Even though not a lot of cooking or baking went on in my house when I was growing up, I still have some fond food memories, like lemon-crumb bars and poppyseed bread, tuna noodle casserole made on the stovetop and chili bubbling away all afternoon on cold, rainy days. My parents have a deep electric skillet and my dad would make the chili in that, browning ground beef and adding lots of tomato juice and a packet of chili seasoning. That why I made chili this weekend in honor of their visit, and what better way to let the chili simmer all day than by using the slow cooker? It turns out chili is an ideal slow-cooker meal.
I used a recipe from Not Your Mother's Slow Cooker, outlined below:
I chopped up an onion and a couple cloves of garlic and cooked them on the stovetop with 1 pound ground beef. While the beef browned and the onions softened, I filled up the slow cooker.
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e201348849ba2a970c-pi" link_updater_label="external" target="_blank"]
I used 26 ounces diced tomatoes with their juices, 2/3 cup beer, a small can diced green chile, 2 teaspoons each cumin, ancho chile powder and oregano, 1/2 teaspoon salt and 3 tablespoons concentrated tomato paste (or 6 tablespoons regular).
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When the beef was cooked I added 1 1/2 cups pinto beans with some of their cooking liquid. I stirred them, then added everything to the cooker. Mixed, then cooked on low 8 to 10 hours. Served with saltines and shredded cheese. We ate the leftovers on top of hot dogs. Chili dogs!
[link href="https://landcruisers.info/Recipes/Marvelous-Meatless-Chili-Recipe" link_updater_label="external_hearst" target="_blank"]Marvelous Meatless Chili
— Kim Walker