There's nothing like a good pot of chili to thaw the bones in the winter. Even here in the South, where the weather has actually been quite mild for the most part, in January, chili is still great comfort food. And with a slow cooker, it couldn't be simpler. An added bonus: on the day it's cooking, the delicious aroma wafts through the whole house, so that the goodness of dinner lasts all day long, not just for a brief period while you're sitting at the table.
This recipe is a little more "homemade" than dumping a few cans in a pot, yet still easy and convenient enough (and even more inexpensive) that you won't feel like you worked too hard.
Oh-- and, note to pretentious people: Remember, in the Old West, chili was a 'peasant dish,' designed to be wholesome and sustaining while using up otherwise undesirable, cheap ingredients. It's nothing fancy, and it's just silly to go to a lot of expense and trouble, so there's really no reason to act like a snob about it.
2 cups red beans
1 lb ground beef or diced chuck/stew meat
1 med. yellow onion, diced
2 cans (15 oz. each) petite diced tomatoes with green chiles, undrained -- or you can use fresh/frozen tomatoes from your garden and a small can (4 oz.) of green chiles
1Tbsp. dried cilantro leaves (or you can dice up fresh, if you have them)
2-3 cloves garlic, minced or pressed
1 package chili seasoning (by McCormick or whatever you prefer)
1 Tbsp. coffee grounds
Soak 2 cups small red beans (frijoles rojos) overnight, and discard water. In the morning, put beans on to cook in slow cooker (high) with about 2 quarts of water for 2-3 hours or until soft.
Brown 1lb ground beef (or 1lb diced stew meat, whatever's handy) and dice 1 medium yellow onion. Drain beans, reserving liquid. Add beef, onion, tomatoes, peppers, garlic, and seasonings to slow cooker. You can add chopped jalapenos, a few shakes of Tabasco, or something of that sort if you like it a bit hotter. Stir to combine, then add back enough liquid from beans to cover. Cook (on low) for 6-8 hours, until dinnertime. Garnish with shredded cheddar, a dollop of sour cream, sprinkled chives, cilantro sprigs, or whatever garnish you want, and serve with fresh-baked cornbread muffins.
Do you have personal favorite chili tricks and tips to share? Have you tried this recipe and you'd like to recommend it (or talk trash about it) or suggest additions/changes/improvements? Leave a comment below! Be sure to check out the other recipes in this space. Subscribe so that you won't miss any future postings.
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