Crockpot Chili Con Carne


I found this recipe for a large pot of chili; which is commonly referred to as a winter dish. Seeing that it’s never winter where I’m from, I think now is as good a time as any. My variation – coconut oil instead of vegetable oil.

Ingredients: 
  • 4 pounds ground beef
  • 3 tablespoons coconut oil
  • 1 can tomatoes (28 ounces)
  • 1 can tomato paste (8 ounces)
  • 4 cans red kidney beans
  • 2 cups chopped onion
  • 2 garlic cloves, crushed
  • 4 tablespoons chili powder
  • 3 beef bouillon cubes
  • 1½ teaspoons paprika
  • 1 teaspoon oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ½ cup beef stock


Directions:
  1. Heat oil in skillet and brown beef, discard fat.
  2. Combine all ingredients in removable liner, stirring well.
  3. Place liner in base.
  4. Cover and cook on low 8-10 hours; high 4-5 hours or auto 6-7 hours.

2 comments: