You know my favorite thing about this Easy Slow Cooker Chili? You don’t have to brown the meat before hand. Just put all the ingredients in the crockpot, stir, and cook on low for several hours. So simple and so tasty. An easy, hearty meal in a bowl.
- ¼ cup tomato paste
- 1 tablespoon unsweetened cocoa powder, dissolved in ½ cup warm water
- 1 pound ground turkey, or ground beef
- 1 tablespoon chili powder
- 1 teaspoon salt, pinch of pepper
- 2 15-ounce cans “chili” beans in sauce ( I used Bush’s, do not drain)
- ½ cup crushed tortilla chips
- 1 can diced tomatoes, or Rotel Diced Tomatoes with green chilies
- *note- if you use plain tomatoes, or no tomatoes, you may want to add more spices, this is a mild chili.
- toppings, such as shredded cheese, onion, chips, etc
- In a small bowl, mix together tomato paste and dissolved cocoa powder.
- In the crockpot, mix together ground turkey, chili powder, salt and pepper. If the turkey is sticking together, use a spatula or potato masher to separate it well.
- Pour the tomato paste and cocoa mixture into crockpot. Add the cans of beans, the tortilla chips, and Rotel or other diced tomatoes. Mix well.
- Turn crockpot on low heat and cook for 5 to 6 hours, or until done.
- Serve with toppings and sides such as shredded cheese and chopped scallions (as shown), jalapenos, rice or chips, etc.
The recipe is kind of a jumble of several recipes. I’ve been wanting to make crockpot chili for a while now and when I saw “Slow Cooker Chili” in Food Network Magazine November 2013 edition, I decided to get busy. The thing is, though, I only used a couple of ideas from their version.
Food Network didn’t brown the meat before putting in the crockpot, so I didn’t either. I love the crushed tortilla chips, what a great way to use up the bottom of the bag. I also liked the lack of onion, for my boyfriends sake.
The Food Network’s chili includes a 1/2 cup of coffee. I didn’t use it because I have my own secret ingredient: cocoa powder. I learned that trick from my sister-in-law a few years ago and absolutely loved it. It adds “depth of flavor”, as they say.
The other major differences between this chili and Food Network’s is the meat and beans. They used 2 pounds beef chuck, cut in chunks. I used ground turkey, but you could also use ground beef. Their chili calls for pinto beans, I used “chili beans”, the canned beans that have a “sauce” already mixed in.
I actually made the chili without tomatoes, but I missed the tomato flavor, so I added a can of Rotel at the last minute.
So there you have it, a cross between Food Network, my sister-in-law, and me:) I hope you like it. Thanks so much for stopping by:) Di