Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Corn-Free, Sugar-Free
Cost of Ingredients: $ Time: 15 minutes prep, 8 hours cooking in crockpot
A few years ago I received a crockpot for Christmas from my parents. It just so happened that Real Simple Magazine published a slow-cooker chili recipe just weeks after I got this shiny new kitchen gadget, and I have been making variations of this chili ever since.
While I don’t use my crockpot quite as often as I maybe should, I do love the simplicity of throwing a few ingredients together in the morning, and being able to spend all day with the relaxed feeling that dinner is already prepared. The only thing that does require a few minutes is browning the ground beef or pork, but I usually start that first, and as it’s cooking I add everything else to the crockpot.
I try not to make too many repetitive recipes, so I love that this one forms a great base for lots of experimentation. This version has black beans and charred diced tomatoes. It also works with dark red kidney beans and tiny diced tomatoes. Or whatever version of these ingredients you have on hand.
I know some people are chili purists, and believe that beans do not belong in a true chili. I am not one of those people. I like the texture variety of adding beans, and that they make a bowl of chili more filling, thus allowing this to be a really simple one-bowl meal.
All mixed and ready to cook. Another favorite aspect of the crockpot is that it doubles as mixing bowl, and therefore clean-up is minimal.
I eat the chili as is, just scoop a cup and a half or so into a bowl. My partner, who does not have any allergies, enjoys the same bowl of chili with some (okay, a lot of) shredded cheese on top.
Adapted from this Real Simple Recipe, makes about 5 servings
1 15.5oz can of beans*
1 28oz can of diced tomatoes (drained)**
1.25 lbs beef chuck (cut into chunks, or already cut stew beef)
1.25 lbs ground pork or beef
1 medium yellow onion (chopped)
2 Tbsp tomato paste
3 Tbsp gluten-free flour***
2 Tbsp chili powder
1 tsp cayenne powder
1-2 clove(s) garlic (minced)
1-3 tsp chipotles in adobo (chopped)
3/4 tsp salt
pepper to taste
Sriracha to taste (about 1 Tbsp)****
1/3 cup red wine*****
- Brown ground beef or pork in pan.
- While ground meat is cooking, add all other ingredients to crockpot.
- Stir well, add browned meat, stir again until everything is incorporated.
- Cook on low for 7-8 hours.
- Enjoy with or without shredded cheese and sour cream.
- Freeze leftovers in individual 1.5ish cup portions, or keep in fridge for a few days and enjoy for weekday lunches!
*Feel free to experiment with beans: black, kidney, pinto all work well, let me know if you try any others!
**I found that the extra liquid is not needed, make sure you drain the can. Also: experiment with the type of tomato, I like tiny diced, and the charred ones were great!
***This is not completely necessary, I like my chili to have a fairly thick texture, but if you prefer it differently, the flour can be omitted.
****We like our chili fairly spicy, though the Sriracha can be omitted if you would prefer a milder version. It’s also still delicious with less cayenne pepper and without garlic.
*****I like the red wine flavor with the smokiness of the adobo. In a pinch I have also used spiced rum or bourbon, just a little less than 1/3 cup, closer to 2 or 3 Tbsp.
I would love to hear what variations you try, this is a great simple weeknight dinner that you can prep with whatever substitutions you have on hand!