Smoky Crockpot Chili

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:

Totally Tasty Tuesdays

What's Cooking Wednesday

Foodie Friday

Sunday's Best Party

Cast Party Wednesday

Show Me What Ya Got