Snow Chili Food

SNOWY DAY CHILI

Steps:

• Saute onion in olive oil until translucent. Add to slow cooker, along with tomatoes and beans.
• Brown beef in same pan, adding a little salt to season.
• Drain beef and add to slow cooker. Add a little beer to the pan to deglaze and get all the good crispy bits. Pour into slow cooker and add rest of the beer.
• Stir in seasonings and cook.
• An hour before serving, taste and adjust seasoning as desired. Add a little flour if it is too thin.

SNOW CHILI

Steps:

• Cook beans in broth with base and seasoning for 2 hours or until beans are tender.
• Brown onion, garlic and chicken in oil. Add to bean mixture.
• Simmer for 30 minutes. Add chiles, remaining seasonings, cheese and sour cream.

HEARTY VEGAN SLOW-COOKER CHILI

Steps:

• Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
• Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.

SPICY SLOW-COOKED CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 7 minutes. Drain and discard any excess grease.
• Combine ground beef, kidney beans, diced tomatoes, tomato sauce, onions, bell pepper, garlic, chili powder, cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low for 10 hours, or High for 4 hours.
• Garnish each serving with Cheddar cheese.