6-Hour Slow Cooker Chili {my family’s favorite!}

• portioner: 10-14 servings

Ingredienser

3 lbs. ground beef

2 lbs. ground turkey

5 large garlic cloves, minced

1 large yellow onion, chopped

3 14-oz. cans chopped tomatoes, with juices

2 14-oz. cans tomato sauce

3/4 c. ketchup

2 c. low sodium beef stock

1 15-oz. can black beans, drained and rinsed

1 15-oz. can kidney beans, drained and rinsed

1/3 c. cornmeal

3 to 6 T. medium chili powder, to taste

2 tsp. dried Mexican oregano

3 tsp. ground cumin

1/4 to 1/2 c. brown sugar, to taste

kosher salt and freshly ground black pepper, to taste

Vejledning

In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours according to manufacturer's instructions. My slow cooker only has a "high" and "low" setting, and I usually cook on high for 5 hours and then turn it to low for the last hour.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. I also like to serve this chili with Fritos Scoops and some fabulous cornbread muffins.

Notater

* Please note that this recipe is highly adaptable, and I encourage you to play around with the kinds and quantities of herbs and spices to fit your own tastebuds.

* And...this recipe makes a large quantity. You will need a slow cooker with a minimum capacity of 5 quarts.