In an attempt to make a dish that would serve quite a few dinners, limit my prep time, and keep our belly's full and warm (and not bigger!) I turned to a good old chili. It can be made with turkey or beef, though I used organic beef for this batch.
It is perfect for freezing, too. We'll be defrosting the second half of the batch this weekend.
Chipotle Chili
2 pounds ground beef or turkey
2 1/2 cups chopped onions
6 garlic cloves, diced
1/2 cup chili powder
25 ounces low sodium beef broth
1 cup canned crushed tomatoes
1/2 cup stout beer
2 tbsp canned chipotle chilies, diced finely
2 tbsp yellow cornmeal
31 ounces canned black beans, drained
Directions
1. Saute beef for about 8 minutes over high heat, or until beef is nicely browned. (You don't have to do this step, but it really helps hold the nice beef flavor in the finished product.)
2. Add beef to crock pot. Add in onions, garlic, chili powder, beef broth, tomatoes, beer, and chipotle chilies. Mix well.
3. Slowly add in cornmeal and beans. Mix well.
4. Turn crock pot on high for 6 hours.
How can you not love the simplicity of a good crock pot recipe?
No comments:
Post a Comment