Southern Style Homemade Chili
Submitted by Heather Barrett, Fort McMurray
A quick and easy slow cooker southern homemade chili recipe that is warm, hearty, protein-packed, and full of flavour. It is a meal enjoyed by all with a blend of sweet and spicy.
1/2 of a large red sweet bell pepper
1/2 of a large yellow bell pepper
1 small can of sliced mushrooms, drained
1 small can of whole kernel corn, drained
1 small onion
1 tbsp. minced garlic
1 796 mL can of diced tomatoes
1 796 mL can of crushed tomato
1 398 mL can of tomato sauce
1-2 cans of dark kidney beans, drained
1 156 mL can of tomato paste
1 tsp. coriander
1 tsp. cumin or paprika
1 tsp. dried parsley
1/2 tsp. crushed red pepper
1-1.5 tsp. chili powder (more = more spice)
Dash of cayenne pepper (optional)
3 tbsp. packed brown sugar
1 tsp. extra virgin olive oil
1 pkg of cooked ground beef or turkey
Sea salt and black pepper to taste
– Heat a medium-sized skillet on low-medium heat with 1 tsp of EVOO and raw beef or turkey, cook until juices run clear and no pink remains.
– Prepare the remaining ingredients and add them to the slow cooker.
– Once the meat is cooked, add to the slow cooker and set the slow cooker on high for 4 hours or low for 6 hours.
– Top your chili with a dollop of sour cream or Greek yogurt, and cheese. Serve with your favourite tortilla chips, warm, fresh dinner rolls or just as is.
Original recipe by Heather Barrett