I based this recipe on one that I found here. I like peppers in my chili, so I added poblanos and green peppers. I also added a little bit of Penzey’s Beef Roast Seasoning to give it a greater depth of meaty flavor. It was delicious. The chili and all of the toppings that I told you about yesterday made for one hearty bowl of chili. I hope you'll give the recipe and toppings a try.
Smoky Crockpot Chili
4 tablespoons chili powder
2½ teaspoons ground coriander
2½ teaspoons ground cumin
1½ teaspoons garlic powder
1 teaspoon oregano
½ teaspoon cayenne pepper
1 ½ pounds ground chuck
1 tablespoon minced onion
½ cup minced poblano
½ cup chopped green pepper
½ teaspoon beef roast seasoning (Penzeys)
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
Mix first 6 ingredients together to create the seasoning mix; store in an airtight container in a cool, dry place.
In a skillet, cook ground beef until no longer pink; drain. Add onion and 3 tsp. of seasoning mix.
In Crock-Pot, add tomatoes, tomato sauce, one can of beans and two more teaspoons of seasoning mix.
Place the other can of beans in a blender and process until smooth. (I put the beans into a medium bowl and used an immersion blender.)
Add beans and meat to the crock pot. Stir together. Cook on low for 6 to 8 hours.
This post is linked to: