February 6, 2010

Game Day Chili Recipe

crockpot chili
Super Bowl is this Sunday AND we have a big, fat snowstorm going on. So, warm, comfort food is on the menu. Chili can be easily made in your slow cooker and then served three different ways. Make a big pot of chili and warm up with this homey soup after being out in the snow. Then, use the leftovers to make nachos and chili dogs for the big game.

Once you’ve eaten the chili as a soup, take the lid off the slow cooker and leave it on “low”. The chili will cook down and thicken as the liquid evaporates. Use the thick chili as a topping for hotdogs and to make your own nachos. Chili dog toppings to have on hand are spicy mustard, chopped onions, warm sauerkraut, sweet pickle relish, coleslaw, and of course, ketchup.

Making your own nachos is easy; just think layers. On the serving platter, spread tortilla chips evenly. Next, goes your thick, warm chili. Then, shredded cheese (cheddar, Monteray Jack, Pepper Jack, asiago, a mix…your choice). Top the cheese with finely, shredded iceberg lettuce, chopped tomatoes, sliced black olives, jalapeno slices, dallops of sour cream, and fresh chopped cliantro. This will make a beautiful presentation and guests will gobble it up!

Game Day Chili

1 lb. Ground beef, venison, or turkey
2 onions, chopped
1 clove garlic, minced
28 oz diced tomatoes
28 oz water
½ lb dry kidney beans (soaked overnight) OR 2 (14.5 oz) cans
1 T salt
½ T chili powder
dash cayenne pepper

For topping: shredded cheddar cheese, sour cream, crushed corn chips, fresh chopped cilantro, chopped jalapenos

Brown meat with onions. Drain. Place meat and onion mixture in crock pot. Add garlic, tomatoes, water, soaked kidney beans, salt, chili powder, and cayenne pepper. Cook on low 6-8 hours or until beans are soft. You may reduce water for a thicker consistency.

Serve with shredded Cheddar cheese, sour cream, crushed corn chips, fresh chopped cilantro, or your choice of toppings.


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