With the spring sports season winding down and summer weather finally here, the days of the crockpot recipes will slowly be gone until fall. This finally crockpot receipe of the season was a Williams and Sonoma Chili recipe that was quick to make and filling. It is a very basic and simple recipe without any beans. Start it around lunch time with either a timer or a stop by during your lunch hour.
Now if beans are your thing, I assure you can add them. My regular chili recipe is just used as a base. From there I throw anything I think will taste good. Green peppers, cilantro, you name it. That part of my prep work and cooking experience comes from my father. He was a great cook and could whip up a great bowl of soup from whatever he had hanging around the kitchen. Thanks Dad!
6 Hour Chili
- 5 lb. ground beef
- 5 garlic cloves, minced
- 1 yellow onion, chopped
- 1 can (28 oz.) chopped tomatoes with
- 6 to 8 Tbs. chili powder
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- Salt and freshly ground pepper, to taste
- 1⁄3 cup cornmeal
- 2 cups unsalted beef stock
- Sour cream, grated,
cheddar cheese and/or chopped green onions
In a large sauté pan over medium-high heat, brown half the beef, about 10 minutes. Using a slotted spoon, transfer the beef to a slow cooker. Repeat with the remaining beef.
Add the garlic, yellow onion, tomatoes with juices, chili powder, oregano, cumin, salt, pepper, cornmeal and stock to the slow cooker and stir to blend. Cover and cook for 6 hours on low according to the manufacturer’s instructions.
Skim the fat off the surface of the chili. Ladle the chili into warmed bowls and garnish with sour cream, green onion and cheese.
Serves 8 to 10.