(October 27, 2013) In our quest to see what we can put into a slow cooker (ours is a 4.5 quart) in hopes for a delicious outcome, chili had been pretty high on our list. So we finally checked out a few recipes more in depth and then decided to pretty much go down our own way, inspired by a little bit of this and a little bit of that and here it is – the Cowtown Chili, the first recipe in our new Cowtown Kitchen Series!
The beauty of slow cooking a chili is that you just dump everything into the slow cooker, set it on high and just stir here and there and other than that just leave it alone for hours!
So we started out with crumbling the meat into the crock, followed by one of Nico’s favourites – chopping. I coarsely cut the onion and green bell peppers and put them into the chopper and Nico went to town.
Next came garlic (got to love the frozen little cubes), mustard, hot sauce, brown sugar, Worcestershire sauce and the chopped spinach (it will not alter the taste at all, but you will still get the nutritional value :))
Then we moved on to the seasoning, where we pretty much emptied out our spice cabinet with: Cajun seasoning, oregano, basil, parsley, paprika (also for colour), onion powder, garlic powder and chili powder (some of these Nico also does all on his own) and stirred the whole kit and caboodle.
We set the slow cooker on high and let it be for about 5 and a half hours, stirring occasionally, and tadaa – we had a kick-butt pot of chili, with some nice spice and some nice little sweetness
Overall it took us five or six tries until we arrived at THE recipe, but it was worth it tweaking it time and again!
We had thought of doing some chili dogs, but a lack of buns sparked an interesting idea of Valerie – the Cowtown Chili Burger dog! What that is? Easy. Take a hot dog sausage (per dog), cut it length-wise and then width-wise (or the other way around) in the middle and then in the middle again and fry it a little in a pan. Then put it on a burger bun, pour some chili over it and add some grated cheese and you have yourself a great tasting piece of food that will you want another one right after (ok, at least was the case with me). Or you can just have a nice bowlful with some as a side. Or something that we have done many times since then – take a bowl of spaghetti and pour your chili over it – it works great, I personally also enjoy it over couscous!
- 2 lb extra lean ground beef
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 tbsp hot sauce
- 1 tbsp mustard
- 2½ tbsp brown sugar
- 2 cans tomato paste
- 1½ c water
- dash Worcestershire sauce
- 2 cans white kidney beans
- 1 can whole kernel corn
- 1 can condensed tomato soup
- 1 cup chopped fresh spinach
- ¾ cup chopped bell pepper
- ½ tbsp cajun seasoning
- ½ tbsp oregano
- ½ tbsp basil
- 2 tbsp parsley
- ½ tbsp paprika
- ¼ tbsp onion powder
- ¼ tbsp garlic powder
- ½ tbsp chili powder
- Put all ingredients into your crockpot and let it cook on high for 4-5 or low for 6-8 hours, occasionally stirring it.
If you would like to check out some other Chili recipes, here are some of our blogging friends:
If you have your favourite Chili recipe and have blogged about it, please leave your link in the comments and we will add it to the post
If you do this, we’d LOVE to see a photo of it. Email it to us or post it on our Facebook page. Don’t forget to also follow us on Pinterest and our “Around the World in 12 Dishes” series also has its own Pinterest boards for each country. We’d love to do a Facebook album, a Pinterest board and a page of your creations