Sunday, September 15, 2013

6 hour crockpot chili


  • 3 lbs. ground beef
  • 2 lbs. ground turkey
  • 5 large garlic cloves, minced
  • 1 large yellow onion, chopped
  • 3 14-oz. cans chopped tomatoes, with juices
  • 2 14-oz. cans tomato sauce
  • 3/4 c. ketchup
  • 2 c. low sodium beef stock
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can kidney beans, drained and rinsed
  • 1/3 c. cornmeal
  • 3 to 6 T. medium chili powder, to taste
  • 2 tsp. dried Mexican oregano
  • 3 tsp. ground cumin
  • 1/4 to 1/2 c. brown sugar, to taste
  • kosher salt and freshly ground black pepper, to taste


In a large, heavy saute pan over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Pour out any fat left in the saute pan. Add the ground turkey to the saute pan, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours.

Ladle chili into warmed bowls and garnish with sour cream, chopped red onion, grated cheddar cheese, and chopped cilantro. Also great with fritos or cornbread muffins.

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