in the crock pot and stir until well combined. Place lid on crock pot and cook on low for 8 to 10 hours. The chili will be done when the sweet potatoes are soft and fork tender. Makes 8 to 10 servings.
I served this chili with some amaaazing garlic cheddar beer biscuits. Although these biscuits can't be made in the crock pot (darn!), they are incredibly easy and pair very well with this dish. So if you have the time, I highly suggest whipping up a batch of these biscuits to enjoy with this warm, hearty chili.
-2 cups self-rising flour*
-1 tsp. garlic powder
-1 tsp. baking soda
-1/2 cup unsalted butter, cut into small cubes, chilled
-4 oz. sharp white cheddar cheese, shredded
-8 oz. beer (pick your favorite!)**
-4 Tbsp. butter
-2 tsp. garlic powder
*Note: If you don't have self-rising flour, don't worry! You can make your own; that's what I did. Just follow this method from King Arthur flour of mixing all-purpose flour with baking powder and salt.
**Also, if you prefer not to use beer, you can substitute milk.
Preheat oven to 425 degrees and line two baking sheets with parchment paper. Combine the self-rising flour, 1 tsp. garlic powder, and baking soda in a large bowl. Using a pastry cutter or fork, cut in the chilled butter until the mixture resembles coarse sand. Stir in the cheese until well incorporated, followed by the beer.
Turn the mixture out onto a well-floured surface and knead for about 1 minute or until the dough is smooth and no longer sticky. Form into a round ball and roll or pat it down into a large circle about 1/2-inch thick. Use a biscuit cutter to cut dough into biscuits, and place them onto prepared baking sheets. Roll out scraps of dough again, and continue forming into biscuits until all dough is used.
Melt the additional 4 tablespoons of butter, and mix in the two teaspoons of garlic powder with the butter. Using a pastry brush, give each biscuit a generous coating of the garlic butter. Bake for 10 to 11 minutes or until edges are lightly golden brown. Remove from oven and serve warm biscuits with chili.
We LOVED these biscuits. They were soft, flakey, and full of wonderful flavors. A perfect accompaniment to the delicious chili!
Please, please make this chili and these biscuits. You won't regret it! It's a meal your whole family will love, and it will both fill and warm you up on a cold winter's night. I promise. :)