Crockpot Chili

Chili is one of those dinners that are nice to have on a chilly day. It is not cold here today, but I wanted to share this for when that cold weather does hit us again. The original recipe is found at the very bottom. This one you can easily put in the crockpot to let simmer all day and be ready later when you are ready to eat, or can be done in a regular cooking pot, too.

Ingredients:

  • 2 lbs burger (venison, beef, 1 lb beef, 1lb sausage, etc.) – I used venison
  • 1 package kielbasa (optional)
  • 1 onion
  • 3 cans diced tomatoes
  • 1 can tomato sauce
  • 2 cans tomato paste
  • 1 can chili beans (add more if you like beans)
  • 1 can of beer
  • 2 TBSP brown sugar
  • 1/4 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp chili powder
  • 2 beef bouillon cubes
  • 1/2 tsp garlic salt
  • 1 TBSP molasses (optional)
  • 1/2 tsp oregano
  • *Not pictured, but 1/2 tsp of minced garlic could be used

Directions:

  • Brown whatever meat you are using – whether it be venison, beef, pork sausage. I browned the venison with the quartered onion. Once done, drain the grease and put in either the crockpot, or in the pot you plan to cook the chili in.
I’ll sometimes sprinkle some garlic salt in on the meat, too.
  • Cut kielbasa in half and then cut in bite size pieces. I like to cut this when it is slightly frozen still. You can use the same pot/skillet you used to brown the meat in. I will cook this enough to brown the sides. If using minced garlic, add that in as well.
  • In crockpot/cooking pot, add the diced tomatoes, tomato sauce, tomato paste, chili beans, beer, brown sugar, cayenne pepper, paprika, chili powder, bouillon cubes, garlic salt, molasses and oregano.
  • Add kielbasa as soon as it is done.
  • Stir and if using the crockpot, set on low for 6 hours. It does help to stir this occasionally. If using the stove to cook this in a much shorter timeframe, set on medium heat and cover. Be sure to stir occasionally.
  • Once done, enjoy! Add whatever toppings you’d like – cheese, sour cream, bacon, extra chili powder, crackers, rice.

The original recipe is here: https://www.allrecipes.com/recipe/154468/slow-cooker-chicken-and-sausage-chili/

Notice that it has chicken in the original recipe, which I did not include.

Did you know that you can cook using essential oils? Please note that all essential oils are not meant to ingest, so please remember that. There are some that are safe though! If you are interested in learning more, please let me know. This recipe did not have any essential oils used, but if you have basil or oregano, those could have easily have been used instead of the dry seasoning. Again, not all essential oils are meant to be ingested so be sure to read the label.

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