Slow Cooker Chili

Slow Cooker Chili
Photo by Judd Pilossof

Ingredients

  • One 15-oz. can red kidney beans, rinsed and drained
  • 1 clove garlic, minced
  • 1 tsp. sugar
  • 1-¼ lb. ground beef
  • Warmed tortillas with honey and butter
  • One 14-oz. can Mexican-style stewed tomatoes with jalapeño chile peppers and spices, undrained
  • ¼ tsp. ground cinnamon
  • + 11 more ingredients
    • ¼ tsp. salt
    • Shredded cheddar Cheese
    • One 15-oz. can black beans, rinsed and drained
    • Diced onion
    • ¼ cup dry red wine
    • Diced avocado
    • Sour cream
    • Diced tomato
    • 6 Tbs. shredded Cheddar cheese
    • 1 tsp. ground cumin
    • 1 Tbs. chili powder

Combine all of the ingredients except for the sides and toppings in a medium to large slow cooker and mix well. Cover and cook on HIGH for 4 hours or on LOW for 6 hours. Serve with the sides and toppings in bowls on the side.

View full recipe at Fine Cooking

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