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Kicked up Slow Cooker Chili

I realized this post is coming out a bit late today.  Between the company I’ve been hosting over the holiday and the nine hour drive up to Ocean City yesterday to visit the other half of the family tree, I just haven’t found the time to post like I thought I would.   I’m here now though and ready to cook up a little chili.  Who’s with me?

I realize everyone has their own recipe for this warm winter dish so I hesitated to share mine, but I did add a few ingredients in that might not normally be added to chili and it was a winning combination so I figured I’d post it up and pass on a few ideas for different ways to kick up your go-to chili recipe.

One of those winning ingredients was a jar of roasted red peppers.  These little red delights had been taking up a spot in my pantry for some time while I waited for the perfect recipe to use them in.  Chili night came around and I figured the sweetness of the peppers would be a nice compliment.  Having made this recipe twice now, I can say with confidence that they didn’t disappoint.

This recipe is great for all occasions; from a busy weeknight to a super bowl party to a holiday dish.  I cooked it up for our company over Christmas along with some sweet honey corn bread (recipe to come!) and it disappeared quicker than I could put it out on the table.

Ingredients Needed:

1 Pd of Ground Turkey
1 Onion, Chopped
3 Cloves of Garlic
1 Jar of Roasted Red Peppers, Chopped
1 Can of Diced Tomatoes
1/2 Cup of Chicken Broth
1 Can of Beans (I used black), Rinsed and Drained
1 Pepper (red, green or yellow), Chopped
2/3 Cup of Corn
1 Tbsp of Molasses
1 Tbsp of Worcestershire
1 tsp of Brown Sugar
1/4 Cup of Beer
1/2 Tbsp of Chile Pepper
1/2 Tbsp of Cumin
1 tsp of Oregano
1 tsp of Apple Cider Vinegar
Salt and Pepper to Taste

I realize this is quite a cast of characters.  I’m not sure why it happens, but whenever I cook chili, I tend to try a pinch of this and a spoonful of that until I get it just perfect.

Start out by cooking up your turkey, onion, and garlic in a pan on medium heat.

While your meat is cooking up, grab your slow cooker and add in the roasted peppers, diced tomatoes, broth, beans, pepper, corn, molasses, worcestershire, brown sugar, beer, chili pepper, cumin, oregano, and apple cider vinegar.

Now add in your cooked up meat and mix it all together.

Cook it on high for 3 hours or on low for 4 to 6 hours.  Salt and pepper it to taste before serving.

Time to serve it up and enjoy a hearty staple dish of winter.  I like to serve mine up with some shredded cheese, a dollop of sour cream and some green onions sprinkled on the top.  Bring on the kicked up chili!

If all goes as planned my next post will hopefully be a guest spot over at my good friend Maranda’s blog, Jolts and Jollies.  I’ll be cooking up a little honey sweet corn bread so be sure to stop by!

Kicked Up Slow Cooker Chili

Ingredients:

1 Pd of Ground Turkey
1 Onion, Chopped
3 Cloves of Garlic
1 Jar of Roasted Red Peppers, Chopped
1 Can of Diced Tomatoes
1/2 Cup of Chicken Broth
1 Can of Beans (I used black), Rinsed and Drained
1 Pepper (red, green or yellow), Chopped
2/3 Cup of Corn
1 Tbsp of Molasses
1 Tbsp of Worcestershire
1 tsp of Brown Sugar
1/4 Cup of Beer
1/2 Tbsp of Chile Pepper
1/2 Tbsp of Cumin
1 tsp of Oregano
1 tsp of Apple Cider Vinegar
Salt and Pepper to Taste

Directions:

Start out by cooking up your turkey, onion, and garlic in a pan on medium heat.

While your meat is cooking up, grab your slow cooker and add in the roasted peppers, diced tomatoes, broth, beans, pepper, corn, molasses, worcestershire, brown sugar, beer, chili pepper, cumin, oregano, and apple cider vinegar.

Now add in your cooked up meat and mix it all together.

Cook it on high for 3 hours or on low for 4 to 6 hours. Salt and pepper it to taste before serving.