Slow-Cooker Cowboy Chili
When I make this recipe, I like it to be so hot it's barely edible, so I put in about a dozen serano peppers. If you want it milder you can just add one or two jalapenos or omit them entirely. I also put canned jalapenos in mine which I don't think are very spicy but they do add a nice peppery flavor.
I like to serve this chili in sour dough bread bowls.
Note: When I do anything in the slow-cooker, I always wait and add the onions a couple of hours before the end. When you leave onions in a slow-cooker too long they get an upleasant taste which taints the whole dish. This is just a preference of mine; if they don't bother you you can put them in with the rest of the ingredients.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1 can pinto beans
- 1 tablespoon cumin
- 2 teaspoons cayenne pepper
- 1 cup chicken stock
- 1 can tomato paste
- 3 large garlic cloves minced
- 1 can crushed tomatoes
- 2 finely chopped onions
- 3 lbs lean hamburger
- 12 serrano peppers (or to taste)
- 1/4 cup chili powder (adjust according to your tolerance
- 2 cans diced green chilies (adjust according to taste)
- Carbohydrate 20.6693688210327 g
- Cholesterol 117.466054351522 mg
- Fat 27.5712701884076 g
- Fiber 4.95647843544343 g
- Protein 38.0816720433941 g
- Saturated Fat 10.3906430526914 g
- Serving Size 1 1 serving(s) (386g)
- Sodium 477.250367039721 mg
- Sugar 15.7128903855893 g
- Trans Fat 3.93875382768985 g
- Calories 484 calories
In a large skillet, brown the beef and drain. Place the beef in the crockpot and add all the ingredients except the onions. Cover and cook on low for 6 hours. Add the onions and cook on low for an additional 2 hours.
