It’s Slow Cooker Sunday! We like chili in this house. We make it often and go back and forth between 2 different recipes. I’ve already posted my Crockpot Chili for a past Slow Cooker Sunday so I’ll name this one Slow Cooker Chili (or Super Bowl Chili) so you can keep them organized.
This one is a bit tangier. Sweeter. I love it of course…….or I wouldn’t make it, right? There is nothing better on a cold night than a bowl of chili with some yummy corn bread. I could eat it for days and we usually do since there are only 3 of us and this makes a lot. (Mique from 30 Handmade Days makes a mean corn bread too)
Slow Cooker Chili
If you’re getting ready for the Super Bowl, this is perfect! Just grab some of those big scooping Frito’s and you’re ready for the game!
You can also make this on the stove if you’ve started too late. Both ways are delicious. I’d say cooking it on the stove results in a thicker chili since some of the liquid is boiled off.
A great way to serve this, besides in cute little bowls like mine (found them at Goodwill) would be to serve in a bread bowl. A sourdough bread bowl. Now I’m really hungry.
- 2 lbs ground beef or turkey
- 1 large bottle (46 ounces or so) V-8 juice
- 1 15 oz can diced tomatoes
- 1 (15oz) can kidney beans (drained)
- 2 (15oz) cans pinto beans (drained)
- 1 cup diced onions
- ½ teaspoon brown sugar
- 1 teaspoon oregano
- ½ teaspoon pepper
- 2 teaspoons cumin
- ¼ cup chili powder
- Brown meat in a skillet.
- Saute onions with the meat when the meat is almost browned.
- Place meat and all ingredients into your slow cooker.
- Let on LOW for 8-10 hours
- or HIGH for 4-6
- If it looks too thin, you can add a little flour (2 tablespoons) mixed with water (1/4 cup) to the chili. I'd do this about an hour before serving.