Slow Cooker Chili is perfect for game day or any day!
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One thing came through loud and clear when I asked you what you wanted to see more of here on the blog in 2014 – Slow Cooker recipes! My aim is to please so we are going to kick off the new year with a slow cooker recipe. Tonight we are having some friends over for dinner and games and this slow cooker chili is on the menu.
As I have told you before I was slow to embrace the slow cooker but this past year I have totally learned to love it and I can’t wait to use it even more in 2014 and share those recipes with you. This recipe was adapted from one I found in an issue of Food Network Magazine. My mom subscribes to the magazine and passes them down to me!
Today’s recipe starts with some chuck roast, tomato paste, chili powder and pinto beans. I cut my meat up into one inch pieces and then sprinkled it with salt, pepper and the chili powder.
Put the meat along with your beans and tomato paste into the slow cooker and let it cook away for 8 hours on low.
There is one thing I don’t like about my slow cooker though. That is the clean up. When something has cooked in a pan for 8 hours or so things get pretty baked on.
Since discovering Scotch Brite Dishwands this is no longer a problem. You just fill it up with soap and then use the heavy duty scrubbers to scrub away the mess!
The wand even has a nifty little scraper on the end which really gets rid of the tough stuff!
With just a little scrubbing my slow cooker looks as good as new!
I served the chili on rice with a sprinkle of fresh avocado, cheddar cheese and sliced green onion.
You can turn up the heat with this chili by adding in some jalapeno pepper if you’d like!
This post was sponsored by Scotch Brite but all opinions are my own.
Here’s to a wonderful and prosperous 2014! (and lots of slow cooker recipes!!!)
For other slow cooker recipes try these:
Slow Cooker Chili
- 1 6 oz. can tomato paste
- 2 lbs. beef chuck cut into one inch pieces
- 1 Tbsp chili powder
- salt and pepper
- 2 15 ounce cans of pinto beans do not drain
- 1 jalapeno pepper diced small if extra heat is desired
- 4 C white rice cooked
- shredded cheese diced avocado and green onion
- Salt and pepper cubed meat. Sprinkle with chili powder
- Mix together beans and tomato paste (jalapeno pepper if desired)
- Place meat in slow cooker
- Pour bean mixture over meat and stir to combine.
- Cook on low for 8 hours
- Serve on rice.
- Garnish with avocado, cheese and green onion.