This hearty and super-easycrock-pot chili recipe takes just minutes to prepare before simmering low and slow for 4 hours. Red wine adds body to this traditional chili recipe, which features classic ingredients like green bell pepper, onion, stewed tomatoes, kidney beans, cumin, and chili powder. Top with shredded cheddar cheese, corn chips, sour cream, and slices of fresh avocado and serve with Buttermilk Cornbread for a satisfying supper no one will be able to resist.
1 pound ground round
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup dry red wine or water
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon ground cumin
1/4 teaspoon salt
1 garlic clove, minced
1 (15-ounce) can kidney beans, undrained
1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained
Cook the ground round in a large nonstick skillet over medium-high heat until brown, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker, and stir in beans and tomatoes. Cover with lid, and cook on low-heat setting for 4 hours. Spoon into bowls; sprinkle with cheese.
Note: The chili can be made on the stovetop if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered, 1 1/2 hours.
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This is an easy recipe and of course, I tweeked it a bit.. I added more cayenne pepper and chili pepper to this. I added 1 can of vacuum packed corn and 1 can black olives sliced. I have used many different red wines but my family likes it best with a Spanish red wine. I also topped it with green onions, jack/cheddar mix and chopped cilantro.. mmmmmmmmmmmm so good!
This is our new family favorite! I used other readers' tips and have added kidney beans, black beans and frozen corn. I'd done it several ways and all have been hits! Adding fire roasted canned tomatoes gives it even more of a kick. I have used red wine each time. I've prepared it in the crock pot as well as one the stove. I have never used the green peppers and have used frozen onion each time. I've received compliments on this every time so it's now a staple in our house.
This chili was good but nothing special. But it certainly was easy to make. I made a double recipe for a Super Bowl party. Next time I would add more vegetables and perhaps spice it up some. I prefer non-spicy foods, but this was mild even to me.
Cold winter day in the Northeast and a craving for warm comfort food brought me to this recipe. Doubled the recipe and used 2# ground turkey (1 turkey, 1 turkey breast). Added 6 oz. can tomato paste. Used pinot noir for the wine. Upped the garlic. Used 1 can kidney beans, 1 can black beans. I also increased the green pepper and onion. So very yummy!
I thought this was great. I used ground turkey (93/7) and used less sugar for fear the wine might cause it to be sweet. I also quickly sauteed some frozen corn in my pan after browning the meat and threw that in too...the corn was delicious To make it a bit thicker I added about 2-1/2 tablespoons tomato paste.